Rchr
J-GLOBAL ID：200901012805679626   Update date: Oct. 18, 2022

Yoshikawa Shuji

ヨシカワ シュウジ | Yoshikawa Shuji
Affiliation and department：
Local Independent Administrative Agency Hokkaido Research Organization Food Processing Research Center

About Local Independent Administrative Agency Hokkaido Research Organization Food Processing Research Center


Job title： Division Director
Homepage URL  (1)： http://www.hro.or.jp/list/industrial/research/food/
Research field  (2)： Food sciences ,  Applied biochemistry
Research keywords  (5)： 微生物学 ,  食品製造・加工・保存法 ,  microbiology ,  food preservation ,  food processing
Research theme for competitive and other funds  (3)：
  • Citrus cultivation technology
  • 水産物の加工
  • Processing of Seafoods
Papers (4)：
  • Yasuhiro FUNATSU , Kanami AZEKAWA , Takefumi ONO , Hirofumi HAYASAKA , Wataru MATSUDA , Naoyuki MAEDA , Akira TANAKA , Shuji YOSHIKAWA. Effect of soy sauce yeast inoculation and ureter removal on the quality characteristics of meat sauce prepared from pig kidneys. 2021
  • Taketo Ohmori, Yuta Mutaguchi, Shuji Yoshikawa, Katsumi Doi, Toshihisa Ohshima. Amino acid components of lees in salmon fish sauce are tyrosine and phenylalanine. Journal of bioscience and bioengineering. 2011. 112. 3. 256-8
  • Shuji Yoshikawa, Akira Tanaka, Takafumi Nishikiori, Tomoki Ohta. Development of fish sauce from chum salmon by fermentation with barley koji and halo-tolerant microorganisms. JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 2006. 53. 5. 281-286
  • Tomoki Ohta, Shigefumi Sasaki, Tadashi Oohori, Shuji Yoshikawa, Hideyuki Kurihara. α-glucosidase inhibitory activity of a 70% methanol extract from ezoishige (pelvetia babingtonii de toni) and its effect on the elevation of blood glucose level in rats. Bioscience, Biotechnology and Biochemistry. 2002. 66. 7. 1552-1554
MISC (12)：
ｍore...
Patents (12)：
  • 醤油滓を利用した水産食品
  • 黄色ブドウ球菌の検出培地
  • 魚介類を素材とした発酵調味料
  • 醤油滓を利用した水産商品
  • 食品の殺菌装置
ｍore...
Works (4)：
  • 風味と機能性に優れた水産発酵調味料とそれを活用した水産加工品の開発
    2004 - 2005
  • Development of fermented seasoning of fishery products
    2004 - 2005
  • 光パルス殺菌の食品製造における応用研究
    2000 -
  • Application of light pulse sterilization for food processing
    2000 -
Education (3)：
  • 2008 - 2011 Hokkaido University
  • - 1991 Hokkaido University Faculty of Agriculture
  • Hokkaido University
Work history (12)：
  • 2021/04 - 現在 Local Independent Administrative Agency Hokkaido Research Organization Food Processing Research Center Food Product Deveropment Division Division Derector
  • 2019/04 - 2021/03 Local Independent Administrative Agency Hokkaido Research Organization Food Processing Research Center Food Product Development Group, Food Product Deveropment Division
  • 2010 - Hokkaido Research Organization, Food Processing Research Center
  • 1999 - 北海道立食品加工研究センター 研究職員
  • 1999 - Resaercher for Hokkaido Food Processing Research Center
Show all
Awards (5)：
  • 2018/02 - 日本応用糖質学会北海道支部 日本応用糖質学会北海道支部研究奨励賞 北海道産小豆粉の製造と利用に関する研究
  • 2009/11 - Hokkaido Government Hokkaido Staff Award
  • 2009/11 - Hokkaido Government Hokkaido Staff Award
  • 2009/10 - (一社)発明協会 北海道地方発明表彰 北海道経済産業局長賞 醸造酢及びその製造方法
  • 1997/11 - Hokkaido Government Hokkaido Staff Award
Association Membership(s) (8)：
日本農芸化学会 ,  日本乳酸菌学会 ,  日本食品科学工学会 ,  Japanese Society for Food Science and Technology ,  Japan society for Lactic Acid Bacteria ,  and Agro chemistry ,  Biotechnology ,  Japan Society for Bioscience
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