Rchr
J-GLOBAL ID：201601012130693433   Update date: Oct. 11, 2024

Nakaura Yoshiko

ナカウラ ヨシコ | Nakaura Yoshiko
Affiliation and department：
National Agriculture and Food Research Organization

About National Agriculture and Food Research Organization


Homepage URL  (2)： http://www.naro.affrc.go.jp/nfri-neo/index.html ,  http://www.naro.affrc.go.jp/english/nfri/index.html
Research field  (1)： Food sciences
Research keywords  (2)： starch ,  high pressure food processing
Research theme for competitive and other funds  (3)：
  • 2021 - 2024 改良型高速反復高圧処理装置を用いた高圧殺菌における昇降圧条件の影響解明
  • 2013 - 2015 餅の煮溶け性と澱粉特性との相関解明
  • 2005 - 2006 Investigation for properties of endosperm starches of maize containing ae gene in genetic background
Papers (31)：
  • Ming Gao, Kazuki Nomura, Yasumasa Ando, Yoshiko Nakaura, Zhenya Zhang, Kazutaka Yamamoto. Vacuum impregnation of liquid into carrot assisted by high hydrostatic pressure. High Pressure Research. 2023. 1-14
  • Md Nazim Uddin, Sharmin Zaman, Ashfaq Aziz, Kazutaka Yamamoto, Yohiko Nakaura, Md Latiful Bari. Microbial Safety, Visual Quality and Consumers’ Perception of Minimally- Processed Ready-to-eat Salad Vegetables Prepared and Stored at Room and Refrigeration Temperature. Bangladesh Journal of Microbiology. 2022. 38. 2. 51-62
  • Ming Gao, Kazuki Nomura, Yasumasa Ando, Yoshiko Nakaura, Zhenya Zhang, Kazutaka Yamamoto. Vacuum impregnation of apple assisted by high hydrostatic pressure. High Pressure Research. 2021. 41. 4. 1-15
  • Kazutaka Yamamoto, Xue Zhang, Takashi Inaoka, Kazuya Morimatsu, Keitarou Kimura, Yoshiko Nakaura. Bacterial Injury Induced by High Hydrostatic Pressure. Food Engineering Reviews. 2021. 13. 3. 442-453
  • Xue Zhang, Yoshiko Nakaura, Junzhang Zhu, Zhenya Zhang, Kazutaka Yamamoto. Effect of Hyperosmotic Salt Concentration and Temperature on Viability of Escherichia coli during Cold Storage. Biocontrol science. 2020. 25. 2. 55-62
ｍore...
MISC (134)：
  • 高明, 野村一樹, 安藤泰雅, 中浦嘉子, 張振亜, 山本和貴. 脱気・高圧処理で液体含浸したリンゴにおける水の状態評価. 第63回高圧討論会講演要旨集. 2022. 189-189
  • Kazutaka Yamamoto, Mika Hirose, Junzhang Zhu, Xue Zhang, Yoshiko Nakaura, Susumu Kawasaki, Takashi Inaoka, Zhenya Zhang. Injury of Escherichia coli induced by high hydrostatic pressure under molecular crowding conditions of Ficoll®. 11th International Conference on High Pressure Bioscience and Biotechnology. 2022. 68-68
  • 高明, 野村一樹, 安藤泰雅, 中浦嘉子, 張振亜, 山本和貴. ニンジン脱気液体含浸の高圧処理による促進. 日本食品工学会第23回(2022年度)年次大会要旨集. 2022. 45-45
  • 山本 和貴, 中浦 嘉子. 食品加工における高圧処理の基礎及び応用-Fundamentals of food processing by high hydrostatic pressure-特集 超高圧の世界(2). 油空圧技術 / 油空圧技術編集委員会 編. 2022. 61. 8. 11-17
  • 山本和貴, 廣瀬美佳, 稲岡隆史, 川崎晋, 中浦嘉子. Ficoll(ショ糖-エピクロロヒドリン共重合体)を単一炭素源とした大腸菌の増殖. 応用糖質科学. 2022. 12. 3
ｍore...
Books (4)：
  • 高圧力の科学・技術事典
    朝倉書店 2022 ISBN:9784254102970
  • Structural and physicochemical properties of rice starches with high iodine affinity
    Rice studies, present and future 2012
  • Preparation of Furunori-like polysaccharide and the similarity with structures and physical properties of furunori samples
    Starch: Recent advances in biopolymer science and technology 2010
  • Structural and physicochemical characteristics of endosperm starches of rice cultivars recently bred in Japan
    Starch: Achievements in Understanding of Structure and Functionality 2006
Lectures and oral presentations  (11)：
  • 脱気包装リンゴの高圧処理による液体含浸促進及び品質変化
    (第62回高圧討論会 2021)
  • Liquid impregnation into apple pieces assisted by medium high hydrostatic pressure
    (2021)
  • 1,5-アンヒドロ-D-フラクトース及びフィチン酸による果実加工品の開封後褐変抑制
    (日本応用糖質科学会2021年度大会(第70回) 2021)
  • Injury of Escherichia coli induced by high hydrostatic pressure under molecular crowding conditions
    (Virtual International Conference on High Pressure Bioscience and Biotechnology 2021)
  • Enhanced liquid impregnation of apple by a combination of vacuum sealing and high hydrostatic pressure treatment, Virtual International Conference on High Pressure Bioscience and Biotechnology
    (Virtual International Conference on High Pressure Bioscience and Biotechnology 2021)
ｍore...
Professional career (1)：
  • Ph. D.
Association Membership(s) (5)：
THE JAPANESE SOCIETY OF APPLIED GLYCOSCIENCE ,  THE JAPAN SOCIETY OF HIGH PRESSURE SCIENCE AND TECHNOLOGY ,  JAPAN SOCIETY FOR FOOD ENGINEERING ,  JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY ,  JAPAN SOCIETY FOR BIOSCIENCE, BIOTECHNOLOGY, AND AGROCHEMISTRY
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