Nishiumi Tadayuki

ニシウミタダユキ | Nishiumi Tadayuki

Affiliation and department：
Job title： Professor
Homepage URL (1)： https://www.agr.niigata-u.ac.jp/~riesan/chikusei.htm

Research field (2)： Animal production science , Food sciences

Research keywords (14)：低アレルゲン化 , natural casing , 損傷菌 , 高圧微生物制御 , 高圧物性変換 , high pressure , 介護食 , texture , toughness , proteoglycan , elastin , collagen , connective tissue , meat science

Research theme for competitive and other funds (7)：

2016 - 2019 Changes in the molecular structure of intramuscular decorin under and after high hydrostatic pressure
2012 - 2015 Effect of high hydrostatic pressure on structural stability of intramuscular decorin
2009 - 2011 Study on tenderizing mechanism of high hydrostatic pressure on bovine intramuscular connective tissue
2006 - 2006 超高圧処理による畜産食品のアレルゲン性低減化
2003 - 2005 HIGH PRESSURE REGULATION OF MUSCLE PROTEIN

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Papers (98)：

Anastasiia Maksimenko, Anna Lyude, Tadayuki Nishiumi. Texture-modified foods for the elderly and people with dysphagia: insights from Japan on the current status of regulations and opportunities of the high pressure technology. IOP Conference Series: Earth and Environmental Science. 2020. 548. 2. 022106-022106
Anastasiia Maksimenko, Ryo Kikuchi, Satomi Tsutsuura, Tadayuki Nishiumi. Effect of high hydrostatic pressure in combination with low salt content for the improvement of texture and palatability of meat gels. IOP Conference Series: Earth and Environmental Science. 2020. 548. 2. 022078-022078
A. A. Maksimenko, A. V. Lyude, A. A. Semenova, A. S. Dydykin, T. Nishiumi. Application of high hydrostatic pressure technology to improve consumer characteristics and safety of meat products. Theory and practice of meat processing. 2020. 5. 2. 26-38
Anastasiia Maksimenko, Ryo Kikuchi, Satomi Tsutsuura, Tadayuki Nishiumi. Effect of high hydrostatic pressure and reducing sodium chloride and phosphate on physicochemical properties of beef gels. High Pressure Research. 2019. 39. 2. 385-397
Masato Nakane, Hidetaka Fuchu, Yoshiko Nakaura, Tadayuki Nishiumi, Kazutaka Yamamoto. Effect of plating and incubation conditions on the detection of lactic acid bacteria after high hydrostatic pressure treatment. High Pressure Research. 2019. 39. 2. 334-343

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MISC (52)：

筒浦さとみ, 西海理之. 食品産業に資する高圧微生物制御技術の新たな展開. 食品と容器. 2020. 61. 4. 250-258
西海理之, Anastasiia Maksimenko, 菊地凌, 筒浦さとみ. 高圧処理による低塩食肉製品製造技術の開発. 油空圧技術. 2020. 59. 2. 25-30
坂田亮一, 松石昌典, 有原圭三, 佐々木啓介, 水野谷航, 若松純一, 岩崎智仁, 島田謙一郎, 加藤重城, 宮口右二, et al. 第66回国際食肉科学技術会議(ICoMST2020)に参加して. 食肉の科学. 2020. 61. 2. 145-164
横井愛加, 中野晃, 筒浦さとみ, 西海理之. かに風味蒲鉾の高圧・加熱併用処理に関する研究. 高圧討論会講演要旨集. 2019. 60th
西海理之. 高圧処理による食肉タンパク質の改質と物性改善 (特集食品高圧加工の基礎および応用). 応用糖質科学 = Bulletin of applied glycoscience : 日本応用糖質科学会誌. 2017. 7. 4. 197-203

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Patents (3)：

耐熱性芽胞菌の殺菌又は不活性化処理方法
食肉中の機能性ペプチドの富化方法及び機能性ペプチドが富化された食肉を利用した食品
食肉入りレトルト食品の製造方法

Books (10)：

21世紀は『食べる』時代
新潟大学歯学部・医歯薬出版株式会社 2016
応用細胞資源利用学第2巻
大学教育出版 2015 ISBN:9784864293495
High Pressure Bioscience and Biotechnology
Sankeisha 2015
High Pressure Bioscience and Biotechnology
Sankeisha 2015
High Pressure Bioscience and Biotechnology
Sankeisha 2015

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Education (3)：

1987 - 1990 Hokkaido University
1985 - 1987 Hokkaido University
- 1985 Hokkaido University Faculty of Agriculture

Professional career (2)：

農学修士 (北海道大学)
農学博士 (北海道大学)

Work history (7)：

2017/04/01 - 現在 Niigata University Faculty of Agriculture Department of Agriculture Professor
2016/04 - 現在 Niigata University Graduate School of Science and Technology Life and Food Sciences Professor
2016/04/01 - 2017/03/31 Niigata University Faculty of Agriculture Department of Applied Biological Chemistry Applied Biological Chemistry Professor
2007/04/01 - 2016/03/31 Niigata University Graduate School of Science and Technology Life and Food Sciences Associate Professor
2007/04/01 - 2016/03/31 Niigata University Faculty of Agriculture Department of Applied Biological Chemistry Associate Professor

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Awards (9)：

2018/11 - Joint Symposium of the 8th International Agriculture Congress 2018 and 6th International Symposium for Food & Agriculture 2018 Best Poster Award 2nd Inactivation of Staphylococcus aureus by high pressure processing.
2018/11 - Joint Symposium of the 8th International Agriculture Congress 2018 and 6th International Symposium for Food & Agriculture 2018 Best Poster Award 1st Effect of high pressure on the physical and sensory properties of Kanikama.
2018/06 - 日本食品機械工業会 FOOMA AP賞準グランプリ及び FOOMA AP賞(来場者評価部門) 高圧処理による低塩食肉製品製造の試み
2016/10 - 第57回高圧討論会ポスター賞カニ風味蒲鉾のテクスチャーならびに保存性に及ぼす高圧力の影響.
2015/07/21 - 5th Asian Conference on Green Technology in Agriculture 2nd Prize Outstanding Poster Presentation Award Effects of high-pressure treatment on in vitro digestibility and antigenicity of chicken egg white ovomucoid.

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Association Membership(s) (12)：

にいがた摂食嚥下障害サポート研究会 , 損傷菌研究会 , 日本結合組織学会 , The Japanese Society of Fisheries Science , 日本高圧力学会 , 日本養豚学会 , 北信越畜産学会 , 日本畜産副生物研究会 , 日本食肉研究会 , 日本農芸化学会 , 日本畜産学会 , 日本皮革技術協会

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