Tokyo University of Marine Science and Technology · Division of Food Production Science · 教授

Research keywordsfood protein recovery・surimi science・seafood processing・protein hydrolysates・gelation properties・enzymatic fermentation・food functionality

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• , 2025年08月2025 · 論文
• , 2025年07月2025 · 論文
• Relationship among pH, generation of free amino acids, and Maillard browning of dried Japanese common squid Todarodes pacificus meat
• Effect of Quercetin from Onion Extracts on the Gel-Forming Ability of Alaska Pollock (Theragra chalcogramma) and Pangasius (Pangasius hypophthalmus) Frozen Surimi: A Comparative Study

• タンパク質、酵素、かまぼこ、水産加工食品全般、水産脂質

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