Rchr
J-GLOBAL ID:200901084121734882
Update date: Apr. 02, 2024
Adachi Shuji
アダチ シュウジ | Adachi Shuji
Affiliation and department:
Job title:
Professor
Research field (2):
Food sciences
, Applied biofunctional and bioprocess engineering
Research keywords (4):
Food Physical Chemistry
, 食品工学
, 食品物理化学
, Food Engineering
Research theme for competitive and other funds (18):
- 2019 - 2022 Kinetic analysis of rehydration process of gluten-free dried noodles
- 2014 - 2016 Development of method to estimating cooking properties by analyzing image monitoed with a digital camera
- 2011 - 2012 DEVELOPMENT OFSUBCRITICAL FLUID CHROMATOGRAPHY USING ORGANIC MONOLITH TUBE
- 2006 - 2007 ナノ粒子化は脂質の酸化を遅延させる
- 2005 - 2006 乾燥による脂質を安定化した高機能性食品製造プロセスの開発
- 2003 - 2004 亜臨界条件下における水・有機溶媒混合液を用いた食品素材物質の合成の可能性
- 2001 - 2002 亜臨界水に対する脂質の溶解度と新規食品加工技術の創造
- 1997 - 1998 Enzymatic acylation of vitamin C with medium-chain fatty acids and estimation of intestinal absorbability of the products
- 1994 - 1996 Solvent Engineering on Enzymatic Synthesis of Edible Surfactants
- 1995 - 1995 糖およびタンパク質と高度不飽和脂肪酸との相互作用に関する熱分析的検討と酸化抑制
- 1991 - 1992 Separation of peptide mixture with nutritionally definite characteristics from protein hydrolysate
- 1990 - 1992 Enzymatic synthesis of physiologically functional oligopeptides consisting of essential amino acids
- 亜臨界水の食品加工への利用
- 酵素法による可食性界面活性剤の合成
- 液状脂質の粉末化
- Application of subcritical water to food processing
- Enzymatic Synthesis of Edible Surfactants
- Entrapment of Liquid Lipids into Powdery Matrixes of Saccharides or Proteins
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Papers (400):
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Shin Futamata, Yuichiro Onishi, Shuji Adachi, Pramote Khuwijitjaru, Yoshiyuki Watanabe, Fumito Tani, Takashi Kobayashi. Efficient synthesis of rare sugars from galactose in hot compressed water using eggshells as an environmentally friendly catalyst. Bioresource Technology. 2024. 399. 130642-130642
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Kenta Hashimoto, Shuji Adachi, Yoshiyuki Watanabe. Production of lactulose from lactose in subcritical buffer solution. Process Biochemistry. 2024. 139. 51-57
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Tamaki Nagahama, Shuji Adachi, Yoshiyuki Watanabe. Effect of Particle Diameter on Water Sorption by Rice Grains. Starch - Stärke. 2024. 2300224
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N. Milasing, T. Amornrattanachar, P. Khuwijitjaru, S. Adachi. Isomerisation of lactose to lactulose in an aqueous solution containing arginine. International Food Research Journal. 2024. 31. 1. 80-86
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Yuichiro Onishi, Shuji Adachi, Fumito Tani, Takashi Kobayashi. Effect of phosphate buffer concentration on the isomerization of galactose to rare sugars under subcritical water conditions. Food Chemistry. 2024. 434. 137432-137432
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MISC (118):
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吉井 英文, 高重 至成, 四日 洋和, 安達 修二. フレーバー,機能性物質を閉じ込める : 機能性食品粉末の製造と特性-小特集 乾燥・粉末化. 日本食品工学会誌 = Japan journal of food engineering / 日本食品工学会 編. 2019. 20. 3
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Shuji Adachi, Yayoi Miyagawa, Hidefumi Yoshii. Preparation of seasoning with shrimp-like flavor from the aqueous residue of Isada Krill under subcritical water conditions. Japan Journal of Food Engineering. 2019. 20. 3. 123-128
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Shuji Adachi, Yayoi Miyagawa, Hidefumi Yoshii. Concentration of aqueous residue from isada krill using freezing-thawing technique. Japan Journal of Food Engineering. 2019. 20. 3. 115-119
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Ratchanon Chantanuson, Jian Long Zhu, Yayoi Miyagawa, Hidefumi Yoshii, Hirokazu Shiga, Shuji Adachi. A method for estimating glass transition temperature of powders by discoloration of Betanin under temperature-programmed heating conditions. Japan Journal of Food Engineering. 2019. 19. 191-196
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Shisei Takashige, Shouma Iwamoto, Hirokazu Shiga, Yusuke Kakizaki, Yoshifumi Yamaya, Asami Ushirosako, Kazuki Maruyama, Shuji Adachi, Hidefumi Yoshii. Stability of fish oil encapsulated in spray-dried powders coated with starch particles. Food Science and Technology Research. 2019. 25. 3. 363-371
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Books (22):
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はじめて学ぶ・もう一度学ぶ食品工学
恒星社厚生閣 2021 ISBN:9784769916611
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食品工学入門 : 食品を造る基礎科学
カルチュレード 2014 ISBN:9784905179078
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亜臨界水による未利用資源からの有用成分の抽出.
BIO INDUSTRY, 27(5), 7-13 2010
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フードナノテクノロジー(第4編第2章ナノスケール食品の抗酸化性の評価)
シーエムシー出版, pp. 176-182. 2009
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亜臨界流体の特徴と利用.
公益社団法人 日本農芸化学会 2009
more...
Lectures and oral presentations (2):
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Synthesis of glucosyl ferulate through lipase-catalyzed condensation
(The 11th China-Japan-Korea Joint Symposium on Enzyme Engineering 2010)
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A model for describing heterogeneous phenomena in food and biochemical processes
(13th International Biotechnology Symposium and Exhibition 2008)
Education (2):
- 1974 - 1978 Kyoto University
- 1970 - 1974 Kyoto University Faculty of Agriculture
Professional career (1):
- Doctor of Agriculture (Kyoto University)
Work history (7):
Committee career (6):
- 2021 - 現在 Biocatalysis and Agricultural Biotechnology 編集委員
- 2014 - 2016 日本食品工学会 会長
- 2014 - 2016 日本農芸化学会 関西支部長
- 2011 - 2016 日本農芸化学会 理事
- 2014 - 2015 Food Science and Technology 編集委員長
- 2000 - 2014 日本食品工学会 理事
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Awards (6):
- 2016 - 飯島藤十郎食品科学賞
- 2015 - 日本農芸化学会 功績賞
- 2012 - 日本食品工学会 学会賞
- 2011 - 日本食品科学工学会 学会賞
- 2003 - 日本食品工学会研究賞
- 1991 - 農芸化学奨励賞
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Association Membership(s) (3):
日本食品工学会
, 化学工学会
, 日本農芸化学会
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