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| | SHIMIZU Naoto Last updated: Nov 1, 2018 at 19:15 | Name | SHIMIZU Naoto |
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Affiliation | Hokkaido University |
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Section | Field Science Center for Northern Biosphere |
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Job title | Associate Professor |
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Committee Memberships 2007 - 2009 The American Society of Agricultural and Biological Engineers COMMITTEE BE-03 Standards 2008 The Japanese Society of Agricultural Machinery Published Papers Structure of Fine Waxy Rice Starch Prepared Via a Compressed Hot Water Process Food Science and Technology Research 24(5) 795-801 Sep 2018 [Refereed] Microencapsulation using Spray-drying: The Use of Fine Starch Solution for the Wall Material Food Science and Technology Research 24(4) 653-659 Jul 2018 [Refereed] Cattle Manure Composting in a Packed-bed Reactor with Forced Aeration Strategy Engineering in Agriculture, Environmental and Food 11 65-73 Apr 2018 [Refereed] Journal of the Japan Institute of Energy 95(8) 645-647 Aug 2016 [Refereed] 15(3) 165-172 Sep 2014 [Refereed] Jpn. J. Food Eng. 15(2) 95 Jun 2014 [Refereed] 日本食品工学会誌 14(1) 37-47 Mar 2013 [Refereed] Pulverization of Rice by Ultracentrifuge Cryomilling and Microstructure of Various Pulverized Rice Jp. J. Food Eng. 14(1) 59-67 2013 [Refereed] Chemometric amylose modeling and sample selection for global calibration using artificial neural networks Chinese Food Science 29(8) 118-124 2008 [Invited] Investigation of Fissure Formation During the Drying and Post-Drying of Japonica Aromatic Rice International Journal of Agriculture and Biology 10(2) 179-184 2008 [Refereed] Books etc Process Optimization of Composting Systems, In book: Robotics and Mechatronics for Agriculture CRC Press Nov 2017 |
Micro- and Nanotechnology for food processing Resource 2009 |
Food recycle 2008 Nousanbutsuryutsugijyutunenpo 2008 |
New Food Materials by Fermentation of Indica Type Rice, Pulse and Tofu-byproduct -Production of dosa, okara dosa NIPPON JOZOKYOKAI SHI 2005 |
Rice Mill Byproduct Utilization Technology KOKKEN, PRPC, In "RICE POSTPRODUCTION TECHNOLOGY"
A Technical Reference Guide 2003 |
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