Mika Fukuoka - My portal

Profile Information

Affiliation: Graduate School of Marine Science and Technology Course of Safety Management in Food Supply Chain, Tokyo University of Marine Science and Technology

Degree: 博士（水産学）

J-GLOBAL ID: 200901044841071129
researchmap Member ID: 5000035461

Research Interests

Research Areas

Life sciences / Food sciences / Food engineering

Awards

Aug, 2018

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

Papers

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, Feb 1, 2019
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, Dec 1, 2018
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, Dec 1, 2018 Peer-reviewed
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, Jul 1, 2018 Peer-reviewed
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, Apr 1, 2018 Peer-reviewed
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, Mar 1, 2018
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), Jan 1, 2018 Peer-reviewed
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, Jan 1, 2018 Peer-reviewed
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, Oct, 2017 Peer-reviewed
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), Apr, 2017 Peer-reviewed
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), Apr, 2017 Peer-reviewed
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, Mar, 2017 Peer-reviewed
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), Feb, 2017 Peer-reviewed
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, Feb, 2017 Peer-reviewed
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, Feb, 2017 Peer-reviewed
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), Feb, 2017 Peer-reviewed
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 Peer-reviewed
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, Sep, 2016 Peer-reviewed
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, Jun, 2016 Peer-reviewed
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, Jun, 2016 Peer-reviewed

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, Aug 1, 2006

Presentations

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
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
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, May 14, 2010