Rchr
J-GLOBAL ID：200901090651874103   Update date: Jun. 03, 2024

Yano Hiroyuki

ヤノ ヒロユキ | Yano Hiroyuki
Affiliation and department：
National Agriculture and Food Research Organization

About National Agriculture and Food Research Organization


Research field  (1)： Food sciences
Research keywords  (8)： Youtube ,  Industrialization ,  gluten-free ,  food processing ,  Protein science ,  Biochemistry ,  蛋白質科学 ,  生化学
Research theme for competitive and other funds  (4)：
  • 2013 - 2016 新規食品開発のための穀物ジスルフィドプロテオーム解析
  • 2010 - 2012 Identification and validation of biomarker proteins based ontheir thiol redox states
  • 2010 - 2012 Development of a method to recover amino acids and monosaccharides effectively from cereal seeds.
  • 2004 - 2006 Comprehensive analysis of redox regulations of plant by the disulfide proteome.
Papers (11)：
  • Hiroyuki Yano, Rika Tanaka, Wei Fu. Soy-based high-protein spheric foods with the appearance of familiar sugary snacks. Foods. 2024. 13. 8. 1176-1176
  • Wei Fu, Hiroyuki Yano. Exploring melting behaviours of different cheese products by structural characteristics and rheological properties. International Journal of Dairy Technology. 2022
  • Hiroyuki Yano, Wei Fu. Effective use of plant proteins for the development of “new” foods. Foods. 2022. 11. 9. 1185-1185
  • Fu W, Yano H. Development of “new” bread and cheese. Processes. 2020. 8. 12. e1541
  • Yano H. Recent practical researches in the development of gluten-free breads. npj Science of Food. 2019. e3
ｍore...
MISC (29)：
  • 矢野裕之. 植物蛋白質を主原料とした高蛋白質・低糖質食品素材の開発. 農研機構研究報告. 2022. 12. 25-29
  • Hiroyuki YANO. Development of protein-rich, low carbohydrate bread composed mainly of soy protein and egg white. 2021. 9. 45-49
  • Hiroyuki YANO. Development of additive-free gluten-free rice bread. 2021. 76. 11. 12-13
  • Hiroyuki YANO. Gluten-free bread made of the ”soap-bubble” mechanism. 2021. 31. 3. 147-147
  • Hiroyuki YANO. Development of additive-free gluten-free rice bread made only from basic ingredients. NARO Technical Report. 2021. 8. 6-9
ｍore...
Education (2)：
  • Tokyo University of Science Faculty of Science and Technology
  • 東京理科大学大学院薬学研究科博士課程
Professional career (1)：
  • 薬学博士
Work history (2)：
  • 1999/04 - 2001/03 University of California, Berkeley Visited researcher (Dr. Buchanan's Lab)
  • 1993/04 - 1997/03 Shseido Co LTD
Awards (7)：
  • 2020/11 - 食の新潟国際賞財団 第6回食の新潟国際賞 21世紀希望賞
  • 2018/09 - 農研機構 NARO Research Prize 2018 米粉100%パンが膨らむメカニズムの解明とパン製造法への応用
  • 2017/12 - 農林水産省・農林水産技術会議 2017年農業技術10大ニュース 米粉100%パンの製造技術を開発 -補助材料なしでも、ふんわり、ふっくら!-
  • 2011/11 - 農研機構 NARO Research Prize 2011 米粉100%(グルテン不使用)パンの新しい製造技術の開発
  • 2011/02 - 農林水産省 フードアクション・ニッポン・アワード2010 研究開発・技術部門 優秀賞 米粉100%(グルテン不使用)パンの新しい製造技術の開発
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