Rchr
J-GLOBAL ID:200901087694486645
Update date: Sep. 14, 2022
Yasuda Masaaki
ヤスダ マサアキ | Yasuda Masaaki
Affiliation and department:
Former Institution / Organization University of the Ryukyus, Faculty of Agriculture
About Former Institution / Organization University of the Ryukyus, Faculty of Agriculture
Search "Former Institution / Organization University of the Ryukyus, Faculty of Agriculture"
Research field (2):
Food sciences
, Applied biochemistry
Research keywords (5):
食品化学
, 応用生物化学
, 応用微生物学
, Applied Biochemistry and Food Science
, Applied Microbiochemistry
Research theme for competitive and other funds (12):
2002 - 2008 耐熱微生物による生物資源の酵素による利用
2002 - 2008 Enzymatic utilization of biological resources by thermotorelant microorganisms
2003 - 2004 紅麹菌を用いた保健機能因子強化食品の開発
2003 - 2004 Development of the functional health-factor-enriched foods using fungus
Monascus
紅麹菌の機能性開発と食品開発
細菌の大豆乳凝集酵素と利用
紅麹菌の生化学と利用
微生物機能を利用した食品開発
Functionality of Fungus
Monascus
and its utilization to the food developments
Characterization and utilization of bacterial soybean-milk-coagulating enzyme
Biochemistry and utilization of genus
Monascus
Development of foods using microbial functions
Show all
MISC (73):
M Kuba, S Shinjo, M Yasuda. Anti hypertensive and hypocholesterolemic effects of tofuyo in spontaneously hypertensive rats. JOURNAL OF HEALTH SCIENCE. 2004. 50. 6. 670-673
M Kuba, S Shinjo, M Yasuda. Anti hypertensive and hypocholesterolemic effects of tofuyo in spontaneously hypertensive rats. JOURNAL OF HEALTH SCIENCE. 2004. 50. 6. 670-673
HN Lioe, A Apriyantono, K Takara, K Wada, H Naoki, M Yasuda. Low molecular weight compounds responsible for savory taste of Indonesian soy sauce. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2004. 52. 19. 5950-5956
HN Lioe, A Apriyantono, K Takara, K Wada, H Naoki, M Yasuda. Low molecular weight compounds responsible for savory taste of Indonesian soy sauce. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2004. 52. 19. 5950-5956
Purification and characterization of a new type of serine carboxypeptiase from Monascus purpureus. Journal of Industrial Microbiology & Biotechnology. 2004. 31, 23-28
more...
Books (5):
発酵と醸造III
光琳 2004
食品酵素化学の最新技術と応用-フードプロテオミクスへの展望
シーエムシー出版 2004
Food Enzyme Chemistry : its Most Up-to-Date Technology and Application and Perspective to Food Proteomics
CMC Shuppan 2004
発酵ハンドブック
共立出版株式会社 2001
Fermentation and Brewing III
Khorin
Works (2):
Development of the functional health-factor-enriched foods using fungus <i>Monascus</i>
2003 - 2004
紅麹菌を用いた保健機能因子強化食品の開発
2003 -
Education (4):
- 1971 Kagawa University
- 1971 Kagawa University Graduate School, Division of Agriculture Agricultural Chemistry
- 1968 Kagawa University Faculty of Agriculture
- 1968 Kagawa University Faculty of Agriculture Agricultural Chemistry
Professional career (2):
(BLANK) (Kyoto University)
(BLANK) (Kagawa University)
Work history (6):
1981 - 1992 University of the Ryukyus
1981 - 1992 University of the Ryukyus, Associate Professor
1992 - - 琉球大学 教授
1992 - - University of the Ryukyus, Professor
1972 - 1981 University of the Ryukyus
1972 - 1981 University of the Ryukyus, Research Associate
Show all
Committee career (5):
2003 - 2004 日本生物工学会 全国評議員
2003 - 2004 日本農芸化学会 西日本支部評議員
2002 - 2003 日本生化学会 全国評議員/参与
2002 - 2003 日本栄養・食糧学会 全国評議員
2002 - 2003 日本食品科学工学会 全国評議員
Awards (2):
1990 - (財)沖縄協会研究奨励賞
1989 - 日本食品工業学会奨励賞
Association Membership(s) (6):
日本生物工学会
, The Institute of Food Technologists
, 日本生化学会
, 日本栄養・食糧学会
, 日本食品科学工学会
, 日本農芸化学会
※ Researcher’s information displayed in J-GLOBAL is based on the information registered in
researchmap
.
For details, see here
.
Return to Previous Page
TOP
BOTTOM