- Integration of CiNii Books functions for fiscal year 2025 has completed
- Trial version of CiNii Research Knowledge Graph Search feature is available on CiNii Labs
- 【Updated on November 26, 2025】Regarding the recording of “Research Data” and “Evidence Data”
- Incorporated Jxiv preprints from JaLC and adding coverage from NDL Search
Elucidation of the mechanism by which the internal structure of food controls the quality
-
- Takenobu Ogawa
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University , Kyoto , Japan
Bibliographic Information
- Published
- 2023-06-26
- Resource Type
- journal article
- Rights Information
-
- https://academic.oup.com/journals/pages/open_access/funder_policies/chorus/standard_publication_model
- DOI
-
- 10.1093/bbb/zbad088
- Publisher
- Oxford University Press (OUP)
Description
<jats:title>ABSTRACT</jats:title> <jats:p>Several of the existing food manufacturing processes are based on empirical knowledge, and not many are rationally designed and operated based on a sufficient understanding of the underlying phenomena. Drying and rehydration processes are one such example of this, and a new method for measuring the moisture distribution was developed, focusing on the fact that the brightness of food varies depending on its moisture content. Using this method, new mechanisms of water transfer inside food were proposed based on the rehydration process of noodles. In addition, as a new analysis method for understanding of extremely complex phenomena, we suggest the “artificial intelligence comprehensive and reverse analysis methods”. As a future prospect, we discussed the possibility that this method could contribute to elucidating various unknown complex phenomena.</jats:p>
Journal
-
- Bioscience, Biotechnology, and Biochemistry
-
Bioscience, Biotechnology, and Biochemistry 87 (9), 935-945, 2023-06-26
Oxford University Press (OUP)
