Yukiharu Ogawa
Associate Professor
Environmental Science for Bioproduction
Chiba University
Japan
Biography
Dr. Ogawa currently focuses on the agricultural and food process engineering. He was conferred PhD in Agricultural Engineering from Kagoshima University in 1998. He worked at National Food Research institute in Tsukuba and USDA Western Regional Research Center in California as a post-doctoral fellow, and at Kurashiki-Sakuyo University as a lecture. He started to work for Faculty of Horticulture, Chiba University in 2005. Recently, he is focusing on food quality assessment including food digestibility.
Research Interest
Impact of postharvest and food processing and cooking procedure on a digestibility of processed food materials examined by a simulated in vitro digestion technique. Development of long-term preservation method for fresh-cut vegetables and fruits controlled by atmospheric and lighting condition.
Publications
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Y Ogawa, et al., Histological structures of cooked rice grain, J Agri Food Chem, 51(24), 7019-7023, 2003.
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Y Ogawa, et al., Compression deformation and structural relationships of medium grain cooked rice, Cereal Chem, 83(6), 636-640, 2006.
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Y Ogawa, et al., Uniaxial compression and structural deformation of fermented soybean seed, J Texture Studies, 42(6), 435-440, 2011.
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Y Ogawa, et al., Compression properties of the fruit body of king oyster mushroom Pleurotus eryngii, Int J Food Sci Tech, 47(12), 2487-2492, 2012.
