Noriyuki Igura | Last modified date:2023.11.27 |
Professor /
Food Science and Biotechnology
Department of Bioscience and Biotechnology
Faculty of Agriculture
Department of Bioscience and Biotechnology
Faculty of Agriculture
Graduate School
Undergraduate School
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Homepage
https://kyushu-u.elsevierpure.com/en/persons/noriyuki-igura
Reseacher Profiling Tool Kyushu University Pure
Phone
092-642-3016
Fax
092-642-3016
Academic Degree
Ph.D. (Agriculture)
Country of degree conferring institution (Overseas)
No
Field of Specialization
Food Process Engineering
Total Priod of education and research career in the foreign country
01years00months
Outline Activities
Non-thermal and/or mild-thermal food processing and inactivation of microorganisms.
Food quality, such as rheology and flavor, change after food processing.
Food quality, such as rheology and flavor, change after food processing.
Research
Research Interests
Membership in Academic Society
- Physical properties of emulsions
keyword : emulsion, physical properties
2018.04. - Study of food texture and flavor after high pressure treatment
keyword : flavor, texture
2016.04Study of food texture and flavor profiles after high pressure treatment.. - Study of inactivation of microorganisms.
keyword : sterilization, quality
2000.02Inactivation of microorganisms in food under high pressure and low to intermediate temperature..
Papers
- The Society for Biotechnology, Japan
- The Japan Scociety for Analytical Chemistry
- Japanese Society for Food Science and Technology
- Japan Society for Bioscience, Biotechnology, and Agrochemistry
- The Society for Biotechnology, Japan
Educational
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