Rchr
J-GLOBAL ID：200901071170262525
Update date: Sep. 26, 2022
Yoshimura Takashi
ヨシムラ タカシ | Yoshimura Takashi
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Affiliation and department：
Saga Prefectural Institute of Advanced Technology Division of Food Industry
About Saga Prefectural Institute of Advanced Technology Division of Food Industry
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Job title：
Researcher
Homepage URL (1)：
http://www.pref.saga.lg.jp/
Research field (5)：
Home economics, lifestyle science
, Biochemistry
, Applied microbiology
, Food sciences
, Analytical chemistry
Research keywords (5)：
Food function
, 食品加工学
, 食品分析学
, Food process engineering
, Food analysis
Research theme for competitive and other funds (8)：
2013 - 2016 機器分析を駆使した食品風味の客観的評価技術の構築
2008 - 2008 鶏病予防を目的とした免疫賦活能を有する海藻由来成分の特定及びその利用
2006 - 2008 未利用資源の活用による食品素材の開発に関する研究
2006 - 2008 Research on effective utilization for functional food materials from unused food resources
2005 - 2007 ノリの安定生産及び有明海の環境保全に関する研究
2005 - 2007 ノリの産業的利用を目的とした高機能性素材の開発に関する研究
2005 - 2007 Research on stable production of nori (Porphyra yezoensis) and environmental conservation of Ariake Sea
2005 - 2007 Research on development of functional materials derived from nori (Porphyra yezoensis) for industrial utilization
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Papers (20)：
Hisayoshi Soejima, Keisuke Tsuge, Takashi Yoshimura, Kazutaka Sawada, Hiroshi Kitagaki. Breeding of a high tyrosol-producing sake yeast by isolation of an ethanol-resistant mutant from a trp3 mutant. JOURNAL OF THE INSTITUTE OF BREWING. 2012. 118. 3. 264-268
HIRATA Miyo, MOTOMURA Saori, SASAKI Makoto, HORIE Kenta, OBA Takahiro, TSUGE Keisuke, YOSHIMURA Takeshi, KOGANEMARU Kazuyoshi, KITAGAKI Hiroshi. Brewing characteristics of sake yeast resistant to an inhibitor of mitochondrial pyruvate transport for brewing low alcohol sake on a pilot scale. JOURNAL OF THE BREWING SOCIETY OF JAPAN. 2011. 106. 5. 323-331
Sasaki Makoto, Oba Takahiro, Suenaga Hikaru, Inahashi Masaaki, Sato Masae, Tsuruta Hiromi, Kobayashi Genta, Tsuge Keisuke, Yoshimura Takeshi, Koganemaru Kazuyoshi, et al. Breeding of a low pyruvate-producing ginjo sake yeast and its application to the fermentation industry. 2011. 89. 5. 222-227
Kenta Horie, Takahiro Oba, Saori Motomura, Atsuko Isogai, Takashi Yoshimura, Keisuke Tsuge, Kazuyoshi Koganemaru, Genta Kobayashi, Hiroshi Kitagaki. Breeding of a Low Pyruvate-Producing Sake Yeast by Isolation of a Mutant Resistant to Ethyl alpha-Transcyanocinnamate, an Inhibitor of Mitochondrial Pyruvate Transport. BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY. 2010. 74. 4. 843-847
Masahiro Yoshiki, Keisuke Tsuge, Yumi Tsuruta, Takashi Yoshimura, Kazuyoshi Koganemaru, Toshihisa Sumi, Toshiro Matsui, Kiyoshi Matsumoto. Production of new antioxidant compound from mycosporine-like amino acid, porphyra-334 by heat treatment. FOOD CHEMISTRY. 2009. 113. 4. 1127-1132
ｍore...
MISC (11)：
吉村臣史, 細國一忠. 佐賀県の機能性食品研究に対する取り組み-未利用ノリ資源による新規産業の創出-. 食品と開発. 2007. 42. 2. 62-64
T Yoshimura, K Tsuge, T Sumi, M Yoshiki, Y Tsuruta, SI Abe, S Nishino, S Sanematsu, K Koganemaru. Isolation of porphyran-degrading marine microorganisms from the surface of red alga, Porphyra yezoensis. BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY. 2006. 70. 4. 1026-1028
K Tsuge, M Okabe, T Yoshimura, T Sumi, H Tachibana, K Yamada. Dietary effects of porphyran from Porphyra yezoensis on growth and lipid metabolism of Sprague-Dawley rats. FOOD SCIENCE AND TECHNOLOGY RESEARCH. 2004. 10. 2. 147-151
T Yoshimura, M Furutera, M Shimoda, H Ishikawa, M Miyake, K Matsumoto, Y Osajima, Hayakawa, I. Inactivation efficiency of enzymes in buffered system by continuous method with microbubbles of supercritical carbon dioxide. JOURNAL OF FOOD SCIENCE. 2002. 67. 9. 3227-3231
T Yoshimura, M Shimoda, H Ishikawa, M Miyake, K Matsumoto, Y Osajima, Hayakawa, I. Effect of CO2 flow rate on enzyme inactivation by continuous method with microbubbles of supercritical carbon dioxide. JOURNAL OF THE FACULTY OF AGRICULTURE KYUSHU UNIVERSITY. 2002. 46. 2. 345-352
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Patents (11)：
ポルフィランの抽出方法および製造方法
免疫賦活剤、食品及び液状食品組成物
食欲抑制剤
好中球活性化剤
ポルフィランの製造方法
ｍore...
Lectures and oral presentations (79)：
Immunomodulatory activity of GAPDH in vivo
(The 29th Annual and International Meeting of the Japanese Association for Animal Cell Technology 2016)
緑茶「嬉野茶」のおいしさを機器分析で
(第26回西日本食品産業創造展 2016)
紫外可視分光光度法を用いた茶葉浸出液の品質評価の可能性
(日本食品科学工学会第61回大会 2014)
海苔の機能性素材原料としての利用に関する取り組み
(日本食品科学工学会第61回大会 2014)
風味等に関する機器分析を用いた茶葉並びに緑茶の産地間差異の評価
(第51回化学関連支部合同九州大会 2014)
ｍore...
Works (2)：
文部科学省「都市エリア産学官連携促進事業」(佐賀県有明海沿岸エリア)共同研究事業 テーマ1 共同研究参画
2005 - 2007
文部科学省「都市エリア産学官連携促進事業」(佐賀県有明海沿岸エリア)共同研究事業 テーマ2 共同研究参画 プロジェクトリーダー
2005 - 2007
Education (3)：
1999 - 2002 Kyushu University Graduate School of Bioresources and Bioenvironmental Sciences Departament of Bioscience and Biotechnology
1997 - 1999 Kyushu University Graduate School of Agriculture Department of Food Science and Technology
1993 - 1997 Kyushu University Faculty of Agriculture Department of Food Science and Technology
Professional career (1)：
Doctor of Philosophy (Agricultural Science) (Kyushu University)
Committee career (2)：
2016 - 現在 公益社団法人日本食品科学工学会 代議員
2015 - 現在 公益社団法人日本食品科学工学会西日本支部 評議員
Association Membership(s) (2)：
Japanese Associtioan for the Study of Taste and Smell
, Japanese Society for Food Science and Technology
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