Rchr
J-GLOBAL ID：201701007445954000
Update date: Jan. 30, 2024
Minami Kazuhiro
Minami Kazuhiro
Affiliation and department：
Job title：
Professor
Research field (1)：
Nutrition and health science
Research theme for competitive and other funds (4)：
- 2015 - 2018 Heat stroke prophylaxis for the 2020 Tokyo Olympics Paralympics
- 2014 - 2017 Research of the effect that the mutual relations of the habit and the change of the gene by the habit cause to arterial sclerosis
- 2013 - 2017 Establishment of the dehydration and heatstroke prophylaxis care in elderly people, and a pediatric and a small child
- 2010 - 2012 The preventive effect of the lifestyle-related disease and care by the stock walking and gymnastics on middle and old age people's
Papers (104)：
-
中澤 洋三, 森野 達也, 宮下 慎一郎, 南 和広, 相根 義昌. 食感と血のような味質を改善した「蝦夷鹿ソーセージ」の開発-Development of "Yezo Venison Sausage" with improved texture and bloody taste quality. 日本食品科学工学会誌 = Journal of the Japanese Society for Food Science and Technology / 日本食品科学工学会 編. 2023. 70. 1. 25-31
-
中澤 洋三, 村田 雪乃, 宮下 慎一郎, 南 和広, 相根 義昌. 長芋パウダーはアイスクリームの安定化剤になるか?-Can Chinese Yam Powder Be Used as a Stabilizing Agent for Ice Cream?. 日本食品保蔵科学会誌 = Food preservation science / 日本食品保蔵科学会 編. 2022. 48. 6. 267-271
-
中澤 洋三, 小暮 早紀, 宮下 慎一郎, 南 和広, 相根 義昌. 小豆餡の嗜好性と水分および糖度との関係-Relationship between consumer preferences and the water/sugar content of sweet bean paste products. 日本食品科学工学会誌 = Journal of the Japanese Society for Food Science and Technology / 日本食品科学工学会 編. 2022. 69. 10. 473-480
-
Nakazawa Yozo, Yoshida Ayano, Kashima Haruhiko, Satake Eri, Ito Hiroka, Tamechika Yume, Moritake Ryosuke, Minami Kazuhiro, Sagane Yoshimasa. Development of Dry Sausage that Utilizes the Food Physico-chemical Characteristics of Emu Tendon Meat. Nippon Shokuhin Kagaku Kogaku Kaishi. 2021. 68. 12. 447-454
-
Nakazawa, Y., Murayama, K., Minami, K., Sagane, Y. Characteristic evaluation of starch from Chinese yam produced in Abashiri Okhotsk. 2020. 46. 1. 3-8
ｍore...
Books (1)：
Return to Previous Page
