野間誠司 (Seiji Noma) - マイポータル

基本情報

所属: 佐賀大学農学部准教授

学位: 博士（農学）(九州大学)

J-GLOBAL ID: 200901061989361837
researchmap会員ID: 1000314772

研究キーワード

研究分野

ライフサイエンス / 食品科学 /

学歴

受賞

論文

Comparison of Reduced-Salt Fish Sauces Produced Under Pressurized Carbon Dioxide Treatment From Sardinops melanostictus, Trachurus japonicus, Konosirus punctatus, Odontamblyopus lacepedii, and Their Mixture

Johma Tagawa, Seiji Noma, Mikihide Demura, Nobuyuki Hayashi

FOOD AND BIOPROCESS TECHNOLOGY 16(2) 434-446 2023年2月
Accelerated production of reduced-salt sardine fish sauce under pressurized carbon dioxide, combining mild heating and proteolysis

Aoi Okubo, Seiji Noma, Mikihide Demura, Nobuyuki Hayashi

FOOD SCIENCE AND TECHNOLOGY RESEARCH 28(3) 235-244 2022年
加圧二酸化炭素を利用した減塩ワラスボ魚醤の作製

古川, 稔之, 野間, 誠司, 出村, 幹英, 林, 信行

日本食品保蔵科学会誌 47(4) 185-193 2021年8月
Extraction of Pectin from Satsuma Mandarin Orange Peels by Combining Pressurized Carbon Dioxide and Deionized Water: a Green Chemistry Method

Chiaki Tsuru, Ayana Umada, Seiji Noma, Mikihide Demura, Nobuyuki Hayashi

Food and Bioprocess Technology 14(7) 1341-1348 2021年7月
Application of pressurized carbon dioxide during salt-reduced sardine fish sauce production

Seiji Noma, Lisa Koyanagi, Shuhei Kawano, Nobuyuki Hayashi

Food Science and Technology Research 26(2) 195-204 2020年10月
Study on microbial control of food using carbon dioxide

Seiji Noma

Nippon Shokuhin Kagaku Kogaku Kaishi 67(3) 85-91 2020年3月15日
Inhibitory effects of nisin combined with plant-derived antimicrobials on pathogenic bacteria and the interaction with complex food systems

24(4) 609-617 2018年7月査読有り
Inactivation of Bacillus subtilis spores by carbonation with glycerin fatty acid esters

24(3) 455-463 2018年5月査読有り
Control of Bacillus subtilis spores by intermittent treatment using heating after carbonation in the presence of germinants and bacteriostatic agents

24(3) 403-411 2018年5月査読有り
Increase in hydrophobicity of Bacillus subtilis spores by heat, hydrostatic pressure, and pressurized carbon dioxide treatments

Seiji Noma, Kazuki Kiyohara, Rina Hirokado, Nami Yamashita, Yuya Migita, Motoharu Tanaka, Soichi Furukawa, Hirokazu Ogihara, Yasushi Morinaga, Noriyuki Igura, Mitsuya Shimoda

Journal of Bioscience and Bioengineering 125(3) 346-352 2018年3月1日査読有り
Inactivation of Bacillus subtilis Spores by Heat Treatment after Carbonation in the Presence of Monoglycerol Fatty Acid Esters

Yukiko Tominaga, Zhu Qiuyue, Seiji Noma, Noriyuki Igura, Mitsuya Shimoda

FOOD SCIENCE AND TECHNOLOGY RESEARCH 23(4) 561-565 2017年7月査読有り
Modelling of red abalone (Haliotis rufescens) slices drying process: Effect of osmotic dehydration under high pressure as a pretreatment

Mario Perez-Won, Roberto Lemus-Mondaca, Gipsy Tabilo-Munizaga, Sebastian Pizarro, Seiji Noma, Noriyuki Igura, Mitsuya Shimoda

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 34 127-134 2016年4月査読有り
KINETIC MODELING AND MASS DIFFUSIVITIES DURING OSMOTIC TREATMENT OF RED ABALONE (HALIOTIS RUFESCENS) SLICES

Roberto Lemus-Mondaca, Seiji Noma, Noriyuki Igura, Mitsuya Shimoda, Mario Perez-Won

JOURNAL OF FOOD PROCESSING AND PRESERVATION 39(6) 1889-1897 2015年12月査読有り
Enhanced Inactivation of Bacillus subtilis Spores by Carbonation with Heating in the Presence of Monoglycerol-caprate

Seiji Noma, Saburo Tani, Tomoe Nakai, Noriyuki Igura, Mitsuya Shimoda

FOOD SCIENCE AND TECHNOLOGY RESEARCH 21(5) 745-749 2015年9月査読有り
The effect of combined treatment with carbonation, heating, and monoglycerol fatty acid esters on the inactivation and growth inhibition of geobacillus stearothermophilus spores

Tomoe Nakai, Saburo Tani, Wannaporn Klangpetch, Seiji Noma, Noriyuki Igura, Mitsuya Shimoda

Food Science and Technology Research 20(2) 273-277 2014年査読有り
Combined effects of carbonation with heating and fatty acid esters on inactivation and growth inhibition of various Bacillus spores

Wannaporn Klangpetch, Tomoe Nakai, Seiji Noma, Noriyuki Igura, Mitsuya Shimoda

Journal of Food Protection 76(9) 1568-1574 2013年9月査読有り
Decrease in the number of microbial cells on chinese cabbage by rapid hygrothermal pasteurization using saturated water vapor

D. Tirawat, S. Noma, H. Kunimoto, S. Tameda, E. Nishibayashi, N. Igura, M. Shimoda

International Food Research Journal 20(2) 981-985 2013年
Effects of high-pressure carbonation on intracellular ATP and NADH levels and DNA damage in Escherichia coli cells

Wannaporn Klangpetch, Seiji Noma, Noriyuki Igura, Mitsuya Shimoda

Biocontrol Science 18(4) 199-203 2013年査読有り
Extraction of volatile flavour compounds from butter oil in a low-density polyethylene membrane pouch

Busarin Chongcharoenyanon, Nami Yamashita, Noriyuki Igura, Seiji Noma, Mitsuya Shimoda

FLAVOUR AND FRAGRANCE JOURNAL 27(5) 367-371 2012年9月査読有り
Effects of Carbonation with Heating on Germination of Bacillus subtilis Spores

Seiji Noma, Nami Yamashita, Wannaaporn Klangpetch, Noriyuki Igura, Mitsuya Shimoda

FOOD SCIENCE AND TECHNOLOGY RESEARCH 17(6) 523-527 2011年11月査読有り

もっとみる

MISC

Barotolerance of Staphylococcus aureus is increased by incubation at below 0ºC prior to hydrostatic pressure treatment.

International Journal of Food Microbiology 80(3) 261-264 2003年2月15日
Inactivation of vegetative bacteria by rapid decompression treatment

S Noma, M Shimoda, Hayakawa, I

JOURNAL OF FOOD SCIENCE 67(9) 3408-3411 2002年11月
Effect of filtration of bacterial suspensions on the inactivation ratio in hydrostatic pressure treatment

S. Furukawa, S. Noma, S. Yoshikawa, H. Furuya, M. Shimoda, I. Hayakawa

Journal of Food Engineering 50(1) 59-61 2001年10月
Effect of filtration of bacterial suspensions on the inactivation ratio in hydrostatic pressure treatment

S Furukawa, S Noma, S Yoshikawa, H Furuya, M Shimoda, Hayakawa, I

JOURNAL OF FOOD ENGINEERING 50(1) 59-61 2001年10月
Study for the relationships between hydrostatic pressure sterilization and bacterial response to low temperature

2000年
グラム陰性細菌の非加熱殺菌の一例

食品工業（光琳、東京） 43(20): 24-28. 2000年
細菌の圧力殺菌と温度ストレス応答に関する研究(共著)

食品バイオテクノロジー等の研究開発・実用化状況調査 2000年
細菌懸濁液のろ過処理が高圧殺菌率に及ぼす影響(共著)

書籍等出版物

Use of high pressure technology to inactivate bacterial spores in foods

CRC Press 2010年4月

講演・口頭発表等

Control of Bacillus subtilis spores by carbonation in the presence of monoglycerol monocaprate

2017年10月
Investigation into the inactivation mechanism of Bacillus subtilis spores by carbonation in the presence of glycerin fatty acid esters

2017年10月
Increasing of heat sensitization of vegetative bacterial cells by low-pressure carbonation

The European Federation of Food Science & Technology Annual Meeting (2011 EFFoST Annual Meeting) 2011年11月 The European Federation of Food Science & Technology Annual Meeting (2011 EFFoST Annual Meeting)

野間誠司

基本情報

研究キーワード

研究分野

学歴

受賞

論文

MISC

書籍等出版物

講演・口頭発表等

所属学協会

メニュー

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