Rchr
J-GLOBAL ID：201701004971796134
Update date: Jun. 18, 2024
Narisawa Tomoyuki
ナリサワ トモユキ | Narisawa Tomoyuki
Affiliation and department：
Job title：
Chief
Homepage URL (1)：
https://www.pref.saitama.lg.jp/saitec/
Research field (4)：
Home economics, lifestyle science
, Analytical chemistry
, Bioorganic chemistry
, Food sciences
Research keywords (8)：
Cereal chemistry
, Volatile organic compound
, Food processing
, Food chemistry
, Food analysis
, Flavor
, Noodle
, Wheat
Research theme for competitive and other funds (5)：
- 2020 - 2024 麺製品の風味形成に影響する生地中の酸化酵素の挙動とその制御
- 2017 - 2021 Elucidation of the Mechanism of Flavor Formation During the Noodle Making Process
- 2019 - 2020 麺の風味形成における抗酸化物質の影響および ESRによるその迅速評価
- 2017 - 2018 うどん中の呈味成分の製造工程における変化とその品種間差の解明
- 2016 - 2017 国内産小麦を使用した麺の風味形成要因の解明
Papers (8)：
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Tomoyuki Narisawa, Masato Ebara, Masanori Harada, Marie Umino, Masaaki Kaneko, Hideo Nakajima. The Effects of High-ash Stream Flour on the Sourdough Properties and the Taste and Flavor of Bread. Nippon Shokuhin Kagaku Kogaku Kaishi. 2024
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Tomoyuki Narisawa, Koichiro Sakai, Hideo Nakajima, Marie Umino, Haruyuki Yamashita, kenjiro sugiyama, Chikako Kiribuchi-Otobe, Kiwamu Shiiba, Masaharu Yamada, Tomiko Asakura. Effects of fatty acid hydroperoxides produced by lipoxygenase in wheat cultivars during dough preparation on volatile compound formation. Food Chemistry. 2024
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Tomoyuki Narisawa, Masato Ebara, Masanori Harada, Marie Umino, Masaaki Kaneko, Hideo Nakajima. Flavor Changes of Bread Made From Domestic Wheat by the Addition of High-Ash Flour Streams. Nippon Shokuhin Kagaku Kogaku Kaishi. 2023. 70. 7
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Tomoyuki Narisawa, Hideo Nakajima, Marie Umino, Chikako Kiribuchi-Otobe, Masaharu Yamada, Tomiko Asakura. Flavor Formation of Noodles using Wheat Cultivars from Saitama and Application for the Development of High Value-added Products. Nippon Shokuhin Kagaku Kogaku Kaishi. 2020. 67. 9. 315-323
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成澤朋之. 小麦粉製品の香気成分の分析と生成メカニズムの解析. 東京大学. 2019. 博農4608号
ｍore...
MISC (40)：
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NAKAJIMA Hideo, UMINO Marie, HARADA Masanori, NARISAWA Tomoyuki, TSUNEMI Takashi, ARAKI Kazuki, OKUNISHI Tomoya. Flavor Control of Gluten-free Rice Bread (Part2). Reports of Saitama Industrial Technology Center. 2024. 21. 26-30
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Iiizuka Shinya, Minoru Akiyama, Masanori Harada, Tomoyiki Narisawa. Synthesis of Porous Silica by Sol-Gel Process with Thermally Induced Phase Separation (Part 2). Reports of Saitama Industrial Technology Center. 2024. 21. 22-25
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仲島日出男, 成澤朋之, 原田雅典, 海野まりえ, 江原雅人, 金子雅明. 高灰分ストリーム粉を活用した発酵種によるパン風味の変化. 日本食品科学工学会大会講演集. 2023. 70th
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宮城怜奈, 成澤朋之, 仲島日出男, 椎葉究. 竹の可食化粒子の生理活性作用と二次加工性への影響. 日本食品科学工学会大会講演集. 2023. 70th
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原田雅典, 成澤朋之, 海野まりえ, 江原雅人, 金子雅明, 仲島日出男. 高灰分ストリーム粉の活用による発酵種の変化とパン性状への影響. 日本食品科学工学会大会講演集. 2023. 70th
ｍore...
Books (3)：
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Food & Packaging
2022
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食品の試験と研究
全国食品関係試験研究場所長会 2020
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Foods & Food Ingredients Journal of Japan
2016
Lectures and oral presentations (40)：
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Changes in water-soluble compounds in conjunction with the volatile compound formation during wheat dough preparation
(The 2024 Annual Meeting of the Japan Society for Bioscience, Biotechnology, and Agrochemistry 2024)
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国産小麦を使用した小麦粉加工品の風味特性解析およびその加工品への応用
(日本食品科学工学会 令和6年度 関東支部大会 2024)
-
うどんにおける埼玉県産小麦の地粉風味とは何か?
(埼玉県産業技術総合センター北部研究所 研究発表会 2023)
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Bread Flavor Changes with Sourdough Utilizing High-Ash Stream Flour
(2023)
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Changes in Sourdough and Effects on Bread Properties by Utilizing High-Ash Stream Flour
(2023)
ｍore...
Education (3)：
- 2016 - 2019 The University of Tokyo Graduate School of Agricultural and Life Science Department of Applied Biological Chemistry
- 2008 - 2010 The University of Tokyo Graduate School of Arts and Sciences Department of Basic Science
- 2004 - 2008 Josai University Faculty of Science Department of Chemistry
Professional career (3)：
- Ph.D. (Agriculture) (The University of Tokyo)
- Master (Arts and Sciences) (The University of Tokyo)
- Bachelor (Science) (Josai University)
Work history (2)：
- 2018/04 - 現在 Saitama Industrial Technology Center Northern Laboratry Food Project Division
- 2011/04 - 2018/03 Saitama Industrial Technology Center Northern Laboratry Food and Biotechnology Division
Awards (3)：
- 2023/03 - Kanto branch, the Japanese society of Food Science and Technology Encouragement award
- 2019/02 - 全国食品関係試験研究場所長会 平成30年度優良研究・指導業績表彰 埼玉県産小麦を使用した麺の風味形成要因の解明による高付加価値化
- 2015/12 - The Chemical Society of Japan BCSJ Award H-type Zeolite-Catalyzed 1,4-Addition of Benzene Derivatives to Labile Acrolein
Association Membership(s) (2)：
The Japan Society for Food Science and Technology
, 日本農芸化学会
