研究者

J-GLOBAL ID：200901044841071129 更新日: 2022年09月25日

福岡美香

フクオカミカ | Fukuoka Mika

所属機関・部署：
職名：准教授

研究分野 (1件)：食品科学

研究キーワード (5件)：核磁気共鳴法 , 反応速度解析 , 熱物質移動 , 調理工学 , 食品工学

論文 (76件)：

Haruo Tomita, Haruo Tomita, Mika Fukuoka, Toshikazu Takemori, Noboru Sakai. Development of the visualization and quantification method of the rice soaking process by using the digital microscope. Journal of Food Engineering. 2019. 243. 33-38
Yvan Llave, Yvan Llave, Kimihiko Morinaga, Mika Fukuoka, Noboru Sakai. Characterization of ohmic heating and sous-vide treatment of scallops: Analysis of electrical conductivity and the effect of thermal protein denaturation on quality attribute changes. Innovative Food Science and Emerging Technologies. 2018. 50. 112-123
Xiaolong Li, Yvan Llave, Weijie Mao, Mika Fukuoka, Noboru Sakai. Heat and mass transfer, shrinkage, and thermal protein denaturation of kuruma prawn (Marsupenaeus japonicas) during water bath treatment: A computational study with experimental validation. Journal of Food Engineering. 2018. 238. 30-43
Yvan Llave, Toshifumi Udo, Mika Fukuoka, Noboru Sakai. Ohmic heating of beef at 20 kHz and analysis of electrical conductivity at low and high frequencies. Journal of Food Engineering. 2018. 228. 91-101
Yvan Llave, Satoshi Fukuda, Mika Fukuoka, Naomi Shibata-Ishiwatari, Noboru Sakai. Analysis of color changes in chicken egg yolks and whites based on degree of thermal protein denaturation during ohmic heating and water bath treatment. Journal of Food Engineering. 2018. 222. 151-161

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MISC (1件)：

Tetsuya Kadoma, Noboru Sakai, Chiharu Nakakado, Mika Fukuoka, Seiji Takami. Water and oil transfer in meat during the superheated team cooking. Shapu Giho/Sharp Technical Journal. 2006. 10-15

講演・口頭発表等 (3件)：

畜肉の焼成過程における香気成分の解析
(日本調理科学会大会研究発表要旨集 2018)
魚焼成過程における香気成分の解析
(日本調理科学会大会研究発表要旨集 2018)
Predicting Water Migration in Starchy Food During Cooking
(Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 2010)

学位 (1件)：

博士(水産学)

受賞 (1件)：

2018/08 - 日本食品工学会日本食品工学会2017年度研究賞食品製造プロセスにおける水分移動ならびに反応の工学的研究

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