Rchr
J-GLOBAL ID：200901046136456723   Update date: Sep. 25, 2007

Yamashita Tamiharu

ヤマシタ タミハル | Yamashita Tamiharu
Affiliation and department：
Former Institution / Organization Hiroshima Prefectural Food Technology Research Center

About Former Institution / Organization Hiroshima Prefectural Food Technology Research Center


Job title： Director
Research field  (1)： Marine/Aquatic life sciences
Research keywords  (8)： 植物性タンパク質 ,  物性 ,  でん粉 ,  かまぼこ ,  Vegetable Protein ,  Textural Properties ,  Starch ,  Kamaboko
Research theme for competitive and other funds  (5)：
  • かまぼこの物性に及ぼすカゼインの影響
  • かまぼこの物性に及ぼす鶏卵の影響
  • かまぼこの物性に及ぼす植物性タンパク質の影響
  • かまぼこの物性に及ぼすでん粉の影響
  • Effects of the Addition of starch on Textural properties of kamaboko Effects of the Addition of Vegetable protein on Textural properties of kamaboko Effects of the Addition of Egg and its components on Textural properties of kamaboko Effects of the ・・・
MISC (5)：
Books (2)：
  • かまぼこ -その化学と技術-
    恒星社厚生閣 2003
  • かまぼこの物性に及ぼすデンプンの種類および加熱条件
    日本食品科学工学会誌 1989
Education (2)：
  • - 1968 Kagoshima University Faculty of Fisheries
  • Kagoshima University
Professional career (1)：
  • Doctor of Philosophy (Fisheries)
Work history (3)：
  • 1968 - 広島県立食品工業技術センター
  • 1968 - - Hiroshima Prefectural Food Technology Research
  • Center.
Association Membership(s) (3)：
日本水産学会 ,  The Japanese Society of Fisheries Science ,  The Japanese Society for Food Science and Technology
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