UEMURA Kunihiko 植村邦彦

… Alternative Names

UEMRUA KUNIHIKO 植村邦彦

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Researcher Number	50353967
Other IDs
Affiliation (Current)	2025: 新潟食料農業大学, 食料産業学科, 教授
Affiliation (based on the past Project Information) *help	2021 – 2022: 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, 主席研究員 2017 – 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 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 Basic Section 08030:Family and consumer sciences, and culture and living-related / Food science / Eating habits, studies on eating habits
Keywords	Principal Investigator 短波帯加熱 / 殺菌 / 大豆 / 短波帯加圧加熱 / 呉 / 高周波パルス加熱 / パウチ食品 / レトルト加熱 / 組織化 / 大豆タンパク … More / おから / 水中短波帯加圧加熱 / 化学工学 / 食品 / プラスチックバック / 大腸菌 / 短波帯交流 / チーズ / パウチ / 水産物 / ソーセージ / 生乳 / 無添加ソーセージ / 牛乳 / 豆乳 / 短波対交流 / フォスファターゼ / 短波帯交流電界 / n-Hexanal / 野菜 / ブランチング / 交流高電界 Less

Research Projects
(3 results)
Research Products
(29 results)

Structurize of soyprotein by radio frequency heatingPrincipal Investigator
- Principal Investigator
  
  Uemura Kunihiko
- 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 Investigator
- Principal Investigator
  
  UEMRUA KUNIHIKO
- 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 2023 2022 2021 2020 2019 2018 2017 2014 2012 Other

All Journal Article Presentation Patent

[Journal Article] Quality characterization of apple puree processed by high frequency pulse continuous heating2023
- Author(s)
  Lara-Valderrama Grace, Nagaya Miku, Uemura Kunihiko
- Journal Title
  
  Food Chemistry Advances
  
  Volume: 2 Pages: 100228-100228
- DOI
  10.1016/j.focha.2023.100228
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-20K02422
[Journal Article] Efficient water removal from water-in-oil emulsions by high electric field demulsification2022
- Author(s)
  Ramadhan Muhammad Gilang, Khalid Nauman, Uemura Kunihiko, Neves Marcos A., Ichikawa Sosaku, Nakajima Mitsutoshi
- Journal Title
  
  Separation Science and Technology
  
  Volume: 58 Issue: 1 Pages: 164-174
- DOI
  10.1080/01496395.2022.2086882
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-20K02422
[Journal Article] The effect of nanosecond pulsed electric field on the production of metabolites from lactic acid bacteria in fermented watermelon juice2021
- Author(s)
  Kanafusa Sumiyo、Uhlig Elisabeth、Uemura Kunihiko、Gomez Galindo Federico、Hakansson Asa
- Journal Title
  
  Innovative Food Science and Emerging Technologies
  
  Volume: 72 Pages: 102749-102749
- DOI
  10.1016/j.ifset.2021.102749
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-20K02422
[Journal Article] Essential-Oil-Loaded Nanoemulsion Lipidic-Phase Optimization and Modeling by Response Surface Methodology (RSM): Enhancement of Their Antimicrobial Potential and Bioavailability in Nanoscale Food Delivery System2021
- Author(s)
  Yakoubi Sana、Kobayashi Isao、Uemura Kunihiko、Nakajima Mitsutoshi、Isoda Hiroko、Ksouri Riadh、Saidani-Tounsi Moufida、Neves Marcos A.
- Journal Title
  
  Foods
  
  Volume: 10 Issue: 12 Pages: 3149-3149
- DOI
  10.3390/foods10123149
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-20K02422
[Journal Article] Effect of radiofrequency heating of vacuum-packed nitrite-free sausage on quality properties and microorganism inactivation2021
- Author(s)
  Suveena Jantapirak, Chieko Takahashi, Kunihiko Uemura
- Journal Title
  
  Bioscience, Biotechnology, and Biochemistry
  
  Volume: 85 Pages: 907-915
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-20K02422
[Journal Article] Application of radio frequency heating in water for extending the shelf-life of fresh-cut Japanese loquat fruit (Eriobotrya japonica)2021
- Author(s)
  Lara Grace、Takahashi Chieko、Nagaya Miku、Uemura Kunihiko
- Journal Title
  
  Food Science and Technology Research
  
  Volume: 27 Issue: 6 Pages: 847-857
- DOI
  10.3136/fstr.27.847
- NAID
  130008119494
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-20K02422
[Journal Article] Conversion of aqueous extracts from thermochemical treatment of bagasse into functional emulsifiers2021
- Author(s)
  Vodo Sekove、Uemura Kunihiko、Nakajima Mitsutoshi、Neves Marcos A.
- Journal Title
  
  International Journal of Food Science and Technology
  
  Volume: 56 Issue: 12 Pages: 6697-6706
- DOI
  10.1111/ijfs.15385
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-20K02422
[Journal Article] Potential of bagasse obtained using hydrothermal liquefaction pre‐treatment as a natural emulsifier2020
- Author(s)
  Vodo Sekove、Taarji Noamane、Bouhoute Meryem、Felipe Lorena de Oliveira、Neves Marcos A.、Kobayashi Isao、Uemura Kunihiko、Nakajima Mitsutoshi
- Journal Title
  
  International Journal of Food Science & Technology
  
  Volume: 55 Issue: 4 Pages: 1485-1496
- DOI
  10.1111/ijfs.14543
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17K07827
[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] The effect of radio-frequency heating on vacuum-packed saury2018
- Author(s)
  Sumiyo Kanafusa, Chieko Takahashi & Kunihiko Uemura
- Journal Title
  
  Bioscience, Biotechnology, and Biochemistry
  
  Volume: 82 Pages: 1576-1583
- Peer Reviewed
- 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
  
  Nippon Shokuhin Kagaku Kogaku Kaishi
  
  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
  
  FSTR
  
  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
[Patent] 包装済みナチュラルチーズの製造方法2023
- Inventor(s)
  柳沢有哉、伊藤光太郎、植村邦彦
- Industrial Property Rights Holder
  柳沢有哉、伊藤光太郎、植村邦彦
- Industrial Property Rights Type
  特許
- Industrial Property Number
  2023-011950
- Filing Date
  2023
- Data Source
  KAKENHI-PROJECT-20K02422
[Patent] ジャガイモの保存処理方法2022
- Inventor(s)
  植村邦彦
- Industrial Property Rights Holder
  植村邦彦
- Industrial Property Rights Type
  特許
- Industrial Property Number
  2022-161228
- Filing Date
  2022
- Data Source
  KAKENHI-PROJECT-20K02422
[Patent] 加熱処理方法2021
- Inventor(s)
  植村邦彦
- Industrial Property Rights Holder
  植村邦彦
- Industrial Property Rights Type
  特許
- Industrial Property Number
  2021-190677
- Filing Date
  2021
- Data Source
  KAKENHI-PROJECT-20K02422
[Patent] 呉の加熱方法2021
- Inventor(s)
  植村邦彦、長屋美玖
- Industrial Property Rights Holder
  植村邦彦、長屋美玖
- Industrial Property Rights Type
  特許
- Industrial Property Number
  2021-135346
- Filing Date
  2021
- Data Source
  KAKENHI-PROJECT-20K02422
[Patent] ナチュラルチーズの製造方法2019
- Inventor(s)
  柳沢有哉、伊藤光太郎、植村邦彦
- Industrial Property Rights Holder
  雪印メグミルク、農研機構
- Industrial Property Rights Type
  特許
- Industrial Property Number
  2019-206654
- Filing Date
  2019
- Data Source
  KAKENHI-PROJECT-17K07827
[Patent] 水中短波帯加熱方法2019
- Inventor(s)
  植村邦彦
- Industrial Property Rights Holder
  農研機構
- Industrial Property Rights Type
  特許
- Industrial Property Number
  2019-222656
- Filing Date
  2019
- Data Source
  KAKENHI-PROJECT-17K07827
[Presentation] 高周波パルス加熱による根菜類の洗浄殺菌2022
- Author(s)
  植村邦彦, Lara Grace, Noviyanti Fia, 長屋美玖
- Organizer
  日本食品工学会大23回大会
- Data Source
  KAKENHI-PROJECT-20K02422
[Presentation] 高周波パルス加熱によるリンゴピューレの高速ブランチング2021
- Author(s)
  植村邦彦，Lara Grace，長屋美玖，高橋千栄子
- Organizer
  日本食品工学会
- Data Source
  KAKENHI-PROJECT-20K02422
[Presentation] 呉の高周波パルス加熱が豆乳の加工適性に及ぼす影響2021
- Author(s)
  長屋美玖，高橋千栄子，Grace Lala-Valderrama，梅田拓洋，小林功，植村邦彦
- Organizer
  日本食品工学会
- Data Source
  KAKENHI-PROJECT-20K02422
[Presentation] Effect of Radio-Frequency heating on improve the safety of the nitrite-free sausage2020
- Author(s)
  Suveena Jantapirak、高橋千栄子、植村邦彦
- Organizer
  日本食品科学工学会令和2年度関東支部大会
- Data Source
  KAKENHI-PROJECT-17K07827
[Presentation] 短波帯加熱による豆乳の連続殺菌技術2019
- Author(s)
  植村邦彦、長屋美玖、高橋千栄子、小林功
- Organizer
  日本食品科学工学会第66回大会
- Data Source
  KAKENHI-PROJECT-17K07827
[Presentation] 水中短波帯加熱によるパウチポテトサラダの殺菌2019
- Author(s)
  植村邦彦、高橋千栄子
- Organizer
  日本食品工学会第20回年次大会
- Data Source
  KAKENHI-PROJECT-17K07827
[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] 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] 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] 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

UEMRUA KUNIHIKO 植村 邦彦

Research Projects

Research Products

Structurize of soyprotein by radio frequency heatingPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Inactivation of microorganisms in foods by burst RF heatingPrincipal Investigator

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] Quality characterization of apple puree processed by high frequency pulse continuous heating2023

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Efficient water removal from water-in-oil emulsions by high electric field demulsification2022

Author(s)

Journal Title

DOI

Data Source

[Journal Article] The effect of nanosecond pulsed electric field on the production of metabolites from lactic acid bacteria in fermented watermelon juice2021

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Essential-Oil-Loaded Nanoemulsion Lipidic-Phase Optimization and Modeling by Response Surface Methodology (RSM): Enhancement of Their Antimicrobial Potential and Bioavailability in Nanoscale Food Delivery System2021

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Effect of radiofrequency heating of vacuum-packed nitrite-free sausage on quality properties and microorganism inactivation2021

Author(s)

Journal Title

Data Source

[Journal Article] Application of radio frequency heating in water for extending the shelf-life of fresh-cut Japanese loquat fruit (Eriobotrya japonica)2021

Author(s)

Journal Title

DOI

NAID

Data Source

[Journal Article] Conversion of aqueous extracts from thermochemical treatment of bagasse into functional emulsifiers2021

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Potential of bagasse obtained using hydrothermal liquefaction pre‐treatment as a natural emulsifier2020

Author(s)

Journal Title

DOI

Data Source

[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] The effect of radio-frequency heating on vacuum-packed saury2018

Author(s)

Journal Title

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

UEMURA Kunihiko 植村邦彦

UEMRUA KUNIHIKO 植村邦彦