Papers - OKA Daiki
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Effect of residual heat removal on quality improvement of bread during vacuum cooling Reviewed
Furusawa Shun, Yamanashi Hayato, Oka Daiki, Iga Daihachi, Inoue Yoshifumi, Takano Katsumi, Noguchi Tomohiro
71 ( 12 ) 467 - 472 2024.12
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Japanese Society for Food Science and Technology
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Dry-heat treatment of low-heat skim milk powder improves rennet-induced gelation Reviewed International journal
Wataru Ono, Hiroki Ando, Kakeru Taguchi, Daiki Oka, Tomohiro Noguchi
International Dairy Journal 154 ( 1059 ) 2024.04
Language：English Publishing type：Research paper (scientific journal)
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Improvements in Preservation Properties of Homemade-Style Pickled Cucumber in Cambodia Reviewed International journal
SORM SOKLY, MURAMATSU SHUKI, UCHINO MASATAKA, MURAMATSU YOSHIKI, OKA DAIKI, TOUCH NARONG, TANIOKA YURI, NAKAMURA TAKAHIKO, NAKAJIMA TORU, SEKIDO MOTOE, KAWAKAMI SHOTARO, CHAY CHIM, ARIMITSU MARI, MIHARA MACHITO
International Journal of Environmental and Rural Development 14 ( 1 ) 25 - 31 2023.06
Language：English Publishing type：Research paper (scientific journal) Publisher：Institute of Environmental Rehabilitation and Conservation, Research Center
Pickled cucumbers selling at wet markets in Cambodia are popular among local people. It has been reported that pickles using homemade recipes are at a high risk of spoiling and causing food poisoning, as there are no heating steps in the production process. Therefore, it is necessary to improve the hygienic conditions of the food supply to make safe pickles in Cambodia. Heat treatments using hot pack filling and pasteurization lead to microbiologically safe products and extended shelf life. This study aimed to examine the effect of heat treatments (hot pack filling and pasteurization) on preservative properties and to evaluate the acceptability of the pickled cucumbers prepared with the heating process. Pickled cucumbers prepared with and without the heating process were made using a traditional Cambodian recipe and stored at 30 °C for 7 days. The presence of total viable bacteria, coliforms, <i>Escherichia coli</i>, yeasts, and molds in the pickled products was tested during the storage periods. The samples without the heating process resulted in contamination with coliforms,<i> E. coli</i>, yeasts, and molds and were in an initial putrefactive state because of the number of total viable bacteria. On the other hand, coliforms, <i>E. coli</i>, yeasts, and molds were not detected in the samples prepared with the heating process from Day 0 to Day 7. This result indicated that the pasteurization treatment killed many spoilage microbes, including foodborne pathogens. To investigate the acceptability of the pickled cucumbers prepared with the heating process, sensory evaluation tests were performed. From the results of the sensory evaluation and questionnaire survey, there was the possibility of acceptance of the pickled cucumbers prepared with the heating process made either in Japan or Cambodia by the Cambodian panelists; however, further improvement in the softness of the pickles was commented upon.
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Proposal of New Pickles to Improve Food Sanitation at Wet Markets in Cambodia Reviewed International journal
Sokly SORM, Yoshiki MURAMATSU, Daiki OKA, Yuri TANIKOKA, Masataka UCHINO, Shuki MURAMATSU, Motoe SEKIDO, Takahiko NAKAMURA, Toru NAKAJIMA, Eiichiro SAKAGUCHI, Shotaro KAWAKAMI, Mari ARIMITSU, Machito MIHARA
International Journal of Environmental and Rural Development 13 ( 2 ) 33 - 38 2022.12
Language：English Publishing type：Research paper (scientific journal)
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Effect of κ-casein dissociation from casein micelles on rennet-induced gelation in reconstituted skim milk powder Reviewed
Wataru Ono, Daiki Oka, Yuta Asada, Tomohiro Noguchi
Food Preservation Science 48 ( 4 ) 181 - 188 2022.08
Authorship：Corresponding author Language：English
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Microbial Behavior in Cambodian Homemade-style Pickles Reviewed International journal
Shuki Muramatsu, Sokly Sorm, Masataka Uchino,Motoe Sekido, Yoshiki Muramatsu, Daiki Oka, Yuri Tanioka, Takahiko Nakamura, Toru Nakajima, Mari Arimitsu and Machito Mihara
International Journal of Environmental and Rural Development 13 ( 2 ) 169 - 175 2022.06
Language：English Publishing type：Research paper (scientific journal)
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Effects of the thermal denaturation degree of a whey protein isolate on the strength of acid milk gels and the dissociation of κ-casein Reviewed International journal
Daiki Oka, Wataru Ono, Shojiro Tamaki, Tomohiro Noguchi and Katsumi Takano
Journal of Dairy Research 89 ( 1 ) 1 - 6 2022.01
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
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Dry-heat treatment of skim milk powder improves acid-induced gelation due to protein glycation and cross-linking of caseins Reviewed International journal
Wataru ONO, Daiki OKA, Yoshimasa TSUJI and Tomohiro NOGUCHI
Food Science and Technology Research 27 ( 6 ) 923 - 931 2021.12
Authorship：Corresponding author Language：English Publishing type：Research paper (scientific journal)
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Evaluation of the Acceptability of Cashew Apple Jam in Cambodia Reviewed International journal
Sokly Sorm, Yoshiki Muramatsu, Daiki Oka, Yuri Tanikoka, Masataka Uchino, Shuki Muramatsu, Motoe Sekido, Takahiko Nakamura, Toru Nakajima, Eiichiro Sakaguchi, Shotaro Kawakami, Chim Chay, Mari Arimitsu, Machito Mihara
International Journal of Environmental and Rural Development (IJERD) 12 ( 1 ) 35 - 41 2021.12
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
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Effects of suppressing protein structural changes on the excellent gelling properties of dried egg white via dry-heat treatment Reviewed International journal
Shota Koyama, Yuko Nemoto, Masahiro Ichikawa, Daiki Oka, Yoshimasa Tsujii, Tomohiro Noguchi, Katsumi Takano, Akihiro Handa
Food Science and Technology Research 27 ( 2 ) 293 - 300 2021.05
Authorship：Corresponding author Language：English Publishing type：Research paper (scientific journal)
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Evaluation of Bacterial Contamination level in Pickles Sold at Wet Market in Cambodia -Part 2- Detection of Several Food-poisoning Bacteria of 48 samples from Phnom Penh Reviewed
SHUKI MURAMATSU, MASATAKA UCHINO, SOKLY SORM, YURI TANIKOKA, DAIKI OKA, YOSHIKI MURAMATSU, TORU NAKAJIMA, MOTOE SEKIDO, TAKAHIKO NAKAMURA, MACHITO MIHARA
International Journal of Environmental and Rural Development 11 ( 1 ) 120 - 124 2020.12
Language：English Publishing type：Research paper (scientific journal)
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Evaluation of Bacterial Contamination Levels in Pickles Sold at Wet Market in Cambodia - Part 1- in case of the samples from Kampong Cham and Phnom Penh Reviewed International journal
SHUKI MURAMATSU, MASATAKA UCHINO, SOKLY SORM, YURI TANIKOKA, DAIKI OKA, YOSHIKI MURAMATSU, TORU NAKAJIMA, MOTOE SEKIDO, TAKAHIKO NAKAMURA, MACHITO MIHARA
International Journal of Environmental and Rural Development 11 ( 1 ) 114 - 119 2020.12
Language：English Publishing type：Research paper (scientific journal)
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Effects of Lanthionine and Lysinoalanine on Heat-Induced Gelation of Egg White Reviewed International journal
Shota KOYAMA, Daiki OKA, Yoshimasa TSUJII, Katsumi TAKANO and Akihiro HANDA
Food Science and Technology Research 26 ( 6 ) 2020.11
Language：English Publishing type：Research paper (scientific journal)
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コシヒカリに由来する良食味遺伝子座が米および米飯の低分子量化合物に及ぼす影響 Reviewed
木村 圭一, 堀 清純, 米澤 加代, 西堀 史也, 岡 大貴, 飯島 健, 齋藤 彰宏, 辻井 良政, 高野 克己
日本食品科学工学会 66 ( 5 ) 159 - 169 2019.10
Language：English Publishing type：Research paper (scientific journal)
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サツマイモを発酵させた対馬の伝統食品「せんだんご」のデンプン特性について Reviewed
岡大貴、西堀史也、内野昌孝、辻井良政、野口智弘、高野克己
日本食品保蔵科学会 44 ( 4 ) 173 - 178 2018.08
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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Effect of heat-induced κ-casein dissociation on acid coagulation of milk Reviewed International journal
Daiki Oka, Wataru Ono, Shintarou Ohara, Tomohiro Noguchi, Katsumi Takano
Journal of Dairy Research 85 104 - 109 2018.02
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
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Effects of κ-Casein Dissociation from Casein Micelles on Cheese Curd Formation Reviewed International journal
Wataru ONO, Daiki OKA, Akihisa HAMAKAWA,Tomohiro NOGUCHI and Katsumi TAKANO
Food Science and Technology Research 23 ( 5 ) 2017.09
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
DOI： 10.3136/fstr.23.743
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Chemical and physical properties of Thai traditional shrimp paste(Ka-pi)
Rungsima Daroonpunt, Masataka Uchino, Yoshimasa Tsujii, Machiko Kazami, Daiki Oka, Somboon Tanasupawat
Journal of Applied Pharmaceutical Science 6 ( 5 ) 58 - 62 2016.05
Language：English Publishing type：Research paper (scientific journal)
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The Action of the SS Bond Formation Due to the PDI-ERO1 to Wheat Gliadin (Glia.A) on the Dough Formation and Baking Quality Reviewed
Noguchi, T., Shiono, K., Oka, D., Noguchi, H., Takano, K.
Japan Association of Food Preservation Science 42 ( 1 ) 9 - 14 2016.01
Language：English Publishing type：Research paper (scientific journal)
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Influence of disulfide bond formation via recombinant PDI-Ero1 processing of proteins and baking quality． Reviewed
Tomohiro Noguchi, Fumiya Nishibori, Koji Shiono, Daiki Oka, Haruko Noguchi, Katsumi Takano
Japan Association of Food Preservation Science 41 ( 6 ) 267 - 272 2015.11
Language：English Publishing type：Research paper (scientific journal)