研究者
J-GLOBAL ID:200901061989361837   更新日: 2020年08月31日

野間 誠司

ノマ セイジ | Moma seiji
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 (2件): 食品工学 ,  Food Engineering
競争的資金等の研究課題 (2件):
  • 高圧殺菌に関する研究
  • Study for high hydrostatic pressure sterilization
論文 (26件):
  • Inhibitory effects of nisin combined with plant-derived antimicrobials on pathogenic bacteria and the interaction with complex food systems. 2018
  • Inactivation of Bacillus subtilis spores by carbonation with glycerin fatty acid esters. 2018
  • Control of Bacillus subtilis spores by intermittent treatment using heating after carbonation in the presence of germinants and bacteriostatic agents. 2018
  • Increase in hydrophobicity of Bacillus subtilis spores by heat, hydrostatic pressure, and pressurized carbon dioxide treatments. 2018. 125. 3
  • Inactivation of Bacillus subtilis Spores by Heat Treatment after Carbonation in the Presence of Monoglycerol Fatty Acid Esters. 2017. 23. 4
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MISC (8件):
  • Barotolerance of Staphylococcus aureus is increased by incubation at below 0oC prior to hydrostatic pressure treatment. International Journal of Food Microbiology. 2003. 80. 3. 261-264
  • Inactivation of vegetative bacteria by rapid decompression treatment. Journal of Food Science. 2002. 67(9):3408-3411
  • S. Furukawa, S. Noma, S. Yoshikawa, H. Furuya, M. Shimoda, I. Hayakawa. Effect of filtration of bacterial suspensions on the inactivation ratio in hydrostatic pressure treatment. Journal of Food Engineering. 2001. 50. 1. 59-61
  • Effect of filtration of bacterial suspensions on the inactivation ratio in hydrostatic pressure treatment. Journal of Food Engineering. 2001. 50(1):59-61
  • Study for the relationships between hydrostatic pressure sterilization and bacterial response to low temperature. 2000
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書籍 (1件):
  • Use of high pressure technology to inactivate bacterial spores in foods
    CRC Press 2010
講演・口頭発表等 (3件):
  • Control of Bacillus subtilis spores by carbonation in the presence of monoglycerol monocaprate
    (2017)
  • Investigation into the inactivation mechanism of Bacillus subtilis spores by carbonation in the presence of glycerin fatty acid esters
    (2017)
  • Increasing of heat sensitization of vegetative bacterial cells by low-pressure carbonation
    (The European Federation of Food Science & Technology Annual Meeting (2011 EFFoST Annual Meeting) 2011)
学歴 (4件):
  • - 2000 九州大学 食糧化学工学
  • - 2000 九州大学
  • - 1998 九州大学 食糧化学工
  • - 1998 九州大学
学位 (1件):
  • 博士(農学) (九州大学)
所属学会 (3件):
日本農芸化学会 ,  防菌防黴学会 ,  日本食品科学工学会
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