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OKAZAKI Kiyo  岡崎 貴世

ORCIDConnect your ORCID iD *help
… Alternative Names

岡崎 貴世  オカザキ キヨ

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Researcher Number 10227738
Affiliation (Current) 2026: 四国大学, 生活科学部, 教授
Affiliation (based on the past Project Information) *help 2026: 四国大学, 生活科学部, 教授
2014 – 2024: 四国大学, 生活科学部, 教授
Review Section/Research Field
Principal Investigator
Basic Section 08030:Family and consumer sciences, and culture and living-related / Eating habits
Except Principal Investigator
Basic Section 08030:Family and consumer sciences, and culture and living-related
Keywords
Principal Investigator
食品衛生 / 食中毒予防 / 麹 / 大豆麹 / 発酵食品 / ムコール / ねさし味噌 / 制御 / 塩素系消毒剤 / 増殖阻害 … More / ヒスタミン / 微生物制御 / 低温流通食品 / 低温細菌 / 食中毒 / 冷凍流通食品 / 細菌汚染 … More
Except Principal Investigator
米麺 / 機能性 / 食品特性 / 米粉麺 / 米 / 発酵食品 / 乳酸菌 Less
  • Research Projects

    (5 results)
  • Research Products

    (10 results)
  • Co-Researchers

    (1 People)
  •  ねさし味噌由来Mucor株を活用した植物性発酵食品の創製と応用可能性の検討Principal Investigator

    • Principal Investigator
      岡崎 貴世
    • Project Period (FY)
      2026 – 2029
    • 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
      Shikoku University
  •  阿波晩茶乳酸菌を用いた「発酵」米および「発酵」米麺の開発

    • Principal Investigator
      渡邊 幾子
    • Project Period (FY)
      2024 – 2027
    • 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
      Shikoku University Junior College
  •  阿波ねさし味噌の微生物学的解析およびムコール麹を用いた新規大豆発酵食品の開発Principal Investigator

    • Principal Investigator
      岡崎 貴世
    • Project Period (FY)
      2021 – 2025
    • 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
      Shikoku University
  •  Prevention of histamine food poisoning using chlorous acid waterPrincipal Investigator

    • Principal Investigator
      Okazaki Kiyo
    • Project Period (FY)
      2017 – 2021
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Research Field
      Eating habits
    • Research Institution
      Shikoku University
  •  Bacterial contamination of the foods delivered at frozen condition and control of the growth of food poisoning bacteria in those foodsPrincipal Investigator

    • Principal Investigator
      OKAZAKI Kiyo
    • Project Period (FY)
      2014 – 2016
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Research Field
      Eating habits
    • Research Institution
      Shikoku University

All 2024 2023 2022 2019 2017 Other

All Presentation

  • [Presentation] 大学生を対象としたねさし味噌の嗜好性調査2024

    • Author(s)
      渡邊幾子、大草千晴、岡崎貴世
    • Organizer
      日本調理科学会2024年度大会
    • Data Source
      KAKENHI-PROJECT-21K02085
  • [Presentation] 阿波晩茶乳酸菌を用いた発酵米粉麺の調製の試み2024

    • Author(s)
      大草千晴,渡邊幾子,岡崎貴世
    • Organizer
      日本調理科学会2024年度大会
    • Data Source
      KAKENHI-PROJECT-24K05539
  • [Presentation] Microbiological and food chemical changes during the fermentation of Nesashi-miso using Mucor plumbeus, produced in Tokushima, Japan2023

    • Author(s)
      Kiyo Okazaki and Ikuko Watanabe
    • Organizer
      Global Meet on Food Science and Nutrition Technology (FSNT2023)
    • Int'l Joint Research
    • Data Source
      KAKENHI-PROJECT-21K02085
  • [Presentation] 阿波「ねさし味噌」の製造に関与するMucor plumbeusの微生物学的特性2022

    • Author(s)
      岡崎貴世、林みさき
    • Organizer
      日本家政学会
    • Data Source
      KAKENHI-PROJECT-21K02085
  • [Presentation] 徳島県内で製造される「ねさし」の名称のついた味噌(ねさし味噌)の 理化学的・微生物学的特徴2022

    • Author(s)
      津田さおり、芝野勇人、渡邊幾子、岡崎貴世
    • Organizer
      日本調理科学会
    • Data Source
      KAKENHI-PROJECT-21K02085
  • [Presentation] 赤身魚を汚染するヒスタミン生成菌の分離とヒスタミン生成能2019

    • Author(s)
      岡崎貴世、鈴木恵理、鉄岡佳奈
    • Organizer
      日本家政学会第71回大会
    • Data Source
      KAKENHI-PROJECT-17K00837
  • [Presentation] 赤身魚から分離したヒスタミン生成菌の制御方法の検討2019

    • Author(s)
      岡崎貴世、鈴木恵理
    • Organizer
      日本防菌防黴学会第46回年次大会
    • Data Source
      KAKENHI-PROJECT-17K00837
  • [Presentation] 赤身魚を汚染するヒスタミン生成菌の分布およびその増殖特性2017

    • Author(s)
      鈴木恵理、七條月、岡崎貴世
    • Organizer
      第64回日本栄養改善学会学術総会
    • Data Source
      KAKENHI-PROJECT-17K00837
  • [Presentation] Control of bacteria isolated from frozen foods using preservatives

    • Author(s)
      Kiyo Okazaki
    • Organizer
      International Conference on Antimicrobial Research 2014
    • Place of Presentation
      Madrid, Spain
    • Year and Date
      2014-10-01 – 2014-10-03
    • Data Source
      KAKENHI-PROJECT-26350111
  • [Presentation] 冷凍で流通する食品を汚染する低温細菌の特性と一時解凍による挙動

    • Author(s)
      岡崎貴世、加納成美
    • Organizer
      日本防菌防黴学会
    • Place of Presentation
      きゅりあん(品川区立総合区民会館)(東京都、品川区)
    • Year and Date
      2014-09-24 – 2014-09-25
    • Data Source
      KAKENHI-PROJECT-26350111
  • 1.  渡邊 幾子 (40413554)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 1 results

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