MIURA Makoto

写真a

Affiliation

IWATE University  Faculty of Agriculture  Department of Biological Chemistry and Food Science 

Position

Professor

Year of Birth

1958

Laboratory Address

〒020-8550 3-18-8 Ueda, Morioka, Iwate

Laboratory Phone number

+81-19-621-6255

Laboratory Fax number

+81-19-621-6255

Mail Address

E-mail address

Keywords

dyphagia rehabilitation, Food Process Engineering, Food Science, Food Physics, Food Chemistry, Rheology, Heat Transfer Engineering, Image Processing, food processing, food preservation

Graduating School 【 display / non-display

  •  
    -
    1981.03

    Tohoku University   Faculty of Agriculture   Food Chemistry   Graduated

    Classification of School:University

Graduate School 【 display / non-display

  •  
    -
    1986.03

    Tohoku University  Graduate School, Division of Agriculture  Food Chemistry  Doctor's Course  Completed

Degree 【 display / non-display

  • Tohoku University -  Doctor of Agriculture  1986.03

    Degree Field : Food science

Campus Career 【 display / non-display

  • 1994.04
    -
    2007.03

    IWATE University   Associate Professor (As Old Post Name)   [Duty]

  • 2007.04
    -
    2011.09

    IWATE University   Faculty of Agriculture   Associate Professor   [Duty]

  • 2011.10
    -
    Now

    IWATE University   Abolition organization   Biological Chemistry and Food Science   Professor   [Duty]

External Career 【 display / non-display

  • 1986.04
    -
    1994.03

    Mitsubishi Kasei Corp. Research Center   Mitsubishi Kasei Corp. (Mitsubishi Chemical Corp.) Research Center  

Research Field (grants-in-aid-for-scientific-research classification) 【 display / non-display

  • Food Process Engineering

  • Food Process Chemical Engineering

  • Rheology

Message 【 display / non-display

  • Our research purpose is creatation of foods with higher safety, palatability and usefulness for the health maintenance, and with lower cost, stable quality and lower environmental loading.

 

Course Subject 【 display / non-display

  • 2004

    Food Process Systems Engineering

  • 2004

    Food Process Engineering Laboratory

  • 2004

    Undergraduate Research

  • 2004

    Gastronomy

  • 2004

    Advanced Food Machinery

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Research Career 【 display / non-display

  • Retardation Effect of Food Emulsifiers and Polyols on the retrogradation of Starch Caused by Freezing-Thawing Treatment

    Periods of research:

    1994.04
    -
    2009.03

    Keywords : Starch,Freezing,Thawing,Retrogradation,Retardation,Emulsifiers,Polyols

    Style of Research: Collaboration in Japan

    Research Program: Cooperative Research  

    Research Field (grants-in-aid-for-scientific-research classification)

    Food science ,  Thermal engineering ,  Reaction engineering/Process system

  • Characterization of food structure by digital image processing and analysis

    Periods of research:

    1994.04
    -
    Now

    Keywords : food structure, digital image processing and analysis

    Style of Research: Individual

    Research Program: (not selected)  

    Research Field (grants-in-aid-for-scientific-research classification)

    Intelligent informatics ,  Food science ,  Computer system

  • Preparation of CDRAP of Lipophilic and Functional Food Ingredient with Commercial Enzymes, and Development of It's Application Technology

    Periods of research:

    2002.04
    -
    2006.03

    Keywords : Saccharides,Starch,Cyclodextrin,Colorants,Fats and Oils,Complex

    Style of Research: Collaboration in Japan

    Research Program: Proposal-Based Creative R and D Promotion Program  

    Research Field (grants-in-aid-for-scientific-research classification)

    Food science ,  Properties in chemical engineering process/Transfer operation/Unit operation ,  Basic chemistry

  • Developmet of non-thermal sterilisation of food materials

    Periods of research:

    2002.04
    -
    2007.03

    Keywords : Sterilisation,Non-thermal,Food Material

    Style of Research: Collaboration in Japan

    Research Program: Cooperative Research  

    Research Field (grants-in-aid-for-scientific-research classification)

    Food science ,  Applied biochemistry ,  Reaction engineering/Process system

  • Advanced Processing of Regional Resources of Agriculture, Forestry and Fisheries

    Periods of research:

    2002.04
    -
    2007.03

    Keywords : Regional,Resources,Agriculture,Forestry,Fisheries

    Style of Research: Collaboration in Japan

    Research Program: Cooperative Research  

    Research Field (grants-in-aid-for-scientific-research classification)

    Food science ,  Thermal engineering ,  Properties in chemical engineering process/Transfer operation/Unit operation

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Published Papers 【 display / non-display

  • Isolation and Characterization of Proteolipid in Defatted Soybean Meals

    Makoto Miura, Fumio Yamauchi, Yasushi Ogawa, Kazuo Shibasaki

    Agricultural and Biologycal Chemistry   46 ( 6 ) 1631 - 1637   1982.06  [Refereed]

    Academic Journal  Multiple authorship

  • Effects of Lipids on the Rheological Properties of Aqueous Soybean Protein Dispersions

    Makoto Miura,Fumio Yamauchi

    Agricultural Biological Chemistry   47 ( 10 ) 2217 - 2222   1983.10  [Refereed]

    Academic Journal  Multiple authorship

  • Texture Profile Analysis and its Data Processing with Personal Computer - onlined Rheometrical System

    Makoto Miura,Satoshi Tanii,Mitihide Kimura,Fumio Yamauchi

    Nippon Shokuhin Kogyo Gakkaishi   31 ( 2 ) 126 - 130   1984.02  [Refereed]

    Academic Journal  Multiple authorship

  • Rheological Behavior of Soybean Protein-Lipid-Water Gel, from a Small Distortion to Rupture

    Makoto Miura,Fumio Yamauchi

    Agricultural and Biological Chemistry   48 ( 10 ) 2449 - 2455   1984.10  [Refereed]

    Academic Journal  Multiple authorship

  • Effect of Coexistence of Soybean Lecithin on Thermal Gelation of Soybean Protein

    Makoto Miura,Fumio Yamauchi

    Nippon Shokuhin Kogyo Gakkaishi   31 ( 10 ) 636 - 641   1984.10  [Refereed]

    Academic Journal  Multiple authorship

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Books 【 display / non-display

  • Texture and Rheology of Dispersed Systems of Soybean Proteins

    Fumio Yamauchi,Makoto Miura

    Food Protein Science -Texture and Rheology- Shokuhin Shizai Kenkyukai  1986.09

    Scholarly Book

  • Emulsifier

    Makoto Miura

    Bread-Making Science II, Science of Ingredients for Bread-Making, Kohrin  1992.09 ISBN: 4-7712-9204-3

    Scholarly Book

  • Effects of Saccharides on Stabilities of Rice Starch Gels - Correlation between Structure of Saccharides and Stabilizing Effects on Gel Structure

    Keiko Katsuta,Akio Nishimura,Makoto Miura ( Pages responsible : データのまとめ )

    1993.06 ISBN: 0-306-44594-8

    Scholarly Book

  • Mechanical Properties of Wheat Flour Products -Emulsifiers as Dough Conditioner-

    Makoto Miura

    Shokuhin Shizai Kenkyukai  1994.07

    Scholarly Book

  • Characterization of Crumbs for Porous Foods -Instrumental Measurement of Bread Crumb Grain-

    Shigeki Kudo,Makoto Miura

    -Neo-machine Vision Application- Simultaneous Automatic Machine Vision Technology for Visual Inspection, Techno Systems  1995.01 ISBN: 4-924728-30-6

    Scholarly Book

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Review Papers 【 display / non-display

  • Activation of Food Industry Through Application of Regional Resources

    Makoto Miura

    ( Tohoku Regional Agricultural Administration Office )  ( 255 ) 2 - 3   2004.01

    Others  

  • Lecture for Traceability "Development of Prepared Fishery Foods with Safety and Reliability - Application of Traceability System-"

    Makoto Miura

    Sanriku Sogo Kenkyu ( Sanriku Foundation )  ( 24 ) 45 - 59   2004.01

    Others  

  • Development of Foods with Human Intelligence

    Makoto Miura

    Information Brochure of Iwate University ( Iwate University )  ( 5 ) 5 - 6   2004.02

    Others  

  • Trends in Processing Technology, Facility and Equipment in Food Industry

    Makoto Miura

    Plant and Process ( Kogyo Chosakai )  46 ( 1 ) 57 - 70   2004.06

    Others  

  • Food Processing Technology for Establishing the Safety of Foods

    Makoto Miura

    The Journal of The Acoustical Society of Japan ( The Acoustical Society of Japan )  61 ( 3 ) 166 - 171   2005.03

    Others  

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Presentations 【 display / non-display

  • Preparation of frozen tolerance soft-serve ice cream mix with controling crystal growth of ice and oils and fats

    Oral Presentation(General)  Makoto Miura, Tomomi Nibe, Saori Yamaguchi and Shoichi Kobayashi

    2007.08
     
     

  • Effect of saccharides on retorogradation of starch during freeze-thaw treatment

    Oral Presentation(General)  Taeko Ohmori, Makoto Miura and Shoichi Kobayashi

    2007.09
     
     

  • Preparation of lipase-hydrolyzed palm oil with heigher concentration of monoacylglycerol

    Oral Presentation(General)  Naomi Konno, Makoto Miura and Shoichi Kobayashi

    2007.09
     
     

Academic Awards Received 【 display / non-display

  • 2009.09

    All winners: Shoji Miwa, Katsuhiko Koshino, Katsuhiko Mikuni, Makoto Miura and Shoichi Kobayashi

  • 2014.09.01

    All winners: Mayuko Sato, Makoto Miura, Katsuhiko Mikuni, Shoji Miwa and Shoichi Kobayashi

  • 2019.08.08

Industrial Property 【 display / non-display

  • Processing Method of Brown Rice Flour, Breads Prepared with the Brown Rice Flour, Processing Method of Millet Flour, and Breads prepared with the Millet Flour

    Patent

    Application number 2000-235853  Publication number 2002-45130  Registration number 3780154

    Application date: 2000.08.03

    Publication date: 2002.02.12

    Registration date: 2006.03.10

  • Frozen Storage Method of Fishery Products

    Patent

    Application number 2002-309379  Publication number 2004-141057  Registration number 3734467

    Application date: 2002.10.24

    Publication date: 2004.05.20

    Registration date: 2005.10.28

  • Processing Method of Oils and Fats Products

    Patent

    Application number 2003-142705  Publication number 2004-313143 

    Application date: 2003.04.15

    Publication date: 2004.11.11

  • Processing Method of Lactic Acid Bacterias

    Patent

    Application number 2003-274090  Publication number 2005-34040 

    Application date: 2003.07.14

    Publication date: 2005.02.10

  • Processing Method of Foods Containing Starch

    Patent

    Application number 2003-314548  Publication number 2005-80537 

    Application date: 2003.09.05

    Publication date: 2005.03.31

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Preferred joint research theme 【 display / non-display

  • Relationships between dispersing state of lipids and physical properties of wheat flour dough

    Joint research form : Cooperative Research with Industry-University research organizations and/or private agencies.

    Possible form for cooperating Industry-Academia Collaboration : Cooperative Research

  • Development of functional food materials using microbial transformation

    Joint research form : Cooperative Research with Industry-University research organizations and/or private agencies.

    Possible form for cooperating Industry-Academia Collaboration : Cooperative Research

  • Mechanism of demulsification of O/W emulsion by freeze-thaw treatment and its inhibition

    Joint research form : Cooperative Research with Industry-University research organizations and/or private agencies.

    Possible form for cooperating Industry-Academia Collaboration : Cooperative Research

  • Analysis of oil absorption in deep-fat frying and development of deep-fat frying technology with lower oil absorption

    Joint research form : Cooperative Research with Industry-University research organizations and/or private agencies.

    Possible form for cooperating Industry-Academia Collaboration : Cooperative Research

  • Development of foods for elderly people (universal design foods) from viewpoint of interfacial properties

    Joint research form : Cooperative Research with Industry-University research organizations and/or private agencies.

    Possible form for cooperating Industry-Academia Collaboration : Cooperative Research

Association Memberships 【 display / non-display

  • 1980.01
     
     
     

    The Japanese Socirty for Food Science and Technology

  • 1980.01
     
     
     

    Japan Society for Bioscience, Biotechnology, and Agrochemistry

  • 1981.01
     
     
     

    The Society of Rheology, Japan

  • 1983.01
    -
    1986.12
     

    The Japan Society of Home Economics

  • 1983.01
    -
    1997.03
     

    Japan Society for Commodity Science

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Academic Activity 【 display / non-display

  • 2002.01
    -
    Now

    The Japanese Society of Food Engineering  

  • 2006.04
    -
    2010.03

    The Japanese Society of Applied Glycoscience  

  • 2007.08
    -
    2015.03

    Japan Society for Food Engineering  

  • 2010.07
    -
    Now

    The Japanese Society of Applied Glycoscience  

  • 2011.05
    -
    Now

    The Society of Rheology, Japan  

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