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Profile
NameMIURA Makoto
AffiliationIwate University Faculty of Agriculture Department of Biological Chemistry and Food Science
TitleProfessor
Birthday
Laboratory telephone number+81-19-621-6255
Laboratory FAX number+81-19-621-6255
Address020-8550 3-18-8 Ueda, Morioka, Iwate
E-mail addressmako@iwate-u.ac.jp
School Attended (except graduate school)
  1. Tohoku University Faculty of Agriculture Food Chemistry
    • Classification of School : University
    • Year completed : Mar. 1981
    • Completion status : Graduated
Graduate School Attended, etc.
  1. Tohoku University Graduate School, Division of Agriculture Food Chemistry
    • Course of Graduate School : Doctor Course
    • Year completed : Mar. 1986
    • Completion category : Completed
Degree
  1. Doctor of Agriculture
    • Degree Field : Food Science
    • Degree Acquisition University : Tohoku University
    • Acquisition year : Mar. 1986
Employment Record in Research
  1. Iwate University
    • [Key Role] Associate Professor (1 Apr. 1994 - 31 Mar. 2007)
  2. Iwate University Faculty of Agriculture
    • [Key Role] Associate Professor (1 Apr. 2007 - 31 Sep. 2011)
  3. Iwate University Faculty of Agriculture Biological Chemistry and Food Science (Abolition organization)
    • [Key Role] Professor (1 Oct. 2011 - )
External Career
  1. Mitsubishi Kasei Corp. Research Center
    • [Mitsubishi Kasei Corp. (Mitsubishi Chemical Corp.) Research Center] (1 Apr. 1986 - 31 Mar. 1994)
Research Field (grants-in-aid-for-scientific-research classification)
  1. Food Process Engineering
  2. Food Process Chemical Engineering
  3. Rheology
Research Field keywords
  1. Food Process Engineering
  2. Food Physics
  3. Rheology
  4. Food Science
  5. Food Chemistry
  6. Heat Transfer Engineering
  7. Image Processing
  8. dyphagia rehabilitation
  9. food processing
  10. food preservation
Message
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.
Research Career
  1. Characterization of food structure by digital image processing and analysis( Apr. 1994~)
    • Research Field (grants-in-aid-for-scientific-research classification) :
      Intelligent informaticsFood scienceComputer system network
    • Style of Research : Individual
    • Research Program : (It does not choose)
    • Contents of Research Career :
  2. Retardation Effect of Food Emulsifiers and Polyols on the retrogradation of Starch Caused by Freezing-Thawing Treatment( Apr. 1994~ Mar. 2009)
    • Keywords : Starch,Freezing,Thawing,Retrogradation,Retardation,Emulsifiers,Polyols, ,
    • Research Field (grants-in-aid-for-scientific-research classification) :
      Food scienceThermal engineeringReaction engineering/process system
    • Style of Research : Collaboration in Japan
    • Research Program :
  3. Developmet of non-thermal sterilisation of food materials( Apr. 2002~ Mar. 2007)
    • Keywords : Sterilisation,Non-thermal,Food Material, ,
    • Research Field (grants-in-aid-for-scientific-research classification) :
      Food scienceApplied BiochemistryReaction engineering/process system
    • Style of Research : Collaboration in Japan
    • Research Program :
  4. Advanced Processing of Regional Resources of Agriculture, Forestry and Fisheries( Apr. 2002~ Mar. 2007)
    • Keywords : Regional,Resources,Agriculture,Forestry,Fisheries, ,
    • Research Field (grants-in-aid-for-scientific-research classification) :
      Food scienceThermal engineeringChemical engineering materials properties/transfer operation/unit operation
    • Style of Research : Collaboration in Japan
    • Research Program :
  5. Preparation of CDRAP of Lipophilic and Functional Food Ingredient with Commercial Enzymes, and Development of It's Application Technology( Apr. 2002~ Mar. 2006)
    • Keywords : Saccharides,Starch,Cyclodextrin,Colorants,Fats and Oils,Complex, ,
    • Research Field (grants-in-aid-for-scientific-research classification) :
      Food scienceChemical engineering materials properties/transfer operation/unit operationPhysical chemistry
    • Style of Research : Collaboration in Japan
    • Research Program : Proposal-Based Creative R and D Promotion Program
    • Contents of Research Career :
  6. Relationships between physical properties of dough and batter and qualities of baked products( Apr. 2002~)
    • Research Field (grants-in-aid-for-scientific-research classification) :
      Food scienceChemical engineering materials properties/transfer operation/unit operationGeneral applied physics
    • Style of Research : Individual
    • Research Program : (It does not choose)
    • Contents of Research Career :
  7. Relationships between crystal structure and phical properties of fats and oils( Apr. 2004~ Mar. 2008)
    • Keywords : Fats and Oils,Crystal,Physical Property, ,
    • Research Field (grants-in-aid-for-scientific-research classification) :
      Food scienceReaction engineering/process systemThermal engineering
    • Style of Research : Collaboration in Japan
    • Research Program :
  8. Preparation of Ca-fortified Beverage Fermented with Lactic Acid Bacterias( Apr. 2004~ Mar. 2006)
    • Keywords : Calcination,Oyster Shell,Cheese Whey,Calcium,Lactic Acid Bacterias,Fermentation,Beverage, ,
    • Research Field (grants-in-aid-for-scientific-research classification) :
      Food scienceReaction engineering/process systemBio-function/bioprocesses
    • Style of Research : Collaboration in Japan
    • Research Program :
  9. Development of soft ice cream mix with reeze-tolerance( Apr. 2005~ Mar. 2007)
    • Keywords : freezetolerance, demulsification, phase separation, soft ice cream, mix, interface, emulsifier, oligosaccharide, ,
    • Research Field (grants-in-aid-for-scientific-research classification) :
      Food scienceThermal engineeringChemical engineering materials properties/transfer operation/unit operation
    • Style of Research : Collaboration in Japan
    • Research Program :
  10. Development of functional food materials from minor cereals by microorganism conversion method( Oct. 2006~ Mar. 2010)
    • Keywords : microorganism, conversion, minor cereals, functional materials, ,
    • Research Field (grants-in-aid-for-scientific-research classification) :
      Food scienceApplied microbiologyChemical engineering materials properties/transfer operation/unit operation
    • Style of Research : Collaboration in Japan
    • Research Program :
  11. Preparation of proteases from krill( Apr. 2007~ Mar. 2011)
    • Keywords : krill, protease, ,
    • Research Field (grants-in-aid-for-scientific-research classification) :
      Food scienceFishery chemistryChemical engineering materials properties/transfer operation/unit operation
    • Style of Research : Collaboration in Japan
    • Research Program :
  12. Physicochemical improvement and application of unused parts form brown rice( Oct. 2007~ Mar. 2010)
    • Keywords : brown rice, unused parts, bran, improvement, application, ,
    • Research Field (grants-in-aid-for-scientific-research classification) :
      Food scienceChemical engineering materials properties/transfer operation/unit operationPolymer chemistry
    • Style of Research : Collaboration in Japan
    • Research Program :
  13. Development of processed foods for person with aphagia controling rheological, tribological and interface and colloid science properties( Apr. 2008~)
    • Research Field (grants-in-aid-for-scientific-research classification) :
      Food sciencePhysical chemistryThin film and surface interface physical properties
    • Style of Research : Collaboration in Japan
    • Research Program :
  14. Removal of astringency of 'Koeda' persimmon and control of recovery of astringency by heat tretment, and application of 'Kasshi' persimmon to prepared foods( Apr. 2008~ Mar. 2011)
    • Keywords : 'Koeda' persimmon, 'Kasshi' persimmon, removal of astringency, recovery of astringency, prepared foods, ,
    • Research Field (grants-in-aid-for-scientific-research classification) :
      Food scienceGardening/Garden landscapingChemical engineering materials properties/transfer operation/unit operation
    • Style of Research : Collaboration in Japan
    • Research Program :
  15. Development of heat processing method for fruits with higher color-stability( Apr. 2008~ Mar. 2009)
    • Keywords : fruit, Crimson glory vine, 'Maypole', puree, heat processing, vacuum concentration, pigment, stability, ,
    • Research Field (grants-in-aid-for-scientific-research classification) :
      Food scienceGardening/Garden landscapingChemical engineering materials properties/transfer operation/unit operation
    • Style of Research : Collaboration in Japan
    • Research Program :
  16. Mechanism of demulsification of O/W emulsion by freeze-thaw treatment and its inhibition( Apr. 2009~)
    • Research Field (grants-in-aid-for-scientific-research classification) :
      Food scienceThermal engineeringChemical engineering materials properties/transfer operation/unit operation
    • Style of Research : Individual
    • Research Program :
  17. Physicochemical properties of saccharide food ingredients (ANOX sugar) with antioxidative activity( Apr. 2009~ Mar. 2012)
    • Keywords : saccharide, food material, starch, farina, organic acid, antioxidative activity, OAB sugar, ,
    • Research Field (grants-in-aid-for-scientific-research classification) :
      Food scienceFunctional material chemistryChemical engineering materials properties/transfer operation/unit operation
    • Style of Research : Collaboration in Japan
    • Research Program : Grant-in-Aid for Promotion of Private Scientific Research
    • Contents of Research Career :
  18. Analysis of oil absorption in deep-fat frying and development of deep-fat frying technology with lower oil absorption( Apr. 2009~ Mar. 2015)
    • Keywords : deep-fat frying, oil absorption, doughnut, ,
    • Research Field (grants-in-aid-for-scientific-research classification) :
      Food scienceThermal engineeringChemical engineering materials properties/transfer operation/unit operation
    • Style of Research : Individual
    • Research Program :
  19. Improvement of food texture of frozen spinach( Apr. 2010~ Mar. 2011)
    • Keywords : frozen storage, spinach, food texture, ,
    • Research Field (grants-in-aid-for-scientific-research classification) :
      Food scienceThermal engineeringChemical engineering materials properties/transfer operation/unit operation
    • Style of Research : Individual
    • Research Program :
  20. Effects of cultivar, heat processing and physicochemical properties of rice powder on the bread-making( Apr. 2010~ Mar. 2013)
    • Keywords : rice powder, cultivar, heat processing, physicochemical properties, bread-making, ,
    • Research Field (grants-in-aid-for-scientific-research classification) :
      Food scienceChemical engineering materials properties/transfer operation/unit operationPolymer chemistry
    • Style of Research : Collaboration in Japan
    • Research Program :
  21. Development of the low-cost mass-production process for preparation of the rice flour derive material which replaces the emulsifier( Apr. 2010~ Mar. 2015)
    • Keywords : food emulsifier, surface activity, rice powder, citric acid, oil, ,
    • Research Field (grants-in-aid-for-scientific-research classification) :
      Food scienceChemical engineering materials properties/transfer operation/unit operationPhysical chemistry
    • Style of Research : Collaboration in Japan
    • Research Program : R and D Consignment Program
    • Contents of Research Career :
  22. (It is not inputted) ( Apr. 2010~ Mar. 2012)
    • Keywords : , ,
    • Research Field (grants-in-aid-for-scientific-research classification) :
      Food scienceChemical engineering materials properties/transfer operation/unit operationPhysical chemistry
    • Style of Research : Individual
    • Research Program :
  23. Elucidation of foaming mechanism of milk by aeration and its control( Nov. 2010~ Aug. 2014)
    • Keywords : milk, foam, aeration, control, ,
    • Research Field (grants-in-aid-for-scientific-research classification) :
      Food scienceChemical engineering materials properties/transfer operation/unit operationPhysical chemistry
    • Style of Research : Collaboration in Japan
    • Research Program :
  24. (It is not inputted) ( Oct. 2011~ Mar. 2015)
    • Keywords : , ,
    • Research Field (grants-in-aid-for-scientific-research classification) :
      Food scienceChemical engineering materials properties/transfer operation/unit operationPhysical chemistry
    • Style of Research : Collaboration in Organization
    • Research Program :
  25. (It is not inputted) ( Oct. 2012~ Mar. 2017)
    • Keywords : , ,
    • Research Field (grants-in-aid-for-scientific-research classification) :
      Food scienceChemical engineering materials properties/transfer operation/unit operationPhysical chemistry
    • Style of Research : Collaboration in Japan
    • Research Program :
  26. (It is not inputted) ( Oct. 2012~ Mar. 2017)
    • Keywords : , ,
    • Research Field (grants-in-aid-for-scientific-research classification) :
      Food scienceChemical engineering materials properties/transfer operation/unit operationPhysical chemistry
    • Style of Research : Individual
    • Research Program :
  27. (It is not inputted) ( Oct. 2012~ Mar. 2017)
    • Keywords : , ,
    • Research Field (grants-in-aid-for-scientific-research classification) :
      Food scienceChemical engineering materials properties/transfer operation/unit operationPhysical chemistry
    • Style of Research : Collaboration in Japan
    • Research Program :
  28. Development of a blanching-sterilization-reduced pressure drying apparatus for solid foods( Jan. 2013~)
    • Research Field (grants-in-aid-for-scientific-research classification) :
      Food scienceChemical engineering materials properties/transfer operation/unit operationPhysical chemistry
    • Style of Research : Collaboration in Japan
    • Research Program :
  29. Effects of particle size distribution of rice powder on the bread-making( Oct. 2013~ Mar. 2015)
    • Keywords : rice powder, particle size, distribution, bread-making, ,
    • Research Field (grants-in-aid-for-scientific-research classification) :
      Food scienceChemical engineering materials properties/transfer operation/unit operationPolymer chemistry
    • Style of Research : Collaboration in Japan
    • Research Program :
  30. Researches for production and quality evaluation of baking products( Nov. 2013~ Mar. 2014)
    • Keywords : baking products, production, quality evaluation, ,
    • Research Field (grants-in-aid-for-scientific-research classification) :
      Food scienceChemical engineering materials properties/transfer operation/unit operationPhysical chemistry
    • Style of Research : Collaboration in Japan
    • Research Program :
  31. Preparation of improved wheat flour and its application( Apr. 2014~ Mar. 2015)
    • Keywords : wheat flour, improvement, saccharides, batter, ,
    • Research Field (grants-in-aid-for-scientific-research classification) :
      Food scienceChemical engineering materials properties/transfer operation/unit operationPhysical chemistry
    • Style of Research : Collaboration in Japan
    • Research Program :
  32. Elucidation of relationship between structure and physical prperties, and taste of foods for salt reduction( Oct. 2014~)
    • Research Field (grants-in-aid-for-scientific-research classification) :
      Food scienceChemical engineering materials properties/transfer operation/unit operationPhysical chemistry
    • Style of Research : Collaboration in Japan
    • Research Program :
  33. Definition and establishment of evaluation method of "Shittori" feeling of white pan breads( Apr. 2015~ Mar. 2018)
    • Keywords : white pan bread, porous foods, foam structure, "Shittori" feeling, food texture, ,
    • Research Field (grants-in-aid-for-scientific-research classification) :
      Food scienceChemical engineering materials properties/transfer operation/unit operationPhysical chemistry
    • Style of Research : Collaboration in Japan
    • Research Program :
  34. (It is not inputted) ( Oct. 2015~ Mar. 2018)
    • Keywords : starch, amylose, surfactant, surface acitive agent, emulsifier, complex, calorimetry, ,
    • Research Field (grants-in-aid-for-scientific-research classification) :
      Food scienceChemical engineering materials properties/transfer operation/unit operationPhysical chemistry
    • Style of Research : Individual
    • Research Program : (It does not choose)
    • Contents of Research Career :
  35. Elucidation of relationship between structure and mechanical prperties and possession of freeze-thaw tolerance( Oct. 2015~)
    • Research Field (grants-in-aid-for-scientific-research classification) :
      Food scienceChemical engineering materials properties/transfer operation/unit operationPhysical chemistry
    • Style of Research : Collaboration in Japan
    • Research Program :
  36. Stabilization of water‐soluble natural colourant by particle compounding( Oct. 2016~ Mar. 2020)
    • Keywords : water‐soluble natural colourant, stabilization, W/O/W emulsion, spray drying, particle compounding, ,
    • Research Field (grants-in-aid-for-scientific-research classification) :
      Food scienceChemical engineering materials properties/transfer operation/unit operationPhysical chemistry
    • Style of Research : Collaboration in Japan
    • Research Program :
  37. Effect of modified starch on rheology and sensory quality of stirred non-fat yoghurt( Oct. 2016~ Mar. 2020)
    • Keywords : modified starch, non-fat yoghurt, flow properties, viscoelasticity, colloidal characteristics, sensory characteristics, ,
    • Research Field (grants-in-aid-for-scientific-research classification) :
      Food scienceChemical engineering materials properties/transfer operation/unit operationPhysical chemistry
    • Style of Research : Individual
    • Research Program :
  38. Elucidation and control of interaction between tablet pharmaceuticals and high molecular weight polysaccharide in thickening agent( Oct. 2016~ Mar. 2020)
    • Keywords : polysaccharide, high molecular weight polymer, interaction, thickening agent, tablet pharmaceuticals, ,
    • Research Field (grants-in-aid-for-scientific-research classification) :
      Food scienceChemical engineering materials properties/transfer operation/unit operationPhysical chemistry
    • Style of Research : Collaboration in Japan
    • Research Program :
  39. Definition and establishment of evaluation method of food texture of processed foods( Oct. 2017~)
    • Research Field (grants-in-aid-for-scientific-research classification) :
      Food scienceChemical engineering materials properties/transfer operation/unit operationPhysical chemistry
    • Style of Research : Collaboration in Japan
    • Research Program :
  40. Elucidation of relationship between structure and physical prperties, and taste of foods for carbohydrate and salt reduction( Oct. 2017~)
    • Research Field (grants-in-aid-for-scientific-research classification) :
      Food scienceChemical engineering materials properties/transfer operation/unit operationPhysical chemistry
    • Style of Research : Collaboration in Japan
    • Research Program :
  41. Development of functional foods for effective utilization of Sargassum horneri (Turner) C.Agardh gathered at Sanriku Coast( Jul. 2018~ Mar. 2019)
    • Keywords : Sanriku Coast, brown algae, Sargassum horneri (Turner) C.Agardh, physiology/organism-regulating functions, fucoxanthin, fucoidan, polysaccharide, ,
    • Research Field (grants-in-aid-for-scientific-research classification) :
      Food scienceChemical engineering materials properties/transfer operation/unit operationPhysical chemistry
    • Style of Research : Collaboration in Japan
    • Research Program :
Research Achievement (Published Thesis)
  1. (It is not inputted) [46(6), ( Jun. 1982), pp.1631-1637]
  2. (It is not inputted) [47(10), ( Oct. 1983), pp.2217-2222]
  3. Texture Profile Analysis and its Data Processing with Personal Computer - onlined Rheometrical System [Nippon Shokuhin Kogyo Gakkaishi, 31(2), ( Feb. 1984), pp.126-130] Makoto Miura,Satoshi Tanii,Mitihide Kimura,Fumio Yamauchi
  4. (It is not inputted) [48(10), ( Oct. 1984), pp.2449-2455]
  5. Effect of Coexistence of Soybean Lecithin on Thermal Gelation of Soybean Protein [Nippon Shokuhin Kogyo Gakkaishi, 31(10), ( Oct. 1984), pp.636-641] Makoto Miura,Fumio Yamauchi
  6. Stress Relaxation Analysis of Food Gels according to the Cooperative Flow Theory [Nippon Syokuhin Kogyo Gakkaishi, 31(12), ( Dec. 1984), pp.783-789] Makoto Miura,Fumio Yamauchi
  7. Protective Effect of Linear Oligosaccharides and Hydrogenated Linear Oligosaccharides on the Thermal Denaturation of Chub Mackerel Myofibrils [Nippon Suisan Gakkaishi, 57(10), ( Oct. 1991), pp.1957-1963] Makoto Miura,Akio Nishimura,Toshinori Takayanagi
  8. (It is not inputted) [6(2), ( Feb. 1992), pp.187-198]
  9. (It is not inputted) [6(4), ( Apr. 1992), pp.387-398]
  10. (It is not inputted) [6(4), ( Apr. 1992), pp.399-408]
  11. Cryprotective Effects of Hydrogenated Linear Oligosaccharides on Walleye Pollack-Surimi Proteins during Frozen Storage [Nippon Suisan Gakkaishi, 58(6), ( Jun. 1992), pp.1163-1169] Makoto Miura,Toshinori Takayanagi,Akio Nishimura
  12. (It is not inputted) [11, ( Oct. 1992), pp.225-236]
  13. (It is not inputted) [159(1), ( Apr. 1993), pp.37-44]
  14. A Kinetic Treatment for Retrogradation Process of "Dango" (Part 1) Particle Size of Non-glutinous and Glutinous Rice Powders Affecting the Creep Behaviours of Dangos [Journal of Home Economics Japan, 44(4), ( Apr. 1993), pp.255-261] Keiko Katsuta,Akio Nishimura,Makoto Miura
  15. A Kinetic Treatment for Retrogradation Process of "Dango" (Part 3) Particle Size of Non-glutinous and Glutinous Rice Powders Affecting the Creep Behaviours of Dangos during Storage at Low Temperature [Journal of Home Economics Japan, 44(11), ( Nov. 1993), pp.935-940] Keiko Katsuta,Makoto Miura
  16. Creep Behavior of Starch Gels at the Earlier Retrogradation Stage [Oyo Toshitsu Kagaku, 42(4), ( Apr. 1995), pp.355-363] Takeo Amano,Akifumi Hayashi,Makoto Miura,Kin-ichi Ishida,Katsumi Ohshima
  17. Analysis of Water Absorption Rate for Soybeans [Nippon Shokuhin Kagaku Kogaku Kaishi, 43(3), ( Mar. 1996), pp.288-298] Jinfa Rie,Makoto Miura,Shin-ichi Taneya
  18. Retardation Effects of Saccharides on the Hardening of Wheat Starch Gels [Nippon Shokuhin Kagaku Kogaku Kaishi, 44(2), ( Feb. 1997), pp.93-101] Takeo amano,Satoru Takada,Makoto Miura,Kin-ichi Ishida, Katsumi Ohshima
  19. Effects of Starch Origin and Contents on Sensory Properties of "Reimen" (Korean noodles) [Journal of Cookery Science Japan, 30(3), ( Mar. 1997), pp.213-225] Ryo Toyama,Makoto Miura,Shin-ichi Taneya
  20. Retardation Effects of Sugar Alcohols on Hardening of Wheat Starch Gels [Nippon Shokuhin Kagaku Kogaku Kaishi, 44(7), ( Jul. 1997), pp.485-493] Takeo amano,Makoto Miura,Shin-ichi Hayashi
  21. Continuous Enzymatic Hydrolysis of Milk Casein in an Automatic Vortex Flow Filtration System [Nippon Shokuhin Kagaku Kogaku Kaishi, 44(9), ( Sep. 1997), pp.653-658] Zhe Jin,Yukitaka Shukunobe,Makoto Miura,Shin-ichi Taneya
  22. (It is not inputted) [( Jun. 2000)]
  23. Effect of Freezing, Storage and Thawing Conditions on Quality of Frozen Cooked Rice [Nippon Shokuhin Kagaku Kogaku Kaishi, 48(10), ( Oct. 2001), pp.777-786] Kazuhiro Yanai,Makoto Miura,Ryouji Nakamura,Takeshi Nishinomiya,Tsutomu Harada,Shoichi Kobayashi
  24. (It is not inputted) [49(2), ( Apr. 2002), pp.145-152]
  25. Effect of Roasting and Heat-moisture Treatments on physical Properties of Proso Millet Flour (Processing Properties of Modified Proso Millet Flour, Part 1) [Nippon Shokuhin Kagaku Kogaku Kaishi, 49(7), ( Jul. 2002), pp.491-499] Kazuo Shinoda,Toru Takahashi,Zhe Jin,Makoto Miura,Shoichi Kobayashi
  26. Effect of Heat Treatment on Physicochemical Properties of Rice Flour (Utilization for Cooking and Food Processing of Heat-treated Rice Flour Part 1) [Nippon Shokuhinn Kagaku Kogaku Kaishi, 49(12), ( Dec. 2002), pp.757-764] Toru Takahashi,Kazuo Shinoda,Makoto Miura,Zhe Jin,Shoichi Kobayashi
  27. Physicochemical Properties of Pastes and Gels of Heat-treated Rice Flour (Utilizations for Cooking and Food Processing of Heat-treated Rice Flours Part II) [Nippon Shokuhin Kagaku Kogaku Kaishi, 50(5), ( May. 2003), pp.230-236] Toru Takahashi,Makoto Miura,Shoichi Kobayashi
  28. (It is not inputted) [14(2), ( Jun. 2004), pp.1588-1591]
  29. (It is not inputted) [Nihon Reoroji Gakkaishi, 33(2), ( Feb. 2005), pp.81-85]
  30. (It is not inputted) [82(2), ( Feb. 2005), pp.228-232]
  31. (It is not inputted) [54(4), ( Apr. 2005), pp.193-202]
  32. (It is not inputted) [8(1), ( Jun. 2005), pp.25-31] Shoichi Kobayashi,Tomoko Okada,Makoto Miura,Kenji Tanaka
  33. (It is not inputted) [53(13), ( Jun. 2005), pp.5402-5406]
  34. The Effects of Cyclodextrins on the Color Change of Acid-base Indicators [52(4), ( Oct. 2005), pp.373-379] Shoichi Kobayashi,Fumiko Ohtake,Mai Koreeda,Makoto Miura,Kazutaka Yamamoto,Yoshiaki Kitamura
  35. (It is not inputted) [54(14), (13 Jun. 2006), pp.5069-5076]
  36. Relationship between Physical Properties of Bread Dough Secondary Fermentation in Several Conditions and its Baking Characteristics [Nihon Reoroji Gakkaishi, 34(3), (15 Jun. 2006), pp.147-156] Shoichi Iwase, Makoto Miura, Shoichi Kobayashi
  37. (It is not inputted) [80(3), (30 Aug. 2006), pp.850-858]
  38. Digital image analysis of crumb grains of commercial white pan breads using a two-dimensional discrete Fourier transform method [Japanese Journal of Sensory Evaluation, 12(1), (15 Apr. 2008), pp.17-25] Shoichi Iwase, Makoto Miura and Shoichi Kobayashi
  39. (It is not inputted) [55(2), (20 Apr. 2008), pp.75-79]
  40. (It is not inputted) [55(3), (20 Jul. 2008), pp.173-177]
  41. (It is not inputted) [75(9), (30 Sep. 2010), pp.1649-1653]
  42. Certification of 'Multiple Binarization Imaging Method' Using Bread-Crumb Imitating Boards and Its Application to Digital Image Analysis of Crumb Grain of Commercial White Pan Breads [57(12), ( Dec. 2010), pp.517-524] Akira Kinno and Makoto Miura
  43. (It is not inputted) [75(9), (1 Sep. 2011), pp.1649-1653]
  44. (It is not inputted) [90(3), (30 May. 2013), pp.175-180] Tatsuro Maeda, Mito Kokawa, Makoto Miura, Tetsuya Araki, Masaharu Yamada, Kōji Takeya
  45. Complexation of vitamin E in grains by using cyclomaitodextrin glucanotransferase [Food Preservation Science, 40(4), (1 Apr. 2014), pp.195-200]
  46. (It is not inputted) [(14 Mar. 2015)]
  47. (It is not inputted) [81(4), (1 Feb. 2017), pp.831-838]
  48. (It is not inputted) [1(1), (27 May. 2019), pp.27-36]
  49. (It is not inputted) [26(2), (30 Mar. 2020), pp.27-36]
Research Achievement (Book)
  1. Texture and Rheology of Dispersed Systems of Soybean Proteins [Food Protein Science -Texture and Rheology- Shokuhin Shizai Kenkyukai (9 Sep. 1986)] Fumio Yamauchi,Makoto Miura
    • Classification of Books : The science book
  2. Emulsifier [Bread-Making Science II, Science of Ingredients for Bread-Making, Kohrin (30 Sep. 1992)] Makoto Miura
    • Classification of Books : The science book
  3. (It is not inputted) [( Jun. 1993)]
    • Classification of Books : The science book
  4. Mechanical Properties of Wheat Flour Products -Emulsifiers as Dough Conditioner- [Shokuhin Shizai Kenkyukai (1 Jul. 1994)] Makoto Miura
    • Classification of Books : The science book
  5. Characterization of Crumbs for Porous Foods -Instrumental Measurement of Bread Crumb Grain- [-Neo-machine Vision Application- Simultaneous Automatic Machine Vision Technology for Visual Inspection, Techno Systems (6 Jan. 1995)] Shigeki Kudo,Makoto Miura
    • Classification of Books : The science book
  6. Emulsifier Technology in Baking Industry [Food Emulsifiers and Emulsification, Kogyo Gijyutsu Kai (20 Jul. 1995)] Makoto Miura
    • Classification of Books : The science book
  7. Phychorheology [Cookery Science for the 21st Century 3 Gastronomy, Kenpakusha (10 May. 1997)] Makoto Miura
    • Classification of Books : The science book
  8. Biotechnology related to food processing, Poisonous products during food processing [Sangyo Chosakai Food Processing and Transportation Data Book (1 Jul. 1998)] Makoto Miura
    • Classification of Books : The dictionary
  9. Foods [Techno System, Hand Book of Wetting Technology -Plinciple, Measurement, Evaluation and Data- (25 Oct. 2001)] Makoto Miura
    • Classification of Books : The science book
  10. Heat Cooking [Rural Culture Association, Applications of Regional Resources - Pandects of Food Processing ( Jun. 2002)] Makoto Miura
    • Classification of Books : The science book
  11. Evaluation of Food Texture - Chemical Evaluation [Korin, Korin Series 4 Foods and Texture (30 Jul. 2003)] Makoto Miura
    • Classification of Books : The science book
  12. Composite Processing of Livestock and Fishery Products [Field Science Center Faculty of Agriculture Iwate University ( Mar. 2004)] Makoto Miura
    • Classification of Books : The research report
  13. Elucidation of Demulsification Mechanism [Technical Information Institute, New Technology for Highly Stabilization of Emulsions (28 May. 2004)] Makoto Miura
    • Classification of Books : The science book
  14. Functionality of Water - to Investigate its Principle [Kogyo Chosakai (1 Sep. 2004)] Makoto Miura
    • Classification of Books : The science book
  15. Composite Processing of Livestock and Fishery Products [Field Science Center Faculty of Agriculture Iwate University ( Mar. 2005)] Makoto Miura
    • Classification of Books : The research report
  16. Development of Prepared Foods with Regional Resources [Hanaizumi Town, Iwate University ( Mar. 2005)] Makoto Miura
    • Classification of Books : The research report
  17. Texture Creation of Reimen [Science Forum (28 Apr. 2005)] Makoto Miura
    • Classification of Books : The science book
  18. (It is not inputted) [(15 Sep. 2006)]
    • Classification of Books : The dictionary
  19. Wheat Proteins [(21 May. 2007)] Tatsuro Maeda, Makoto Miura and Yoshio Suzuki
    • Classification of Books : The science book
  20. (It is not inputted) [(30 Nov. 2007)] Makoto Miura
    • Classification of Books : The science book
  21. (It is not inputted) [(28 Aug. 2008)] Makoto Miura
    • Classification of Books : The science book
  22. (It is not inputted) [(26 Feb. 2009)] Makoto Miura
    • Classification of Books : The academic book
  23. Cyclopaedia of milk [Asakura Publishing Co., Ltd. (20 Nov. 2009)] Makoto Miura
    • Classification of Books : The academic book
  24. (It is not inputted) [(29 Jul. 2011)] Makoto Miura
    • Classification of Books : The academic book
  25. (It is not inputted) [(30 Sep. 2011)] Makoto Miura
    • Classification of Books : The academic book
  26. (It is not inputted) [(29 Jun. 2012)] Makoto Miura
    • Classification of Books : The academic book
  27. (It is not inputted) [(19 Oct. 2012)] Makoto Miura
    • Classification of Books : The academic book
  28. (It is not inputted) [(31 Oct. 2014)] Makoto Miura
    • Classification of Books : The academic book
  29. (It is not inputted) [(30 Jan. 2015)] Makoto Miura
    • Classification of Books : The academic book
  30. (It is not inputted) [(8 Aug. 2016)] Makoto Miura
    • Classification of Books : The academic book
Research Achievement (Review)
  1. Activation of Food Industry Through Application of Regional Resources [Tohoku Regional Agricultural Administration Office, (255), (15 Jan. 2004), pp.2-3] Makoto Miura
    • Classification of Books or Thesis : Others
  2. Lecture for Traceability "Development of Prepared Fishery Foods with Safety and Reliability - Application of Traceability System-" [Sanriku Foundation, Sanriku Sogo Kenkyu, (24), (30 Jan. 2004), pp.45-59] Makoto Miura
    • Classification of Books or Thesis : Others
  3. Development of Foods with Human Intelligence [Iwate University, Information Brochure of Iwate University, (5), ( Feb. 2004), pp.5-6] Makoto Miura
    • Classification of Books or Thesis : Others
  4. Trends in Processing Technology, Facility and Equipment in Food Industry [Kogyo Chosakai, Plant and Process, 46(1), (1 Jun. 2004), pp.57-70] Makoto Miura
    • Classification of Books or Thesis : Others
  5. Food Processing Technology for Establishing the Safety of Foods [The Acoustical Society of Japan, The Journal of The Acoustical Society of Japan, 61(3), (1 Mar. 2005), pp.166-171] Makoto Miura
    • Classification of Books or Thesis : Others
  6. Quality Improvement of Dried Meat of Todarodes [Food Journal, The Magazine of Food Culture, 25(477), (25 Oct. 2005), pp.62-67] Makoto Miura
    • Classification of Books or Thesis : Others
  7. (It is not inputted) [Ultrasonic Technology, 19(1), (20 Jan. 2006), pp.103-014] Makoto Miura
    • Classification of Books or Thesis : Others
  8. (It is not inputted) [Packaging of Foodstuff, 39(1), (1 Oct. 2007), pp.53-66] Makoto Miura
    • Classification of Books or Thesis : Others
  9. (It is not inputted) [HYOMEN (SURFACE), 47(1), (1 Jan. 2009), pp.25-37] Makoto Miura
    • Classification of Books or Thesis : in-house magazine
  10. (It is not inputted) [33, (1 Feb. 2009), pp.13-17] Makoto Miura
    • Classification of Books or Thesis : Report
  11. Technology of Preparation of Emulsions and Solubilization Liquids with Lower Viscosity Even If with Higher Concentration of Dispersoid [Cosmetic Stage, 3(3), (25 Feb. 2009), pp.36-42] Makoto Miura
    • Classification of Books or Thesis : in-house magazine
  12. Technology of Preparation of Emulsions and Solubilization Liquids with Higher Viscosity Even If with Lower Concentration of Dispersoid [Cosmetic Stage, 3(3), (25 Feb. 2009), pp.43-48] Makoto Miura
    • Classification of Books or Thesis : in-house magazine
  13. Nonthermal washing and sterilization of food material using electrolyzed water and supersonic wave [New Food Industry, 51(8), (1 Aug. 2009), pp.52-62] Makoto Miura
    • Classification of Books or Thesis : in-house magazine
  14. (It is not inputted) [22, (30 Oct. 2009), pp.127-136] Makoto Miura
    • Classification of Books or Thesis : Report
  15. (It is not inputted) [34, (1 Feb. 2010), pp.112-122] Makoto Miura
    • Classification of Books or Thesis : Report
  16. (It is not inputted) [34, (1 Feb. 2010), pp.89-93] Makoto Miura
    • Classification of Books or Thesis : Report
  17. (It is not inputted) [35, (1 Nov. 2010), pp.89-102] Makoto Miura
    • Classification of Books or Thesis : Report
  18. (It is not inputted) [35, (1 Nov. 2010), pp.59-67] Makoto Miura
    • Classification of Books or Thesis : Report
  19. (It is not inputted) [(1 Oct. 2011), pp.178-190] Makoto Miura
    • Classification of Books or Thesis : Report
  20. (It is not inputted) [8(9), (15 Sep. 2012), pp.36-37] Makoto Miura
    • Classification of Books or Thesis : in-house magazine
  21. (It is not inputted) [59(9), (15 Sep. 2012), pp.483-488] Makoto Miura
    • Classification of Books or Thesis : academic journal
  22. (It is not inputted) [(1 Nov. 2012), pp.175-184] Makoto Miura
    • Classification of Books or Thesis : Report
  23. (It is not inputted) [33(2), (31 Mar. 2013), pp.64-101] Makoto Miura
    • Classification of Books or Thesis : academic journal
  24. (It is not inputted) [60(5), (15 May. 2013), pp.242-256] Makoto Miura
    • Classification of Books or Thesis : academic journal
  25. (It is not inputted) [42(2), (15 Apr. 2014), pp.157-159] Makoto Miura
    • Classification of Books or Thesis : in-house magazine
  26. (It is not inputted) [42(3), (15 Jun. 2014), pp.215-217] Makoto Miura
    • Classification of Books or Thesis : in-house magazine
  27. (It is not inputted) [42(4), (15 Sep. 2014), pp.265-266] Makoto Miura
    • Classification of Books or Thesis : in-house magazine
  28. (It is not inputted) [43(2), (15 Apr. 2015), pp.47-50] Makoto Miura
    • Classification of Books or Thesis : in-house magazine
  29. (It is not inputted) [68(12), (1 Dec. 2015), pp.1097-1099] Makoto Miura
    • Classification of Books or Thesis : in-house magazine
  30. (It is not inputted) [43(5), (15 Dec. 2015), pp.181-183] Makoto Miura
    • Classification of Books or Thesis : in-house magazine
  31. (It is not inputted) [67(12), (20 Dec. 2019), pp.612-613] Makoto Miura
    • Classification of Books or Thesis : in-house magazine
Oral Presentation
  1. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 28 Mar. 2004 - 31 Mar. 2004
    • All Speakers : Masato Tandai,Makoto Miura,Shoichi Kobayashi,Hisashi Shimaka
  2. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 3 Aug. 2004 - 4 Aug. 2004
    • All Speakers : Toru Takahashi,Makoto Miura,Naganori Ohisa,Shoichi Kobayashi
  3. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 2 Sep. 2004 - 4 Sep. 2004
    • All Speakers : Toru Takahasi,Naganori Ohisa,Makoto Miura,Shoichi Kobayashi
  4. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 2 Sep. 2004 - 4 Sep. 2004
    • All Speakers : Hirofumi Kato,Shigeru Tokairin,Makoto Miura
  5. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 2 Sep. 2004 - 4 Sep. 2004
    • All Speakers : Tizuko Seimiya,Makoto Miura,Shoichi Kobayashi
  6. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 2 Sep. 2004 - 4 Sep. 2004
    • All Speakers : Tatsuro Maeda,Masaharu Yamada,Hirofumi Motoi,Makoto Miura
  7. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 19 Sep. 2004 - 22 Sep. 2004
  8. (It is not inputted)
    • Type of Presentation : The poster ( generality )
    • Date of Presentation : 5 Nov. 2004 - 7 Nov. 2004
  9. (It is not inputted)
    • Type of Presentation : The poster ( generality )
    • Date of Presentation : 28 Mar. 2005 - 30 Mar. 2005
    • All Speakers : Masato Tandai,Makoto Miura,Shoichi Kobayashi,Hisashi Shimaka,Tetsuya Nakamura,Fumio Noda
  10. (It is not inputted)
    • Type of Presentation : The poster ( generality )
    • Date of Presentation : 28 Mar. 2005 - 30 Mar. 2005
    • All Speakers : Chiaki Kudo,Makoto Miura,Shoichi Kobayashi,Koji Matsuda
  11. (It is not inputted)
    • Type of Presentation : The poster ( generality )
    • Date of Presentation : 28 Mar. 2005 - 30 Mar. 2005
    • All Speakers : Koki Tobitsuka,Makoto Miura,Koichi Suzuki,Shoichi Kobayashi
  12. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 29 Aug. 2005 - 31 Aug. 2005
    • All Speakers : Ayako Kusanagi,Makoto Miura,Shoichi Kobayashi
  13. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 29 Aug. 2005 - 31 Aug. 2005
    • All Speakers : Shoichi Iwase,Makoto Miura,Shoichi Kobayashi
  14. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 26 Mar. 2006 - 28 Mar. 2006
    • All Speakers : Koki Tobitsuka,Makoto Miura,Shoichi Kobayashi
  15. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 6 Jul. 2006
  16. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 28 Aug. 2006 - 30 Aug. 2006
    • All Speakers : Masato Ikeda, Naomi Konno, Makoto Miura, Shoichi Kobayashi
  17. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 28 Aug. 2006 - 30 Aug. 2006
    • All Speakers : Makoto Miura, Tchiaki Kudo, Masayuki Hirata, Shoichi Kobayashi
  18. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 6 Nov. 2006 - 9 Nov. 2006
    • All Speakers : Ikue Yachiune, Makoto Miura, Shoichi Kobayashi
  19. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 24 Mar. 2007 - 27 Mar. 2007
    • All Speakers : Koki Tobitsuka, Makoto Miura, Shoichi Kobayashi
  20. Preparation of frozen tolerance soft-serve ice cream mix with controling crystal growth of ice and oils and fats
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 2 Aug. 2007 - 3 Aug. 2007
    • All Speakers : Makoto Miura, Tomomi Nibe, Saori Yamaguchi and Shoichi Kobayashi
  21. Preparation of lipase-hydrolyzed palm oil with heigher concentration of monoacylglycerol
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 6 Sep. 2007 - 8 Sep. 2007
    • All Speakers : Naomi Konno, Makoto Miura and Shoichi Kobayashi
  22. Effect of saccharides on retorogradation of starch during freeze-thaw treatment
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 6 Sep. 2007 - 8 Sep. 2007
    • All Speakers : Taeko Ohmori, Makoto Miura and Shoichi Kobayashi
  23. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 5 Aug. 2008 - 6 Aug. 2008
    • All Speakers : Makoto Miura, Ikue Yachiune, Toru Takahashi and Shoichi Kobayashi
  24. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 5 Sep. 2008 - 7 Sep. 2008
    • All Speakers : Saori Yamaguchi, Tomomi Nibe, Makoto Miura and Keita Hatakeyama
  25. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 5 Sep. 2008 - 7 Sep. 2008
    • All Speakers : Akira Kinno, Makoto Miura and Toshihiro Fujimoto
  26. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 5 Sep. 2008 - 7 Sep. 2008
    • All Speakers : Mari Tomobe, Makoto Miura and Yoshitake Shiga
  27. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 1 Aug. 2009 - 2 Aug. 2009
    • All Speakers : Akira Kinno and Makoto Miura
  28. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 10 Sep. 2009 - 12 Sep. 2009
    • All Speakers : Shoji Miwa, Katsuhiko Koshino, Katsuhiko Mikuni, Makoto Miura and Shoichi Kobayashi
  29. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 10 Sep. 2009 - 12 Sep. 2009
    • All Speakers : Makoto Miura, Sayako Mizuki, Shoichi Kobayashi and Tomonori Yuzaki
  30. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 10 Sep. 2009 - 12 Sep. 2009
    • All Speakers : Taeko Omori, Chiaki Kudo, Akira Kinno, Makoto Miura and Shoichi Kobayashi
  31. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 10 Sep. 2009 - 12 Sep. 2009
    • All Speakers : Mari Tomobe and Makoto Miura
  32. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 10 Sep. 2009 - 12 Sep. 2009
    • All Speakers : Ayumu Umeda, Yasuko Saito, Makoto Miura, Akira Suzuki and Sakae Kawasaki
  33. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 10 Sep. 2009 - 12 Sep. 2009
    • All Speakers : Shoji Miwa, Luan Fang, Katsuhiko Mikuni, Makoto Miura and Shoichi Kobayashi
  34. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 10 Sep. 2009 - 12 Sep. 2009
    • All Speakers : Shoji Miwa, Emi Nakamura, Jun Watanabe, Makoto Miura, Yuko Ishikawa and Shoichi Kobayashi
  35. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 10 Sep. 2009 - 12 Sep. 2009
    • All Speakers : Jun Watanabe, Shoji Miwa, Emi Nakamura, Makoto Miura, Yuko Ishikawa and Shoichi Kobayashi
  36. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 21 Mar. 2010 - 22 Mar. 2010
    • All Speakers : Akira Suzuki, Haruka Sone, Saori Matsuoka, Makoto Miura and Sadao Komori
  37. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 28 Mar. 2010 - 30 Mar. 2010
    • All Speakers : Makoto Miura,Misa Kikuchi and Akira Suzuki
  38. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 1 Sep. 2010 - 3 Sep. 2010
    • All Speakers : Nao Takase, Makoto Miura, Shoji Miwa, Katsuhiko Mikuni, Michiko Okuno, Jun Watanabe, Yuko Ishikawa and Shoichi Kobayashi
  39. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 1 Sep. 2010 - 3 Sep. 2010
    • All Speakers : Nao Sakamoto, Mariko Iino and Makoto Miura
  40. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 1 Sep. 2010 - 3 Sep. 2010
    • All Speakers : Makoto Miura and Akira Kinno
  41. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 15 Sep. 2010 - 17 Sep. 2010
    • All Speakers : Makoto Miura and Arisa Sato
  42. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 15 Sep. 2010 - 17 Sep. 2010
    • All Speakers : Nao Takase, Makoto Miura, Shoji Miwa, Katsuhiko Mikuni, Michiko Okuno, Jun Watanabe, Yuko Watanabe and Shoichi Kobayashi
  43. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 18 Jun. 2011 - 19 Jun. 2011
    • All Speakers : Satomi Saito, Makoto Miura and Akira Suzuki
  44. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 9 Sep. 2011 - 11 Sep. 2011
  45. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 9 Sep. 2011 - 11 Sep. 2011
  46. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 9 Sep. 2011 - 11 Sep. 2011
  47. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 9 Sep. 2011 - 11 Sep. 2011
  48. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 9 Sep. 2011 - 11 Sep. 2011
  49. (It is not inputted)
    • Type of Presentation : The oral ( invitation)
    • Date of Presentation : 9 Sep. 2011 - 11 Sep. 2011
  50. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 10 May. 2012 - 11 May. 2012
  51. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 9 Aug. 2012 - 10 Aug. 2012
  52. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 29 Aug. 2012 - 31 Aug. 2012
  53. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 29 Aug. 2012 - 31 Aug. 2012
  54. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 29 Aug. 2012 - 31 Aug. 2012
  55. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 29 Aug. 2012 - 31 Aug. 2012
  56. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 26 Sep. 2012 - 28 Sep. 2012
  57. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 30 Sep. 2012 - 4 Oct. 2012
  58. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 9 Aug. 2013 - 10 Aug. 2013
  59. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 25 Sep. 2013 - 27 Sep. 2013
  60. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 25 Sep. 2013 - 27 Sep. 2013
  61. (It is not inputted)
    • Type of Presentation : The oral ( invitation)
    • Date of Presentation : 1 Nov. 2013 - 2 Nov. 2013
  62. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 2 Nov. 2013
  63. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 2 Nov. 2013
  64. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 27 Mar. 2014 - 30 Mar. 2014
  65. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 27 Mar. 2014 - 30 Mar. 2014
  66. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 7 Aug. 2014 - 9 Aug. 2014
  67. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 28 Aug. 2014 - 30 Aug. 2014
  68. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 28 Aug. 2014 - 30 Aug. 2014
  69. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 28 Aug. 2014 - 30 Aug. 2014
  70. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 28 Aug. 2014 - 30 Aug. 2014
  71. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 9 Sep. 2014 - 11 Sep. 2014
  72. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 15 Oct. 2014 - 17 Oct. 2014
  73. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 26 Mar. 2015 - 29 Mar. 2015
  74. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 10 Aug. 2015 - 11 Aug. 2015
  75. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 27 Aug. 2015 - 29 Aug. 2015
  76. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 8 Sep. 2015 - 10 Sep. 2015
  77. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 23 Sep. 2015 - 25 Sep. 2015
  78. (It is not inputted)
    • Type of Presentation : The poster ( generality )
    • Date of Presentation : 18 Oct. 2015 - 21 Oct. 2015
  79. (It is not inputted)
    • Type of Presentation : The poster ( generality )
    • Date of Presentation : 27 Mar. 2016 - 30 Mar. 2016
  80. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 4 Aug. 2016 - 5 Aug. 2016
  81. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 8 Aug. 2016 - 13 Aug. 2016
  82. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 25 Aug. 2016 - 27 Aug. 2016
  83. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 7 Sep. 2016 - 9 Sep. 2016
  84. (It is not inputted)
    • Type of Presentation : The poster ( generality )
    • Date of Presentation : 23 Oct. 2016 - 26 Oct. 2016
  85. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 28 Oct. 2016 - 30 Oct. 2016
  86. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 18 May. 2017 - 19 May. 2017
  87. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 28 Aug. 2017 - 30 Aug. 2017
  88. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 8 Sep. 2017 - 10 Sep. 2017
  89. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 17 Oct. 2017 - 19 Oct. 2017
  90. (It is not inputted)
    • Type of Presentation : The poster ( generality )
    • Date of Presentation : 9 May. 2018 - 12 May. 2018
  91. (It is not inputted)
    • Type of Presentation : The poster ( generality )
    • Date of Presentation : 3 Jun. 2018 - 6 Jun. 2018
  92. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 22 Aug. 2018 - 24 Aug. 2018
  93. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 22 Aug. 2018 - 24 Aug. 2018
  94. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 4 Sep. 2018 - 6 Sep. 2018
  95. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 10 Sep. 2018 - 12 Sep. 2018
  96. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 17 Oct. 2018 - 19 Oct. 2018
  97. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 7 Aug. 2019 - 8 Aug. 2029
  98. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 29 Aug. 2019 - 31 Aug. 2019
  99. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 29 Aug. 2019 - 31 Aug. 2019
  100. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 24 Sep. 2019 - 26 Sep. 2019
  101. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 16 Oct. 2019 - 18 Oct. 2019
  102. (It is not inputted)
    • Type of Presentation : The oral ( generality )
    • Date of Presentation : 16 Oct. 2019 - 18 Oct. 2019
Academic Awards Received
  1. (It is not inputted)
    • Awarded date : Sep. 2009
    • All winners : Shoji Miwa, Katsuhiko Koshino, Katsuhiko Mikuni, Makoto Miura and Shoichi Kobayashi
  2. (It is not inputted)
    • Awarded date : 1 Sep. 2014
    • All winners : Mayuko Sato, Makoto Miura, Katsuhiko Mikuni, Shoji Miwa and Shoichi Kobayashi
  3. (It is not inputted)
    • Awarded date : 8 Aug. 2019
Industrial Property
  1. Processing Method of Oils and Fats Products
    • Classification of Industrial Property : The patent
  2. Processing Method of Lactic Acid Bacterias
    • Classification of Industrial Property : The patent
  3. Processing Method of Foods Containing Starch
    • Classification of Industrial Property : The patent
  4. Processing Method of Dried Seafoods
    • Classification of Industrial Property : The patent
  5. Foaming Material for Cake Baking and Cakes Prepared with the Materials
    • Classification of Industrial Property : The patent
  6. (It is not inputted)
    • Classification of Industrial Property : The patent
  7. (It is not inputted)
    • Classification of Industrial Property : The patent
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    • Classification of Industrial Property : The patent
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    • Classification of Industrial Property : The patent
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    • Classification of Industrial Property : The patent
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    • Classification of Industrial Property : The patent
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    • Classification of Industrial Property : The patent
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    • Classification of Industrial Property : The patent
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    • Classification of Industrial Property : The patent
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    • Classification of Industrial Property : The patent
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    • Classification of Industrial Property : The patent
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    • Classification of Industrial Property : The patent
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    • Classification of Industrial Property : The patent
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    • Classification of Industrial Property : The patent
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    • Classification of Industrial Property : The patent
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    • Classification of Industrial Property : The patent
  22. (It is not inputted)
    • Classification of Industrial Property : The patent
  23. (It is not inputted)
    • Classification of Industrial Property : The patent
  24. Frozen Storage Method of Fishery Products
    • Classification of Industrial Property : The patent
  25. 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
    • Classification of Industrial Property : The patent
  26. (It is not inputted)
    • Classification of Industrial Property : The patent
  27. Powdered Material of Oils and Fats-Saccharides and Its Processing Method
    • Classification of Industrial Property : The patent
  28. (It is not inputted)
    • Classification of Industrial Property : The patent
  29. (It is not inputted)
    • Classification of Industrial Property : The patent
Acceptable Theme for Cooperative Research
  1. Relationships between dispersing state of lipids and physical properties of wheat flour dough
    • Cooperative Rearch Environment : Cooperative research with other research organization including private (industrial) sectors
    • Cooperative Rearch Environment : Cooperative Research
  2. Development of functional food materials using microbial transformation
    • Cooperative Rearch Environment : Cooperative research with other research organization including private (industrial) sectors
    • Cooperative Rearch Environment : Cooperative Research
  3. Development of foods for elderly people (universal design foods) from viewpoint of interfacial properties
    • Cooperative Rearch Environment : Cooperative research with other research organization including private (industrial) sectors
    • Cooperative Rearch Environment : Cooperative Research
  4. Mechanism of demulsification of O/W emulsion by freeze-thaw treatment and its inhibition
    • Cooperative Rearch Environment : Cooperative research with other research organization including private (industrial) sectors
    • Cooperative Rearch Environment : Cooperative Research
  5. Analysis of oil absorption in deep-fat frying and development of deep-fat frying technology with lower oil absorption
    • Cooperative Rearch Environment : Cooperative research with other research organization including private (industrial) sectors
    • Cooperative Rearch Environment : Cooperative Research
  6. (It is not inputted)
    • Cooperative Rearch Environment : Cooperative research with other research organization including private (industrial) sectors
    • Cooperative Rearch Environment : Cooperative Research
  7. (It is not inputted)
    • Cooperative Rearch Environment : Cooperative research with other research organization including private (industrial) sectors
    • Cooperative Rearch Environment : Cooperative Research
  8. (It is not inputted)
    • Cooperative Rearch Environment : Cooperative research with other research organization including private (industrial) sectors
    • Cooperative Rearch Environment : Cooperative Research
  9. (It is not inputted)
    • Cooperative Rearch Environment : Cooperative research with other research organization including private (industrial) sectors
    • Cooperative Rearch Environment : Cooperative Research
  10. (It is not inputted)
    • Cooperative Rearch Environment : Cooperative research with other research organization including private (industrial) sectors
    • Cooperative Rearch Environment : Cooperative Research
  11. (It is not inputted)
    • Cooperative Rearch Environment : Cooperative research with other research organization including private (industrial) sectors
    • Cooperative Rearch Environment : Cooperative Research
  12. (It is not inputted)
    • Cooperative Rearch Environment : Cooperative research with other research organization including private (industrial) sectors
    • Cooperative Rearch Environment : Cooperative Research
  13. (It is not inputted)
    • Cooperative Rearch Environment : Cooperative research with other research organization including private (industrial) sectors
    • Cooperative Rearch Environment : Cooperative Research
  14. (It is not inputted)
    • Cooperative Rearch Environment : Cooperative research with other research organization including private (industrial) sectors
    • Cooperative Rearch Environment : Cooperative Research
  15. (It is not inputted)
    • Cooperative Rearch Environment : Cooperative research with other research organization including private (industrial) sectors
    • Cooperative Rearch Environment : Cooperative Research
  16. (It is not inputted)
    • Cooperative Rearch Environment : Cooperative research with other research organization including private (industrial) sectors
    • Cooperative Rearch Environment : Cooperative Research
Academic Society Joined
  1. Japan Society for Bioscience, Biotechnology, and Agrochemistry ( Jan. 1980)
  2. The Japanese Socirty for Food Science and Technology ( Jan. 1980)
  3. The Society of Rheology, Japan ( Jan. 1981)
  4. Japan Society for Commodity Science ( Jan. 1983 - Mar. 1997)
  5. The Japan Society of Home Economics ( Jan. 1983 - Dec. 1986)
  6. the Society of Polymer Science, Japan ( Jan. 1986)
  7. (It is not inputted) ( Jan. 1990 - Dec. 1992)
  8. (It is not inputted) ( Jan. 1994)
  9. American Association of Cereal Chemists ( Jan. 1995)
  10. Japan Association of Food Preservation Scientists ( Jan. 1997)
  11. Japanese Society for Sensory Evaluation ( Jan. 1997)
  12. (It is not inputted) (1 Nov. 1999)
  13. Japan Society for Food Engineering ( Jan. 2000)
  14. The Acoustical Society of Japan ( Jan. 2001)
  15. Japan Ergonomics Society ( Jan. 2001)
  16. Japan Society of refrigerating and Air Conditioning Engineers ( Jan. 2001)
  17. The Japanese Society of Applied Glycoscience ( Jan. 2001)
  18. Japan Oil Chemists' Society ( Jan. 2002)
  19. The Japanese Society of Food Engineering ( Jan. 2002)
  20. (It is not inputted) ( Jan. 2014 - 31 Mar. 2019)
Activities, such as a society and a committee
  1. (It is not inputted) ( Jan. 1994)
  2. The Japanese Society of Food Engineering ( Jan. 2002)
  3. The Japanese Society of Applied Glycoscience ( Apr. 2006 - 31 Mar. 2010)
  4. Japan Society for Food Engineering (2 Aug. 2007 - 31 Mar. 2015)
  5. The Japanese Society of Applied Glycoscience (1 Jul. 2010)
  6. The Society of Rheology, Japan (19 May. 2011)
  7. Japan Oil Chemists' Society ( Jan. 2013)
  8. Japan Society for Bioscience, Biotechnology, and Agrochemistry (1 Apr. 2013 - 31 Mar. 2018)
  9. The Japanese Socirty for Food Science and Technology (1 Apr. 2013)
  10. Japan Society for Food Engineering (20 Oct. 2013 - 31 Mar. 2017)
  11. Japan Oil Chemists' Society (1 Apr. 2014)
  12. Japan Society for Food Engineering (1 Apr. 2019)
Offerable Resource
  1. (It is not inputted)
    • (It is not inputted)