Rchr
J-GLOBAL ID:200901019691484042   Update date: Oct. 07, 2019

SHIMOYAMADA Makoto

シモヤマダ マコト | SHIMOYAMADA Makoto
Affiliation and department:
Job title: Professor
Research field  (1): Food science
Research keywords  (4): soybean ,  egg white protein ,  food processing ,  soymilk
Research theme for competitive and other funds  (1):
  • 1996 - Study on structural changes of food protein by processing
Papers (6):
MISC (25):
Books (1):
  • Antifungal saponins from white asparagus (Asparagus officinalis L.) bottoms and their physiological role in the plant defense system
    Plant-derived antimycotics 2003
Lectures and oral presentations  (2):
  • Interaction between soybean saponin and protein, and possible functionality
    (6th International Symposium on the Role of Soy in Preventing and Treating Chronic Disease 2005)
  • Effect of heating temperature and cooling rate on denaturation of soymilk
    (236th American Chemical Society National Meeting 2008)
Education (2):
  • - 1986 Tohoku University Faculty of Agriculture
  • - 1991 Tohoku University Graduate School, Division of Agriculture
Professional career (1):
  • Ph.D (Tohoku University)
Work history (11):
  • 1991 - 1991 Research Associate, Faculty of Agriculture,
  • 1991 - 2002 Assistant Researcher, Faculty of Agriculture,
  • 2002 - 2003 Associate Professor, Faculty of Agriculture,
  • 2004 - 2005 Associate Professor, Faculty of Applied Biological Sciences,
  • 2005 - 2009 Associate professor, Miyagi University
Show all
Association Membership(s) (5):
Japan Society for Bioscience ,  Biotechnology ,  and Agrochemistry ,  The Japanese Society for Food Science and Technology ,  American Chemical Society
※ Researcher’s information displayed in J-GLOBAL is based on the information registered in researchmap. For details, see here.

Return to Previous Page