安達修二

アダチシュウジ | Adachi Shuji

所属機関・部署：
職名：特任教授

研究分野 (2件)：食品科学 , バイオ機能応用、バイオプロセス工学

研究キーワード (4件)： Food Physical Chemistry , 食品工学 , 食品物理化学 , Food Engineering

競争的資金等の研究課題 (18件)：

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論文 (400件)：

Shin Futamata, Yuichiro Onishi, Shuji Adachi, Pramote Khuwijitjaru, Yoshiyuki Watanabe, Fumito Tani, Takashi Kobayashi. Efficient synthesis of rare sugars from galactose in hot compressed water using eggshells as an environmentally friendly catalyst. Bioresource Technology. 2024. 399. 130642-130642
Kenta Hashimoto, Shuji Adachi, Yoshiyuki Watanabe. Production of lactulose from lactose in subcritical buffer solution. Process Biochemistry. 2024. 139. 51-57
Tamaki Nagahama, Shuji Adachi, Yoshiyuki Watanabe. Effect of Particle Diameter on Water Sorption by Rice Grains. Starch - Stärke. 2024. 2300224
N. Milasing, T. Amornrattanachar, P. Khuwijitjaru, S. Adachi. Isomerisation of lactose to lactulose in an aqueous solution containing arginine. International Food Research Journal. 2024. 31. 1. 80-86
Yuichiro Onishi, Shuji Adachi, Fumito Tani, Takashi Kobayashi. Effect of phosphate buffer concentration on the isomerization of galactose to rare sugars under subcritical water conditions. Food Chemistry. 2024. 434. 137432-137432

MISC (118件)：

吉井英文, 高重至成, 四日洋和, 安達修二. フレーバー,機能性物質を閉じ込める : 機能性食品粉末の製造と特性-小特集乾燥・粉末化. 日本食品工学会誌 = Japan journal of food engineering / 日本食品工学会編. 2019. 20. 3
Shuji Adachi, Yayoi Miyagawa, Hidefumi Yoshii. Preparation of seasoning with shrimp-like flavor from the aqueous residue of Isada Krill under subcritical water conditions. Japan Journal of Food Engineering. 2019. 20. 3. 123-128
Shuji Adachi, Yayoi Miyagawa, Hidefumi Yoshii. Concentration of aqueous residue from isada krill using freezing-thawing technique. Japan Journal of Food Engineering. 2019. 20. 3. 115-119
Ratchanon Chantanuson, Jian Long Zhu, Yayoi Miyagawa, Hidefumi Yoshii, Hirokazu Shiga, Shuji Adachi. A method for estimating glass transition temperature of powders by discoloration of Betanin under temperature-programmed heating conditions. Japan Journal of Food Engineering. 2019. 19. 191-196
Shisei Takashige, Shouma Iwamoto, Hirokazu Shiga, Yusuke Kakizaki, Yoshifumi Yamaya, Asami Ushirosako, Kazuki Maruyama, Shuji Adachi, Hidefumi Yoshii. Stability of fish oil encapsulated in spray-dried powders coated with starch particles. Food Science and Technology Research. 2019. 25. 3. 363-371

書籍 (22件)：

講演・口頭発表等 (2件)：

Synthesis of glucosyl ferulate through lipase-catalyzed condensation
(The 11th China-Japan-Korea Joint Symposium on Enzyme Engineering 2010)
A model for describing heterogeneous phenomena in food and biochemical processes
(13th International Biotechnology Symposium and Exhibition 2008)

学歴 (2件)：

学位 (1件)：

経歴 (7件)：

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委員歴 (6件)：

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受賞 (6件)：

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所属学会 (3件)：

日本食品工学会 , 化学工学会 , 日本農芸化学会

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安達 修二