PUBLICATIONS

2018

  • Teppei Imaizumi, Mizuha Yamauchi, Madoka Sekiya, Yutaro Shimonishi, Fumihiko Tanaka: Responses of phytonutrients and tissue conditions in persimmon and cucumber to postharvest UV-C irradiation, Postharvest Biology and Technology, 145, 33-40, 2018
  • Teppei Imaizumi, Fumihiko Tanaka, Toshitaka Uchino: Kinetic evaluation of effects of low-temperature blanching on mechanical properties of carrot, Proceedings of ISMAB 2018, 2018
  • Chinda Chhe, Teppei Imaizumi, Fumihiko Tanaka, Toshitaka Uchino: Effects of hot-water blanching on the biological and physicochemical properties of sweet potato slices, Engineering in Agriculture, Environment and Food, 11(1), 19-24, 2018

2017

  • Teppei Imaizumi, Monika Szymanska-Chargot, Piotr M. Pieczywek, Monika Chylinska, Arkadiusz Koziol, Diana Ganczarenko, Fumihiko Tanaka, Toshitaka Uchino, Artur Zdunek: Evaluation of pectin nanostructure by atomic force microscopy in blanched carrot, LWT - Food Science and Technology, 84, 658-667, 2017
  • 吉田有花, 今泉鉄平, 田中史彦, 内野敏剛: 冷凍加工用ズッキーニのマイクロ波ブランチング処理, 農業食料工学会誌, 79(2), 140‐148, 2017
  • Teppei Imaizumi, Fumihiko Tanaka, Toshitaka Uchino: Numerical modeling of peroxidase inactivation in potato tuber, Transaction of the American Society of Agricultural and Biological Engineers, 60(2), 545-550, 2017
  • Teppei Imaizumi, Fumihiko Tanaka, Yuma Sato, Yuka Yoshida, Toshitaka Uchino: Evaluation of electrical and other physical properties of heated sweet potato, Journal of Food Process Engineering, 40(3), e12490, 2016​

〜2016

  • Teppei Imaizumi, Fumihiko Tanaka, Toshitaka Uchino: Numerical modeling of peroxidase inactivation of potato tuber, Proceedings of ISMAB 2016, 416-421, 2016
  • Chhe Chinda, Teppei Imaizumi, Fumihiko Tanaka, Toshitaka Uchino: Effects of hot water blanching on biological and physicochemical properties of sweet potato slice, Proceedings of ISMAB 2016, 390-395, 2016
  • MURAMATSU Yoshiki, SAKAGUCHI Eiichiro, KAWAKAMI Shotaro, ORIKASA Takahiro, KOIDE Shoji, IMAIZUMI Teppei, TAGAWA Akio: Simultaneous Estimation and Modeling of Thermophysical Properties of Big-Eyed Tuna and Pacific Cod, Int J Food Prop, 18, 2213-2222, 2015
  • IMAIZUMI Teppei, TANAKA Fumihiko, HAMANAKA Daisuke, SATO Yuma, UCHINO Toshitaka: Effects of hot water treatment on electrical properties, cell membrane structure and texture of potato tubers, J Food Eng, 162, 56-62, 2015
  • IMAIZUMI Teppei, ORIKASA Takahiro, MORIFUSA Sonoko, VAN MAN Lam, MURAMATSU Yoshiki, KOIDE Shoji, UCHINO Toshitaka, TANAKA Fumihiko, HAMANAKA Daisuke, TAGAWA Akio: Effects of solution spraying during hot air drying on drying rate, surface hardening and browning of fresh-cut Japanese pear, Eng Agric Environ Food, 8(1) 1-6, 2015
  • Takahiro Orikasa, Shoji Koide, Shintaro Okamoto, Teppei Imaizumi, Yoshiki Muramatsu, Jun Ichi Takeda, Takeo Shiina, Akio Tagawa: Impacts of hot air and vacuum drying on the quality attributes of kiwifruit slices, Journal of Food Engineering, 125, 51-58, 2014
  • 町田元気, 折笠貴寛, 今泉鉄平, 田川彰男: ブロッコリの諸成分変化に及ぼすブランチングとマイクロ波加熱の影響, 日本食品科学工学会誌, 61(7), 278-285, 2014
  • 今泉鉄平, 村松良樹, 折笠貴寛, 濱中大介, 田中史彦, 内野敏剛, 田川彰男: イモ類およびダイコンの熱物性および電気的特性に及ぼす熱湯浸漬処理の影響, 日本食品科学工学会誌, 61(6), 244-250, 2014
  • Teppei Imaizumi, Toshitaka Uchino, Fumihiko Tanaka, Daisuke Hamanaka: EFFECT OF HOT WATER TREATMENT ON WATER MIGRATION AND STRUCTURE IN POTATO TUBER, Proceedings of ISMAB 2014, 829-834, 2014
  • 今泉鉄平, 折笠貴寛, 村松良樹, 田川彰男: サトイモおよびナガイモへのマイクロ波ブランチングの適用, 日本食品科学工学会誌, 60(1), 11-18, 2013
  • 田川彰男, 今泉鉄平: 食品の安全・品質に関する技術講座 第15回 野菜の加工前処理, 冷凍, 88, 378-385, 2013