Rchr
J-GLOBAL ID:201601008408978828   Update date: Feb. 01, 2024

Kobayashi Fumiyuki

コバヤシ フミユキ | Kobayashi Fumiyuki
Affiliation and department:
Homepage URL  (1): https://kaken.nii.ac.jp/d/r/50460001.ja.html
Research field  (1): Food sciences
Research keywords  (12): 青果物 ,  加圧二酸化炭素 ,  殺菌 ,  食品 ,  マイクロ・ナノバブル ,  酒類 ,  酵素 ,  二酸化炭素 ,  殺菌機構 ,  細菌 ,  マイクロバブル ,  酵素失活
Research theme for competitive and other funds  (18):
  • 2020 - 2023 Analysis of apoptosis induction on the inactivation by low pressure carbon dioxide microbubbles
  • 2021 - 2022 二酸化炭素マイクロバブルによる酵素失活に関わる変性作用の解析
  • 2020 - 2021 二酸化炭素マイクロバブルによるタンパク質変性作用の解析
  • 2018 - 2019 二酸化炭素マイクロバブルの乳加工への適用
  • 2018 - 2018 9. Pasteurization and changes of casein in bovine milk by low-pressure carbon dioxide microbubbles
Show all
Papers (56):
  • Kaho Nemoto, Fumiyuki Kobayashi, Sachiko Odake. Characteristic of the dough prepared with coconut oil. CEREAL CHEMISTRY. 2023
  • Konomi Takahashi, Fumiyuki Kobayashi, Asako Narai-Kanayama, Sachiko Odake. The correlation between denaturation of glyceraldehyde-3-phosphate dehydrogenase and inactivation of Saccharomyces pastorianus cells by pressurized carbon dioxide microbubbles. Letters in applied microbiology. 2023. 76. 4
  • Hiromi Ikeura, Fumiyuki Kobayashi, Takamitsu Kai, Yumi Tsuchiya, Masahiko Tamaki. Effects of different storage conditions on the colour, antioxidant activity, and volatile components of edible roses. Scientia Horticulturae. 2023. 310
  • Hiromi Ikeura, Fumiyuki Kobayashi, Takamitsu Kai, Yumi Tsuchiya, Masahiko Tamaki. Flower colour and antioxidant activity of violas (Viola × wittrockiana) as edible flowers. Journal of Horticultural Science and Biotechnology. 2023
  • Fumiyuki Kobayashi, Kaho Nemoto, Asako Narai-Kanayama, Kinya Katayama, Sachiko Odake. Relationship between intracellular protein denaturation and irreversible inactivation of Saccharomyces pastorianus by low-pressure carbon dioxide microbubbles. BIOTECHNOLOGY PROGRESS. 2022
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MISC (9):
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Patents (4):
Books (9):
  • 進化するファインバブル技術と応用展開
    化学工学会関東支部 2022 ISBN:9784866935928
  • The Language of Food in Japanese -Cognitive perspectives and beyond-, Converging evidence in language and communication research 25
    2022 ISBN:9789027210821
  • マイクロバブル・ナノバブルの技術と市場 2021
    シーエムシー出版 2021 ISBN:9784781316086
  • ボトリングテクノロジー
    株式会社エヌ・ティー・エス 2019 ISBN:9784860436179
  • Alcoholic Beverages, Volume 7: The Science of Beverages
    Elsevier Inc. 2019 ISBN:9780128157015
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Lectures and oral presentations  (75):
  • 低加圧二酸化炭素マイクロバブルにより殺菌した酵母の再増殖と細胞損傷の関係
    (日本食品工学会年次大会講演要旨集 2020)
  • Study on characteristic aroma compounds during mastication of soy sauce-flavored rice crackers
    (日本農芸化学会大会講演要旨集(Web) 2020)
  • 無隔膜NaCl電解水による残留農薬の分解
    (日本海水学会誌 2020)
  • Inactivation of beer yeast by pressurized carbon dioxide microbubbles and its mechanism analysis
    (13th International Congress of Engineering and Food 2019)
  • 二酸化炭素マイクロバブルによるα-アミラーゼの失活および高次構造の変化
    (日本食品工学会講演要旨集 2019)
more...
Education (1):
  • - 2007 Prefectural University of Hiroshima
Professional career (1):
  • 博士(生物生産学) (広島県立大学)
Work history (3):
  • 2015/04 - 2019/03 Nippon Veterinary and Life Science University School of Food Science and Technology, Faculty of Applied Life Science
  • 2010/04 - 2015/03 Nippon Veterinary and Life Science University School of Food Science and Technology, Faculty of Applied Life Science
  • 2007/04 - 2010/03 Meiji University
Committee career (1):
  • 2014/10 - 現在 日本マイクロ・ナノバブル学会 評議員
Association Membership(s) (4):
日本マイクロ・ナノバブル学会 ,  JAPAN SOCIETY FOR FOOD ENGINEERING ,  JAPAN SOCIETY FOR BIOSCIENCE, BIOTECHNOLOGY, AND AGROCHEMISTRY ,  JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY
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