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UEMURA Kunihiko  植村 邦彦

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… Alternative Names

植村 邦彦  ウエムラ クニヒコ

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Researcher Number 50353967
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 / 大腸菌 / 殺菌 / プラスチックバック / 食品 / 化学工学 / 短波帯加圧加熱 / 大豆タンパク / 組織化 Less
  • 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

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