福岡美香 (Mika Fukuoka) - マイポータル

基本情報

所属: 東京海洋大学学術研究院食品生産科学部門准教授

学位: 博士（水産学）

J-GLOBAL ID: 200901044841071129
researchmap会員ID: 5000035461

研究キーワード

研究分野

ライフサイエンス / 食品科学 / 食品工学

受賞

2018年8月

日本食品工学会2017年度研究賞, 食品製造プロセスにおける水分移動ならびに反応の工学的研究, 日本食品工学会

福岡美香

論文

Development of the visualization and quantification method of the rice soaking process by using the digital microscope

Haruo Tomita, Haruo Tomita, Mika Fukuoka, Toshikazu Takemori, Noboru Sakai

Journal of Food Engineering 243 33-38 2019年2月1日
Characterization of ohmic heating and sous-vide treatment of scallops: Analysis of electrical conductivity and the effect of thermal protein denaturation on quality attribute changes

Yvan Llave, Yvan Llave, Kimihiko Morinaga, Mika Fukuoka, Noboru Sakai

Innovative Food Science and Emerging Technologies 50 112-123 2018年12月1日
Heat and mass transfer, shrinkage, and thermal protein denaturation of kuruma prawn (Marsupenaeus japonicas) during water bath treatment: A computational study with experimental validation

Xiaolong Li, Yvan Llave, Weijie Mao, Mika Fukuoka, Noboru Sakai

Journal of Food Engineering 238 30-43 2018年12月1日査読有り
Ohmic heating of beef at 20 kHz and analysis of electrical conductivity at low and high frequencies

Yvan Llave, Toshifumi Udo, Mika Fukuoka, Noboru Sakai

Journal of Food Engineering 228 91-101 2018年7月1日査読有り
Analysis of color changes in chicken egg yolks and whites based on degree of thermal protein denaturation during ohmic heating and water bath treatment

Yvan Llave, Satoshi Fukuda, Mika Fukuoka, Naomi Shibata-Ishiwatari, Noboru Sakai

Journal of Food Engineering 222 151-161 2018年4月1日査読有り
Kinetic studies on the effect of salt on the thermal denaturation of egg constituents

Naomi Shibata-Ishiwatari, Tomoyo Takagi, Mika Fukuoka, Noboru Sakai

Japan Journal of Food Engineering 19(1) 49-56 2018年3月1日
Analysis of the effects of thermal protein denaturation on the quality attributes of sous-vide cooked tuna

Yvan Llave, Naomi Shibata-Ishiwatari, Mai Watanabe, Mika Fukuoka, Naoko Hamada-Sato, Noboru Sakai

Journal of Food Processing and Preservation 42(1) 2018年1月1日査読有り
A quantification method of retrogradation for cooked rice based on a single isolated peak in X-ray diffraction

Atsuko Nagataki, Haruo Tomita, Yuki Himeda, Toshikazu Takemori, Mika Fukuoka

Journal of Cereal Science 79 80-85 2018年1月1日査読有り
Evaluation of relationship between state of wheat flour-water system and mechanical energy during mixing by color monitoring and low-field H-1 NMR technique

Yada Sangpring, Mika Fukuoka, Nobuo Ban, Hiroki Oishi, Noboru Sakai

JOURNAL OF FOOD ENGINEERING 211 7-14 2017年10月査読有り
Heat Transfer Analysis of Superheated Steam by Considering the Spraying Flow Rate

Weijie Mao, Masaki Kato, Lei Liu, Mika Fukuoka, Noboru Sakai

JOURNAL OF FOOD PROCESS ENGINEERING 40(2) 2017年4月査読有り
Heat Transfer Analysis of Superheated Steam by Considering the Spraying Flow Rate

Weijie Mao, Masaki Kato, Lei Liu, Mika Fukuoka, Noboru Sakai

JOURNAL OF FOOD PROCESS ENGINEERING 40(2) 2017年4月査読有り
Electrical conductivity and ohmic thawing of frozen tuna at high frequencies

Lei Liu, Yvan Llave, Yinzhe Jin, Da-yu Zheng, Mika Fukuoka, Noboru Sakai

JOURNAL OF FOOD ENGINEERING 197 68-77 2017年3月査読有り
ANALYSIS OF BROWNING OF BROILED FOODS BY NONCONTACT TECHNIQUES: A CASE STUDY FOR JAPANESE EGGPLANT (SOLANUM MELONGENA)

Yvan Llave, Kenji Takemori, Mika Fukuoka, Toshikazu Takemori, Haruo Tomita, Noboru Sakai

JOURNAL OF FOOD PROCESS ENGINEERING 40(1) 2017年2月査読有り
Spray drying of inulin component extracted from Jerusalem artichoke tuber powder using conventional and ohmic-ultrasonic heating for extraction process

Krittiya Khuenpet, Mika Fukuoka, Weerachet Jittanit, Sarote Sirisansaneeyakul

JOURNAL OF FOOD ENGINEERING 194 67-78 2017年2月査読有り
Mathematical modeling of ohmic heating of two-component foods with non-uniform electric properties at high frequencies

Wen Guo, Yvan Llave, Yinzhe Jin, Mika Fukuoka, Noboru Sakai

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 39 63-78 2017年2月査読有り
ANALYSIS OF BROWNING OF BROILED FOODS BY NONCONTACT TECHNIQUES: A CASE STUDY FOR JAPANESE EGGPLANT (SOLANUM MELONGENA)

Yvan Llave, Kenji Takemori, Mika Fukuoka, Toshikazu Takemori, Haruo Tomita, Noboru Sakai

JOURNAL OF FOOD PROCESS ENGINEERING 40(1) 2017年2月査読有り
Analysis of the effects of thermal protein denaturation on the quality attributes of sous-vide cooked tuna

Yvan Llave, Naomi Shibata-Ishiwatari, Mai Watanabe, Mika Fukuoka, Naoko Hamada-Sato, Noboru Sakai

Journal of Food Processing and Preservation 10(1111) 2017年査読有り
Study of Ca2+-ATPase Activity and Solubility in the Whole Kuruma Prawn (Marsupenaeus japonicus) Meat During Heating: Based on the Kinetics Analysis of Myofibril Protein Thermal Denaturation

Weijie Mao, Xiaolong Li, Mika Fukuoka, Shucheng Liu, Hongwu Ji, Noboru Sakai

FOOD AND BIOPROCESS TECHNOLOGY 9(9) 1511-1520 2016年9月査読有り
Dielectric properties and model food application of tylose water pastes during microwave thawing and heating

Yvan Llave, Katsuya Mori, Daichi Kambayashi, Mika Fukuoka, Noboru Sakai

JOURNAL OF FOOD ENGINEERING 178 20-30 2016年6月査読有り
Mathematical modeling of shrinkage deformation in eggplant undergoing simultaneous heat and mass transfer during convection-oven roasting

Yvan Llave, Kenji Takemori, Mika Fukuoka, Toshikazu Takemori, Haruo Tomita, Noboru Sakai

JOURNAL OF FOOD ENGINEERING 178 124-136 2016年6月査読有り

もっとみる

MISC

Water and oil transfer in meat during the superheated team cooking

Tetsuya Kadoma, Noboru Sakai, Chiharu Nakakado, Mika Fukuoka, Seiji Takami

Shapu Giho/Sharp Technical Journal 10-15 2006年8月1日

講演・口頭発表等

畜肉の焼成過程における香気成分の解析

石澤薫, 福岡美香, 酒井昇

日本調理科学会大会研究発表要旨集 2018年
魚焼成過程における香気成分の解析

古川裕子, 福岡美香, 酒井昇

日本調理科学会大会研究発表要旨集 2018年
Predicting Water Migration in Starchy Food During Cooking

Savitree Thammathongchat, Mika Fukuoka, Tomoaki Hagiwara, Takaharu Sakiyama, Watanabe Watanabe

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 2010年5月14日