Tamura Masatsugu 田村匡嗣

Researcher Number	60750198
Other IDs	https://orcid.org/0000-0002-5459-5711
Affiliation (Current)	2024: 宇都宮大学, 農学部, 准教授
Affiliation (based on the past Project Information) *help	2024: 宇都宮大学, 農学部, 准教授 2015 – 2023: 宇都宮大学, 農学部, 助教
Review Section/Research Field	Principal Investigator Basic Section 41040:Agricultural environmental engineering and agricultural information engineering-related Except Principal Investigator Basic Section 41040:Agricultural environmental engineering and agricultural information engineering-related / Medium-sized Section 41:Agricultural economics and rural sociology, agricultural engineering, and related fields / Agricultural environmental engineering/Agricultural information engineering
Keywords	Principal Investigator eGI / 糖質消化性 / 食品加工 / 大麦 / ハト麦 / 機能性 / 食味 / はと麦 / In vitro模擬消化試験 / テクスチャ … More / 組織構造 / 抗酸化成分 / 餃子 / In vitro消化試験 / ソバ / 麺 / ポリフェノール / β-グルカン / in vitro模擬消化試験 … More Except Principal Investigator バイオアベイラビリティ / ポリフェノール / 農産物 / 消化 / 細胞壁多糖類 / 健康 / 嗜好性 / 立体造形 / ３D / 粘弾性特性 / 加水量 / フードインク / ３Dフードプリンター / 加工 / 収穫後調製 / 機能性 / 消化性 / 苦み / 乾燥方法 / 主発酵工程 / 煮沸工程 / ワールプール工程 / 浸漬時間 / 香気成分 / 苦味 / 醸造 / 乾燥 / ホップ / アルコール / 糖 / 醪 / ビール酵母数 / 代謝活性 / 酵母 / ATP / ORAC / 抗酸化 / ビール酵母 / 蛍光分光 Less

細胞壁改変による農産物内在成分のバイオアベイラビリティ制御の可能性
- Principal Investigator
  
  今泉鉄平
- Project Period (FY)
  2024 – 2026
- Research Category
  
  Grant-in-Aid for Challenging Research (Pioneering)
- Review Section
  
  Medium-sized Section 41:Agricultural economics and rural sociology, agricultural engineering, and related fields
- Research Institution
  Gifu University
多様な嗜好と健康性に対応した3Dフードインクの開発と立体造形食品の最適化
- Principal Investigator
  
  齋藤高弘
- Project Period (FY)
  2022 – 2024
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 41040:Agricultural environmental engineering and agricultural information engineering-related
- Research Institution
  Utsunomiya University
穀物の構造的特性に基づく糖質消化性，食味および機能性成分の最適化Principal Investigator
- Principal Investigator
  
  田村匡嗣
- Project Period (FY)
  2022 – 2024
- Research Category
  
  Grant-in-Aid for Early-Career Scientists
- Review Section
  
  Basic Section 41040:Agricultural environmental engineering and agricultural information engineering-related
- Research Institution
  Utsunomiya University
Development of advanced postharvest technology for adding functional attributes to foods
- Principal Investigator
  
  小川幸春
- Project Period (FY)
  2021 – 2023
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Review Section
  
  Basic Section 41040:Agricultural environmental engineering and agricultural information engineering-related
- Research Institution
  Chiba University
Control of carbohydrate digestibility of vegetable food by processingPrincipal Investigator
- Principal Investigator
  
  Tamura Masatsugu
- Project Period (FY)
  2019 – 2021
- Research Category
  
  Grant-in-Aid for Early-Career Scientists
- Review Section
  
  Basic Section 41040:Agricultural environmental engineering and agricultural information engineering-related
- Research Institution
  Utsunomiya University
Characteristics of bitterness and aroma components using the method of drying and adding flavor hops
- Principal Investigator
  
  Saito Takahiro
- Project Period (FY)
  2018 – 2020
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 41040:Agricultural environmental engineering and agricultural information engineering-related
- Research Institution
  Utsunomiya University
Monitoring of Beer Yeast Activity Using Fluorescence Spectroscopy
- Principal Investigator
  
  SAITO Takahiro
- Project Period (FY)
  2015 – 2017
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Agricultural environmental engineering/Agricultural information engineering
- Research Institution
  Utsunomiya University

All 2023 2022 2021 2020 2019 2016

All Journal Article Presentation Book

[Book] Digestive property of plant-based Japanese foods, in "Washoku, Japanese Food"2022
- Author(s)
  Yukiharu Ogawa, Sukanya Thuengtung, Sunantha Ketnawa, Wei Qin, Jutalak Suwannachot, Masatsugu Tamura
- Total Pages
  124
- Publisher
  ACS Publications
- ISBN
  9780841297395
- Data Source
  KAKENHI-PROJECT-21H02312
[Journal Article] Influence of structural changes of brown rice by precise polishing on in vitro starch digestibility of cooked rice grain2022
- Author(s)
  Tamura Masatsugu、Kumagai Chisato、Ogawa Yukiharu
- Journal Title
  
  Food Hydrocolloids for Health
  
  Volume: 2 Pages: 100077-100077
- DOI
  10.1016/j.fhfh.2022.100077
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-21H02312
[Journal Article] 栃木県における地域食品の開発 ―in vitro模擬消化試験による糖質消化性の評価―2020
- Author(s)
  田村匡嗣
- Journal Title
  
  地域ケアリング
  
  Volume: 22 Pages: 68-69
- Data Source
  KAKENHI-PROJECT-19K15943
[Journal Article] 地ビール醸造家を対象としたホップ香気の評価指標に関する研究2020
- Author(s)
  田村匡嗣，駒田華奈，井上大悟，齋藤高弘
- Journal Title
  
  農業施設
  
  Volume: 51（1） Pages: 1-11
- NAID
  40022191526
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-18K05898
[Journal Article] 糖質消化性をコントロールした地域食品の創出2020
- Author(s)
  田村匡嗣
- Journal Title
  
  アグリバイオ
  
  Volume: 4 Pages: 48-49
- Data Source
  KAKENHI-PROJECT-19K15943
[Presentation] 異なる加水量で炊飯したハトムギ精白粒の物性および含有成分の評価2023
- Author(s)
  栗原尚基, 齋藤高弘, 田村匡嗣
- Organizer
  2023年農業施設学会学生・若手研究発表会
- Data Source
  KAKENHI-PROJECT-22K14968
[Presentation] 精麦度の異なる炊飯大麦粒の機能性成分と物性の関係2023
- Author(s)
  髙辻昭光, 齋藤高弘, 田村匡嗣
- Organizer
  2023年農業施設学会学生・若手研究発表会
- Data Source
  KAKENHI-PROJECT-22K14968
[Presentation] 炊飯したハトムギ精白粒の食味, 糖質消化性の評価2022
- Author(s)
  栗原尚基, 齋藤高弘, 田村匡嗣
- Organizer
  The 19 th IEEE Transdisciplinary-Oriented Workshop for Emerging Researchers
- Data Source
  KAKENHI-PROJECT-22K14968
[Presentation] 精麦度の異なる炊飯大麦粒の成分, 糖質消化性および物理的性質の変化2022
- Author(s)
  髙辻昭光, 齋藤高弘, 田村匡嗣
- Organizer
  The 19 th IEEE Transdisciplinary-Oriented Workshop for Emerging Researchers
- Data Source
  KAKENHI-PROJECT-22K14968
[Presentation] 機械製麺における大麦高含有量麺の機能性成分や物性の評価2021
- Author(s)
  野村裕太, 齋藤高弘, 田村匡嗣
- Organizer
  第2回宇都宮大学コラボレーション・フェア
- Data Source
  KAKENHI-PROJECT-19K15943
[Presentation] 大麦の品種の違いが餃子皮の物性および機能性に与える影響2021
- Author(s)
  藤本明, 齋藤高弘, 江小涛, 田村匡嗣
- Organizer
  日本食品工学会第22回（2021年度）年次大会
- Data Source
  KAKENHI-PROJECT-19K15943
[Presentation] 異なる品種の大麦が餃子皮の糖質消化性に及ぼす影響2021
- Author(s)
  藤本明, 齋藤高弘, 田村匡嗣
- Organizer
  第2回宇都宮大学コラボレーション・フェア
- Data Source
  KAKENHI-PROJECT-19K15943
[Presentation] 異なる大麦品種で作製した餃子皮の特性評価2021
- Author(s)
  藤本明, 齋藤高弘, 江小涛, 田村匡嗣
- Organizer
  2021生態工学会年次大会
- Data Source
  KAKENHI-PROJECT-19K15943
[Presentation] 品種の違いが餃子皮の物性および糖質消化性に及ぼす影響2021
- Author(s)
  藤本明, 齋藤高弘, 江小涛, 田村匡嗣
- Organizer
  美味技術学会第21回例会
- Data Source
  KAKENHI-PROJECT-19K15943
[Presentation] 生ホップの GC-MS 分析条件およびターゲット成分の検討2019
- Author(s)
  田中都, 齋藤高弘, 田村匡嗣, 岡本竹己, 山下創, 横須賀貞夫
- Organizer
  2019年農業食料工学会・農業施設学会・国際農業工学会第６部会合同国際大会
- Data Source
  KAKENHI-PROJECT-18K05898
[Presentation] ホップ香気成分の分析条件およびターゲット成分の検討2019
- Author(s)
  田中都, 齋藤高弘, 田村匡嗣, 岡本竹己, 山下創, 横須賀貞夫
- Organizer
  2019生態工学会年次大会
- Data Source
  KAKENHI-PROJECT-18K05898
[Presentation] 蛍光分光法によるビール酵母のモニタリング2016
- Author(s)
  東尾恭詳、田村匡嗣、齋藤高弘他
- Organizer
  生態工学会
- Place of Presentation
  明治大学
- Year and Date
  2016-06-27
- Data Source
  KAKENHI-PROJECT-15K07661

1. SAITO Takahiro (50221990)

# of Collaborated Projects: 4 results

# of Collaborated Products: 0 results
2. 小川幸春 (00373126)

# of Collaborated Projects: 1 results

# of Collaborated Products: 2 results
3. 今泉鉄平 (30806352)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
4. 中野浩平 (20303513)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
5. 田中史彦 (30284912)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
6. 服部浩之 (60882579)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
7. 斎藤高弘

# of Collaborated Projects: 0 results

# of Collaborated Products: 4 results

Tamura Masatsugu 田村 匡嗣

Research Projects

Research Products

Co-Researchers

細胞壁改変による農産物内在成分のバイオアベイラビリティ制御の可能性

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

多様な嗜好と健康性に対応した3Dフードインクの開発と立体造形食品の最適化

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

穀物の構造的特性に基づく糖質消化性，食味および機能性成分の最適化Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Development of advanced postharvest technology for adding functional attributes to foods

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Control of carbohydrate digestibility of vegetable food by processingPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Characteristics of bitterness and aroma components using the method of drying and adding flavor hops

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Monitoring of Beer Yeast Activity Using Fluorescence Spectroscopy

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Book] Digestive property of plant-based Japanese foods, in "Washoku, Japanese Food"2022

Author(s)

Total Pages

Publisher

ISBN

Data Source

[Journal Article] Influence of structural changes of brown rice by precise polishing on in vitro starch digestibility of cooked rice grain2022

Author(s)

Journal Title

DOI

Data Source

[Journal Article] 栃木県における地域食品の開発 ―in vitro模擬消化試験による糖質消化性の評価―2020

Author(s)

Journal Title

Data Source

[Journal Article] 地ビール醸造家を対象としたホップ香気の評価指標に関する研究2020

Author(s)

Journal Title

NAID

Data Source

[Journal Article] 糖質消化性をコントロールした地域食品の創出2020

Author(s)

Journal Title

Data Source

[Presentation] 異なる加水量で炊飯したハトムギ精白粒の物性および含有成分の評価2023

Author(s)

Organizer

Data Source

[Presentation] 精麦度の異なる炊飯大麦粒の機能性成分と物性の関係2023

Author(s)

Organizer

Data Source

[Presentation] 炊飯したハトムギ精白粒の食味, 糖質消化性の評価2022

Author(s)

Tamura Masatsugu 田村匡嗣