Yoshii Hidefumi

ヨシイヒデフミ | Yoshii Hidefumi

Affiliation and department：
Job title： Professor

Research field (1)： Food sciences

Research keywords (7)： Crystallization , Cyclodextrin , Emulsification , Encapsulation , Spray drying , 食品工学 , Food Engineering.

Research theme for competitive and other funds (28)：

2021 - 2024 1-メチルシクロプロペンと香り前駆物質を用いた芳香豊かなりんご鮮度保持手法の開発
2018 - 2021 Evaluation model of lipid oxidation stability for spray-dried powder of functional lipid powder imparted oxidation stability with antioxidant.
2015 - 2018 Development and characterization of nanostructured powder of functional lipid using starch coating s and enzymatic treatment of protein emulsifier
2011 - 2013 Formation of new food nano-crystal by the build-up method and application of the encapsulant
2008 - 2010 Application and formation of new sugar crystal with porous structure of sub-micron size pore by new crystal transformation technique

2006 - 2008 Powderization of PEGylated enzyme by a newly developed spray-drying process

2005 - 2006 Encapsulation of an ethylene antagonist, 1-Methylcyclopropene (1-MCP) into a-cyclodextrin and the release control

2004 - 2005 Remediation of soils contaminated with persistent toxic compounds by manipulating the molecular inclusion property of cyclic oligosaccarides and absorption property of activated carbon

2003 - 2004 Morphology of Powder of Functional Fatty Acids and Stability Control with Powder Formation

2002 - 2003 Development of anti-bacterial material included in cyclodextrin with environmentally controlled release characteristics

2000 - 2001 Removal and biodegradation of contaminated compounds in soil by inclusion in cyclodextrins and a slurry bioreactor

1998 - 2000 Development of rice flavor powder with release control

1998 - 1999 CHARACTERIZATION OF CELLULOSE-BINDING ABILITY OF GEOTRICHUM SP., M111 CELL AND APPLICATION OF DEHYDRATION FOR DISTILLED

1998 - 1999 Release characteristics of antibacterial substances included in cyclodextrin

1995 - 1996 Application of powderly poly-unsaturated fatty acid to fish meal.

1992 - 1993 Microbial reduction using ethanol as an energy source

1992 - 1993 Formation of Functional Powder with Kneading Method

1991 - 1992 Development of baker's yeast-mediated bioreduction for preparin of optically active glycidol derivatives

1991 - 1991 パン酵母還元反応系を用いた光学活性グルシド-ル誘導体の工業的製造法

1990 - 1991 Formation of Inclusion Complex Powder of Liquid Flavor Substance by Twin Screw Extruder

1986 - 1987 Retention of Trace Flavor Components on Spray Drying of Liquid Foods

1983 - 食品工学

機能性食品の粉末化

食品廃棄物処理の工学的研究

液体フレーバーのシクロデキストリンへの包括

Encapsulation of functional foods

Treatment of food waste

Encapsulation of liquid flavor in Cyclodextrin

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Papers (44)：

Shisei TAKASHIGE, Hidefumi YOSHII, Shuji ADACHI. Relationship in Oxidation between Eicosapentaenoic Acid and Docosahexaenoic Acid in Microencapsulated Isada Krill Oil. Japan Journal of Food Engineering. 2022. 23. 4. 149-152
Vita Paramita, Sagitha Fitri Novia, Hermawan Dwi Ariyanto, Bambang Pramudono, Hidefumi Yoshii, Heny Kusumayanti, Rizka Amalia. The influence of α-cyclodextrin on the stability and fatty acids of medium-chain triglycerides high oil load nanoemulsion. Materials Today: Proceedings. 2022. 55. 1
Hermawan Dwi Ariyanto, Shisei Takashige, Shuji Adachi, Hidefumi Yoshii. Estimation of apparent glass transition temperature from the release of 1-methylcyclopropene included in α-cyclodextrin. Food Science and Technology Research. 2021. 27. 6. 881-886
A. Sultana, S.Takashige, Y.Maki, A. Fermin, S. Adachi, H. Yoshii. Oxidative stability of eicosapentaenoic acid and docosahexaenoic acid in krill oil microencapsulated by spray drying. Food Hydrocolloids for Health. 2021. 1. 100031-100031
Jose Antonio Fermin Jimenez, Yayoi Miyagawa, Hidefumi Yoshii, Shuji Adachi. Interdependent oxidation of eicosapentaenoic Acid and docosahexaenoic acid in Isada Krill oil encapsulated with maltodextrin by spray-drying. Journal of Oleo Science. 2021. 70. 5. 633-635

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MISC (209)：

Hidefumi Yoshii. Technology Establishment for Formation of Functional Food Powder with Spray Drying and Molecular Inclusion. Japan Journal of Food Engineering. 2022. 23. 97-108
Formation of Functional Food Powder by Spray Drying. Japan Journal of Refrigerating ans Air Conditioning Engneers. 2022. 97. 1137. 461-464
吉井英文, 宮脇長人. 国際交流関係のこの20年. 日本食品工学会誌. 2020. 21. 4. A22-A24
吉井英文. 噴霧乾燥法による機能性食品粉体の作製 (特集最新の乾燥技術動向). 粉体技術. 2019. 11. 11. 948-951
H. D. Ariyanto, M. N. Bercis, H. Yoshii. Effect of 1-Methylcyclopropene Release from Inclusion Complexes Powder on the Quality of Tomato by Short-Term Treatment. IOP Conference Series: Earth and Environmental Science. 2019. 309

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Books (7)：

Fruit packaging with 1-methylcyclopropene included in α-cyclodextrin
Springer, Cham 2021 ISBN:9783030800550
Encapsulation of lipids
Springer, Cham 2021
Encapsulation of colors and pigments
Springer, Cham 2021 ISBN:9783030800550
Encapsulation of flavors.
Springer, Cham 2021 ISBN:9783030800550
第9節高度不飽脂肪酸を多く含む油の噴霧乾燥による粉末化手法と安定性
テクノシステム 2020

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Education (2)：

- 1983 Kyoto University Graduate School, Division of Engineering Department of Chemical Engineering,
1980 - 1983 京都大学大学院工学研究科博士課程化学工学専攻

Professional career (1)：

(BLANK) (Kyoto University)

Work history (8)：

2020/04 - 現在 Setsunan University
2010/04 - 2020/03 香川大学農学研究科教授
2010/04 - 2020/03 Kagawa University Faculty of Agriculture
1997/04 - 2010/03 Tottori University Graduate School of Engineering
1990/04 - 1997/03 富山工業高等専門学校物質工学科助教授

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Committee career (2)：

2009 - 日本食品工学会理事
日本食品科学工学会和文誌、FSTR編集委員

Awards (4)：

2022/09 - the Japan Society for Food Engineering Society Award in the Japan Society for Food Engineering Technology established for formation of functional food powder with spray drying and molecular inclusion
2016 - Arun S. Mujumdar Medal for Outstanding Mentorship and Sustained Excellence in Drying Research
2013 - 日本食品工学会研究賞
2002 - 日本食品工学会奨励賞

Association Membership(s) (11)：

農芸化学会 , 日本食品工学会 , 化学工学会 , The Japanese Society for Food Science and Technology , 生物工学会 , アメリカ化学会 , 応用糖質科学会 , IFT , 日本生化学会 , The Japan Society for Bioscience, Biotechnology, and Agrochemistry (JSBBA) , 日本化学工学会

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