Miura Makoto

• 2021 - 2024 呈味性と咀嚼・嚥下容易性を制御するための3次元造形手法の確立
• 2017 - 2020 Relationship of "microstructure - beaking properties -taste perception" for formulation reduction of salt and sugar
• 2015 - 2017 Development of salt-reduced foods using the correlation in "microstructure - breaking behavior during mastication - taste"
• 2012 - 2014 Control of mechanical and interfacial properties of bolus for the creation of puffed solid foods adaptable to dysphagia
• 2003 - 2004 磁気利用による脂質の結晶化制御と食品加工への応用
1995 - 1997 Development of an Auto Discrimination System of Mechanical Properties of Material and Qualities of Final Products for Porous Foods
Development of universal design foods controling interfacial properties
Physicochemical improvement and application of unused parts form brown rice
Preparation of proteases from krill
Development of functional food materials from minor cereals by microorganism conversion method
Relationships between crystal structure and phical properties of fats and oils
Relationships between Physical Properties of Bread Doughs and Qualities of Breads
Advanced Processing of Regional Resources of Agriculture, Forestry and Fisheries
Retardation Effect of Food Emulsifiers and Polyols on the retrogradation of Starch Caused by Freezing-Thawing Treatment
Characterization of Food Structure by Digital Image Analysis
界面特性を制御したユニバーサルデザインフードの創製
玄米の未利用部位の物理化学的改質とその高度利用
イサダ(ツノナシオキアミ)由来のタンパク質分解酵素の酵素製剤化
微生物変換法による雑穀からの高機能食品素材の開発
油脂の結晶状態と物性との関連性
パンの生地物性と製品品質との関連性
地域農林水産物の高度加工
凍結・解凍によるデンプン老化に対する食品用乳化剤およびポリオールの抑制効果
食品構造のディジタル画像解析

• Takuya Morikawa, Norihisa Takada, Makoto Miura. Effect of decompression drying treatment on physical properties of solid foods. BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY. 2017. 81. 4. 831-838
• Development of a Quantification Method of the Gluten Matrix. 2015
• Complexation of vitamin E in grains by using cyclomaitodextrin glucanotransferase. Food Preservation Science. 2014. 40. 4. 195-200
• Tatsuro Maeda, Mito Kokawa, Makoto Miura, Tetsuya Araki, Masaharu Yamada, Koji Takeya, Yasuyuki Sagara. Development of a Novel Staining Procedure for Visualizing the Gluten-Starch Matrix in Bread Dough and Cereal Products. CEREAL CHEMISTRY. 2013. 90. 3. 175-180
• Production of starch with anitioxidative activity by baking starch with organic acid. 2011. 75. 9. 1649-1653

ｍore...

• Makoto Miura. 講座 食品レオロジーの面白さ 第5回 食品の破断. 2015. 43. 5. 181-183
• Makoto Miura. 甲子柿(かっしがき)燻蒸により脱渋するという全国でも珍しい柿. 2015. 68. 12. 1097-1099
• Makoto Miura. 講座 食品レオロジーの面白さ 第4回 食品の粘弾性. 2015. 43. 2. 47-50
• Makoto Miura. 講座 食品レオロジーの面白さ 第3回 食品の流動. 2014. 42. 4. 265-266
• Makoto Miura. 講座 食品レオロジーの面白さ 第2回 食品レオロジーの概要. 2014. 42. 3. 215-217

ｍore...

• 低糖質菓子用組成物およびこれを用いた低糖質菓子
• 冷凍米飯用改質剤,冷凍米飯,冷凍米飯の製造方法および冷凍米飯の解凍方法
• 真空乾燥装置及び方法
• 咀嚼・嚥下容易な固体食品
• 乳脂肪クリームおよびその製造方法

ｍore...

• 揚げ加工における吸油挙動
  2016
• 糖質素材による揚げ加工食品の吸油量の低減
  2015 ISBN:9784781310510
• 乳化食品の咀嚼・嚥下しやすさ評価
  2014 ISBN:9784861045462
• ゲル化性タンパク質,ゲル化・増粘安定剤の技術と市場
  2012 ISBN:9784781306599
• 動的粘弾性の測定とデータ解釈 事例集
  2012 ISBN:9784861044465

ｍore...

• Effect of different chemically modified starches on rheological properties of stirred non-fat yoghurt
  
• The relation between layer structure and intensity of saltiness perception of solid model foods
  
• 小麦粉-食塩-水固体モデル食品における層構造と塩味強度の関連性
  
• Innovative processing and analysis tool for the food research and industry
  
• 米飯塊の凍結・解凍による劣化に対する 水溶性乳化剤とマルトオリゴ糖組成物の抑制効果
  

ｍore...

• Appropriate processing and applications of unused parts of brown rice
  2007 -
• Development of fruit jam from wild grapes and apples harvested in Iwate Prefecture without supplementation of pectin
  2007 -
• Establishment of non-thermal cleaning-sterilization method for prolongation of shelf life of foods without food additives
  2007 -
• High-degree application of regional biological resources
  2007 -
• Development of functional materials from krill 'Isada' captured at Sanriku coast
  2007 -

ｍore...

• 1983 - 1986 Tohoku University Graduate School of Agricultural Science Division of Food Science
• 1981 - 1983 Tohoku University Graduate School of Agricultural Science Division of Food Science
• 1977 - 1981 Tohoku University Faculty of Agriculture Department of Food Science

• Doctor

• 2013/04 - 2015/03 Iwate Iniversity Education and Research Center Sanriku Fisheries Research Center Director
• 2011/10 - Iwate University Faculty of Agriculture Professor
• 2007/04 - 2011/09 Iwate University Faculty of Agriculture Associate Professor
• 1994/04 - 2007/03 Iwate University Faculty of Agriculture Associate Professor
• 1994 - 2007 Associate Professor,Iwate University
2007 - - Associate Professor,Faculty of Agriculture,Iwate University
1986/04 - 1994/03 Mitsubishi Kasei Corp. Reaserch Center Researcher
1986 - 1994 Mitsubishi Kasei Corp. (Mitsubishi Chemical Corp.) Research Center,Mitsubishi Kasei Corp. Research Center

• 2007 - 2009 日本食品工学会 評議員
• 2006 - 日本応用糖質科学会 J. Appl. Glycosci.編集委員
• 2001 - 日本食品機械研究会 理事
• 1993 - 食品の物性に関するシンポジウム 運営委員

The Japanese Society of Food Engineering ,  Japan Oil Chemists' Society ,  The Japanese Society of Applied Glycoscience ,  Japan Ergonomics Society ,  The Acoustical Society of Japan ,  Japan Society for Food Engineering ,  Japanese Society for Sensory Evaluation ,  Japan Association of Food Preservation Scientists ,  American Association of Cereal Chemists ,  the Society of Polymer Science, Japan ,  The Society of Rheology, Japan ,  The Japanese Socirty for Food Science and Technology ,  日本食品機械研究会 ,  日本油化学会 ,  日本応用糖質科学会 ,  日本人間工学会 ,  日本音響学会 ,  日本食品工学会 ,  日本官能評価学会 ,  日本食品保蔵科学会 ,  米国穀物化学会 ,  食品の物性に関するシンポジウム ,  高分子学会 ,  日本レオロジー学会 ,  日本食品科学工学会