ICHIKAWA Hisashi

J-GLOBAL         Last updated: Aug 23, 2019 at 11:18
 
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Name
ICHIKAWA Hisashi
URL
http://www.fish.nagasaki-u.ac.jp/
Affiliation
Nagasaki University
Section
Graduate School of Fisheries Science and Environmental Studies
Job title
Associate Professor

Research Areas

 
 

Academic & Professional Experience

 
1994
 - 
1996
 Visiting Professor,Case Western Reserve University
 
1996
   
 
 Visiting Professor,University of Massachusetts
 
1999
 - 
2001
 Visiting Researcher,University of the Philippines
 
2001
   
 
 Visiting Researcher,university of the Philippines
 

Education

 
 
 - 
1989
Graduate School, Division of Fisheries, Hokkaido University
 
 
 - 
1982
Faculty of Engineering, Gunma University
 

Misc

 
Panggate Erlinda B., Shindo Jo, Ichikawa Hisashi
長崎大学水産学部研究報告   96 1-5   Mar 2015
The gel-forming ability of the lean-fish (white croaker) surimi on the addition of vegetable oils or triglycerides were investigated. Addition of oils to fish surimi alter the softness of fish paste. However, effects of the adding varying levels o...
MOTOMURA Mami, ICHIKAWA Hisashi
Journal of Japanese Society of Biorheology   27(3) 119-123   2013
Gelatin is widely used in processing food for a texture modifier to set the goodness of chewing feel. Fish gelatin has been produced since 1960s, however, its gel-strength was weaker than that of mammalian one. Furthermore the melting point of fis...
QIAN Juan, ICHIKAWA Hisashi
Bulletin of the Faculty of Fisheries, Nagasaki University   94 17-22   Mar 2013
Aiming at good understanding the properties of the recent fish paste products sold on the market in Japan and making a basis for designing foods for the elderly (so-called elderly foods), rheological properties of typical fish paste products were ...
Ooi Kazuko, Kondo Shingo, Takeno Hiroyuki, Kikuchi Noriaki, Terao Ken, Dobashi Yoshiaki, Ichikawa Hisashi
Journal of Japanese Society of Biorheology   21(1) 27-34   2007
Thermally induced gelation of white croaker myosin solutions was studied by means of circular dichroism (CD) and viscoelasticity measurements both in heating and cooling processes at different KCl concentrations of the medium. In the heating proce...
Ichikawa Hisashi, Dobashi Toshiaki, Kondo Shingo
Journal of Japanese Society of Biorheology   19(2) 60-68   2005
Biorheological techniques are can be applied to elucidate the gelation mechanism of fish paste. Dynamic viscoelastic properties of fish myosin solution during heating-and cooling-process were successfully to explain the fundamental sol to gel tran...

Books etc

 
ADVANCES IN CHITIN SCIENCE
Jacques Andre Publisher   1998   

Conference Activities & Talks

 
Improved Utilization and Availability of Fish Paste Production by Using Fish in Lake Victoria [Invited]
ICHIKAWA Hisashi
Symposium of ASEAN & AnMicro Marin Biotechnology   8 Oct 2018   International Conference “Collaboration Seminar of Chemistry and Industry

Association Memberships

 
 

Research Grants & Projects

 
Muscle Biochemistry and Meat Science
Project Year: 1989   
Physiological Function of Myosin Super Family
Fish species determination by the myosin subunit analysis
Project Year: 1989   
Sol-Gel Transition of Myosin Solution
Project Year: 1989   

Social Contribution

 
Japan and Maseno varsities in joint search for tasty fish snacks
[Interviewee, Media coverage cooperation, Demonstrator]  STANDARD Digital  3 Sep 2016