Food sciences and technologies for development of high quality food

Mitsuya Shimoda

Research output: Contribution to journalReview article

Abstract

Our studies on food science and technology for development of high quality food were reviewed. A series of papers deals with food aroma: 1) off-flavor generation in Satsuma Mandarin juice during a pasteurization and improper storage, 2) aroma evaluation of coffee and sesame seed oil by multivariate analyses of GC data and sensory data, 3) analytical study on off-flavor of skim milk powder, 4) preparation of odor concentrate by solid phase extraction, 5) non-enzymatic formation of lactones in butter oil, 6) improving the palatability of salt-reduced food using soy sauce aroma, 7) characterization of odor terminology in Japanese, and 8) aroma sorption into plastic materials. A series of papers deals with food process engineering: 1) microbial and enzymatic inactivation under high pressure carbonation, 2) microbial inactivation by the high pressure hydrostatic treatment, and 3) rapid hygrothermal pasteurization of fruits and vegetables using saturated water vapor.

Original languageEnglish
Pages (from-to)233-246
Number of pages14
JournalNippon Shokuhin Kagaku Kogaku Kaishi
Volume65
Issue number5
DOIs
Publication statusPublished - Jan 1 2018

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Food Quality
Food Technology
food technology
food science
food quality
Microbial Viability
Pasteurization
odors
Food
Sesame Oil
Soy Foods
Hydrostatic Pressure
Coffee
Solid Phase Extraction
off flavors
Steam
Lactones
pasteurization
Terminology
Vegetables

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

Food sciences and technologies for development of high quality food. / Shimoda, Mitsuya.

In: Nippon Shokuhin Kagaku Kogaku Kaishi, Vol. 65, No. 5, 01.01.2018, p. 233-246.

Research output: Contribution to journalReview article

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