Rchr
J-GLOBAL ID：200901020420474465   Update date: Apr. 14, 2024

Shimada Kenichiro

シマダ ケンイチロウ | Shimada Kenichiro
Affiliation and department：
Obihiro University of Agriculture and Veterinary Medicine ​Department of Life and Food Science

About Obihiro University of Agriculture and Veterinary Medicine ​Department of Life and Food Science


Job title： Professor
Research field  (2)： Animal production science ,  Food sciences
Research keywords  (1)： meat science
Research theme for competitive and other funds  (1)：
  • 2004 - 2005 Development of washing method that efficiently removes central nervous system tissue on surface of beef carcass
Papers (104)：
  • Ryuji Nagata, Naoki Fukuma, Naoto Hashimoto, Kenichiro Shimada, Yasunori Nakayama, Kyu-Ho Han, Michihiro Fukushima. Effect of Raw and Cooked Green Bananas on Cecal Fermentation Characteristics in Rats. Starch - Stärke. 2024
  • Nana Mikami, Yoshitaka Yamashiro, Shiho Nagaoka, Yuzuki Akamatsu, Hayato Maeda, Kenichiro Shimada. Effects of different tomato products on the lipid oxidation, color, and texture of uncured cooked pork sausages in storage. Food Science and Technology Research. 2023. 29. 5. 433-440
  • 島田謙一郎, 高橋佑佳, HAN Kyu-Ho, 三上奈々, 永田龍二, 福島道広. Absorption of adzuki bean extract into pork belly during dry-curing. 食肉の科学. 2022. 63. 1. 29-33
  • 島田謙一郎, 宇佐川淳子, 今野宗, HAN Kyu-Ho, 福島道広, 関川三男. Estimation of aging period of Ezo-shika deer (Cervus nippon yesoenis) meat required for tenderization. 北海道畜産草地学会報. 2022. 10. 17-24
  • Nana Mikami, Takahito Toyotome, Yoshitaka Yamashiro, Koyuki Sugo, Kotone Yoshitomi, Masahiro Takaya, Kyu-Ho Han, Michihiro Fukushima, Kenichiro Shimada. Dry-aged beef manufactured in Japan: Microbiota identification and their effects on product characteristics. Food Research International. 2021. 140. 110020-110020
ｍore...
MISC (14)：
ｍore...
Books (6)：
  • タンパク質のおいしさ科学 : 機能・性質から味・テクスチャー、各種肉類、調理・加工食品まで
    エヌ・ティー・エス 2022 ISBN:9784860437923
  • 乳肉卵の機能と利用
    アイ・ケイコーポレーション 2018 ISBN:9784874923542
  • 熟成肉バイブル = Dry aged beef bible : 完全理解
    柴田書店 2017 ISBN:9784388808717
  • 生食のおいしさとリスク
    エヌ・ティー・エス 2013 ISBN:9784864690669
  • 食肉用語事典
    食肉通信社 2010 ISBN:9784879881137
ｍore...
Lectures and oral presentations  (31)：
  • ラットにおけるアガベ由来の分岐鎖型イヌリンが腸内発酵および脂質代謝に及ぼす影響
    (日本栄養・食糧学会東北支部大会およびシンポジウム講演要旨集 2018)
  • ラットにおけるヒドロキシプロピル化コーンスターチの腸内発酵特性および脂質代謝に与える影響
    (日本栄養・食糧学会大会講演要旨集 2018)
  • ホエイパウダーおよび各種オリゴ糖がin vitroにおいて腸内発酵に与える影響について
    (帯広大谷短期大学紀要 2018)
  • マイタケ「大雪華の舞1号」の脂質代謝改善効果-動物およびヒト臨床試験による実証-
    (日本木材学会北海道支部講演集(Web) 2017)
  • 酒粕が発酵ソーセージの品質に及ぼす影響-第2報-
    (北海道畜産草地学会報 2017)
ｍore...
Education (2)：
  • 1992 - 1997 Hokkaido University
  • 1988 - 1992 Obihiro University of Agriculture and Veterinary Medicine Faculty of Animal Husbandry
Professional career (1)：
  • Bachelor of Agriculture (Obihiro University of Agriculture and Veterinary Medicine)
Work history (2)：
  • 2018/04 - 現在 Obihiro University of Agriculture and Veterinary Medicine Research Department of Life and food science Professor
  • 2003/03 - 2004/01 University of Wisconsin Madison College of Agricultural and Life Science Visited Scientist
Committee career (3)：
  • 2005 - Japanese Society of Meat Science and Technology Member of editorial board
  • 1999 - 2000 北海道畜産学会 会計幹事
  • 1999 - 2000 Hokkaido Animal Science and Agriculture Society Accountant
Association Membership(s) (9)：
Hokkaido Journal of Livestock and Glassland Science ,  Japanese Scociety for Meat Science and Technology ,  Japanese Scociety of Animal Science ,  American Meat Science Association ,  Japanese Society of Meat Science and Technology ,  Hokkaido Animal Science and Agriculture Society ,  Japanese Society of Animal Science ,  Japanese Scociety for Nutrition and Food Science ,  The japanese Society for Food Science and Technology
※ Researcher’s information displayed in J-GLOBAL is based on the information registered in researchmap. For details, see here.

Return to Previous Page

TOP

BOTTOM