Synopsis of recent research by authors named "Yoshio Hagura"
- Yoshio Hagura's research primarily focuses on the physical and sensory properties of food products, investigating factors such as pectin concentration in strawberry jam and the impact of sugar composition on cookies, to improve texture and flavor attributes.
- His studies explore the interplay between physical properties and sensory perceptions, evident in his analyses of both instrument measurements and sensory evaluations for low sugar strawberry jams, highlighting how ingredient variations can significantly alter food characteristics.
- Additionally, Hagura has investigated the enhancement of plant qualities through genetic manipulation, such as the increased hardness of tobacco plants expressing the human UDP-galactose transporter gene, showcasing a diverse range of interests from food science to plant biotechnology.
