Synopsis of recent research by authors named "Shoji Miwa"
- Shoji Miwa's research primarily focuses on the physicochemical properties and health effects of starches derived from various plant sources, including adzuki beans and lotus rhizomes, highlighting the influence of cultivar and harvest timing on these properties.
- His studies have demonstrated significant variations in starch characteristics such as particle size and gelatinization temperatures, particularly in the different adzuki bean variants cultivated in Japan, suggesting implications for food processing and nutrition.
- Miwa's work also explores the health benefits of processed legumes, particularly the differences in metabolic effects between roasted and boiled forms of red kidney beans in obesity models, indicating potential dietary impacts of preparation methods.
