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SUGANUMA Toshihiko  菅沼 俊彦

ORCIDConnect your ORCID iD *help
Researcher Number 90117515
Other IDs
External Links
Affiliation (based on the past Project Information) *help 1998 – 2002: 鹿児島大学, 農学部, 教授
Review Section/Research Field
Principal Investigator
生物資源の変換と展開 / 食品科学・栄養科学
Keywords
Principal Investigator
澱粉粕 / Carbohydrate resources / Arabinanase / Pectinase / Sugar Analysis / Dietary fiber / Enzymatic degradation / Starch residue / Sweetpotato / 多糖分解酵素 … More / プロトペクチナーゼ / 食物せんい / 酵素処理 / キャッサバ / 糖質資源 / アラビナナーゼ / ペクチナーゼ / 糖分析 / 食物繊維 / 酵素分解 / サツマイモ / microcapsule / starch digestion / synthetic substrate / subsite / acid stable / amylase / citric acid koji / starch residue / マルトオリゴ糖 / ガラクトシル化 / 分別定量 / アスペルギルス / 耐酸性 / 色素吸着 / 糊化特性 / 化学修飾 / タカアミラーゼA / マイクロカプセル / 消化澱粉 / 合成基質 / サブサイト / 耐酸性酵素 / α-アミラーゼ / クエン酸麹 Less
  • Research Projects

    (2 results)
  •  Enzymatic Conversion of Sweetpotato Starch Residue into New Food MaterialsPrincipal Investigator

    • Principal Investigator
      SUGANUMA Toshihiko
    • Project Period (FY)
      2000 – 2002
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Research Field
      生物資源の変換と展開
    • Research Institution
      Kagoshima University
  •  UTILIZATION OF ACID-STABLE A-AMYLASE FROM THE CITRIC ACID KOJI (Aspergillus usamii var.) AND PREPARATION OF EDIBLE MICROCAPSULEPrincipal Investigator

    • Principal Investigator
      SUGANUMA Toshihiko
    • Project Period (FY)
      1998 – 1999
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Research Field
      食品科学・栄養科学
    • Research Institution
      KAGOSHIMA UNIVERSITY

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