Rchr
J-GLOBAL ID：200901071782135875
Update date: Jan. 30, 2024
Akuzawa Ryozo
アクザワ リョウゾウ | Akuzawa Ryozo
Affiliation and department：
Research field (4)：
Home economics, lifestyle science
, Animal production science
, Food sciences
, Applied biochemistry
Research keywords (19)：
チーズ
, 熟成
, 酸性ホスファターゼ
, プロテアーゼ
, 口腔咀嚼モデル器
, 咀噛
, 肉製品
, 牛乳
, 食品
, フレーバーリリース
, 放散香気
, 咀嚼ロボット
, 咀嚼
, 咀嚼力
, 咀嚼香
, 乳利用学
, 応用微生物
, Dairy Science and Technology
, Applied Microbiochemistry
Research theme for competitive and other funds (8)：
- 2005 - 2007 Mechanism of release of retronasal aroma, and retronasal aroma perception investigated by organoleptic method
- 1998 - 2000 Studies on contribution to cheese ripening of Acid phosphatase
- チーズの熟成および発酵乳製造に寄与する酵素類(プロテアーゼ、酸性ホスファターゼ、トランスグルタミナーゼ)の特性に関する研究
- 乳および乳製品の風味制御に関する研究
- 乳および乳酸菌由来酵素類の特性およびそれらの利用に関する研究
- Study on proteinase,acid phosphotase,transgrutaminase which are contribute to cheese ripening and fermented milk.
- Study Flavor of Milk and Dairy Products
- Study on Characterization and Utilization of Enzymes (Proteinases,Acid phosphatase) from Milk and Lactic Acid Bacteria
Show all
Papers (7)：
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Takayuki Miura, Miki Takaku, Tetsuya Aoki, Ryozo Akuzawa. Manufacture of a New Cheese Using Soy and Adzuki Bean Broths. JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 2017. 64. 3. 157-161
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Miura Takayuki, Akuzawa Ryozo. Effect of lactic acid bacteria on the production process and quality of cheese . Japanese Journal of Lactic Acid Bacteria. 2011. 22. 2. 93-99
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R. Akuzawa, T. Miura, I. S. Surono. Fermented Milks: Asian Fermented Milks. Encyclopedia of Dairy Sciences: Second Edition. 2011. 507-511
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Ryozo Akuzawa, Takayuki Miura, Hiroshi Kawakami. Bioactive Components in Caseins, Caseinates, and Cheeses. Bioactive Components in Milk and Dairy Products. 2009. 215-233
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Sachiko Odake, Saskia M. Van Ruth, Ryozo Akuzawa. Flavor release of diacetyl and 2-heptanone from skimmed and full fat milk under mouth conditions. FOOD SCIENCE AND TECHNOLOGY RESEARCH. 2006. 12. 4. 256-260
ｍore...
MISC (136)：
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F. Kobayashi, S. Odake, T. Miura, R. Akuzawa. Pasteurization and changes of casein and free amino acid contents of bovine milk by low-pressure CO2 microbubbles. LWT-FOOD SCIENCE AND TECHNOLOGY. 2016. 71. 221-226
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Takayuki Miura, Kaori Tokumaru, Ryozo Akuzawa. Research on the Application of Soybean, Adzuki Bean and Chestnut Inner Shell Polyphenols Contained in Cooking Water to Cheese Manufacturing. FOOD SCIENCE AND TECHNOLOGY RESEARCH. 2015. 21. 3. 353-357
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Shun Yamaguchi, Takayuki Miura, Asami Baba, Ryozo Akuzawa. Separation of a milk acid phosphatase from a purified lactoferrin fraction and identification as a member of the mammalian purple acid phosphatase family. INTERNATIONAL DAIRY JOURNAL. 2012. 23. 2. 86-90
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Takayuki Miura, Kanako Ono, Tomoe Izumi, Ryozo Akuzawa. Presence of lactoferrin in a bovine skim milk fraction with acid phosphatase activity. INTERNATIONAL DAIRY JOURNAL. 2010. 20. 2. 67-71
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Takayuki Miura, Ryozo Akuzawa. Suppression of catechin astringency by milk components. Milk Science. 2010. 59. 1. 2-8
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Books (49)：
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体が元気になる乳酸菌の摂り方
成美堂 2014
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冷凍空調便覧IV巻食品・生物編
日本冷凍空調学会 2013
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新・櫻井総合食品事典
同文書院 2012
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総合調理用語辞典
全国調理師養成施設協会 2010
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総合調理用語辞典
全国調理師養成施設協会 2010
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Lectures and oral presentations (1)：
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A Comparative analysis of imprpved microbial rennet and various milk-clotting enzyme used widely for cheese manufacturing
(World Dairy Summit 2013)
Works (1)：
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Cheese making in the Netherlands
1987 -
Education (2)：
- - 1976 University of Carifornia at Davis Food Science Food Microbiology
- - 1974 Nippon Veterinary and Life Science University
Professional career (1)：
Work history (2)：
- 2016/10 - 2019/09 Nippon Veterinary and Life Science University President
- 2006 - 2016/03 Nippon Veterinary and Life Science University Faculty of Applied Life Science
Committee career (8)：
Awards (1)：
Association Membership(s) (7)：
乳酸菌学会
, 日本栄養・食糧学会
, 日本酪農科学会
, 米国酪農科学会(American Dairy Science Association)
, 日本食品科学工学会
, 日本農芸化学会
, 日本畜産学会
