Rchr
J-GLOBAL ID：201801000635240588   Update date: Sep. 19, 2024

Tamura Masatsugu

Tamura Masatsugu
Affiliation and department：
Utsunomiya University School of Agriculture Department of Environmental Engineering

About Utsunomiya University School of Agriculture Department of Environmental Engineering


Job title： Associate Professor
Other affiliations (3)：
  • Utsunomiya University  Institute for Promotion of Research Center for Bioscience Research and Education 
  • Utsunomiya University  Graduate School of Regional Development and Creativity Division of Engineering and Agriculture (Master's Course) Graduate Program in Agricultural and Environmental Sciences 
  • Utsunomiya University  United Graduate School of Agricultural Science, Tokyo University of Agriculture and Technology Agricultural and Environmental Engineering (Doctor's Course) 
Research field  (2)： Food sciences ,  Agricultural environmental and information engineering
Research theme for competitive and other funds  (6)：
  • 2022 - 2025 穀物の構造的特性に基づく糖質消化性,食味および機能性成分の最適化
  • 2022 - 2025 多様な嗜好と健康性に対応した3Dフードインクの開発と立体造形食品の最適化
  • 2021 - 2024 Development of advanced postharvest technology for adding functional attributes to foods
  • 2019 - 2022 Control of carbohydrate digestibility of vegetable food by processing
  • 2018 - 2021 Characteristics of bitterness and aroma components using the method of drying and adding flavor hops
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Papers (41)：
  • Masatsugu Tamura, Minami Shinohe-Oshima, Takahiro Saito. Performance of non-waxy Japonica rice in the post-cooking storage process and with a varying water-to-rice ratio. Applied Food Research. 2024. 4. 1
  • Masatsugu Tamura, Yukari Saito, Takahiro Saito, Hideaki Kobayashi, Akifumi Mikami, Yoshimasa Sasahara. Multiple effects of oil addition and freezing-reheating treatment on the in vitro starch digestibility of rice grains. Food Hydrocolloids for Health. 2023. 4
  • Masatsugu Tamura, Yuka Suzuki, Takahiro Saito. Storage performance of non-waxy Japonica rice varieties preferred by Japanese consumers: Evaluation of physicochemical properties and in vitro starch digestibility. International Journal of Gastronomy and Food Science. 2023. 33
  • Akira Fujimoto, Takahiro Saito, Syoutou Kou, Masatsugu Tamura. Evaluation of physical properties, functional components, and starch digestibility of dumpling skins made from barley flour with various amounts of β-glucan. Nippon Shokuhin Kagaku Kogaku Kaishi. 2023. 70. 2. 63-71
  • Solongo Batgerel, Takahiro Saito, Masatsugu Tamura. Optimization of the physical properties and antioxidant activity of Mongolian buuz wrappers with buckwheat flour substituted for wheat flour. Engineering in Agriculture, Environment and Food. 2023. 16. 4. 113-122
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MISC (6)：
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Books (5)：
  • Science of Rice Chemistry and Nutrition
    Springer 2023 ISBN:9789819932238
  • Science of Rice Chemistry and Nutrition
    Springer 2023 ISBN:9789819932238
  • Digestive property of plant-based Japanese foods
    2022
  • Washoku Japanese Food
    ACS Publications 2022 ISBN:9780841297395
  • 米の科学
    朝倉書店 2021 ISBN:9784254435559
Lectures and oral presentations  (134)：
  • 異なる加水量で炊飯したハトムギ精白粒の物性および含有成分の評価
    (2023年農業施設学会 学生・若手研究発表会 2023)
  • 加水量の異なる澱粉を含む食品の3Dフードインクとしての適合性の評価
    (2023年農業施設学会 学生・若手研究発表会 2023)
  • 精麦度の異なる炊飯大麦粒の機能性成分と物性の関係
    (2023年農業施設学会 学生・若手研究発表会 2023)
  • 異なる粉砕がホップの乾燥時間および含有成分に及ぼす影響
    (2023年農業施設学会 学生・若手研究発表会 2023)
  • 精麦度の異なる炊飯大麦粒の成分, 糖質消化性および物理的性質の変化
    (The 19th IEEE Transdisciplinary-Oriented Workshop for Emerging Researchers 2022)
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Awards (33)：
  • 2024/06 - 2024生態工学会年次大会 講演論文賞 異なる出力のマイクロ波照射がホップの色調、ポリフェノールおよび Linalool に及ぼす影響
  • 2023/12 - 第20回「学生&企業研究発表会」 株式会社ファーマーズ・フォレスト賞 宇都宮大学発の水稲品種「ゆうだい21」の食味および健康機能性解明へのアプローチ
  • 2023/12 - 第20回「学生&企業研究発表会」 栃木県経済同友会賞 ホップ乾燥中の成分劣化抑制への挑戦
  • 2022/12 - 第19回「学生&企業研究発表会」 栃木県経済同友会賞 栃木県産大麦粉を使った新名物大麦餃子皮の開発
  • 2022/06 - 生態工学会 講演論文賞 異なる粉砕方法がホップの乾燥時間および含有成分に与える影響
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