UEMURA Kunihiko 植村邦彦

… Alternative Names

Researcher Number	50353967
Other IDs
Affiliation (Current)	2020: 国立研究開発法人農業・食品産業技術総合研究機構, 食品研究部門, ユニット長
Affiliation (based on the past Project Information) *help	2020: 国立研究開発法人農業・食品産業技術総合研究機構, 食品研究部門, ユニット長 2017: 国立研究開発法人農業・食品産業技術総合研究機構, 食品研究部門, ユニット長 2014: 独立行政法人農業・食品産業技術総合研究機構, 食品総合研究所・食品工学研究領域, 上席研究員 2012 – 2014: 独立行政法人農業・食品産業技術総合研究機構, 食品総合研究所食品工学研究領域, 上席研究員
Review Section/Research Field	Principal Investigator Eating habits, studies on eating habits / Food science / Basic Section 08030:Family and consumer sciences, and culture and living-related
Keywords	Principal Investigator 短波帯加熱 / 交流高電界 / ブランチング / 野菜 / 大豆 / n-Hexanal / 短波帯交流電界 / フォスファターゼ / 短波対交流 / 短波帯交流 … More

Research Projects
(3 results)
Research Products
(8 results)

Structurize of soyprotein by radio frequency heatingPrincipal InvestigatorOngoing
- Principal Investigator
  
  植村邦彦
- Project Period (FY)
  2020 – 2022
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 08030:Family and consumer sciences, and culture and living-related
- Research Institution
  National Agriculture and Food Research Organization
Inactivation of microorganisms in foods by burst RF heatingPrincipal InvestigatorOngoing
- Principal Investigator
  
  植村邦彦
- Project Period (FY)
  2017 – 2019
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Food science
- Research Institution
  National Agriculture and Food Research Organization
High quality blanching vegetables by RF heatingPrincipal Investigator
- Principal Investigator
  
  UEMURA Kunihiko
- Project Period (FY)
  2012 – 2014
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  National Agriculture and Food Research Organization

All 2018 2017 2014 2012 Other

All Journal Article Presentation

[Journal Article] 水中短波帯加熱によるポテトサラダの殺菌2018
- Author(s)
  植村邦彦
- Journal Title
  
  農研機構研究報告食品研究部門
  
  Volume: 2 Pages: 15-19
- NAID
  120006473183
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-17K07827
[Journal Article] Inactivation of Enzymes in Packed Miso Paste by Radio-Frequency Heating2014
- Author(s)
  植村邦彦，高橋千栄子，小林功
- Journal Title
  
  J. Food Sci. Technol. Res.
  
  Volume: 61 Issue: 2 Pages: 95-99
- DOI
  10.3136/nskkk.61.95
- NAID
  130003393538
- ISSN
  1341-027X, 1881-6681
- Language
  Japanese
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-24500964
[Journal Article] Inactivation of <i>Lactobacillus brevis</i> in Liquid Egg White by Radio-Frequency Flash Heating2012
- Author(s)
  Kunihiko Uemura, Chieko Takahashi, Isao Kobayashi
- Journal Title
  
  Food Science and Technology Research
  
  Volume: 18 Issue: 3 Pages: 357-362
- DOI
  10.3136/fstr.18.357
- NAID
  130001922863
- ISSN
  1344-6606, 1881-3984
- Language
  English
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-24500964
[Presentation] Inactivation of Bacillus subtilis spores in soybean milk by radio frequency continuous heating2017
- Author(s)
  Kunihiko Uemura, Chieko Takahashi, Isao Kobayashi
- Organizer
  31st EFFoST International Conference
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-17K07827
[Presentation] Inactivation of enzymes in foods by radio frequency heating2014
- Author(s)
  Kunihiko Uemura, Chieko Takahashi, Isao Kobayashi
- Organizer
  17th World Congress of Food Science and Technology
- Place of Presentation
  Montreal, CANADA
- Year and Date
  2014-08-20
- Data Source
  KAKENHI-PROJECT-24500964
[Presentation] Rapid inactivation of enzyme in tomato juice and soybean by high electric field alternating current2012
- Author(s)
  Kunihiko Uemura, Chieko Takahashi, Isao Kobayashi
- Organizer
  Global Food Safety Conference
- Place of Presentation
  Crowne Plaza Hotel (Ireland)
- Data Source
  KAKENHI-PROJECT-24500964
[Presentation] 交流電界処理による食品素材中の酵素の失活2012
- Author(s)
  植村邦彦、高橋千栄子、小林功
- Organizer
  日本食品科学工学会
- Place of Presentation
  藤女子大（北海道）
- Data Source
  KAKENHI-PROJECT-24500964
[Presentation] 短波帯交流による味噌酵母の失活
- Author(s)
  植村邦彦、高橋千栄子、小林功
- Organizer
  日本食品工学会
- Place of Presentation
  京都テルサ（京都府）
- Data Source
  KAKENHI-PROJECT-24500964

UEMURA Kunihiko 植村 邦彦

植村 邦彦 ウエムラ クニヒコ

Research Projects

Research Products

Structurize of soyprotein by radio frequency heatingPrincipal InvestigatorOngoing

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Inactivation of microorganisms in foods by burst RF heatingPrincipal InvestigatorOngoing

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

High quality blanching vegetables by RF heatingPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Journal Article] 水中短波帯加熱によるポテトサラダの殺菌2018

Author(s)

Journal Title

NAID

Data Source

[Journal Article] Inactivation of Enzymes in Packed Miso Paste by Radio-Frequency Heating2014

Author(s)

Journal Title

DOI

NAID

ISSN

Language

Data Source

[Journal Article] Inactivation of <i>Lactobacillus brevis</i> in Liquid Egg White by Radio-Frequency Flash Heating2012

Author(s)

Journal Title

DOI

NAID

ISSN

Language

Data Source

[Presentation] Inactivation of Bacillus subtilis spores in soybean milk by radio frequency continuous heating2017

Author(s)

Organizer

Data Source

[Presentation] Inactivation of enzymes in foods by radio frequency heating2014

Author(s)

Organizer

Place of Presentation

Year and Date

Data Source

[Presentation] Rapid inactivation of enzyme in tomato juice and soybean by high electric field alternating current2012

Author(s)

Organizer

Place of Presentation

Data Source

[Presentation] 交流電界処理による食品素材中の酵素の失活2012

Author(s)

Organizer

Place of Presentation

Data Source

[Presentation] 短波帯交流による味噌酵母の失活

Author(s)

Organizer

Place of Presentation

Data Source

UEMURA Kunihiko 植村邦彦

植村邦彦ウエムラクニヒコ