Rchr
J-GLOBAL ID:200901083803155276
Update date: Sep. 22, 2022
Suzuki Toshiro
スズキ トシロウ | Suzuki Toshiro
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Research field (1):
Food sciences
Research keywords (2):
Meat Science
, Food Science
Research theme for competitive and other funds (2):
食肉タンパク質の構造変化とゲル形成能に与える高圧処理の影響
Effect of Pressure Treatment on the Musle Structure and Heat-induced Gelation of Myofibril Protein
MISC (26):
高圧処理がアクトミオシンと大豆11S混合系の加熱ゲル形成に与える影響. 日本食品保蔵学会誌. 2002. Vol.28 No2, pp59-65
SUZUKI Toshiro, TADA Kotaro. The Manufacture of Low Salt Pork Sausage using High Pressure Processing. journal of the japanese society for cold preservation of food. 2002. Vol.28 No5, pp247-252. 5. 247-252
SUZUKI Toshiro, TADA Kotaro. Effect of high pressure treatment on the heat-induced gelation of mixture of actomyoshin and soy 11S globulin. Food Preservation Science. 2002. Vol.28 No2, pp59-65. 2. 59-65
The manufacture of low salt pork sausage using high pressure processing. Food Preservation Science. 2002. Vol.28 No5, pp247-252
近赤外分光器を用いた男爵ジャガイモ(┣DBSolanum tuberosum L.(/)-┫DB)中の糖量の非破壊測定. 東京農業大学農学集報. 2000. Vol.44 No4, pp284-294
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Professional career (2):
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Work history (1):
Tokyo University of Agriculture Faculty of Agriculture, Department of Animal Science Professor
Committee career (3):
1999 - 日本食品科学工学会 関東支部運営委員, 評議員
1997 - 日本食品保蔵科学会 評議員編集委員
1996 - アイ・エフ・ティー(Institute of Food Technologists) ジャパンセクション事務局長
Awards (1):
2003 - 日本食品保蔵科学会賞 技術賞
Association Membership(s) (5):
日本農芸化学会
, 日本食品保蔵科学会
, 日本畜産学会
, 日本食品科学工学会
, アイ・エフ・ティー(Institute of Food Technologists)
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