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Chiaki Koizumi
Researcher at University of Tokyo
Publications - 88
Citations - 1427
Chiaki Koizumi is an academic researcher from University of Tokyo. The author has contributed to research in topics: Fatty acid & Polyunsaturated fatty acid. The author has an hindex of 20, co-authored 88 publications receiving 1390 citations.
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High-pressure processing of fish and fish products
TL;DR: In this paper, the effects of high hydrostatic pressure on fish tissues have gradually revealed the benefits and defects of this novel processing technology, and several commercial fruit and vegetable products have already been put on sale.
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Oxidative decomposition of cholesterol in fish products
TL;DR: Cholesterol oxides in fish products popular in Japan, including salted and dried, boiled and dried and smoked products, were qualitatively and quantitatively determined as trimethylsilyl ether derivatives by gas-liquid chromatography and mass spectrometry.
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Oxidative stability of sardine and mackerel lipids with reference to synergism between phospholipids and α-tocopherol
TL;DR: The total lipids extracted from viscera were highly susceptible to autoxidation, compared with lipids of white and red muscles and of skin, due to lower concentrations ofα-Toc and phosphatidylethanolamine (PE) in the tissue, but not to the level of polyunsaturated fatty acids.
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Influence of the position of unsaturated fatty acid esterified glycerol on the oxidation rate of triglyceride
Shun Wada,Chiaki Koizumi +1 more
TL;DR: In this paper, the influence of the position of unsaturated fatty acid esterified glycerol on the oxidation rate of triglyceride was investigated at 50 C. Randomized triglycerides used were prepared by random interesterification between saturated and unsaturated monoacid triglycerides using sodium methoxide as catalyst.