Performance information

• 地域防災における食領域・住居領域の現状と課題 ―― 家庭科の授業への応用 ――　　　　　　　　　　　　　　　
  上野茂昭; 山内茉莉; 島田玲子; 長拓実
  Volume：74, Number：1, First page：113, Last page：125, Mar. 2025, [Lead, Corresponding]
  Research institution
• 家庭科教育における横断型災害教育のための基礎調査 ―― 風水害被災地の公助および共助の実態 ――　　　　　　　　　　　　　　　
  上野茂昭; 山内茉莉; 長拓実; 島田玲子
  Volume：73, Number：2, First page：119, Last page：130, Oct. 2024, [Lead, Corresponding]
  Research institution
• Effects of High Hydrostatic Pressure on the Distribution of Oligosaccharides, Pinitol, Soysapapogenol A, and Fatty Acids in Soybean.　　　　　　　　　　　　　　　
  Shigeaki Ueno; Hsiuming Liu; Risa Kishino; Yuka Oshikiri; Yuki Kawaguchi; Akio Watanabe; Wataru Kobayashi; Reiko Shimada
  Foods (Basel, Switzerland), Volume：13, Number：14, Jul. 2024, [Reviewed], [Lead, Corresponding], ［International magazine］
  The effects of high hydrostatic pressure (HHP) treatment (100-600 MPa for 10-60 min) and thermal treatment (boiling for 10-60 min) on oligosaccharides, pinitol, and soyasapogenol A as taste ingredients in soybean (Glycine max (L.) Merr.) (cv. Yukihomare) were evaluated. Additionally, soybean-derived fatty acids such as α-linolenic acid, linoleic acid, oleic acid, palmitic acid, and stearic acid in pressurized soybeans were quantitatively analyzed. Sucrose, stachyose, and raffinose concentrations were decreased in all tested pressure and time combinations; however, pinitol concentrations were increased by specific pressure and time combinations at 100-400 MPa for 10-60 min. While the soyasapogenol A content in boiled soybeans decreased with increasing boiling time, that of pressurized soybeans was altered by specific pressure and time combinations. At the lower pressure and shorter time combinations, the essential fatty acids such as α-linolenic acid and linoleic acid showed higher contents. Stearic acid and oleic acid contents of pressurized soybeans increased at mild pressure levels (300-500 MPa). In contrast, the combination of higher pressure and longer time results in lower essential fatty acid contents. Non-thermal-pressurized soybeans have the potential to be a high-value food source with better taste due to the enrichment of low molecular weight components such as pinitol, free amino acids, and the reduction of isoflavones and Group A soyasapogenol.
  English, Scientific journal
  DOI：https://doi.org/10.3390/foods13142214
  DOI ID：10.3390/foods13142214, PubMed ID：39063298, PubMed Central ID：PMC11275377
• 咀嚼に着目した学校給食への提言　　　　　　　　　　　　　　　
  島田玲子; 浅井知恩; 上野茂昭
  Volume：73, Number：1, First page：53, Last page：64, Jun. 2024, [Last]
• 家庭科教育における横断型災害教育のための基礎調査 ― さいたま市の公助の課題 ―　　　　　　　　　　　　　　　
  上野茂昭; 山内茉莉; 島田玲子
  Volume：73, Number：1, First page：65, Last page：80, Mar. 2024, [Lead, Corresponding]
  Research institution
• Enzyme from <i>Padina arborescens</i> Holmes Synthesizes Parinaric Acid, a Conjugated Tetraenoic Fatty Acid, from α-Linolenic Acid
  Hisaaki Ito; Taro Honma; Hidetsugu Tabata; Tomoyuki Koyama; Shigeaki Ueno; Kayoko Kita; Toshihide Suzuki
  Journal of Oleo Science, Volume：73, Number：5, First page：743, Last page：749, 2024, [Reviewed]
  Japan Oil Chemists' Society, Scientific journal
  DOI：https://doi.org/10.5650/jos.ess23209
  DOI ID：10.5650/jos.ess23209, ISSN：1345-8957, eISSN：1347-3352
• 鶏胸肉の抗疲労成分に及ぼすの調理・加工の効果　　　　　　　　　　　　　　　
  上野茂昭; 長田仁花; 猪龍夏子; 島田玲子
  Volume：98, Number：1141, First page：68, Last page：71, Mar. 2023, [Reviewed], [Lead, Corresponding]
• Effect of high-hydrostatic-pressure processing on catechin content in green tea leaves　　　　　　　　　　　　　　　
  Hsiuming Liu; Shigeaki Ueno; Tetsuya Araki
  High Pressure Research, Volume：43, Number：2, First page：97, Last page：105, 2023, [Reviewed]
  Green tea catechins can improve human health, and their retention during processing is a concern. High hydrostatic pressure (HHP) blanching is a nonthermal processing that can increase both nutrients and flavor in tea. Thermal blanching retains catechins but decreases nutrients and flavor. We investigated catechin retention potency via HHP and thermal treatment. Fresh green tea leaves were pressurized at 100–800 MPa and/or heated for 10 min at 40°C–70°C and then stored for 24 hours. Tea catechin content was drastically reduced after storage without HHP, which yielded a 1.5–8.0-fold increase. HHP showed a smiling curve relationship with catechin retention, with the highest levels found at 200 and 800 MPa. Synergistic effects of HHP on thermal processing were found at 40°C–50°C but not at 60°C–80°C. Processing at 200 MPa combined with 50°C yielded 88% catechin retention. Our results suggest this combination as an optimal strategy for retaining tea catechins, nutrients, and flavor.
  Scientific journal
  DOI：https://doi.org/10.1080/08957959.2023.2195110
  Scopus：https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85151400166&origin=inward
  Scopus Citedby：https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=85151400166&origin=inward
  DOI ID：10.1080/08957959.2023.2195110, ISSN：0895-7959, eISSN：1477-2299, SCOPUS ID：85151400166
• Amino Acids Supplied through the Autophagy/Endocytosis Pathway Promote Starch Synthesis in Physcomitrella Protonemal Cells.　　　　　　　　　　　　　　　
  Md Arif Sakil; Kyosuke Mukae; Ryo Funada; Toshihisa Kotake; Shigeaki Ueno; Most Mohoshena Aktar; Md Shyduzzaman Roni; Yuko Inoue-Aono; Yuji Moriyasu
  Plants (Basel, Switzerland), Volume：11, Number：16, Aug. 2022, [Reviewed], ［International magazine］
  The physiological implications of autophagy in plant cells have not been fully elucidated. Therefore, we investigated the consequences of autophagy in the moss Physcomitrella by measuring biochemical parameters (fresh and dry weights; starch, amino acid, carbohydrate, and NH3 content) in wild-type (WT) and autophagy-deficient atg5&nbsp;Physcomitrella cells. We found higher starch levels and a higher net starch synthesis rate in WT cells than in atg5 cells cultured in a glucose-containing culture medium, whereas net starch degradation was similar in the two strains cultured in a glucose-deficient culture medium. Additionally, the treatment of cells with the autophagy inhibitor 3-methyladenine suppressed starch synthesis. Loading bovine serum albumin into atg5 cells through endocytosis, i.e., supplying proteins to vacuoles in the same way as through autophagy, accelerated starch synthesis, whereas loading glutamine through the plasma membrane had no such effect, suggesting that Physcomitrella cells distinguish between different amino acid supply pathways. After net starch synthesis, NH3 levels increased in WT cells, although the change in total amino acid content did not differ between WT and atg5 cells, indicating that autophagy-produced amino acids are oxidized rapidly. We conclude that autophagy promotes starch synthesis in Physcomitrella by supplying the energy obtained by oxidizing autophagy-produced amino acids.
  English, Scientific journal
  DOI：https://doi.org/10.3390/plants11162157
  DOI ID：10.3390/plants11162157, PubMed ID：36015461, PubMed Central ID：PMC9412964
• 余剰・規格外農産物の再資源化　　　　　　　　　　　　　　　
  上野茂昭; 島田玲子
  Volume：96, Number：1127, First page：506, Last page：509, Nov. 2021, [Reviewed], [Lead, Corresponding]
• 米飯の力学物性測定手法の適用性 第2報　　　　　　　　　　　　　　　
  島田玲子; 正岡亜紀; 上野茂昭
  Volume：70, Number：2, First page：465, Last page：481, Jun. 2021, [Last]
  Research institution
• Determining the Internal Structure of Ice Cream Using Cryogenic Microtome Imaging and X-ray Computed Tomography
  Gabsoo DO; Sadanori SASE; Rika KOBAYASHI; Masugu SATO; Yeonghwan BAE; Tatsuro MAEDA; Shigeaki UENO; Tetsuya ARAKI
  Japan Journal of Food Engineering, Volume：21, Number：3, First page：113, Last page：121, Sep. 2020, [Reviewed]
  Japan Society for Food Engineering, English, Scientific journal
  DOI：https://doi.org/10.11301/jsfe.20568
  DOI ID：10.11301/jsfe.20568, ISSN：1345-7942, eISSN：1884-5924
• 東京オリンピックを支える食　　　　　　　　　　　　　　　
  野口雄斗; 島田玲子; 上野茂昭
  Volume：95, Number：1113, First page：373, Last page：376, Aug. 2020, [Invited], [Last, Corresponding]
• フランスにおけるコールドチェーンと冷凍食品　　　　　　　　　　　　　　　
  上野茂昭; 吉江由美子
  Volume：95, Number：1113, First page：369, Last page：372, Aug. 2020, [Reviewed], [Invited], [Lead, Corresponding]
• 米飯の力学物性測定手法の適用性 第１報 ― 測定手法の特徴 ―　　　　　　　　　　　　　　　
  島田玲子; 正岡亜紀; 上野茂昭
  Volume：69, Number：2, First page：503, Last page：520, Apr. 2020, [Last]
  Research institution
• 国際認証に関する食育授業の提案 ―農業生産工程管理とオリンピックについて ―　　　　　　　　　　　　　　　
  上野茂昭; 野口雄斗; 島田玲子
  Volume：69, Number：2, First page：363, Last page：376, Mar. 2020, [Lead, Corresponding]
  Research institution
• Enrichment of free amino acid content and reduction of astringent taste compounds in soybean by high hydrostatic pressure　　　　　　　　　　　　　　　
  Shigeaki Ueno; Yuki Kawaguchi; Yuka Oshikiri; Hsiuming Liu; Reiko Shimada
  High Pressure Research, Volume：39, Number：2, First page：398, Last page：407, Apr. 2019, [Reviewed], [Lead, Corresponding]
  © 2019, © 2019 Informa UK Limited, trading as Taylor & Francis Group. We investigated the effect of high hydrostatic pressure (HHP) on the distribution of free amino acids and isoflavones in soybean immediately after pressure treatment (100–600 MPa, 10–60 min). HHP-treatment at 200 and 300 MPa resulted in high accumulation of free amino acids. Additionally, Gly, Val, and Pro levels increased even after HHP of 400 MPa. The application of HHP-treatment to soybean decreased sources of an astringent taste such as genistein-, daizein-, and glycitein-type molecules under all pressure conditions over 200 MPa. High accumulation of free amino acids with specific pressure–time conditions would be caused by the acceleration of proteolysis and specific amino acid metabolism. We concluded that HHP alone with no subsequent storage enabled the enrichment of specific amino acids such as GABA, Glu, Lys, and Pro in soybean. Soybean with enrichment of these amino acids and improved taste should be an innovative component of functional foods.
  TAYLOR & FRANCIS LTD, English, Scientific journal
  DOI：https://doi.org/10.1080/08957959.2019.1601188
  Scopus Citedby：https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=85063961001&origin=inward
  DOI ID：10.1080/08957959.2019.1601188, ISSN：0895-7959, eISSN：1477-2299, SCOPUS ID：85063961001, Web of Science ID：WOS:000469104600023
• The effect of high hydrostatic pressure on taste substance distribution in fresh green tea leaves　　　　　　　　　　　　　　　
  Hsiuming Liu; Shigeaki Ueno; Reiko Shimada; Tetsuya Araki
  High Pressure Research, Volume：39, Number：2, First page：408, Last page：416, Apr. 2019, [Reviewed]
  © 2019, © 2019 Informa UK Limited, trading as Taylor & Francis Group. High hydrostatic pressure (HHP) can be an alternative method to steaming to inhibit enzymatic fermentation in green tea making process. However, the effect of HHP treatment on green tea taste is not clear. Thus, this study aimed to determine the effect of HHP on substances associated with green tea taste. Fresh green tea leaves were immediately treated with HHP at 300, 500, or 700 MPa for 10, 30, or 60 min at 25°C. The concentration of free amino acids, catechins, and caffeine in HHP-treated samples was quantified by LC-MS. The taste intensity of the samples was detected by taste sensors. HHP resulted in a high accumulation of free amino acids in green tea leaves, which was likely due to proteolysis. In particular, theanine synthesis may have been promoted by an increase in the concentration of substrates during HHP. Compared to steaming, HHP enhanced umami richness, and inhibited bitterness and astringency.
  TAYLOR & FRANCIS LTD, English, Scientific journal
  DOI：https://doi.org/10.1080/08957959.2019.1607850
  Scopus：https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85065063395&origin=inward
  Scopus Citedby：https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=85065063395&origin=inward
  DOI ID：10.1080/08957959.2019.1607850, ISSN：0895-7959, eISSN：1477-2299, SCOPUS ID：85065063395, Web of Science ID：WOS:000469104600024
• Palatability of Fried Chicken from Sensory Evaluation and Physicochemical Evaluation　　　　　　　　　　　　　　　
  上野 茂昭; 大川 博美; 島田 玲子
  Volume：68, Number：2, First page：327, Last page：336, 2019, [Lead, Corresponding]
  We investigated the optimum condition of fried chicken by sensory evaluation and physicochemical properties to retain a quality during storage. Frozen fried chicken products were cooked at 180℃ for 4 min in a deep fat fryer, and fried chickens were transferred into three types of chambers. The heat plate type, convection type, and convection thermostat chamber were applied to storage test. The stored samples for 4 h were applied to a sensory evaluation to test panel. Profile of panels were 116 students (male 43, female 73), and 20.6±1.3 years old. The samples stored at a heat plate chamber resulted in harder texture and less juiciness than a freshly fried chicken. The samples stored in a thermostat chamber resulted in less texture and juiciness than a freshly fried chicken. Sensory evaluation of stored-fried chicken showed that storage condition of at higher temperature and lower humidity led to higher quality after storage.
  Faculty of Education, Saitama University, Japanese
  DOI：https://doi.org/10.24561/00018720
  DOI ID：10.24561/00018720, ISSN：1881-5146, CiNii Articles ID：120006734096
• Effects of high hydrostatic pressure on β-glucan content, swelling power, starch damage, and pasting properties of high-β-glucan barley flour　　　　　　　　　　　　　　　
  Shigeaki Ueno; Shoji Sasao; Hsiuming Liu; Mayumi Hayashi; Toru Shigematsu; Yasuko Kaneko; Tetsuya Araki
  High Pressure Research, Volume：39, Number：3, First page：509, Last page：524, 2019, [Reviewed]
  © 2019, © 2019 Informa UK Limited, trading as Taylor & Francis Group. The effects of high hydrostatic pressure (HHP) on the physicochemical properties of high-β-glucan barley flour were investigated in the present study. Dough samples were made from two types of barley flour with low and high β-glucan content, respectively, and treated with HHP (200–600 MPa) for 10 min. Although the elevation of pasting properties for the samples treated at 600 MPa was reduced to the same extent as that in wheat flour at normal atmospheric pressure, β-glucan content was maintained regardless of the pressure applied. The significant increase in starch damage of the dough samples at 550 and 600 MPa was confirmed by the results of microscopic observation, which revealed that elliptical starch granules were cracked and damaged in samples with low β-glucan at 600 MPa, and in samples with high β-glucan content at 400 MPa or more. X-ray diffraction patterns of the samples treated at 600 MPa indicated the formation of amylose-lipid complexes that were considered to inhibit the elevation of viscosity.
  TAYLOR & FRANCIS LTD, English, Scientific journal
  DOI：https://doi.org/10.1080/08957959.2019.1597076
  Scopus：https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85063590641&origin=inward
  Scopus Citedby：https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=85063590641&origin=inward
  DOI ID：10.1080/08957959.2019.1597076, ISSN：0895-7959, eISSN：1477-2299, SCOPUS ID：85063590641, Web of Science ID：WOS:000480269200010
• Freeze–thaw-induced Structural Destruction and Generation of σ-aminobutyric Acid in Water-soaked Soybeans　　　　　　　　　　　　　　　
  Shigeaki Ueno; Natsuko Iryo; Shoji Sasao; Hsiuming Liu; Kimie Atsuzawa; Yasuko Kaneko; Reiko Shimada
  Japan Journal of Food Engineering, Volume：20, Number：2, First page：41, Last page：49, 2019, [Reviewed]
  © 2019 Japan Society for Food Engineering. All rights reserved. In this study, we investigated the effects of freezing and subsequent storage on σ-aminobutyric acid (GABA) accumulation in soybean (Glycine max) cotyledons. According to direct observations and an indirect analysis with Cole-Cole plots of soybeans, the membrane structure in freeze–thawed soybeans was partially destroyed and the degree of destruction increased with a decrease in the freezing temperature. GABA generation in freeze–thawed soybeans was accelerated during storage after thawing. The optimum pH for GABA generation reaction was investigated; the decrease in pH in stored soybeans was found to result in an increase in GABA generation. The higher GABA accumulation after freeze–thawing of soybeans may have been caused by the freeze–thaw-induced structural destruction, which improved substrate transfer and enzymatic reactions.
  Japan Society for Food Engineering, English, Scientific journal
  Scopus：https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85071109123&origin=inward
  Scopus Citedby：https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=85071109123&origin=inward
  DOI ID：10.11301/jsfe.19548, ISSN：1345-7942, CiNii Articles ID：130007670053, CiNii Books ID：AA12076107, SCOPUS ID：85071109123
• Effect of saccharide additives on dehydration–drying kinetics and quality properties of dried kiwi fruit products　　　　　　　　　　　　　　　
  Ueno, S.a; Iijima, R.a; Harada, M.a; Liu, H.b; Shimada, R.a; Fukami, K.; c
  Proceedings of International Drying Symposium 2018:851-856 201809, First page：851, Last page：856, Sep. 2018, [Reviewed], [Lead, Corresponding]
  English, International conference proceedings
  DOI：https://doi.org/10.4995/ids2018.2018.7487
  DOI ID：10.4995/ids2018.2018.7487
• Contribution of Frozen Food to Foods and Meals from External Sources　　　　　　　　　　　　　　　
  上野 茂昭; 大川 博美; 島田 玲子
  Volume：93, Number：1086, First page：229, Last page：233, Apr. 2018, [Reviewed], [Lead, Corresponding]
  Japanese
  ISSN：0034-3714, CiNii Articles ID：40021556447, CiNii Books ID：AN00211229
• Baking and Coloring Characteristics for Frozen Pizza Dough in a Hot-air and Superheated Steam Oven　　　　　　　　　　　　　　　
  ARAKI Tetsuya; MENG Lingke; KONO Shinji; IMAMURA Hikaru; UENO Shigeaki; DO Gabsoo; MAEDA Tatsuro
  Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers, Volume：35, Number：3, First page：245, Last page：250, 2018, [Reviewed]
  

  Pizza dough samples were frozen and stored at different temperature (-5̊C, -15̊C, -25̊C, -35̊C and -45̊C) and for different storage periods (1 day, 15 days, 25 days and 35 days) to measure the baking characteristics of the samples in a hot air (HA) and superheated steam (SHS) oven. Baked samples were employed for the measurement of surface color and moisture content. The moisture content of the samples frozen at -5̊C significantly decreased after 15 days of frozen storage. The surface color of the SHS-dried samples changed more drastically than that of HA-dried samples. Compared with HA, the SHS baking showed the potential to give the frozen pizza dough higher thawing rate, less baking time, and faster browning ability. The combined effect of initial condensation, crust thickness and water redistribution from crumbs to crusts might have played important roles in differentiating the HA- and SHS-baked samples. Different freezing temperatures from -5 ℃ to -45 ℃ did not cause any significant difference in color.

  
  Japan Society of Refrigerating and Air Conditioning Engineers, English
  DOI：https://doi.org/10.11322/tjsrae.18-21FB_EM_OA
  DOI ID：10.11322/tjsrae.18-21FB_EM_OA, ISSN：1344-4905, CiNii Articles ID：40021695463, CiNii Books ID：AA11125910
• Sensory Evaluation of Frozen-thawed Indigenous Philippine Durian Cultivars and its Association to Measured Quality Attributes　　　　　　　　　　　　　　　
  TAGUBASE Jackie Lou; PALANGGA Zarryn; LIU Hsiuming; ARAKI Tetsuya; UENO Shigeaki; YOSHIE Yumiko
  Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers, Volume：35, Number：3, First page：261, Last page：267, 2018, [Reviewed]
  

  Five Philippine durian cultivars - Puyat, Duyaya, GD69, Native, Arancillo, were subjected to consumer intensity-ranking test with 50 durian consumers as panelists to determine the correlation between the experimental measured values and the consumers' perceived intensity of the different durian quality attributes: color, texture, physicochemical properties, sugars, and organic acids content. Preference ranking test was also performed to identify the most preferred cultivar based on the five quality attributes evaluated. Results of the intensity ranking showed a good correlation between the experimental values and sensory perception on the color, texture, sweetness and overall flavor. Same trends in the degree of intensity were observed in the measurements, objective and sensory analysis. In the preference-ranking test, results revealed that Duyaya was the most preferred cultivars in terms of the color, while Arancillo was rated most preferred for the texture. In reference to the taste/flavor, the top choices were Arancillo, Duyaya, and Native. On the other hand, Puyat, GD69, and Arancillo registered the highest consumer preference in regard to aroma, although the mean rank of the former did not seem to differ with the two former cultivars. Finally, upon consideration of the overall preference, our findings suggested that Duyaya, Arancillo, and Native were more favored cultivars over Puyat and GD69.

  
  Japan Society of Refrigerating and Air Conditioning Engineers, English
  DOI：https://doi.org/10.11322/tjsrae.18-23FB_EM_OA
  DOI ID：10.11322/tjsrae.18-23FB_EM_OA, ISSN：1344-4905, CiNii Articles ID：40021695494, CiNii Books ID：AA11125910
• Effects of Frozen Storage and Thawing Conditions on Physical Properties of Glutinous Rice: (Part 1) Ice Crystal and Color Measurement　　　　　　　　　　　　　　　
  ARAKI Tetsuya; DU Keren; UENO Shigeaki; KONO Shinji; DO Gabsoo; MAEDA Tatsuro
  Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers, Volume：35, Number：3, First page：231, Last page：236, 2018, [Reviewed]
  

  The effect of the freezing process and frozen storage periods on the microstructure of cooked glutinous rice has been investigated. Cooked glutinous rice (cv. Koganemochi) was frozen and stored in a household freezer (about -22 °C) during 1, 5, 10, 30 and 60-day storage periods. Its microstructure was observed by using fluorescence staining method and the morphology of ice crystals including equivalent diameter and number was analyzed. Colorimetric measurements were conducted after natural and steaming thawing on samples of each storage period. It was found that average equivalent diameter and number of ice crystals increased with storage period from 5 days, and recrystallization occurred in temperature fluctuation during freezing process and storage affected microstructure of glutinous rice. Moreover, by analyzing the distribution of ice crystals, it was found that most of them are under 10µm in each storage period. Frozen stored glutinous rice after 60 days showed darker and more unpleasant color than freshly cooked one by both thawing methods. Since the tendency of color change during the whole frozen storage was unstable, it could be assumed that the control of thawing process should not be neglected.

  
  Japan Society of Refrigerating and Air Conditioning Engineers, English
  DOI：https://doi.org/10.11322/tjsrae.18-19FB_EM_OA
  DOI ID：10.11322/tjsrae.18-19FB_EM_OA, ISSN：1344-4905, CiNii Articles ID：40021695457, CiNii Books ID：AA11125910
• Effects of Frozen Storage and Thawing Conditions on Physical Properties of Glutinous Rice: (Part 2) Rheological Measurement　　　　　　　　　　　　　　　
  ARAKI Tetsuya; DU Keren; UENO Shigeaki; KONO Shinji; DO Gabsoo; MAEDA Tatsuro
  Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers, Volume：35, Number：3, First page：237, Last page：244, 2018, [Reviewed]
  

  The effects of the freezing process and frozen storage periods on rheological parameters of freshly cooked and freeze-thawed glutinous rice have been investigated. Cooked glutinous rice (cv. Koganemochi) was frozen and stored in a household freezer at -20°C for 1, 5, 10, 30 and 60 days. After steaming and natural thawing processes, creep-recovery test (0.1N, small deformation), texture profile analysis (TPA) test (50% deformation) and the tensile testing (20N, 100% deformation) were performed on one-grain and block-shaped glutinous rice respectively by a rheometer, to measure the rheological parameters of the samples. One-grain samples showed more significant differences with freshly cooked rice in tensile testing, while block-shaped ones showed more in creep recovery tests. There were few significant differences in any fracture characteristics and viscoelastic properties between steaming and natural thawing methods for both block-shaped and one-grain samples in each storage period. The TPA results demonstrated that natural thawing method would produce softer as well as less sticky glutinous rice products during 60-day frozen storage.

  
  Japan Society of Refrigerating and Air Conditioning Engineers, English
  DOI：https://doi.org/10.11322/tjsrae.18-20FB_EM_OA
  DOI ID：10.11322/tjsrae.18-20FB_EM_OA, ISSN：1344-4905, CiNii Articles ID：40021695460, CiNii Books ID：AA11125910
• Effect of Temperature and Humidity on the Quality Parameters of Fried Chicken during Storage　　　　　　　　　　　　　　　
  UENO Shigeaki; OKAWA Hiromi; ICHIHARA Shimoto; YAMADA Tetsuya; SHIMADA Reiko
  Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers, Volume：35, Number：3, First page：193, Last page：198, 2018, [Reviewed], [Lead, Corresponding]
  

  We investigated the effects of storage conditions on the quality parameters (texture, softness and juiciness) of fried chicken products. Texture profile analyses showed the storage condition (25℃ 40%RH) to maintain the quality of fried chicken products comparing with immediately after frying. On the other hand, samples stored at higher temperature or higher humidity resulted in acceleration of deliquoring and hardening. Fried chicken products stored at 40 ℃ and 40%RH could maintain the weight, texture and juiciness during storage.

  
  Japan Society of Refrigerating and Air Conditioning Engineers, Japanese
  DOI：https://doi.org/10.11322/tjsrae.18-11FB_OA
  DOI ID：10.11322/tjsrae.18-11FB_OA, ISSN：1344-4905, CiNii Articles ID：130007720101, CiNii Books ID：AA11125910
• Effect of Freezing Condition and Lipid Content on the Quality Parameters of Mackerel　　　　　　　　　　　　　　　
  UENO Shigeaki; TAKAHASHI Rei; LIU Hsiuming; SHIMADA Reiko; DO Gabsoo
  Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers, Volume：35, Number：3, First page：225, Last page：225, 2018, [Reviewed], [Lead, Corresponding]
  

  Mackerel is weak against freezing, therefore a high quality freezing method that prevents deterioration is essential. We investigated the effects of freezing condition (freezing atmospheric temperatures at －20, －40, － 80^oC and －196 ^oC) and lipid content on ice crystal size, K value, drip loss and pH in frozen mackerel. Lipid contents of mackerel effected on the K values, drip loss, and ice crystal sizes in frozen mackerel. Therefore, selected freezing conditions for different lipid content in mackerel would lead to regulate quality parameters such as K value, drip loss and ice crystal size.

  
  Japan Society of Refrigerating and Air Conditioning Engineers, Japanese
  DOI：https://doi.org/10.11322/tjsrae.18-18FB_OA
  DOI ID：10.11322/tjsrae.18-18FB_OA, ISSN：1344-4905, CiNii Articles ID：130007720097, CiNii Books ID：AA11125910
• Measurement of Ice Crystals within Cooked Rice during Long-term Freeze Preservation　　　　　　　　　　　　　　　
  DO Gabsoo; YAMAMOTO Reeto; SONG Min-Seok; KANG Ki-Moon; SASE Sadanori; BAE Yeonghwan; UENO Shigeaki; Tetsuya ARAKI
  Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers, Volume：35, Number：3, First page：251, Last page：251, 2018, [Reviewed]
  

  本研究では，冷凍米飯の長期保存における氷結晶サイズを計測するために，一定の計測範囲内（540 μm×432 μm）における氷結晶の単一分光画像による計測，炊飯前の米粒の浸漬時における胴割れと水分浸透の計測，および胴割れ箇所における氷結晶の連続分光画像による計測を行った．氷結晶の相当円直径の平均値は，凍結直後が22.7 µm，12 ヶ月間保存後が36.6 µm（凍結直後の約1.6 倍）であった．保存期間が長くなるにつれて，小さな氷結晶が減少し，大きな氷結晶が増加した．米粒の吸水開始から 4 分後に胴割れ箇所に水が浸透し，26 分後に全体に浸透した．氷結晶の連続分光画像計測では，統合画像の大きさが3850 µm×420 µm で，氷結晶短軸の最小1.4 µm，長軸の最大692.6 µm で，相当円直径の最小4.0 µm から最大440.7 µm であった．また，単一分光画像の計測範囲より大きな氷結晶および胴割れ箇所の氷結晶が計測された．

  
  Japan Society of Refrigerating and Air Conditioning Engineers, Japanese
  DOI：https://doi.org/10.11322/tjsrae.18-22FB
  DOI ID：10.11322/tjsrae.18-22FB, ISSN：1344-4905, CiNii Articles ID：130007720085, CiNii Books ID：AA11125910
• Active Learning of Bento Menu Development with Seasonal and Regional Food Materials and Contribution to Local Region by Industry University Cooperation　　　　　　　　　　　　　　　
  上野 茂昭; 吉山 怜花; 矢口 美音里; 島田 玲子
  Volume：67, Number：1, First page：151, Last page：168, 2018, [Lead, Corresponding]
  We newly developed bento menus, which were mainly made from local food stuffs, with university students. The recipe was repeatedly discussed between university students and bento companies. The final Okowa bento menu, including glutinous rice with green tea and sweet potato, taro croquette and boiled Komatsuna, was suitable for 40 to 60 aged ladies because of it's light energy. On the other side, the final Korean bento menu, including Bulgogi, Korean pancake, Japche and Namul, showed larger energy. Additionally, both bento looked vivid colorful with carrot slices (red-orange), leaves (green), fried egg (yellow), and paprika (red). We established a way to contribute local economy by developing bento menu with students through nutrition related classes supervised by industry-university cooperation.
  Faculty of Education, Saitama University, Japanese
  DOI：https://doi.org/10.24561/00018045
  DOI ID：10.24561/00018045, ISSN：1881-5146, CiNii Articles ID：120006416608
• Quality properties and taste improvement of fig leaf tea harvested in a tsunami salt-damaged area　　　　　　　　　　　　　　　
  Shigeaki Ueno; Haruka Aoyama; Reiko Shimada; Yumiko Yoshie; Toshio Yamaguchi
  Nippon Shokuhin Kagaku Kogaku Kaishi, Volume：65, Number：5, First page：264, Last page：269, 2018, [Reviewed], [Lead, Corresponding]
  © 2018, Japanese Society for Food Science and Technology. The Great East Japan Earthquake seriously affected the town of Onagawa in Miyagi Prefecture, in the northern part of Japan. Local fishermen were forced to abandon their businesses because their fishing boats and equipment were completely destroyed or missing following the huge tsunami. Subsequently, they initiated planting of saltresistant plants such as fig tree, hot pepper, and garlic to ensure their financial security. The fig trees were cultivated for the fruits; however, the harvest season of fig fruits was limited. Therefore, the production of fig leaf tea was attempted to expand their income base. The objectives of this study were to investigate the quality properties (components, functional properties, and taste) of fig leaf tea harvested in a tsunami salt-damaged area. The fig leaf tea contained abundant rutin and minerals, especially potassium and magnesium. In contrast, 1-deoxynojirimycin, caffeine, and catechins were not detected. Angiotensin I converting enzyme activity of fig leaf showed similar values to those of houttuynia tea, mulberry leaf tea, persimmon leaf tea, and rooibos tea. The taste properties measured by a taste sensor revealed weak astringent tastes. Additionally, fig leaf tea is a caffeine-free beverage, making it suitable for not only adults, but also those sensitive to the effects of caffeine such as children and pregnant women.
  Japanese Society for Food Science and Technology, Japanese, Scientific journal
  DOI：https://doi.org/10.3136/nskkk.65.264
  Scopus：https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85047883634&origin=inward
  Scopus Citedby：https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=85047883634&origin=inward
  DOI ID：10.3136/nskkk.65.264, ISSN：1341-027X, CiNii Articles ID：130006742061, CiNii Books ID：AN10467499, SCOPUS ID：85047883634, Web of Science ID：WOS:000432904100006
• Effect of high pressure on the saccharification of starch in the tuberous root of sweet potato (Ipomoea batatas)　　　　　　　　　　　　　　　
  Toru Shigematsu; Naho Furukawa; Ryo Takaoka; Mayumi Hayashi; Shoji Sasao; Shigeaki Ueno; Kanako Nakajima; Miyuki Kido; Kazuki Nomura; Akinori Iguchi
  Biophysical Chemistry, Volume：231, First page：105, Last page：110, Dec. 2017, [Reviewed], ［International magazine］
  © 2017 Elsevier B.V. We analyzed the effect of high hydrostatic pressure (HHP) treatment on reducing sugar production in the tuberous root of sweet potato (Ipomoea batatas), based on pressure-gelatinization of starch and subsequent saccharification by internal amylases. HHP treatment at up to 600 MPa at ambient temperature for 10 min did not apparently affect the reducing sugar concentration in tuberous root. However, HHP treatment at 100 to 500 MPa and 60 °C or 70 °C for 10 min increased reducing sugar concentration as both the pressure and temperature increased. The reducing sugar concentration after HHP treatment at 500 MPa and 70 °C for 10 min was roughly comparable to that of the thermal treatment control (80 °C for 10 min under atmospheric pressure). HHP treatment enabled the gelatinization and enzymatic saccharification of starch in the tuberous root of sweet potato, at a lower temperature than required by thermal treatment at atmospheric pressure.
  ELSEVIER SCIENCE BV, English, Scientific journal
  DOI：https://doi.org/10.1016/j.bpc.2017.04.012
  Scopus：https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85018881116&origin=inward
  Scopus Citedby：https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=85018881116&origin=inward
  DOI ID：10.1016/j.bpc.2017.04.012, ISSN：0301-4622, eISSN：1873-4200, PubMed ID：28506613, SCOPUS ID：85018881116, Web of Science ID：WOS:000418973600017
• Changes in Description of Rice Cooking in Homemaking Textbooks and its Application to Rice Cooking　　　　　　　　　　　　　　　
  島田 玲子; 山﨑 麻衣; 上野 茂昭
  Volume：66, Number：2, First page：163, Last page：174, 2017, [Last]
  Faculty of Education, Saitama University, Japanese
  DOI：https://doi.org/10.24561/00017829
  DOI ID：10.24561/00017829, ISSN：1881-5146, CiNii Articles ID：120006389443
• Development of Milk-Related Foods and It's Class to Improve Dietary Habitats and Nutrition for Children　　　　　　　　　　　　　　　
  上野 茂昭; 平井 怜; 菊池 愛未; 島田 玲子
  Volume：66, Number：2, First page：41, Last page：52, 2017, [Lead, Corresponding]
  We newly suggest the cottage cheese like milk aggregated products, which can be made at home from milk and acidic compounds such as vinegar and lemon juice, to improve dietary habitats and nutrition for children. The recipe and qualities used with acidulants (vinegar and beverages) with different pH values and material contents remained unclear. We investigated the components such as water, protein, lipid and ash in cottage cheese like milk aggregated products. We also investigated the softness of cottage cheese like milk aggregated products during compression. Additionally, we develop a class plan especially as the home economics class to improve children's dietary habitats and nutrition by using cottage cheese like milk aggregated products.
  Faculty of Education, Saitama University, Japanese
  DOI：https://doi.org/10.24561/00017821
  DOI ID：10.24561/00017821, ISSN：1881-5146, CiNii Articles ID：120006389435
• 食品の非破壊評価技術(第5回)インピーダンス計測　　　　　　　　　　　　　　　
  上野 茂昭
  Volume：58, Number：11, First page：658, Last page：665, 2017, [Reviewed]
  Japanese
  ISSN：0911-2278, CiNii Articles ID：40021378352, CiNii Books ID：AN00117901
• 高β-グルカン含有大麦粉の調理加工特性　　　　　　　　　　　　　　　
  上野 茂昭
  Volume：68, Number：4, First page：174, Last page：179, 2017, [Reviewed]
  Japanese
  DOI：https://doi.org/10.11428/jhej.68.174
  DOI ID：10.11428/jhej.68.174, ISSN：0913-5227, CiNii Articles ID：130005628150, CiNii Books ID：AN10040097
• Degradation of Food related Waste by Subcritical Water　　　　　　　　　　　　　　　
  上野茂昭
  冷凍, Volume：92, Number：1071, First page：48, Last page：53, Jan. 2017, [Reviewed]
  Japanese
  ISSN：0034-3714, J-Global ID：201702244447955550, CiNii Articles ID：40021071684, CiNii Books ID：AN00211229
• Three-dimensional Measurement of Ice Crystal in Frozen Foods by Near-infrared Imaging Spectroscopy　　　　　　　　　　　　　　　
  DO Gabsoo; 上野茂昭
  冷凍, Volume：91, Number：1068, First page：729, Last page：732, Oct. 2016, [Reviewed]
  日本冷凍空調学会, Japanese
  ISSN：0034-3714, J-Global ID：201602233843942354, CiNii Articles ID：40020990034, CiNii Books ID：AN00211229
• Observation Method of Ice Crystals in Frozen Food Stuffs by Utilizing the Three-dimensional Internal Structure Microscope　　　　　　　　　　　　　　　
  上野茂昭; DO Gabsoo
  冷凍, Volume：91, Number：1067, First page：667, Last page：671, Sep. 2016, [Reviewed]
  日本冷凍空調学会, Japanese
  ISSN：0034-3714, J-Global ID：201602211804696968, CiNii Articles ID：40020966274, CiNii Books ID：AN00211229
• Observation Method of Ice Crystals in Frozen Food Stuffs and Investigation of Non-destructive Measurement Method　　　　　　　　　　　　　　　
  上野茂昭; 君塚道史
  冷凍, Volume：91, Number：1066, First page：603, Last page：608, Aug. 2016, [Reviewed]
  Japanese
  ISSN：0034-3714, J-Global ID：201602248874233529, CiNii Articles ID：40020936205, CiNii Books ID：AN00211229
• Estimation of Ice Crystal Morphology by Dielectric Spectroscopy　　　　　　　　　　　　　　　
  上野茂昭
  伝熱, Volume：55, Number：232, First page：36, Last page：41, Jul. 2016, [Reviewed]
  Japanese
  ISSN：1344-8692, J-Global ID：201602220981952766, CiNii Articles ID：40020900458, CiNii Books ID：AA11315621
• Development of Non-thermal Inactivation Technique : Application of High Hydrosatic Pressure on Inactivation of Microbiols in Liquid Whole Egg with Sugar　　　　　　　　　　　　　　　
  上野茂昭; 君塚道史; 重松亨
  冷凍, Volume：91, Number：1065, First page：504, Last page：509, Jul. 2016, [Reviewed]
  Japanese
  ISSN：0034-3714, J-Global ID：201602211568402651, CiNii Articles ID：40020916916, CiNii Books ID：AN00211229
• Effect of Freezing Storage and High Hydrostatic Pressure on Microbial Viability in Liquid Whole Egg-Sucrose Mixture　　　　　　　　　　　　　　　
  UENO Shigeaki; HAYASHI Mayumi; KIMIZUKA Norihito; SHIGEMATSU Toru
  Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers, Volume：33, Number：3, First page：273, Last page：277, 2016, [Reviewed]
  

  Effects of freezing storage and high hydrostatic pressure on microbial (Escherichia coli) viability in liquid whole egg (LWE)-sucrose mixture were investigated. Liquid whole egg with different sucrose concentration (0, 20 or 50 wt%) was pressurized at 400 MPa and then frozen at -20°C for a week. The viable cell count was estimated by monitoring the changes in absorbance values during cultivation at 660 nm with 30-min interval. Survival curves obeyed the first-order inactivation kinetics. The viable cell counts in frozen-thawed LWE-sucrose mixture was lesser than those of unfrozen samples. Effect of sucrose content on high-pressure-mediated inactivation varied at 20 wt%. Thermal analysis of LWE-sucrose mixture showed that the thermal denaturation enthalpy of LWE-sucrose content of 20 wt% was highest in all tested conditions, which also showed protective effect against thermal denaturation. LWE-sucrose (20 wt%) mixture has protective effects on pressure inactivation of E. coli, while LWE-sucrose (50 wt%) showed inactivation effect based on the strong dehydration ability on E.coli and LWE mixture by osmotic pressure.

  
  Japan Society of Refrigerating and Air Conditioning Engineers, English
  DOI：https://doi.org/10.11322/tjsrae.16-18NR_OA
  DOI ID：10.11322/tjsrae.16-18NR_OA, ISSN：1344-4905, CiNii Articles ID：40020965586, CiNii Books ID：AA11125910
• Effect of Freezing and Immersion in Agro-Product Homogenate Treatment on the Quality of Octopus (Octopus vulgaris)　　　　　　　　　　　　　　　
  AOYAMA Haruka; NAGAI Mami; ATSUZAWA Kimie; KANEKO Yasuko; UENO Shigeaki
  Volume：33, Number：3, First page：215, Last page：219, 2016, [Reviewed]
  

  Effects of immersion in agro-products (kiwifruit, Japanese radish, Maitake mushroom and pineapple) homogenates and freezing on the qualities of raw octopus were investigated. Octopus muscle fibers observed under TEM were significantly destroyed after freezing at -20°C. Immersion of octopus in homogenates also destroyed octopus muscle fibers. The initial modulus of the octopus samples, as measured with creep meter, decreased significantly after immersion in homogenates of agro-products and freezing. However, the individual initial modulus of the samples did not show significant difference among each other. Taurine and glutamic acid concentrations were measured by HPLC and dabsylation method. The estimated taurine concentrations of the samples in all tested octopus were similar, while the glutamic acid concentrations in selected samples increased after the application of the immersion in agro-product homogenates and freeze-thawing treatment.

  
  English
  DOI：https://doi.org/10.11322/tjsrae.16-11_OA
  DOI ID：10.11322/tjsrae.16-11_OA, ISSN：1344-4905, CiNii Articles ID：40020965030, CiNii Books ID：AA11125910
• Effect of Freezing and Thawing on the Quality of Durian (Durio zibethinus Murray) Pulp 　　　　　　　　　　　　　　　
  TAGUBASE Jackie Lou; UENO Shigeaki; YOSHIE Yumiko; ARAKI Tetsuya
  Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers, Volume：33, Number：3, First page：n/a, 2016, [Reviewed]
  

  The effect of freezing, and iced and hot water thawing on the quality of durian pulp was investigated. Mature durian pulp was removed with seeds, vacuum-packed, and frozen at -20¡C. Thawing in iced water (~0¡C) and hot water (~90¡C) was then applied and the quality of the pulp was assessed based on physicochemical properties (pH, moisture content, soluble solids concentration (SSC), color, sugar content (sucrose, glucose, and fructose), and organic acid content (succinic acid and citric acid)), texture and smell profile. Overall, the freezing and thawing conditions, particularly the hot water thawing, posed an effect to the moisture content, color, and smell profile of the durian pulp. A significant increase in the moisture content, as well as a decrease in the color brightness was observed. Furthermore, the hot water-thawing process also induced slight variation to the smell attribute and strength of the entirety of smell. Although the sugar content significantly decreased after freezing and thawing, it was only affected by the freezing process but not by the thawing conditions. No significant variations were noted in the pH, SSC, organic acids and texture of the frozen durian pulp.

  
  Japan Society of Refrigerating and Air Conditioning Engineers, English
  DOI：https://doi.org/10.11322/tjsrae.16-17NR_OA
  DOI ID：10.11322/tjsrae.16-17NR_OA, ISSN：1344-4905, CiNii Articles ID：130006108116, CiNii Books ID：AA11125910
• Development of elongation technology for sensory properties in smoked liquid seasoning　　　　　　　　　　　　　　　
  上野 茂昭; 吉江 由美子
  Volume：32, First page：329, Last page：332, 2016, [Lead, Corresponding]
  Japanese
  ISSN：2188-0662, CiNii Articles ID：40021313525, CiNii Books ID：AA12631423
• Effect of Acidulants on Cooking of Cottage Cheese Like Milk Aggregated Products　　　　　　　　　　　　　　　
  UENO Shigeaki; KIKUCHI Manami; SHIMADA Reiko
  Journal of Home Economics of Japan, Volume：67, Number：9, First page：508, Last page：512, 2016, [Reviewed]
  

    Cottage cheese like milk aggregated products can be made at home from milk and acidic compounds such as vinegar and lemon juice. However, the recipe used with acidulants (vinegar and beverages) with different pH values and material contents remained unclear. We investigated in this study the volume of an acidulant with a pH value of 4.6 for making cottage cheese like milk aggregated products. The volume of an acidulant with lower pH value required for aggregation was smaller than that for a higher pH acidulant, excepting Chinkou Kouzu vinegar, blueberry black vinegar and pomegranate black vinegar. These three acidulants contained salt and other components which would have affected the aggregation process. The color difference value between the acidulant and cottage cheese like milk aggregated products made from blueberry black vinegar, Balsamic vinegar or Chinkou Kouzu was small, while that made from cereal vinegar, rice vinegar or white wine vinegar was larger.

  
  The Japan Society of Home Economics, Japanese
  DOI：https://doi.org/10.11428/jhej.67.508
  DOI ID：10.11428/jhej.67.508, ISSN：0913-5227, CiNii Articles ID：130005245888, CiNii Books ID：AN10040097
• Kinetic Analysis of GABA Generation Reaction in Frozen-Thawed Soybeans　　　　　　　　　　　　　　　
  UENO Shigeaki; SASAO Shoji; ARAKI Tetsuya; ATSUZAWA Kimie; KANEKO Yasuko; IRYO Natsuko
  Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers, Volume：33, Number：3, First page：n/a, Last page：285, 2016, [Reviewed]
  

  We applied freezing for enrichment of functional components in soybean. Water-soaked soybeans were frozen at –20, –80 or –180 C^o . The radius of Cole-Cole plots decreased with decreasing the freezing temperature. Concentrations of -aminobutyric acid (GABA) as the functional compounds in water-soaked soybeans increased during storage. GABA content in water-soaked and frozen-thawed soybeans increased rapidly during storage rather than untreated ones. Kinetic analysis of GABA production in frozen-thawed soybeans indicated that GABA generation production was promoted by the increase in apparent glutamic acid decarboxylase activity associated with the decrease in pH during storage.

  
  Japan Society of Refrigerating and Air Conditioning Engineers, Japanese
  DOI ID：10.11322/tjsrae.16-20NR_OA, ISSN：1344-4905, J-Global ID：201602282797768365, CiNii Articles ID：130006108128, CiNii Books ID：AA11125910
• Effects of High Hydrostatic Pressure on Water Absorption of Adzuki Beans　　　　　　　　　　　　　　　
  Shigeaki Ueno; Toru Shigematsu; Mineko Karo; Mayumi Hayashi; Tomoyuki Fujii
  FOODS, Volume：4, Number：2, First page：148, Last page：158, Jun. 2015, [Reviewed], ［International magazine］
  The effect of high hydrostatic pressure (HHP) treatment on dried soybean, adzuki bean, and kintoki kidney bean, which are low-moisture-content cellular biological materials, was investigated from the viewpoint of water absorption. The samples were vacuum-packed with distilled water and pressurized at 200 MPa and 25 degrees C for 10 min. After the HHP treatment, time courses of the moisture contents of the samples were measured, and the dimensionless moisture contents were estimated. Water absorption in the case of soybean could be fitted well by a simple water diffusion model. High pressures were found to have negligible effects on water absorption into the cotyledon of soybean and kintoki kidney bean. A non-linear least square method based on the Weibull equation was applied for the adzuki beans, and the effective water diffusion coefficient was found to increase significantly from 8.6 x 10(-13) to 6.7 x 10(-10) m(2)/s after HHP treatment. Approximately 30% of the testa of the adzuki bean was damaged upon HHP treatment, which was comparable to the surface area of the testa in the partially peeled adzuki bean sample. Thus, HHP was confirmed to promote mass transfer to the cotyledon of legumes with a tight testa.
  MDPI, English, Scientific journal
  DOI：https://doi.org/10.3390/foods4020148
  DOI ID：10.3390/foods4020148, ISSN：2304-8158, eISSN：2304-8158, PubMed ID：28231195, PubMed Central ID：PMC5302326, Web of Science ID：WOS:000357637800007
• Degradation of fish gelatin using hot-compressed water and the properties of the degradation products　　　　　　　　　　　　　　　
  Shigeaki Ueno; Hirokazu Ichinoi; Jiahui Zhao; Tomoyuki Fujii
  High Pressure Research, Volume：35, Number：2, First page：203, Last page：213, Apr. 2015, [Reviewed]
  © 2015 © 2015 Taylor & Francis. The degradation of fish gelatin using hot-compressed water was investigated. The hot-compressed water treatment resulted in the degradation of fish gelatin into peptides, and the number of the peptides increased with increasing the temperature. The distribution of amino acids in the product mixture indicated that hot-compressed water treatment at 240°C resulted in a high level of amino acid degradation, and the highest concentrations of free amino acids was at 220°C. Lysinoalanine, which is toxic, was rarely generated by hot-compressed water treatment at higher temperature range. Additionally, the optimum temperature for the hot-compressed water treatment with respect to the angiotensin I-converting enzyme inhibitory was at 180°C. These analyses demonstrate that the degradation of fish gelatin with hot-compressed water could be used to generate functional materials.
  TAYLOR & FRANCIS LTD, English, Scientific journal
  DOI：https://doi.org/10.1080/08957959.2015.1023197
  Scopus：https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84928590181&origin=inward
  Scopus Citedby：https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=84928590181&origin=inward
  DOI ID：10.1080/08957959.2015.1023197, ISSN：0895-7959, eISSN：1477-2299, SCOPUS ID：84928590181, Web of Science ID：WOS:000353504100012
• Application of Far Infrared for Food Industry : Estimation of Water Content in Plant Oil by Millimeter-Wave　　　　　　　　　　　　　　　
  上野 茂昭; 小川 雄一
  Volume：90, Number：1048, First page：107, Last page：110, Feb. 2015, [Reviewed]
  Japanese
  ISSN：0034-3714, CiNii Articles ID：40020366958, CiNii Books ID：AN00211229
• Effect of freezing storage on Inactivation of Escherichia coli In liquid whole egg with sucrose and high hydrostatic pressure treatment　　　　　　　　　　　　　　　
  Shigeaki Ueno; Mayumi Hayashi; Akinori Iguchi; Toru Shigematsu
  Refrigeration Science and Technology, First page：4569, Last page：4573, 2015, [Reviewed]
  Inactivation of Escherichia coli in liquid whole egg (LWE) by the application of high hydrostatic pressure (HHP) of 200-400 MPa in conjunction with sucrose was investigated by performing kinetic analysis with the intention of determining an effective technique for improving the safety and quality of LWE. Escherishia (E.) coli suspended in LWE or frozen-thawed (FT) LWE with sucrose concentrations of 0%, 20%, and 50% were examined. The survival ratio of E. coli was lower when combinations of HHP and freezing were applied, compared to HHP application alone. The survival curves of E. coli in LWE and in FT-LWE obeyed the first-order inactivation kinetics. The effect of sucrose on HHP-mediated inactivation of E. coli varied with the concentration of sucrose present, and sucrose concentrations of 20% and 50% had a protective effect on E. coli that was treated with HHP.
  International conference proceedings
  DOI：https://doi.org/10.18462/iir.icr.2015.0302
  Scopus：https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85016716530&origin=inward
  Scopus Citedby：https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=85016716530&origin=inward
  DOI ID：10.18462/iir.icr.2015.0302, ISSN：0151-1637, SCOPUS ID：85016716530
• Generation of gamma-aminobutyric acid (GABA) in soybean by freezing and subsequent storage　　　　　　　　　　　　　　　
  Shigeaki Ueno; Natsuko Iryo; Shoji Sasao; Tetsuya Araki; Norihito Kimizuka
  Refrigeration Science and Technology, First page：4549, Last page：4553, 2015, [Reviewed]
  Soybean glutamate decarboxylase (GAD) enzymatic activity was investigated after freezing and subsequent storage. Frozen-thawed soybean seeds were partially destroyed. Gamma-aminobutyric acid (GABA) concentrations in soybean cotyledons increased during storage. Soybean cotyledon membranes were destroyed by the freezing and thawing process, which led to mass transfer acceleration and acidification. These events induced by freezing and thawing resulted in higher accumulation of GABA in soybean cotyledons.
  International conference proceedings
  DOI：https://doi.org/10.18462/iir.icr.2015.0110
  Scopus：https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85016736557&origin=inward
  Scopus Citedby：https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=85016736557&origin=inward
  DOI ID：10.18462/iir.icr.2015.0110, ISSN：0151-1637, SCOPUS ID：85016736557
• Enrichment of Functional Properties in Agricultural Products by Non-thermal Food Processing　　　　　　　　　　　　　　　
  上野 茂昭; 君塚 道史
  Volume：89, Number：1041, First page：488, Last page：493, Jul. 2014, [Reviewed]
  Japanese
  ISSN：0034-3714, CiNii Articles ID：40020157046, CiNii Books ID：AN00211229
• Life Cycle Assessment Analysis of Home Cooking and Storage　　　　　　　　　　　　　　　
  上野 茂昭; 西村 孝則; 中谷 俊裕
  冷凍, Volume：89, Number：1038, First page：230, Last page：235, Apr. 2014, [Reviewed]
  日本冷凍空調学会, Japanese
  ISSN：0034-3714, CiNii Articles ID：40020056582, CiNii Books ID：AN00211229
• Cooking Property of Disaster Food from the Viewpoints of Nutrition and Storage　　　　　　　　　　　　　　　
  上野 茂昭; 君塚 道史
  冷凍, Volume：89, Number：1037, First page：142, Last page：147, Mar. 2014, [Reviewed]
  日本冷凍空調学会, Japanese
  ISSN：0034-3714, CiNii Articles ID：40020020194, CiNii Books ID：AN00211229
• Life Cycle Assessment Analysis of Agricultural Distribution　　　　　　　　　　　　　　　
  上野 茂昭; 折笠 貴寛
  冷凍, Volume：89, Number：1035, First page：31, Last page：36, Jan. 2014, [Reviewed]
  日本冷凍空調学会, Japanese
  ISSN：0034-3714, CiNii Articles ID：40019954555, CiNii Books ID：AN00211229
• Improving quality of agrofood products by high-pressure processing　　　　　　　　　　　　　　　
  Shigeaki Ueno
  Improving Food Quality with Novel Food Processing Technologies, First page：63, Last page：83, Jan. 2014, [Reviewed]
  © 2015 by Taylor & Francis Group, LLC. High hydrostatic pressure processing (HPP) is known as one of nonthermal processing for fresh food in the food industry (Eshtiaghi et al., 1994, Oey et al., 2008). HPP has been applied to food processing for controlling food quality, such as the hardness of vegetables (Araya et al., 2007), pressure-shift freezing of seafood (Chevalier et al., 2000), gelatinization of starch (Kawai et al., 2007, 2012), and inactivation of microorganisms (Hasegawa et al., 2012, Koseki et al., 2008, Shigematsu et al., 2010a, Ueno et al., 2011). Food treated by HPP has been shown to keep its original freshness, flavor, taste, and color changes are minimal (Dede et al., 2007). While the structure of high-molecular-weight molecules such as proteins and carbohydrates can be altered by HPP, smaller molecules such as volatile compounds, pigments, vitamins, and other compounds connected with the sensory, nutritional, and health promoting are unaffected (Oey et al., 2008, Patras et al., 2009a).
  In book
  DOI：https://doi.org/10.1201/b17780
  Scopus：https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85028961012&origin=inward
  Scopus Citedby：https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=85028961012&origin=inward
  DOI ID：10.1201/b17780, SCOPUS ID：85028961012
• A measuring method for the concentration of cryoprotectant within reproductive tissues　　　　　　　　　　　　　　　
  DO Gabsoo; SATO Kahei; BAE Yeonghwan; IKEHATA Akifumi; ARAKI Tetsuya; UENO Shigeaki; SHIRAKASHI Ryo
  Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers, Volume：30, Number：2, First page：131, Last page：140, Jun. 2013, [Reviewed]
  The cryoprotectant is commonly used to protect reproductive tissues during freezing and thawing. As an effort to investigate the osmotic behavior of cryoprotectant, near-infrared (NIR) techniques were applied to monitor the concentration of ethylene glycol (EG) within reproductive tissues. Spectroscopic analysis showed an absorption peak at 1460 nm for pure water, and the peak wavelength was increased by increasing EG concentration. Pure EG showed an absorption peak at 1586 nm. Based on this observation, a bandpass filter with a center wavelength of 1450 nm was selected to monitor EG concentration from NIR images by estimating water contents. The NIR image of pure EG showed an absorbance value as low as 2.419 due to high intensity at 1450 nm while that of pure water reached 2.902. A linear relationship was assumed between the absorbance value of image and EG concentration and was applied to the NIR images of mouse ovarian tissues soaked in 50% EG solution by weight. This procedure allowed the visualization of the concentration distribution of EG within reproductive tissues and also the analysis of osmotic behavior of EG according to time after soaking.
  Japan Society of Refrigerating and Air Conditioning Engineers, Japanese
  DOI ID：10.11322/tjsrae.30.131, ISSN：1344-4905, CiNii Articles ID：10031185528, CiNii Books ID：AA11125910
• Importance of cell damage causing growth delay for high pressure inactivation of Saccharomyces cerevisiae　　　　　　　　　　　　　　　
  Masaru Nanba; Kazuki Nomura; Yusuke Nasuhara; Manabu Hayashi; Miyuki Kido; Mayumi Hayashi; Akinori Iguchi; Toru Shigematsu; Masao Hirayama; Shigeaki Ueno; Tomoyuki Fujii
  High Pressure Research, Volume：33, Number：2, First page：299, Last page：307, Jun. 2013, [Reviewed]
  A high pressure (HP) tolerant (barotolerant) mutant a2568D8 and a variably barotolerant mutant a1210H12 were generated from Saccharomyces cerevisiae using ultra-violet mutagenesis. The two mutants, a barosensitive mutant a924E1 and the wild-type strain, were pressurized (225 MPa), and pressure inactivation behavior was analyzed. In the wild-type strain, a proportion of the growth-delayed cells were detected after exposure to HP. In a924E1, the proportion of growth-delayed cells significantly decreased compared with the wild-type. In a2568D8, the proportion of growth-delayed cells increased and the proportion of inactivated cells decreased compared with the wild-type. In a1210H12, the growth-delayed cells could not be detected within 120 s of exposure to HP. The proportion of growth-delayed cells, which incurred the damage, would affect the survival ratio by HP. These results suggested that cellular changes in barotolerance caused by mutations are remarkably affected by the ability to recover from cellular damage, which results in a growth delay. © 2013 Copyright Taylor and Francis Group, LLC.
  TAYLOR & FRANCIS LTD, English, International conference proceedings
  DOI：https://doi.org/10.1080/08957959.2013.781596
  Scopus：https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84881220202&origin=inward
  Scopus Citedby：https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=84881220202&origin=inward
  DOI ID：10.1080/08957959.2013.781596, ISSN：0895-7959, eISSN：1477-2299, SCOPUS ID：84881220202, Web of Science ID：WOS:000322105800012
• Influence of osmotic and cationic stresses on high pressure inactivation of Escherichia coli　　　　　　　　　　　　　　　
  Toshimi Hasegawa; Takuya Nakamura; Mayumi Hayashi; Miyuki Kido; Masao Hirayama; Toshio Yamaguchi; Akinori Iguchi; Shigeaki Ueno; Toru Shigematsu; Tomoyuki Fujii
  High Pressure Research, Volume：33, Number：2, First page：292, Last page：298, Jun. 2013, [Reviewed]
  We analyzed high hydrostatic pressure (HP)-induced inactivation of Escherichia coli in the presence of sucrose, NaCl, KCl, or LiCl under 250-400 MPa. Salt stress response (osmotic or cationic) mechanism was demonstrated to be evaluated by HP-induced inactivation kinetics. We selected nine mutant strains from the Keio collection; five strains each lacked one osmoregulatory gene (ΔmzrA, ΔenvZ, ΔompR, ΔompC or ΔompF), and four strains each lacked one cationic stress-response gene (ΔmscS, ΔmscL, ΔchaA or ΔnhaA). The nine mutants exhibited three different patterns of HP-induced inactivation. Of the nine genes, four (mzrA, mscS, nhaA and mscL) were involved in piezotolerance at NaCl concentration of 0.0-0.35 M. © 2013 Copyright Taylor and Francis Group, LLC.
  TAYLOR & FRANCIS LTD, English, International conference proceedings
  DOI：https://doi.org/10.1080/08957959.2013.800513
  Scopus：https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84881226674&origin=inward
  Scopus Citedby：https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=84881226674&origin=inward
  DOI ID：10.1080/08957959.2013.800513, ISSN：0895-7959, eISSN：1477-2299, SCOPUS ID：84881226674, Web of Science ID：WOS:000322105800011
• Enzymatic production of γ-aminobutyric acid in soybeans using high hydrostatic pressure and precursor feeding　　　　　　　　　　　　　　　
  Shigeaki Ueno; Takumi Katayama; Takae Watanabe; Kanako Nakajima; Mayumi Hayashi; Toru Shigematsu; Tomoyuki Fujii
  Bioscience, Biotechnology and Biochemistry, Volume：77, Number：4, First page：706, Last page：713, 2013, [Reviewed], ［International magazine］
  The effects were investigated of the glutamic acid (Glu) substrate concentration on the generation and kinetics of γ-aminobutyric acid (GABA) in soybeans treated under high hydrostatic pressure (HHP; 200MPa for 10 min at 25 °C). The conversion of Glu to GABA decreased with increasing initial Glu concentration in the soybeans. The crude glutamate decarboxylase (GAD) obtained from the HHP-treated soybeans showed substrate inhibition. The GABA production rate in the HHPtreated soybeans fitted the following substrate inhibition kinetic equation: v0 =(VmaxS0)/(Km+ S0 + (S0)2/Ki). The Km value for the HHP-treated soybeans was significantly higher than that of the untreated soybeans. The Km values in this study show the affinity between Glu and GAD, and indicate that the HHP-treated soybeans had lower affinity between Glu and GAD than the untreated soybeans. GAD extracted from the HHPtreated soybeans showed a similar value to that in the HHP-treated soybeans. The intact biochemical system was so damaged in the HHP-treated soybeans that it showed substrate inhibition kinetics similar to that of the extracted GAD. The combination of HHP and precursor feeding proved to be a novel tool that can be used to increase the concentration of a target component.
  Japan Society for Bioscience, Biotechnology, and Agrochemistry, English, Scientific journal
  Scopus：https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84878771480&origin=inward
  Scopus Citedby：https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=84878771480&origin=inward
  DOI ID：10.1271/bbb.120740, ISSN：0916-8451, eISSN：1347-6947, CiNii Articles ID：10031170707, CiNii Books ID：AA10824164, PubMed ID：23563561, SCOPUS ID：84878771480, Web of Science ID：WOS:000319095500004
• High-throughput method for a kinetics analysis of the high-pressure inactivation of microorganisms using microplates　　　　　　　　　　　　　　　
  Toshimi Hasegawa; Manabu Hayashi; Kazuki Nomura; Mayumi Hayashi; Miyuki Kido; Tsuneo Ohmori; Masao Fukuda; Akinori Iguchi; Shigeaki Ueno; Toru Shigematsu; Masao Hirayama; Tomoyuki Fujii
  Journal of Bioscience and Bioengineering, Volume：113, Number：6, First page：788, Last page：791, Jun. 2012, [Reviewed], ［Domestic magazine］
  Using microplates as pressure and cultivation vessels, a high-throughput method was developed for analyzing the high-pressure inactivation kinetics of microorganisms. The loss of viability from a high-pressure treatment, measured based on the growth delay during microplate cultivation, showed reproducibility with the conventional agar plate method and was applicable for the kinetics analysis. © 2012 The Society for Biotechnology, Japan.
  The Society for Biotechnology, Japan, English, Scientific journal
  Scopus：https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84860611276&origin=inward
  Scopus Citedby：https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=84860611276&origin=inward
  DOI ID：10.1016/j.jbiosc.2012.02.001, ISSN：1389-1723, eISSN：1347-4421, CiNii Articles ID：110009470604, CiNii Books ID：AA11307678, PubMed ID：22382011, SCOPUS ID：84860611276, Web of Science ID：WOS:000305866000021
• Evaluation of Dielectric Properties In Freeze Concentrated Polymer　　　　　　　　　　　　　　　
  UENO Shigeaki; SHIRAKASHI Ryo; DO Gab-Soo; KUDOH Ken-Ichi; ARAKI Tetsuya; SAGARA Yasuyuki
  Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers, Volume：29, Number：3, First page：365, Last page：371, 2012, [Reviewed]
  The relationship between the ice polycrystalline structure and the dielectric properties of a frozen gelatin gel were investigated. The cross-sectional images obtained by Micro-Slicer Image Processing System (MSIPS) were applied to the finite element method (FEM) to estimate the dielectric properties of the freeze concentrated gelatin gel. The overall dielectric properties of the frozen gelatin gel in this study were similar to that of pure water. Because the freeze concentrated gelatin gel contained water, and the relative effective permittivity, were different from those of gelatin powder. The results showed that the possibility of estimation of the dielectric properties in the freeze concentrated polymer gel utilizing with the MSIPS and FEM.
  Japan Society of Refrigerating and Air Conditioning Engineers, Japanese
  DOI ID：10.11322/tjsrae.29.365, ISSN：1344-4905, CiNii Articles ID：130004566273, CiNii Books ID：AA11125910
• Kinetic Analysis of E. coli Inactivation by High Hydrostatic Pressure with Salts　　　　　　　　　　　　　　　
  Shigeaki Ueno; Toru Shigematsu; Toshimi Hasegawa; Jun Higashi; Mayumi Anzai; Mayumi Hayashi; Tomoyuki Fujii
  Journal of Food Science, Volume：76, Number：1, First page：M47, Last page：M53, Jan. 2011, [Reviewed]
  Inactivation of E. coli by high hydrostatic pressure (250 to 400 MPa) with salts was investigated based on kinetic analysis. At concentrations from 0.074 to 0.145 M and from 0.240 to 0.290 M, both the absolute activation volumes and the preexponential factors were similar in KCl, NaCl, and LiCl solutions, suggesting that pressure inactivation is not salt-specific. On the other hand, in the intermediate salt-concentration range of 0.145 to 0.240 M, inactivation kinetics in the presence of the Na+ and K+ differed significantly from those in the presence of Li+ (P < 0.05). In this concentration range, effect of salt stress and osmotic stress differed significantly from those in concentrations below 0.145 M or above 0.240 M. The cellular response to pressure varies with salt type and salt concentration. These novel findings provide important clues to distinguish between salt stress and osmotic stress in the inactivation of E. coli. © 2010 Institute of Food Technologists®.
  WILEY-BLACKWELL, English, Scientific journal
  DOI：https://doi.org/10.1111/j.1750-3841.2010.01927.x
  Scopus：https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=78651446605&origin=inward
  Scopus Citedby：https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=78651446605&origin=inward
  DOI ID：10.1111/j.1750-3841.2010.01927.x, ISSN：0022-1147, eISSN：1750-3841, PubMed ID：21535693, SCOPUS ID：78651446605, Web of Science ID：WOS:000286210200046
• Bioconverion of glutamic acid to gamma-aminobutyric acid in soybean by high pressure with precursor feeding　　　　　　　　　　　　　　　
  Shigeaki Ueno; Takumi Katayama; Takae Watanabe; Kanako Nakajima; Mayumi Hayashi; Toru Shigematsu; Tomoyuki Fujii
  11TH INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD (ICEF11), Volume：1, First page：842, Last page：846, 2011, [Reviewed]
  Soybean (Glycine max L.) is rich in nutrients and bioactive substances such as gamma-aminobutyric acid (GABA), which has physiological functions. In general, soybean is often soaked in water prior to cooking. During water sorption into soybean matrix, component in soybean could be changed by internal enzymes responsible for proteolysis, amino acid metabolisms, and other biological synthetic reactions. In this study, we focused on the enzymatic reaction of glutamic acid (Glu) to GABA catalyzed by glutamate decarboxylase (GAD). We applied high pressure (HP) on water-soaked and Glu (0.01, 0.05 g/ml)-soaked soybean cotyledon as a cellular biological material, and investigate the effects of HP on bioconversion of Glu to GABA from the viewpoints of the cell structure and enzymatic reaction system. Damage to cell structure was evaluated by measuring dielectric properties using the Cole-Cole arc, the radius of which decreased as pressure level increased. Results suggested that cell structure was damaged by HP. After preservation, concentrations of most amino acids increased in pressurized soybeans after soaking in water compared with unpressurized ones. HP caused a slight increase in GABA concentration in water-soaked samples, but would be predicted to cause a greater increase in Glu-soaked samples, since Glu is a precursor of GABA. The highest GABA concentration was 4.20 mu mol/g (12.35 mu mol/g dry basis, d.b.) in Glu-soaked (0.05 g/ml) pressurized soybean at 2-d, while that in water-soaked at 0-d was 0.90 mu mol/g. GABA concentration eventually increased 5-fold during preservation. We concluded that HP with precursor feeding could lead to high accumulation of target compound. These events can be considered "high-pressure induced transformation (Hi-Pit)" of soybean. (C) 2011 Published by Elsevier B.V. Selection and/or peer-review under responsibility of 11th International Congress on Engineering and Food (ICEF 11) Executive Committee.
  ELSEVIER SCIENCE BV, English, International conference proceedings
  DOI：https://doi.org/10.1016/j.profoo.2011.09.127
  DOI ID：10.1016/j.profoo.2011.09.127, ISSN：2211-601X, Web of Science ID：WOS:000314355500126
• Bioconversion of Glutamic acid to α-Aminobutyric acid (GABA) in Brown Rice Grains Induced by High Pressure Treatment　　　　　　　　　　　　　　　
  Toru Shigematsu; Mina Murakami; Kanako Nakajima; Yoshiyuki Uno; Arata Sakano; Yuka Narahara; Mayumi Hayashi; Shigeaki Ueno; Tomoyuki Fujii
  japan journal of food engineering, Volume：11, Number：4, First page：189, Last page：199, Dec. 2010, [Reviewed]
  In this study, we supplied glutamic acid (Glu) into brown rice grains and allowed an enzymatic conversion from Glu to ?-aminobutyric acid (GABA) due to biosynthesis induced by high pressure (HP) treatment. The distribution of free amino acids in water-soaked brown rice grains during preservation after HP treatment at 200 MPa for 10 min was analyzed. The free amino acid distribution of HP-treated samples, just after HP treatment, showed no apparent difference from that of untreated control without HP treatment. However, during 4 days preservation at 25? after HP treatment, certain amino acids including GABA in the HP-treated samples increased with time and showed higher concentrations than those in untreated samples. To investigate the feasibility for use of HP-treated brown rice grains as a bioreactor producing GABA, Glu was supplied into brown rice grains during water soaking and applied for HP treatment. The GABA concentrations during preservation increased with the increase in the Glu concentrations in the soaking solutions. The initial GABA production rate was accelerated by HP treatment. These results provide feasibility for a novel use of HP technology to alter the metabolic pathways in a cellular biological material and to accumulate useful metabolites. © 2010, Japan Society for Food Engineering. All rights reserved.
  Japan Society for Food Engineering, English, Scientific journal
  Scopus：https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85010143369&origin=inward
  Scopus Citedby：https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=85010143369&origin=inward
  DOI ID：10.11301/jsfe.11.189, ISSN：1345-7942, CiNii Articles ID：130005078764, CiNii Books ID：AA12076107, SCOPUS ID：85010143369
• Thermosensitivity of a barosensitive Saccharomyces cerevisiae mutant obtained by UV mutagenesis　　　　　　　　　　　　　　　
  Toru Shigematsu; Kazuki Nomura; Yusuke Nasuhara; Kenta Ikarashi; Gen Nagai; Masao Hirayama; Mayumi Hayashi; Shigeaki Ueno; Tomoyuki Fujii
  High Pressure Research, Volume：30, Number：4, First page：524, Last page：529, Dec. 2010, [Reviewed]
  Using UV mutagenesis, a high pressure (HP)-sensitive (barosensitive) mutant of Saccharomyces cerevisiae was obtained. The mutant strain a924E1 showed a significant loss of viability at HP levels of 175 to 250MPa at 20°C compared with the parent strain. This strain also showed a significant loss of viability following heat treatment at 50-58°C at 0.1MPa. These results showed that the mutation caused a significant thermosensitivity as well as barosensitivity. The activation volume and activation energy values for the inactivation of strain a924E1 were equivalent to those of the parent strain. This suggested that the mechanism for the HP and thermal inactivation reaction of strain a924E1 was basically the same as that of the parent strain. Strain a924E1 showed no deficiency in growth and fermentation ability as well as auxotrophic property. Although the identification of the genetic sites of mutation introduced is underway, these phenotypes are favorable for the application of HP treatment and heat-assisted HP treatment on fermentation control. © 2010 Taylor & Francis.
  TAYLOR & FRANCIS LTD, English, Scientific journal
  DOI：https://doi.org/10.1080/08957959.2010.539568
  Scopus：https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=78650338672&origin=inward
  Scopus Citedby：https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=78650338672&origin=inward
  DOI ID：10.1080/08957959.2010.539568, ISSN：0895-7959, eISSN：1477-2299, SCOPUS ID：78650338672, Web of Science ID：WOS:000285353000012
• Isolation and characterization of barosensitive mutants of Saccharomyces cerevisiae obtained by UV mutagenesis　　　　　　　　　　　　　　　
  Toru Shigematsu; Yusuke Nasuhara; Gen Nagai; Kazuki Nomura; Kenta Ikarashi; Masao Hirayama; Mayumi Hayashi; Shigeaki Ueno; Tomoyuki Fujii
  Journal of Food Science, Volume：75, Number：8, First page：M509, Last page：M514, Oct. 2010, [Reviewed], ［International magazine］
  Using UV mutagenesis, 2 high-pressure (HP) sensitive (barosensitive) mutants of Saccharomyces cerevisiae were obtained. The HP inactivation of the mutants, as well as their parent strains, followed 1st-order kinetics in the range of 175 to 250 MPa within 600 s. Both mutants showed larger 1st-order inactivation rate constant values or significant loss of viabilities, compared with their parent strains in the pressure range tested. The inactivation rate constant value of one of the mutants was comparable with that of a previously reported highly barosensitive strain, which was generated by deletion of hsp104 in a trehalose deficient strain. The activation volume values of HP inactivation reactions in the 2 mutants were apparently equivalent with those of their parent strains. This suggested that the mutation did not bring drastic volume changes of the key molecules for HP inactivation. Their auxotrophic properties, growth, and ethanol fermentation were identical in mutant and parent strains. The mutants could therefore be useful for fermentations where control by HP processing is desired. © 2010 Institute of Food Technologists®.
  WILEY, English, Scientific journal
  DOI：https://doi.org/10.1111/j.1750-3841.2010.01789.x
  Scopus：https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77958544971&origin=inward
  Scopus Citedby：https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=77958544971&origin=inward
  DOI ID：10.1111/j.1750-3841.2010.01789.x, ISSN：0022-1147, eISSN：1750-3841, PubMed ID：21535506, SCOPUS ID：77958544971, Web of Science ID：WOS:000282878200021
• Generation of free amino acids and γ-aminobutyric acid in water-soaked soybean by high-hydrostatic pressure processing　　　　　　　　　　　　　　　
  Shigeaki Ueno; Toru Shigematsu; Takae Watanabe; Kanako Nakajima; Mina Murakami; Mayumi Hayashi; Tomoyuki Fujii
  Journal of Agricultural and Food Chemistry, Volume：58, Number：2, First page：1208, Last page：1213, Jan. 2010, [Reviewed], ［International magazine］
  The effects of high-hydrostatic pressure processing (HPP) on soybean cotyledon as a cellular biological material were investigated from the viewpoints of the cell structure and enzyme reaction system. Damage to cell structure was evaluated by measuring dielectric properties using the Cole-Cole arc, the radius of which decreased as pressure level increased. Results suggested that cell structure was damaged by HPP. The distribution of free amino acids was measured after HPP (200 MPa) of soybean soaked in water or sodium glutamate (Glu) solution. HPP resulted in high accumulation of free amino acids in water-soaked soybean, due to proteolysis. HPP of soybean in Glu solution caused higher accumulation of γ-aminobutyric acid, suggesting that both proteolysis and specific Glu metabolism were accelerated by HPP. We concluded that HPP partially degraded cell structure and accelerated biochemical reactions by allowing enzyme activities to remain. These events can be considered "high-pressure induced transformation" of soybean. © 2009 American Chemical Society.
  AMER CHEMICAL SOC, English, Scientific journal
  DOI：https://doi.org/10.1021/jf903102t
  Scopus：https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=74849089360&origin=inward
  Scopus Citedby：https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=74849089360&origin=inward
  DOI ID：10.1021/jf903102t, ISSN：0021-8561, PubMed ID：20043632, SCOPUS ID：74849089360, Web of Science ID：WOS:000273671900072
• Effects of high hydrostatic pressure on distribution dynamics of free amino acids in water soaked brown rice grain　　　　　　　　　　　　　　　
  T. Shigematsu; M. Hayashi; K. Nakajima; Y. Uno; A. Sakano; M. Murakami; Y. Narahara; S. Ueno; T. Fujii
  Journal of Physics: Conference Series, Volume：215, 2010, [Reviewed]
  High hydrostatic pressure (HP) with approximately below 400 MPa can induce a transformation of food materials to an alternative form, where membrane systems are damaged but certain enzymes are still active. HP treatment of water soaked brown rice grain could modify the mass transfer inside and apparent activities of enzymes, resulting in HP-dependent change of distribution of free amino acids. Thus, the distribution of free amino acids in brown rice grain during preservation after HP treatment was analyzed. Just after HP treatment at 200 MPa for 10 min, the distribution of free amino acids was not apparently different from that of untreated control. In contrast, after 1 to 4 days preservation at 25°C, amino acids, such as Ala, Glu, Gly, Asp and Val, showed higher concentrations than those in control. This result suggested that HP treatment induced proteolysis to produce free amino acids. However, Gln, Thr and Cys, showed no apparent difference, suggesting that conversion of certain amino acids produced by proteolysis occurred. Moreover, the concentration of γ-aminobutyric acid (GABA) in HP-treated sample was higher than that in untreated control. These results suggested that HP treatment induced alteration of distribution of free amino acids of rice grains via proteolysis and certain amino acids metabolism pathways. © 2010 IOP Publishing Ltd.
  IOP PUBLISHING LTD, English, International conference proceedings
  DOI：https://doi.org/10.1088/1742-6596/215/1/012171
  Scopus：https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77951951769&origin=inward
  Scopus Citedby：https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=77951951769&origin=inward
  DOI ID：10.1088/1742-6596/215/1/012171, ISSN：1742-6588, eISSN：1742-6596, SCOPUS ID：77951951769, Web of Science ID：WOS:000292385100171
• Effect of the grain boundary of ice crystals in a frozen gelatin solution on the dielectric properties at a subzero temperature　　　　　　　　　　　　　　　
  Shigeaki Ueno; Ryo Shirakashi; Ken Ichi Kudoh; Toshiro Higuchi; Gab Soo Do; Tetsuya Araki; Yasuyuki Sagara
  Bioscience, Biotechnology and Biochemistry, Volume：73, Number：11, First page：2478, Last page：2482, Nov. 2009, [Reviewed], ［International magazine］
  The effect of the grain boundary of ice crystals in a frozen gelatin solution on the dielectric properties was investigated by the combination of a dielectric spectrometer and image analysis. A micro-slicer image processing system (MSIPS) was applied to measure the grain boundary properties as the perimeter density and number density of ice crystals. The perimeter density and number density of the ice crystals increased with increasing freezing rate. The dielectric properties of the frozen gelatin solution at various freezing rates were measured in the frequency range of 100Hz to 100kHz at -40°C The relaxation time did not affect the grain boundary properties. The perimeter density and number density significantly affected dielectric parameter ε0 - ε∞ and electrical conductivity σ0. These results indicate that the dielectric spectrometer could be used to estimate the grain boundary properties in a frozen gelatin solution.
  Japan Society for Bioscience, Biotechnology, and Agrochemistry, English, Scientific journal
  Scopus：https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=72949103057&origin=inward
  Scopus Citedby：https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=72949103057&origin=inward
  DOI ID：10.1271/bbb.90474, ISSN：0916-8451, eISSN：1347-6947, CiNii Articles ID：10027547970, CiNii Books ID：AA10824164, PubMed ID：19897916, SCOPUS ID：72949103057, Web of Science ID：WOS:000272319900020
• EN-O7 A culture-dependent bacterial community structure analysis based on liquid cultivation and its application to a marine environment(Section VI Environmental Biotechnology)　　　　　　　　　　　　　　　
  Shigematsu Toru; Hayashi Mayumi; Kikuchi Isamu; Ueno Shigeaki; Masaki Haruhiko; Fujii Tomoyuki
  Journal of bioscience and bioengineering, Volume：108, Number：1, First page：S78, Last page：S78, Nov. 2009, [Reviewed]
  The Society for Biotechnology, Japan, English
  DOI：https://doi.org/10.1016/j.jbiosc.2009.08.228
  DOI ID：10.1016/j.jbiosc.2009.08.228, ISSN：1389-1723, CiNii Articles ID：110007519940, CiNii Books ID：AA11307678, Web of Science ID：WOS:000273247900217
• A culture-dependent bacterial community structure analysis based on liquid cultivation and its application to a marine environment　　　　　　　　　　　　　　　
  Toru Shigematsu; Mayumi Hayashi; Isamu Kikuchi; Shigeaki Ueno; Haruhiko Masaki; Tomoyuki Fujii
  FEMS Microbiology Letters, Volume：293, Number：2, First page：240, Last page：247, Apr. 2009, [Reviewed], ［International magazine］
  A method for analyzing culture-dependent bacterial community structure by liquid cultivation was established using 96-well microplates. Using 96-well microplates, this method can easily provide accurate enumeration of viable microorganisms and simultaneous separation of bacteria, which allowed us to analyze the bacterial community. Bacteria in diluted surface seawater were separated using 96-well microplates and cultivated with 1/5 ZoBell 2216E liquid medium. The 98 cultures obtained were subsequently applied to phylogenetic analysis based on 16S rRNA gene sequences. The bacterial diversity, evaluated by the Shannon-Weaver index, was relatively small but comparable to previously reported bacterial communities of several environments. The most abundant group was the family Rhodobacteraceae, which has been frequently detected in marine environments. Most bacteria were phylogenetically related to bacteria or uncultured clones detected in marine environments, but distant from published species. The analysis of bacterial community structure by liquid cultivation would be useful as an alternative culture-dependent approach. © 2009 Federation of European Microbiological Societies.
  OXFORD UNIV PRESS, English, Scientific journal
  DOI：https://doi.org/10.1111/j.1574-6968.2009.01536.x
  Scopus：https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=62549087808&origin=inward
  Scopus Citedby：https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=62549087808&origin=inward
  DOI ID：10.1111/j.1574-6968.2009.01536.x, ISSN：0378-1097, eISSN：1574-6968, PubMed ID：19260964, SCOPUS ID：62549087808, Web of Science ID：WOS:000264240900011
• High-pressure induced transformation of onion　　　　　　　　　　　　　　　
  Shigeaki Ueno; Toru Shigematsu; Kentarou Kuga; Megumi Saito; Mayumi Hayashi; Tomoyuki Fujii
  Japan Journal of Food Engineering, Volume：10, Number：1, First page：37, Last page：43, Mar. 2009, [Reviewed]
  High-pressure effect on the properties of onion was investigated. The dielectric properties of high-pressure treated onion were measured at 50 Hz- 5 MHz. Radius of Cole-Cole arcs of high-pressure treated samples were smaller than untreated. Radius of treated onion completely disappeared at 400 MPa. This indicated that cell structure would be damaged by high-pressure treatment. Next influences of high-pressure treatment on functional properties were analyzed. Antioxidative activities of high-pressure treated onion at 200 or 400 MPa were increased during storage at 25°C. The constituents of high-pressure treated onion were analyzed by HPLC. Scatter plot between high-pressure treated and untreated peak area ratio (sample peak area/internal standard peak area) were analyzed. Area ratios of untreated samples were plotted on x-axis and those of high-pressure treated were on y-axis according to the retention time. The slope with the retention time of 27.3 min was over 1.0. This indicated that the slope over 1.0 was positive-affected by high-pressure treatment. The ingredient with the retention time of 27.3 min was identified as quercetin. Scatter plot was a novel tool to extract the high-pressure effected substances from multiple and unidentified data. These changes of structural and functional properties of foodstuffs are defined as "High-Pressure Induced Transformation (Hi-Pit)".
  Japan Society for Food Engineering, Japanese, Scientific journal
  Scopus：https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=68149131671&origin=inward
  Scopus Citedby：https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=68149131671&origin=inward
  DOI ID：10.11301/jsfe.10.37, ISSN：1345-7942, CiNii Articles ID：130005084478, CiNii Books ID：AA12076107, SCOPUS ID：68149131671
• Formation of green-blue compounds in Brassica rapa root by high pressure processing and subsequent storage　　　　　　　　　　　　　　　
  Shigeaki Ueno; Mayumi Hayashi; Toru Shigematsu; Tomoyuki Fujii
  Bioscience, Biotechnology and Biochemistry, Volume：73, Number：4, First page：943, Last page：945, 2009, [Reviewed], ［International magazine］
  The effect of high pressure treatment on biochemical changes during storage was investigated using Brassica rapa root. High pressure treated samples with 400 and 600 MPa formed unique green-blue color during 7-d storage at 4°C. The mechanism of green-blue compound formation would be based on biochemical pathway for a unique green-blue pigment synthesis, containing O 2-dependent steps and possibly enzymatic reactions.
  Japan Society for Bioscience, Biotechnology, and Agrochemistry, English, Scientific journal
  Scopus：https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=67149105516&origin=inward
  Scopus Citedby：https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=67149105516&origin=inward
  DOI ID：10.1271/bbb.80745, ISSN：0916-8451, eISSN：1347-6947, CiNii Articles ID：10027540153, CiNii Books ID：AA10824164, PubMed ID：19352022, SCOPUS ID：67149105516, Web of Science ID：WOS:000265739200029
• Estimation of damage to cells of Japanese radish induced by high pressure with drying rate as index　　　　　　　　　　　　　　　
  Shigeaki Ueno; Toru Izumi; Tomoyuki Fujii
  Bioscience, Biotechnology and Biochemistry, Volume：73, Number：8, First page：1699, Last page：1703, 2009, [Reviewed], ［International magazine］
  The relative drying rate of samples (RDR), which is the ratio of the drying rate of pretreated samples to that of untreated ones, might be used as a tool to investigate the damage to cells of agroproducts induced by high-pressure treatment. Damage to cells induced by high pressure was estimated by comparing the RDR after high-pressure pretreatment with the RDR after chloroform-vapor, heat, and freeze-thaw pretreatments of Japanese radish samples. The RDR after high-pressure pretreatment was similar to the RDR after chloroform-vapor pretreatment, and was lower than for heat, and for freeze-thaw pretreatment. For agroproducts, high-pressure treatment is thus comparatively moderate.
  Japan Society for Bioscience, Biotechnology, and Agrochemistry, English, Scientific journal
  Scopus：https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=69949136578&origin=inward
  Scopus Citedby：https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=69949136578&origin=inward
  DOI ID：10.1271/bbb.80613, ISSN：0916-8451, eISSN：1347-6947, CiNii Articles ID：10027544071, CiNii Books ID：AA10824164, PubMed ID：19661692, SCOPUS ID：69949136578, Web of Science ID：WOS:000269363300001
• Engineering Studies on High-Pressure Induced Transformation of Rice　　　　　　　　　　　　　　　
  Ueno Shigeaki; Shigematsu Toru; Murakami Mina; Narahara Yuka; Fujii Tomoyuki
  High Pressure Bioscience and Biotechnology, Volume：1, Number：1, First page：308, Last page：314, 2007, [Reviewed]
  A novel high-performance accumulation method for target compound was investigated in brown rice. γ-Aminobutyric acid (GABA) concentration soaked in glutamic acid solution increased significantly. By utilizing high pressure treatment on brown rice soaked in glutamic acid solution, GABA concentration during preservation increased 31 times as much as that of water soaked on day 0. The combined processing of soaking in the precursor solution and high-pressure treatment of food materials would be a novel technique to increase functional compounds.
  Japanese Research Group of High Pressure Bioscience and Biotechnology, English
  DOI：https://doi.org/10.11229/hpbb.1.308
  DOI ID：10.11229/hpbb.1.308, CiNii Articles ID：130004951201
• Comparative analyses of viable bacterial counts in foods and seawater under microplate based liquid- and conventional agar plate cultivation: Increased culturability of marine bacteria under liquid cultivation　　　　　　　　　　　　　　　
  Toru Shigematsu; Shigeaki Ueno; Yasuharu Tsuchida; Mayumi Hayashi; Hiroko Okonogi; Haruhiko Masaki; Tomoyuki Fujii
  Bioscience, Biotechnology and Biochemistry, Volume：71, Number：12, First page：3093, Last page：3097, 2007, [Reviewed], ［International magazine］
  Bacterial counts under liquid cultivation using 96-well microplates were performed. The counts under liquid and under solid cultivation were equivalent in foods, although the counts under liquid cultivation exceeded those under solid cultivation in seawater, suggesting that some bacteria in seawater were viable but did not form detectable colonies. Phylogenetic analysis of bacteria obtained under liquid cultivation was also performed.
  Japan Society for Bioscience, Biotechnology, and Agrochemistry, English, Scientific journal
  Scopus：https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=37649009480&origin=inward
  Scopus Citedby：https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=37649009480&origin=inward
  DOI ID：10.1271/bbb.70376, ISSN：0916-8451, eISSN：1347-6947, CiNii Articles ID：10027522490, CiNii Books ID：AA10824164, PubMed ID：18071248, SCOPUS ID：37649009480, Web of Science ID：WOS:000252024400030
• Three-Dimensional Visualization of Ice Crystals in Frozen Materials by Near-Infrared Imaging Spectroscopy　　　　　　　　　　　　　　　
  DO Gab-Soo; TSUTA Mizuki; SUGIYAMA Junichi; UENO Shigeaki; SAGARA Yasuyuki
  Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers, Volume：22, Number：2, First page：185, Last page：191, Jun. 2005, [Reviewed]
  Micro Slicer Spectral Imaging System (MSSIS) has been applied to observe the three-dimensional(3-D) structure and distribution of ice crystals formed in biological materials. MSSIS is composed of a micro-slicer, near-infrared (NIR) illuminator and spectral imaging system. NIR Spectroscopic analysis using MSSIS confirmed that there are a water absorption band around 965 nm and an ice absorption band around 1025 nm. Spectroscopic images of a frozen agar gel and a piece of raw beef at 1,025 nm were obtained by the MSSIS. These images showed the ice crystals could be clearly distinguished from the other components by the different absorbance. The average area of ice crystals was 6,253 μm², and the average distances of major and minor axis were 111μm and 62μm respectively. In addition, the 3-D re-constructed image of the ice crystal morphology revealed that they were formed along with the direction of heat transfer. The proposed method provided a novel tool to investigate the effects of freezing conditions on the size, morphology and distribution of ice crystals.
  Japan Society of Refrigerating and Air Conditioning Engineers, Japanese
  DOI ID：10.11322/tjsrae.22.185, ISSN：1344-4905, CiNii Articles ID：10016443513, CiNii Books ID：AA11125910
• None-destructive Measurement of Ice Crystals in Frozen Gelatin Gel : Estimation of Ice Crystal Structure by Utilizing Dielectric Properties　　　　　　　　　　　　　　　
  UENO Shigeaki; SHIRAKASHI Ryo; DO Gab-Soo; SAGARA Yasuyuki; KUDOH Ken-ichi; HIGUCHI Toshiro
  冷凍 = Refrigeration, Volume：80, Number：932, First page：457, Last page：458, Jun. 2005, [Lead, Corresponding]
  Japanese
  ISSN：0034-3714, CiNii Articles ID：10016149613, CiNii Books ID：AN00211229
• None-destructive Measurement of Ice Crystals in Frozen Gelatin Gel : Estimation of Ice Crystal Structure by Utilizing Dielectric Properties　　　　　　　　　　　　　　　
  UENO Shigeaki; SHIRAKASHI Ryo; DO Gab-Soo; SAGARA Yasuyuki; KUDOH Ken-ichi; HIGUCHI Toshiro
  Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers, Volume：21, Number：4, First page：337, Last page：344, Dec. 2004, [Reviewed]
  The relationship between the ice polycrystalline structure and the dielectric properties of a frozen gelatin gel were investigated. The Micro-Slicer Image Processing System (MSIPS) was applied to measure the diameter, the perimeter density and the number density of ice crystals. The dielectric property of frozen gelatin gel at various freezing rate was measured in the frequency range of 100Hz to 100kHz at –40°C. The characteristic value of dielectric property, σ₀ and ε₀-ε_∞ have good correlation with structural parameters of ice crystals, such as diameter, perimeter density and number density, while other characteristic value, the relaxation time, τ has no relation to the structure of ice polycrystalline. The resu1ts showed that the possibility of non-destructive measurement of ice structure by dielectric property.
  Japan Society of Refrigerating and Air Conditioning Engineers, Japanese
  DOI ID：10.11322/tjsrae.21.337, ISSN：1344-4905, CiNii Articles ID：10014098041, CiNii Books ID：AA11125910
• 不二製油蛋白食品つくば工場見学会　　　　　　　　　　　　　　　
  上野 茂昭
  Volume：79, Number：925, First page：898, Last page：900, Nov. 2004, [Reviewed]
  Japanese
  ISSN：0034-3714, CiNii Articles ID：10014034473, CiNii Books ID：AN00211229
• Three-dimensional measurement of ice crystals in frozen dilute solution　　　　　　　　　　　　　　　
  Shigeaki Ueno; Gab Soo Do; Yasuyuki Sagara; Ken Ichi Kudoh; Toshiro Higuchi
  International Journal of Refrigeration, Volume：27, Number：3, First page：302, Last page：308, May 2004, [Reviewed]
  A Micro-Slicer Image Processing System (MSIPS) has been applied to observe the ice crystal structures formed in frozen dilute solutions. Several characteristic parameters were also proposed to investigate the three-dimensional (3-D) morphology and distribution of ice crystals, based on their reconstructed images obtained by multi-slicing a frozen sample with the thickness of 5 μm. The values of characteristic parameters were determined for the sample images with the dimension of 530 × 700 × 1000 μm. The 3-D morphology of ice crystals was found to be a bundle of continuous or dendrite columns at any freezing condition. The equivalent diameter of ice crystals were in the range of 73-169 μm, and decreased exponentially with increasing freezing rate at the copper cooling plate temperature of -20 to -80 °C. At the Tcp -40 °C, the volumes of ice crystals were in the range of 4.6 × 104 μm3 to 3.3 × 10 7 μm3, and 36 ice columns were counted in the 3-D image. © 2003 Elsevier Ltd and IIR. All rights reserved.
  ELSEVIER SCI LTD, English, International conference proceedings
  DOI：https://doi.org/10.1016/S0140-7007(03)00043-4
  Scopus：https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=1142288459&origin=inward
  Scopus Citedby：https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=1142288459&origin=inward
  DOI ID：10.1016/S0140-7007(03)00043-4, ISSN：0140-7007, SCOPUS ID：1142288459, Web of Science ID：WOS:000221113500011
• Simulation for Freezing Process of Coffee Solutions with Three-Phase Freezing Model　　　　　　　　　　　　　　　
  KAMINISHI Kouji; ARAKI Tetsuya; SHIRAKASHI Ryo; UENO Shigeaki; SAGARA Yasuyuki
  Cryobiology and Cryotechnology, Volume：49, Number：2, First page：125, Last page：129, 2003, [Reviewed]
  In order to demonstrate the validity for aqueous solutions, "Three-Phase Freezing Model" was applied to coffee solutions. The one-dimensional freezing processes of 10, 20, and 40% solutions have been numerically simulated based on the thermo-physical properties as well as the phase diagram obtained by DSC-method, while the freezing experiments were carried out in the similar conditions to those of the simulation. The results showed that the experimental and simulated freezing curves were in good agreement, and that the phase diagram and eutectic temperature of a solution were important for accurate prediction. Then, it is concluded that the freezing model was proved to be applicable in the concentration range of 0-40%.
  Japanese Society of Cryobiology and Cryotechnology, Japanese
  DOI：https://doi.org/10.20585/cryobolcryotechnol.49.2_125
  DOI ID：10.20585/cryobolcryotechnol.49.2_125, ISSN：1340-7902, CiNii Articles ID：110002913990, CiNii Books ID：AN10448734
• Impedance Analysis and Ice Crystal Morphology of Frozen Gelatin Solution　　　　　　　　　　　　　　　
  UENO Shigeaki; SHIRAKASHI Ryo; DO Gab-Soo; SAGARA Yasuyuki; KUDOH Ken-ichi; HIGUCHI Toshiro
  Cryobiology and Cryotechnology, Volume：49, Number：2, First page：221, Last page：224, 2003, [Reviewed]
  Complex impedance was measured to analyze ice crystal morphology for frozen gelatin solutions from 5Hz to 100kHz at -20℃. Samples with different freezing rate were prepared by program freezer over a temperature range of -120 to -20℃. The maximum vales of dielectric loss (ε") were different from freezing rate at 1250Hz. A Micro-Slicer Image Processing System (MSIPS) has been applied to observe the ice crystal structure formed in frozen gelatin solutions. The equivalent diameters of ice crystals were measured quantitatively, based on images obtained by multi-slicing of a frozen sample with the thickness of 5 μm. The equivalent diameter of ice crystals was in the range of 31.7 μm up to 54.3 μm, and then at the freezing rate of 37.0 to 219.5℃ h^<-1>. The electric conductivity of whole sample was in the range of 1.24×10^<-6> up to 3.63×10^<-6>. The study therefore suggests that measuring the dielectric properties of frozen liquid food materials may be associated with ice crystal morphology and may be of considerable use of understanding the internal structure of frozen materials.
  Japanese Society of Cryobiology and Cryotechnology, Japanese
  DOI：https://doi.org/10.20585/cryobolcryotechnol.49.2_221
  DOI ID：10.20585/cryobolcryotechnol.49.2_221, ISSN：1340-7902, CiNii Articles ID：110002914007, CiNii Books ID：AN10448734
• Quantitatibe analysis of ice crystals formed in frozen food　　　　　　　　　　　　　　　
  UENO Shigeaki; DO Gab-Soo; SAGARA Yasuyuki; KUDOH Ken-ichi; HIGUCHI Toshiro
  Cryobiology and Cryotechnology, Volume：48, Number：2, First page：115, Last page：118, 2002, [Reviewed]
  A Micro-Sheer Image Processing System (MSIPS) has been applied to observe the ice crystal structure formed in frozen dilute solutions three-dimensionally. Several parameters were also proposed to investigate three-dimensional (3-D) morphology and distribution of ice crystals quantitatively, based on reconstructed images obtained by multi-slicing of a frozen sample with the thickness of 5 μm. The equivalent diameter of ice crystals were in the range of 85 μm up to 169 μm, and then decreased exponentially in increasing freezing rate at the freezing temperature of -20℃ to -80℃. On the other hand, no signification effects of the freezing rate were observed on two-dimensional (2-D) distribution of ice crystals at the high freezing rate over 150℃/hr. The 3-D morphology of ice crystal was found to be a bundle of continuous columns at any freezing temperature under the usual freezing conditions except supercooling.
  Japanese Society of Cryobiology and Cryotechnology, Japanese, Scientific journal
  DOI：https://doi.org/10.20585/cryobolcryotechnol.48.2_115
  DOI ID：10.20585/cryobolcryotechnol.48.2_115, ISSN：1340-7902, CiNii Articles ID：110002950834, CiNii Books ID：AN10448734

• 在外生活における子供の教育 : フランスの教育制度およびストラスブールでの初等教育　　　　　　　　　　　　　　　
  上野 茂昭
  Volume：98, Number：1150, First page：548, Last page：553, Dec. 2023, [Lead, Last, Corresponding]
  Japanese
  ISSN：0034-3714, CiNii Books ID：AN00254367
• フランス・アルザス地方の食文化と生活環境　　　　　　　　　　　　　　　
  上野 茂昭
  Volume：98, Number：1146, First page：382, Last page：387, Aug. 2023
  Japanese
  ISSN：0034-3714, CiNii Books ID：AN00254367
• 埼玉大学教育学部生活創造講座家庭科分野食品学研究室　　　　　　　　　　　　　　　
  上野 茂昭
  Volume：97, Number：1131, First page：160, Last page：163, Apr. 2022
  Japanese
  ISSN：0034-3714, CiNii Books ID：AN00254367
• Study on the Quality Evaluation of Frozen Durian and Remaining Challenges　　　　　　　　　　　　　　　
  荒木徹也; 上野茂昭
  日本冷凍空調学会年次大会講演論文集(CD-ROM), Volume：2022, 2022
  ISSN：2188-5397, J-Global ID：202202230198412756
• 冷凍米飯の長期保存における氷結晶の計測　　　　　　　　　　　　　　　
  DO Gabsoo; 山本怜人; SONG Min-Seok; KANG Ki-Moon; 佐瀬勘紀; BAE Yeonghwan; 上野茂昭; 荒木徹也
  Volume：94, Number：1100, 2019
  ISSN：0034-3714, J-Global ID：201902216370833809
• 高圧処理が茶葉のアミノ酸濃度に及ぼす影響　　　　　　　　　　　　　　　
  劉修銘; 上野茂昭; 荒木徹也
  Volume：19th, 2018
  J-Global ID：201902271242556247
• Microscale to Macroscale Measurement of Bubbles in Frozen Materials with Cryogenic Microtome Spectral Imaging System　　　　　　　　　　　　　　　
  Bae Y.
  日本食品工学会誌 = Japan journal of food engineering, Volume：18, Number：3, First page：125, Last page：133, Sep. 2017
  アイスクリームは，気泡，氷結晶，その他の乳製品などにより構成され，気泡の含有率をオーバーラン(Overrun: OR)という。気泡は，フリージングにより生成され，アイスクリームのテクスチャーに大きな影響与える。OR値は，同一体積におけるアイスクリームミックスとアイスクリームの重量の比で精度よく算出されるが，同じORの値であっても，気泡大きさとその分布は最終品質に影響を与える。気泡は光学顕微鏡，SEM，X線CT，MRIなどにより計測されるが，これらは，装置毎に計測範囲および空間分解能が異なり，試料のミクロからマクロ構造の計測が困難である。本研究の目的は，アイスクリームのテクスチャーを解明するために，極低温ミクロトームイメージングシステム(Cryogenic Microtome Imaging System，CMtSIS)により，アイスクリーム内のミクロからマクロ気泡を計測することにある。供試試料は，市販のソフトアイスクリームを用いた。CMtSISは，試料を切削するミクロトーム部，自動XYステージ，切断面画像の取り込み部で構成される。異なる計測範囲は，対物レンズ10倍，20倍，50倍における連続2次元断面画像をそれぞれ取得した。また，XYステージの自動位置決めは，計測範囲194×154μmに相当する50倍の対物レンズを用い，横軸移動量194μmで5回，縦軸移動量154μmで5回ずつ行い，同一断面から25枚の画像を取得・結合した。気泡形状は，面積，長軸，短軸を計測し，気泡の面積に相当する円直径を算出した。相当円直径の平均は，10倍，20倍，50倍それぞれ34.2μm，17.9μm，8.0μmで，50倍では10μm以下が75.2%，20倍では10～30μmが71.8%，10倍では30μm以上が54.9%であった。これらは同じ試料にも関わらず計測範囲の違いにより，その値が異なった。自動位置きめにより得られた25枚の結合画像から識別された気泡は322個で，長軸の最大が277.5μm，最小が0.8μm，平均が28.2μmであった。相当円直径の最大が231.2μm，最小が0.6μm，平均が21.1μmであった。統合した画像の大きさは970×770μmで，アイスクリーム内の最大気泡(長軸277.5μm)が3個ほど計測可能な範囲である。この計測範囲(広範囲)において，ミクロ(0.8μm)からマクロ(277.8μm)までの気泡計測が可能になった。
  日本食品工学会, English
  ISSN：1345-7942, CiNii Articles ID：40021329901, CiNii Books ID：AA12076107
• Microscale to macroscale measurement of bubbles in frozen materials with cryogenic microtome spectral imaging system　　　　　　　　　　　　　　　
  Gabsoo Do; Sadanori Sase; Yeonghwan Bae; Tatsuro Maeda; Shigeaki Ueno; Tetsuya Araki
  Japan Journal of Food Engineering, Volume：18, Number：3, First page：125, Last page：132, Sep. 2017, [Reviewed]
  © 2017 Japan Society for Food Engineering. The internal structures of frozen materials and the formation of bubbles significantly affect the physical properties of such materials as ice cream. Various measurement techniques including optical and scanning electron microscopies, and X-ray microcomputed tomography have been employed to observe bubbles and the internal structures of frozen samples. However, these measurement techniques revealed only a limited measurement range and low resolution. The objectives of this work were to develop a cryogenic microtome spectral imaging system (CMtSIS) to measure microscale to macroscale with respect to bubbles and internal structures formed in some frozen materials. The CMtSIS, which consisted of a microtome, automatic high-precision XY stage and a near-infrared (NIR) spectral imaging system, enable the capture of consecutive cross-sectional images of a frozen sample exposed by multi-slicing with a minimum thickness of 0.001 mm and a maximum area of 60× 60 mm. Bubbles in an ice cream sample were identified as defocused spots in two-dimensional (2D) CMtSIS images due to the difference in the focal distance created by the vacant spaces. NIR images of ice crystals in the frozen sample appeared darker than the other components at 1500 nm due to weak reflected light at this peak wavelength. Milk solids were also observed by the flux differences in light reflected from the different interfaces in the ice cream.
  Japan Society for Food Engineering, English
  Scopus：https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85045272384&origin=inward
  Scopus Citedby：https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=85045272384&origin=inward
  DOI ID：10.11301/jsfe.17496, ISSN：1345-7942, CiNii Articles ID：130006105526, CiNii Books ID：AA12076107, SCOPUS ID：85045272384
• 燻製醤油の品質特性に関する研究
  佐藤華那子; 石橋拓己; 吉江由美子; 島田玲子; 上野茂昭
  日本食品工学会年次大会講演要旨集, Volume：17th, First page：101, 20 Jul. 2016
  Japanese
  J-Global ID：201702270141133087
• 高圧処理が緑茶茶葉内のカテキン酸化反応に及ぼす影響
  劉修銘; 上野茂昭; 荒木徹也
  日本食品工学会年次大会講演要旨集, Volume：17th, First page：63, 20 Jul. 2016
  Japanese
  J-Global ID：201702270398024755
• 大麦粉の非加熱粘度制御技術の開発　　　　　　　　　　　　　　　
  上野茂昭; 笹尾翔士; ZHANG Xilin; 荒木徹也; 林真由美; 重松亨
  Volume：2016, 2016
  ISSN：2188-5397, J-Global ID：201602249291765129
• 凍結解凍処理による大豆へのGABA富化　　　　　　　　　　　　　　　
  猪龍夏子; 笹尾翔士; 荒木徹也; 君塚道史; 上野茂昭
  Volume：16th, 2015
  J-Global ID：201502211793298545
• 大豆の組織構造および成分に及ぼす非加熱処理の影響　　　　　　　　　　　　　　　
  笹尾翔士; 荒木徹也; 猪龍夏子; 上野茂昭
  Volume：2015, 2015
  ISSN：2188-5397, J-Global ID：201602207863289689
• Fundamental research of cooking properties on functional barley　　　　　　　　　　　　　　　
  上野 茂昭
  Volume：30, First page：157, Last page：160, 2014, [Reviewed]
  Japanese
  ISSN：2188-0662, CiNii Articles ID：40020577483, CiNii Books ID：AA12631423
• 米粉の吸湿及び吸水挙動　　　　　　　　　　　　　　　
  藤井智幸; 上野茂昭; 深谷修平; 斎藤美香; 庄子真樹; 池田正明
  Volume：34th, 2013
  ISSN：0911-1743, J-Global ID：201402287970834310
• Saccharomyces cerevisiae圧力耐性・感受性UV変異株の圧力死滅挙動の解析　　　　　　　　　　　　　　　
  南波優; 野村一樹; 南須原悠輔; 林真名歩; 木戸みゆ紀; 林真由美; 井口晃徳; 重松亨; 平山匡男; 平山匡男; 上野茂昭; 藤井智幸; 藤井智幸
  Volume：13th, 2012
  J-Global ID：201202239976060393
• Saccharomyces cerevisiae圧力感受性変異株の遺伝子発現プロファイルの解析　　　　　　　　　　　　　　　
  野村一樹; 齋木朋恵; 林真名歩; 林真由美; 木戸みゆ紀; 上野茂昭; 井口晃徳; 重松亨; 岩橋均; 平山匡男; 平山匡男; 藤井智幸; 藤井智幸
  Volume：2012, 2012
  ISSN：2186-7976, J-Global ID：201302222637550907
• 圧力耐性が変化したSaccharomyces cerevisiae UV変異株の表現形質の解析　　　　　　　　　　　　　　　
  南波優; 野村一樹; 南須原悠輔; 林真名歩; 木戸みゆ紀; 林真由美; 井口晃徳; 重松亨; 平山匡男; 平山匡男; 上野茂昭; 藤井智幸; 藤井智幸
  Volume：2012, 2012
  ISSN：2186-7976, J-Global ID：201302261542003971
• Saccharomyces cerevisiaeの圧力死滅における増殖遅延を引き起こす細胞損傷の重要性　　　　　　　　　　　　　　　
  南波優; 野村一樹; 南須原悠輔; 林真名歩; 木戸みゆ紀; 林真由美; 井口晃徳; 重松亨; 平山匡男; 上野茂昭; 藤井智幸; 藤井智幸
  Volume：2012, Number：Oct, 2012
  J-Global ID：201302208613399830
• 米粉の内部構造と吸水特性　　　　　　　　　　　　　　　
  上野茂昭; 福田智世; 深谷修平; 庄子真樹; 羽生幸弘; 毛利哲; 畑中咲子; 富樫千之; 池田正明; 藤井智幸
  Volume：32nd, 2011
  ISSN：0911-1743, J-Global ID：201202212051431329
• Microplateを用いた大腸菌および酵母の高圧死滅挙動解析システムの開発　　　　　　　　　　　　　　　
  長谷川敏美; 林真名歩; 野村一樹; 林真由美; 木戸みゆ紀; 大森恒男; 福田雅夫; 上野茂昭; 重松亨; 平山匡男; 藤井智幸; 藤井智幸
  Volume：12th, 2011
  J-Global ID：201102239519183849
• Saccharomyces cerevisiae圧力感受性変異株の温度感受性およびtrehalose含量の解析　　　　　　　　　　　　　　　
  野村一樹; 林真名歩; 林真由美; 木戸みゆ紀; 上野茂昭; 岩橋均; 重松亨; 平山匡男; 藤井智幸; 藤井智幸
  Volume：2011, 2011
  J-Global ID：201102254924069998
• 1Cp22 Separation and cultivation of anaerobic acetate-utilizing methanogenic microorganisms using microplate　　　　　　　　　　　　　　　
  Shigematsu Toru; Nakajima Misako; Hayashi Mayumi; Ueno Shigeaki; Fujii Tomoyuki; Masaki Haruhiko; Iguchi Akinori; Hirayama Masao
  日本生物工学会大会講演要旨集, Volume：63, First page：34, Last page：34, 2011, [Reviewed]
  公益社団法人日本生物工学会, Japanese
  CiNii Articles ID：110008911021, CiNii Books ID：AN10549378
• 1Hp11 Trehalose content and dominance-recessiveness of mutated gene in a Saccharomyces cerevisiae barosensitive mutant　　　　　　　　　　　　　　　
  Nomura Kazuki; Hayashi Manabu; Hayashi Mayumi; Kido Miyuki; Ueno Shigeaki; Iwahashi Hitoshi; Iguchi Akinori; Shigematsu Toru; Hirayama Masao; Fujii Tomoyuki
  日本生物工学会大会講演要旨集, Volume：63, First page：55, Last page：55, 2011, [Reviewed]
  公益社団法人日本生物工学会, Japanese
  CiNii Articles ID：110008911104, CiNii Books ID：AN10549378
• 紫外線照射により取得したSaccharomyces cerevisiae圧力感受性変異株の表現形質の解析　　　　　　　　　　　　　　　
  野村一樹; 五十嵐健太; 南須原悠輔; 永井弦; 林真由美; 上野茂昭; 重松亨; 平山匡男; 藤井智幸; 藤井智幸
  Volume：2010, 2010
  J-Global ID：201002272171820513
• Terahertz spectroscopy of liquid water in frozen biological samples　　　　　　　　　　　　　　　
  Hiromichi Hoshina; Aya Hayashi; Shigeaki Ueno; Yuichi Ogawa; Chiko Otani
  IRMMW-THz 2010 - 35th International Conference on Infrared, Millimeter, and Terahertz Waves, Conference Guide, 2010, [Reviewed]
  Terahertz transmission spectra of frozen gelatin solution were measured. The observed spectrum shows that the scattering of ice crystal is negligibly small. The absorbance of liquid water in the sample was confirmed by subtracting those of ice and freeze dried gelatin from the observed spectra.
  IEEE, English
  DOI：https://doi.org/10.1109/ICIMW.2010.5612706
  Scopus：https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=78649375519&origin=inward
  Scopus Citedby：https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=78649375519&origin=inward
  DOI ID：10.1109/ICIMW.2010.5612706, SCOPUS ID：78649375519, Web of Science ID：WOS:000288130600023
• 2Ma01 Characterization of pressure-sensitive mutants of Saccharomyces cerevisiae　　　　　　　　　　　　　　　
  SHIGEMATSU Toru; NASUHARA Yusuke; NAGAI Gen; NOMURA Kazuki; IKARASHI Kenta; HIRAYAMA Masao; HAYASHI Mayumi; UENO Shigeaki; FUJII Tomoyuki
  日本生物工学会大会講演要旨集, Volume：21, First page：186, Last page：186, 2009, [Reviewed]
  公益社団法人日本生物工学会, Japanese
  CiNii Articles ID：110007500848, CiNii Books ID：AN10549378
• SB-3 高圧死滅挙動からみた大腸菌の塩ストレス応答反応(微生物の野生の姿に迫る-環境適応とそのメカニズム-, シンポジウム)　　　　　　　　　　　　　　　
  重松 亨; 林 真由美; 上野 茂昭; 藤井 智幸
  Number：25, First page：46, Last page：46, 2009, [Reviewed]
  Japanese
  CiNii Articles ID：110007520378, CiNii Books ID：AA11875739
• Three-dimensional measuring technique of bubble size distribution in ice cream　　　　　　　　　　　　　　　
  Gabsoo Do; Yasuyuki Sagara; Yeonghwan Bae; Hirofumi Kawanishi; Shigeaki Ueno
  5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management, First page：1265, Last page：1268, 2009, [Reviewed]
  A novel technique to recognize bubbles in ice cream and analyze their size distribution was developed by using a Cryogenic Micro-slicer Spectral Imaging System (CMSIS). The CMSIS has functions to capture cross-sections exposed by multi-slicing of a frozen sample with a minimum thickness of 1 pm and to determine the size and distribution of bubbles from 2-D quantitative information, such as the periphery and area of each bubble. A sample was taken from soft ice cream on the market, and it was frozen in liquid nitrogen before slicing tests. Bubbles in the ice cream sample were identified as defocusing spots in 2-D images of CMSIS due to the difference in focal distance created by vacant spaces. From the ice cream sample, 50 cross-sectional images (slicing thickness: 2 pm) were taken from a 500x396x 100 m portion. Equivalent diameters of the bubbles on 2-D images ranged from 3 to 56 Dm with an average of 8 n. A total of 283 bubbles were recognized by reconstructing the circles in the 2-D images into 3-D spheres; and the volume, length of major and minor axes, nucleus, and aspect ratio of each bubble were measured from the 3-D images. In this research a measuring method for the equivalent diameters of the spheres corresponding to the bubbles was established, and it turned out to be that the equivalent diameters of the spheres in the 3-D images were larger than those of circles in the 2-D images. The proposed technique can provide a novel tool to investigate the effect of freezing treatment on size, morphology and distribution of bubbles in ice creams.
  Scopus：https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=74549224651&origin=inward
  Scopus Citedby：https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=74549224651&origin=inward
  SCOPUS ID：74549224651
• Kinetic Analysis of Partial Decomposition of Starch in Hot-Compressed Water　　　　　　　　　　　　　　　
  Shigeaki Ueno; Mayumi Anzai; Toru Shigematsu; Tomoyuki Fujii
  Japan Journal of Food Engineering, Volume：9, Number：3, First page：143, Last page：150, 2008, [Reviewed]
  The partial decomposition reaction of starch in hot-compressed water was studied using a tubular reactor at 160-210°C and 25-45 MPa. The increase rate of r ducing sugar concentrations at short residence times was considered as initial reaction rate of partial decomposition. The kinetic analysis of the initial reaction rate indicated that the reaction mechanism over 190°C was different from that below 180°C. The reaction mechanism over 190°C could be expressed by bimolecular reaction between starch and ionized water. The activation energies for starch partial decomposition were about 120 kJ/mol, which was almost the same as the activation energies of maltose and isomaltose hydrolysis. The activation volumes were equivalent to the volume of a few water molecules, suggesting that the reaction proceeded like the gas phase reactions. In contrast, the reaction mechanism below 180°C could be expressed by multimolecular reaction. The activation volumes were significantly larger than those over 190°C. The large activation volume below 180°C suggested that the reaction proceeded, like the liquid phase reactions, with solvent effect between starch and multiple water molecules. © 2008, Japan Society for Food Engineering. All rights reserved.
  Japan Society for Food Engineering, Japanese
  Scopus：https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84962039444&origin=inward
  Scopus Citedby：https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=84962039444&origin=inward
  DOI ID：10.11301/jsfe2000.9.143, ISSN：1345-7942, CiNii Articles ID：130004039986, CiNii Books ID：AA12076107, SCOPUS ID：84962039444
• Kinetic Analysis of Partial Decomposition of Starch in Hot-Compressed Water　　　　　　　　　　　　　　　
  UENO Shigeaki; ANZAI Mayumi; SHIGEMATSU Toru; FUJII Tomoyuki
  Japan Journal of Food Engineering, Volume：9, Number：3, First page：143, Last page：150, 2008
  The partial decomposition reaction of starch in hot-compressed water was studied using a tubular reactor at 160-210°C and 25-45 MPa. The increase rate of reducing sugar concentrations at short residence times was considered as initial reaction rate of partial decomposition. The kinetic analysis of the initial reaction rate indicated that the reaction mechanism over 190°C was different from that below 180°C . The reaction mechanism over 190°C could be expressed by bimolecular reaction between starch and ionized water. The activation energies for starch partial decomposition were about 120 kJ/mol, which was almost the same as the activation energies of maltose and isomaltose hydrolysis. The activation volumes were equivalent to the volume of a few water molecules, suggesting that the reaction proceeded like the gas phase reactions. In contrast, the reaction mechanism below 180°C could be expressed by multimolecular reaction. The activation volumes were significantly larger than those over 190°C . The large activation volume below 180°C suggested that the reaction proceeded, like the liquid phase reactions, with solvent effect between starch and multiple water molecules.
  Japan Society for Food Engineering
  DOI：https://doi.org/10.11301/jsfe2000.9.143
  DOI ID：10.11301/jsfe2000.9.143, ISSN：1345-7942, CiNii Articles ID：130004039986, CiNii Books ID：AA12076107
• 高圧熱水による食品循環資源素材の部分分解反応　　　　　　　　　　　　　　　
  上野 茂昭; 安斎 真由美; 西山 祐介; 重松 亨; 藤井 智幸
  Volume：2007, Number：0, First page：777, Last page：777, 2007, [Reviewed]
  Japanese
  DOI：https://doi.org/10.11491/scej.2007f.0.777.0
  DOI ID：10.11491/scej.2007f.0.777.0, CiNii Articles ID：130005040290
• 超高圧による微生物制御　　　　　　　　　　　　　　　
  藤井 智幸; 相沢 由紀子; 林 真由美; 上野 茂昭
  Volume：2005, Number：0, First page：327, Last page：327, 2005, [Reviewed]
  Japanese
  DOI：https://doi.org/10.11491/scej.2005f.0.327.0
  DOI ID：10.11491/scej.2005f.0.327.0, CiNii Articles ID：130005038614
• Three-dimensional Measurement of Ice crystals Formad in Liquid Foods　　　　　　　　　　　　　　　
  UENO Shigeaki
  冷凍, Volume：79, Number：915, First page：14, Last page：17, 15 Jan. 2004, [Reviewed]
  Japanese
  ISSN：0034-3714, CiNii Articles ID：10011982644, CiNii Books ID：AN00211229
• 溶液系モデル食品の氷結晶性状3次元計測 (特集 生体・食品の凍結および凍結乾燥に関する最新技術情報) -- (凍結技術)　　　　　　　　　　　　　　　
  上野 茂昭
  Volume：79, Number：915, First page：14, Last page：17, Jan. 2004, [Reviewed]
  Japanese
  ISSN：0034-3714, CiNii Articles ID：40006089104, CiNii Books ID：AN00211229
• Development of Three-Layer Simulation Model for Freezing Process of Food Solution Systems　　　　　　　　　　　　　　　
  KAMINISHI Koji; ARAKI Tetsuya; SHIRAKASHI Ryo; UENO Shigeaki; SAGARA Yasuyuki
  Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers, Volume：20, Number：3, First page：23, Last page：30, 30 Sep. 2003, [Reviewed]
  日本冷凍空調学会, Japanese
  DOI ID：10.11322/tjsrae.20.309, ISSN：1344-4905, CiNii Articles ID：10011725999, CiNii Books ID：AA11125910
• Development of Three-Layer Simulation Model for Freezing Process of Food Solution Systems　　　　　　　　　　　　　　　
  KAMINISHI Koji; ARAKI Tetsuya; SHIRAKASHI Ryo; UENO Shigeaki; SAGARA Yasuyuki
  Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers, Volume：20, Number：3, First page：309, Last page：316, 2003, [Reviewed]
  A numerical model has been developed for simulating freezing phenomena of food solution systems. The cell model was simplified to apply to food solution systems, incorporating with the existence of 3 parts such as unfrozen, frozen and moving boundary layers. Moreover, the moving rate of freezing front model was also introduced and calculated by using the variable space network method proposed by Murray and Landis (1957). To demonstrate the validity of the model, it was applied to the freezing processes of coffee solutions. Since the model required the phase diagram of the material to be frozen, the initial freezing temperatures of 1-55 % coffee solutions were measured by the DSC method. The effective thermal conductivity for coffee solutions was determined as a function of temperature and solute concentration by using the Maxwell - Eucken model. One-dimensional freezing process of 10 % coffee solution was simulated based on its phase diagram and thermo-physical properties. The results were good agreement with the experimental data and then showed that the model could accurately describe the change in the location of the freezing front and the distributions of temperature as well as ice fraction during a freezing process.
  Japan Society of Refrigerating and Air Conditioning Engineers, Japanese
  DOI：https://doi.org/10.11322/tjsrae.20.309
  DOI ID：10.11322/tjsrae.20.309, ISSN：1344-4905, CiNii Articles ID：130004565991
• Three-Dimensional Measurement of Ice Crystals in Frozen Dilute Solutions　　　　　　　　　　　　　　　
  UENO Shigeaki; DO Gab-Soo; SAGARA Yasuyuki; KUDOH Ken-ichi; HIGUCHI Toshiro
  Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers, Volume：19, Number：4, First page：381, Last page：387, 30 Nov. 2002, [Reviewed]
  日本冷凍空調学会, Japanese
  DOI ID：10.11322/tjsrae.19.381, ISSN：1344-4905, CiNii Articles ID：10010417807, CiNii Books ID：AA11125910
• Three-Dimensional Measurement of Ice Crystals in Frozen Dilute Solutions　　　　　　　　　　　　　　　
  UENO Shigeaki; DO Gab-Soo; SAGARA Yasuyuki; KUDOH Ken-ichi; HIGUCHI Toshiro
  Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers, Volume：19, Number：4, First page：381, Last page：387, 2002, [Reviewed]
  A Micro-Slicer Image Processing System (MSIPS) has been applied to observe the ice crystal structure formed in frozen dilute solutions three-dimensionally. Several parameters were also proposed to investigate three-dimensional (3-D) morphology and distribution of ice crystals quantitatively, based on reconstructed images obtained by multi-slicing of a frozen sample with the thickness of 5μm. The equivalent diameter of ice crystals were in the range of 85μm up to 169μm, and then decreased exponentially in increasing freezing rate at the freezing temperature of -20°C to -80°C. The 3-D morphology of ice crystal was found to be a bundle of continuous columns at any freezing temperature under the usual freezing conditions except supercooling.
  Japan Society of Refrigerating and Air Conditioning Engineers, Japanese
  DOI：https://doi.org/10.11322/tjsrae.19.381
  DOI ID：10.11322/tjsrae.19.381, ISSN：1344-4905, CiNii Articles ID：130004565941

• 調理のおいしさの科学　　　　　　　　　　　　　　　
  上野茂昭(山野善正監修), [Joint work]
  Mar. 2025
  ISBN：9784860439552
• 鶏唐揚げのおいしさの可視化と揚げ調理後の品質変化，おいしさの見える化マニュアル～データサイエンスにもとづく可視化の実践・実際例～　　　　　　　　　　　　　　　
  [Contributor]
  Apr. 2023
  ISBN：9784860438326
• 「加糖液卵における大腸菌の高圧死滅挙動」，高圧力バイオサイエンスとバイオテクノロジー　　　　　　　　　　　　　　　
  上野茂昭; 君塚道史; 林真由美; 長谷川敏美; 井口晃徳; 重松亨; 野村一樹; 藤澤哲郎; 岩橋均編集, [Contributor]
  Nov. 2015
• Improving food quality with novel food processing technologies　　　　　　　　　　　　　　　
  Tokuşoǧlu, Özlem; Swanson, Barry Grant
  CRC Press, an imprint of Taylor & Francis Group, Sep. 2014
  English, Total pages：xiv, 466 p
  CiNii Books：http://ci.nii.ac.jp/ncid/BB26655957
  ISBN：9781138199880, CiNii Books ID：BB26655957
• 穀類・豆類への加工技術，食品分野における高圧処理技術動向　　　　　　　　　　　　　　　
  上野茂昭; 重松亨; 西海理之監, [Contributor]
  Jun. 2013
• ビタミンD，機能性食品の機能と安全性　　　　　　　　　　　　　　　
  上野茂昭; 仲川清隆; 上野川修一; 清水俊雄; 清水誠; 鈴木英毅; 武田英二編, [Contributor]
  Jul. 2012
• 食品と低温　　　　　　　　　　　　　　　
  上野茂昭; 泰行ほか, [Contributor]
  May 2005
  Japanese, Total pages：146p
  CiNii Books：http://ci.nii.ac.jp/ncid/BA73007580
  ISBN：4897456096, CiNii Books ID：BA73007580

• サツマイモ天ぷらの再調理法の検討　　　　　　　　　　　　　　　
  伊藤梨子; 上野茂昭
  Mar. 2025
  Japanese, Poster presentation
• 誘電分光による小麦粉成分と水分子間の相互作用の解析 [優秀ポスター発表賞]　　　　　　　　　　　　　　　
  榛澤理紗; 上野茂昭; 松浦弘明; 白樫了
  Mar. 2025
  Japanese, Poster presentation
  共同研究・競争的資金等ID：27406871
• 紫花豆の皮の抗酸化活性に関する研究　　　　　　　　　　　　　　　
  村上史織; 上野茂昭; 新山菜緒; 新井萌; 吉江由美子
  Mar. 2025
  Japanese
• ヨーロッパの中心フランス・ストラスブールでの生活　　　　　　　　　　　　　　　
  上野茂昭
  日本家政学会第75回大会, May 2023, [Invited], [Domestic conference]
• 健康で安全な食を目指した新規食品加工法・検査方法の開発　　　　　　　　　　　　　　　
  上野茂昭
  広域科学教育学会大会（第６回）, Jul. 2022, [Invited], [Domestic conference]
• Effects of high hydrostatic pressure on functional and taste compounds in soybean　　　　　　　　　　　　　　　
  Shigeaki Ueno, Risa Kishino, Yuka Oshikiri, Yuki Kawaguchi, Hsiuming Liu, Reiko Shimada
  High pressure bioscience and biotechnology20222, Jul. 2022, [International conference]
• Effects of high hydrostatic pressure on the distribution of oligosaccharides, pinitol, and soysapapogenol A in soybean　　　　　　　　　　　　　　　
  Shigeaki UENO
  IPHC, CNRS,Analytical Chemistry of Bioactive Molecules and Pharmacognosy (CAMBAP) seminor, Jun. 2022, [International conference]
• Improving food processing by high hydrostatic pressure on vegetables and beans　　　　　　　　　　　　　　　
  Shigeaki Ueno
  Analytical Chemistry of Bioactive Molecules and Pharmacognosy (CAMBAP) seminor 2022, May 2022, [Invited], [International conference]
• 鶏胸肉の機能性成分に及ぼす凍結解凍の影響　　　　　　　　　　　　　　　
  上野茂昭,猪龍夏子,長田仁花,島田玲子
  日本冷凍空調学会2021年度大会, Sep. 2021, [Domestic conference]
• サラダチキンの物性と嗜好性　　　　　　　　　　　　　　　
  島田玲子,高村夢衣,上野茂昭
  日本調理科学会, Sep. 2021, [Domestic conference]
• 乳化剤添加粉末卵黄エマルションの安定性評価と調理特性　　　　　　　　　　　　　　　
  島田玲子,尾上茉優,上野茂昭
  日本家政学会2021年度年次大会, Jun. 2021, [Domestic conference]
• 大豆成分に及ぼす高圧処理と保存の効果　　　　　　　　　　　　　　　
  野澤真帆,島田玲子,上野茂昭
  日本食品科学工学会令和3年度 関東支部大会, Mar. 2021, [Domestic conference]
• 粉末卵を用いたクッキーの照りつけに関する研究　　　　　　　　　　　　　　　
  尾上茉優,上野茂昭
  日本家政学会関東支部卒論修論発表会, Mar. 2021, [Domestic conference]
• 子どもを守り、仲間と協力し合い、学校・地域とともに歩むPTA　　　　　　　　　　　　　　　
  上野茂昭
  PTA関東ブロック研究大会 とちぎ大会 , 第3分科会 運営担当:安全, Jul. 2020, [Domestic conference]
• 脂質含量の異なるサバの品質特性におよぼす 凍結条件の影響　　　　　　　　　　　　　　　
  上野 茂昭, 髙橋 玲, 劉 修銘, 島田 玲子 , 都 甲洙
  日本冷凍空調学会２０１９年度年次大会, Sep. 2019, [Domestic conference]
• 冷凍保存および解凍条件がモチ米の物性に及 ぼす影響　　　　　　　　　　　　　　　
  荒木 徹也, 杜 可人, 上野 茂昭, 河野 晋治, 都 甲洙, 前田 竜郎
  日本冷凍空調学会２０１９年度年次大会, Sep. 2019, [Domestic conference]
• ヒメツリガネゴケを用いたストレス条件下における老化とオートファジーの関連　　　　　　　　　　　　　　　
  増子史織,劉 修銘,上野茂昭,井上悠子,森安裕二
  日本植物学会第83回大会, Sep. 2019, [Domestic conference]
• Effect of Amino Acids on Dark-induced Senescence in Physcomitrella　　　　　　　　　　　　　　　
  Aktar Most Mohoshena 1, Liu Hsiuming 2, Ueno Shigeaki 3, Inoue-Aono Yuko 1, Moriyasu Yuji 1
  日本植物学会第83回大会, Sep. 2019, [Domestic conference]
• 粉末卵塗布クッキーの色相特性　　　　　　　　　　　　　　　
  島田 玲子、渡部 綾子、上野 茂昭
  日本家政学会第71回大会, May 2019, [Domestic conference]
• 溶き卵がクッキーの品質特性に及ぼす影響　　　　　　　　　　　　　　　
  渡部綾子,島田玲子,上野茂昭
  2019年日本食品科学工学会関東支部大会, Mar. 2019, [Domestic conference]
• 高圧処理による大豆の苦味および甘味成分への影響　　　　　　　　　　　　　　　
  岸野りさ,河口優葵,島田玲子,上野茂昭
  2019年日本食品科学工学会関東支部大会, Mar. 2019, [Domestic conference]
• 高圧処理による高βグルカン大麦粉の改質　　　　　　　　　　　　　　　
  2019年日本食品科学工学会関東支部大会, Mar. 2019, [Domestic conference]
• パン生地組成が力学特性および誘電特性に与える影響　　　　　　　　　　　　　　　
  一戸里美1,上野茂昭1,島田玲子1,白樫 了2
  2019年日本食品科学工学会関東支部会, Mar. 2019, [Domestic conference]
• Effect of freezing-thawing on drying kinetics and enzymatic reaction in soybean　　　　　　　　　　　　　　　
  Shigeaki UENO *, Natsuko IRYO *, Shoji SASAO**, Tetsuya ARAKI**, Gabsoo DO***
  International Drying Symposium 2018, Sep. 2018, [International conference]
• High pressure treatment of fresh green tea depresses catechin degradation during storage　　　　　　　　　　　　　　　
  Tetsuya Araki, Shigeaki Ueno and Hsiuming Liu
  HPBB2018, Sep. 2018, [International conference]
• Distributions of free amino acids and flavonoids in pressurized soybean　　　　　　　　　　　　　　　
  Shigeaki Ueno, Yuki Kawaguchi, Hsiuming Liu and Reiko Shimada
  HPB2018, Sep. 2018, [International conference]
• Functional enhancement of soybean by high pressure treatment　　　　　　　　　　　　　　　
  Shigeaki Ueno, Yuka Oshikiri, Hsiuming Liu and Reiko Shimada
  HPBB2018, Sep. 2018, [International conference]
• The effect of high hydrostatic pressure on amino acids distribution in fresh green tea leaves　　　　　　　　　　　　　　　
  Hsiuming Liu, Shigeaki Ueno and Tetsuya Araki
  High Pressure Bioscience and Biotechnology 2018, Sep. 2018, [International conference]
• THREE-DIMENSIONAL MEASUREMENT OF INTERNAL STRUCTURE IN FROZEN FOOD MATERIALS BY CRYOGENIC MICROTOME IMAGING SYSTEM　　　　　　　　　　　　　　　
  Gabsoo DO1*, Sadanori SASE1, Yeonghwan BAE2, Tatsurou MAEDA3, Shigeaki UENO4 and Tetsuya ARAKI 5
  International Drying Symposium2018, Sep. 2018, [International conference]
• Effect of Saccharide Additives on Dehydration–Drying Kinetics and Quality Properties of Dried Kiwi Fruit Products　　　　　　　　　　　　　　　
  Ueno, S.a*; Iijima, R.a; Harada, M.a; Liu, H.b; Shimada, R.a; Fukami, K.c
  IDS2018, Sep. 2018, [International conference]
• 高圧処理が茶葉のアミノ酸に及ぼす影響　　　　　　　　　　　　　　　
  劉修銘, 上野茂昭∗, 荒木徹也
  日本食品工学会2018年度年次大会, Aug. 2018, [Domestic conference]
• 産地別カカオ豆のカテキン類の定量分析を通じたカカオ豆産業の発展可能性の考察　　　　　　　　　　　　　　　
  青野将大, 上野茂昭∗, 荒木徹也
  日本食品工学会2018年度年次大会, Aug. 2018, [Domestic conference]
• 津波塩害地産イチジク葉茶の味覚特性　　　　　　　　　　　　　　　
  劉修銘, 青山遙∗, 島田玲子∗, 吉江由美子∗∗, 上野茂昭∗
  日本食品工学会2018年度年次大会, Aug. 2018
• 緑茶葉の酸化酵素に対する高圧処理の影響　　　　　　　　　　　　　　　
  〇劉 修銘 ¹, 上野茂昭 ², 荒木徹也 ¹
  日本食品科学工学会平成30年度関東支部会, Mar. 2018, [Domestic conference]
• 高圧大豆の機能性に関する研究　　　　　　　　　　　　　　　
  〇押切優佳,島田玲子,上野茂昭
  日本食品科学工学会平成30年度関東支部会, Mar. 2018, [Domestic conference]
• 高圧大豆の呈味に関する研究　　　　　　　　　　　　　　　
  〇河口優葵, 島田玲子 ,上野茂昭
  日本食品科学工学会平成30年度関東支部会, Mar. 2018, [Domestic conference]
• ドライフルーツの調製に及ぼす添加糖の影響　　　　　　　　　　　　　　　
  飯島礼,深見健,島田玲子,上野茂昭
  日本食品科学工学会平成30年度関東支部会, Mar. 2018, [Domestic conference]
• 脂質含量の異なる食品最適凍結条件に関す研究　　　　　　　　　　　　　　　
  髙橋玲,都 甲洙 ²,島田玲子 ¹,上野茂昭 ¹
  日本食品科学工学会平成30年度関東支部会, Mar. 2018, [Domestic conference]
• 高 圧処理による高β-グルカン大麦粉の改質　　　　　　　　　　　　　　　
  笹尾翔士 ¹, 〇上野茂昭 ²,林真由美 ³,重松 亨³,厚沢季美江 ²,金子 康²,荒木徹也 ¹
  日本食品科学工学平成30年度会関東支部会, Mar. 2018, [Domestic conference]
• 米飯の物性測定法の特徴と適用性　　　　　　　　　　　　　　　
  正岡亜紀,上野茂昭,島田玲子
  日本調理科学会平成29年度大会, Sep. 2017, [Domestic conference]
• 牛乳および酸味料で調製した乳凝集物を用いた教育プログラムの開発　　　　　　　　　　　　　　　
  上野茂昭
  平成29年度乳の学術連合研究報告会, Aug. 2017, [Domestic conference]
• 緑茶茶葉のカテキン酸化に及ぼす高圧処理の影響　　　　　　　　　　　　　　　
  劉修銘,上野茂昭,荒木徹也
  2017国際食品工業展, Jun. 2017, [Domestic conference]
• イチジク葉茶の品質特性に関する研究　　　　　　　　　　　　　　　
  青山遙,吉江由美子,島田玲子,上野茂昭
  2017国際食品工業展, Jun. 2017, [Domestic conference]
• 東南アジア産ドリアンの品質に及ぼす冷凍・解凍操作の影響　　　　　　　　　　　　　　　
  Jackie Tagbase, 上野茂昭,吉江由美子,荒木徹也
  2017国際食品工業展アカデミック, Jun. 2017, [Domestic conference]
• 小中高校家庭科における乳凝集物を用いた教育プログラムの開発　　　　　　　　　　　　　　　
  上野茂昭,菊地愛未,島田玲子
  日本食品科学工学会関東支部大会, Mar. 2017, [Domestic conference]
• 緑茶茶葉のカテキン酸化に及ぼす高圧処理の影響　　　　　　　　　　　　　　　
  劉 修銘1, 上野茂昭2, 荒木徹也1
  日本食品科学工学会関東支部大会, Mar. 2017, [Domestic conference]
• イチジク茶葉の品質特性に関する研究　　　　　　　　　　　　　　　
  青山 遥1,山口利男2,吉江由美子3,島田玲子1,上野茂昭1
  日本食品科学工学会関東支部大会, Mar. 2017, [Domestic conference]
• 唐揚げの品質におよぼす保存条件の影響　　　　　　　　　　　　　　　
  大川博美1,山田哲也2,市原史基2,滝口浩司2,島田玲子1,上野茂昭1
  日本食品科学工学会関東支部大会, Mar. 2017, [Domestic conference]
• 乾燥果物の品質におよぼす添加糖の影響　　　　　　　　　　　　　　　
  原田茉莉1,深見 健2,島田玲子1,上野茂昭1
  日本食品科学工学会関東支部2017年大会, Mar. 2017, [Domestic conference]
• Regulation of catechin oxidation in green tea leaves by high hydrostatic pressure　　　　　　　　　　　　　　　
  Hsiuming Liu, Shigeaki Ueno, Tetsuya Araki
  International Conference on Food for Health in Niigata 2016, Nov. 2016, [International conference]
• Kinetic Analysis of GABA Generation Reaction In Frozen-Thawed Soybeans　　　　　　　　　　　　　　　
  Shigeaki Ueno, Shoji Sasao, Tetsuya Araki, Kimie Atsuzawa, Yasuko Kaneko, Natsuko Iryo
  International Conference on Food for Health in Niigata 2016, Nov. 2016, [International conference]
• Innovative quality modification of barley flour by high hydrostatic pressure　　　　　　　　　　　　　　　
  Shigeaki Ueno, Shoji Sasao, Mayumi Hayashi, Toru Shigematsu, Tetsuya Araki
  International Conference on Food for Health in Niigata 2016, Nov. 2016, [International conference]
• Effect of high pressure on saccharification of starch in tuberous root of sweet potato (Ipomoea batatas)　　　　　　　　　　　　　　　
  Toru Shigematsu1, Naho Furukawa1, Ryo Takaoka1, Mayumi Hayashi1, Shoji Sasao, Shigeaki Ueno2, Kanako Nakajima1, Miyuki Kido1, Kazuki Nomura and Akinori Iguchi1
  International Conference on Food for Health in Niigata 2016, Nov. 2016, [International conference]
• サツマイモにおける澱粉の糖化反応に及ぼす高圧処理の影響　　　　　　　　　　　　　　　
  重松 亨、古川奈穂、高岡稜、林真由美、笹尾翔士、上野茂昭、中島加奈子、木戸みゆ紀、野村一樹、井口晃徳
  第57回高圧討論会, Oct. 2016, [Domestic conference]
• 大麦粉の非加熱粘度制御技術の開発　　　　　　　　　　　　　　　
  上野茂昭,笹尾翔士,Zhang Xilin,荒木徹也,林麻由美,重松亨
  日本冷凍空調学会2016年年次大会, Sep. 2016, [Domestic conference]
• Effect of High Hydrostatic Pressure on Agro-Materials　　　　　　　　　　　　　　　
  Shigeaki Ueno
  Meet the experts: A Food Science Talk, Sep. 2016, [Invited], [International conference]
• 異なる凍結解凍法による匂い特性への影響　　　　　　　　　　　　　　　
  ジャッキー タブバセ*+, Shigeaki UENO**, Yumiko YOSHIE***, Tetsuya ARAKI*
  日本冷凍空調学会2016年年次大会, Sep. 2016, [Domestic conference]
• 異なる凍結解凍法によるドリアンの物理化学特性への影響　　　　　　　　　　　　　　　
  ジャッキー タブバセ*+, Shigeaki UENO**, Yumiko YOSHIE***, Tetsuya ARAKI*
  日本冷凍空調学会2016年年次大会, Sep. 2016, [Domestic conference]
• バターとサラダ油の違いがパウンドケーキに及ぼす影響　　　　　　　　　　　　　　　
  ○正岡亜紀,上野茂昭,島田玲子(埼玉大)
  日本調理科学会年次大会, Aug. 2016, [Domestic conference]
• バターとサラダ油の違いがパウンドケーキに及ぼす影響　　　　　　　　　　　　　　　
  正岡亜紀,上野茂昭,島田玲子
  日本調理科学会大会研究発表要旨集, Aug. 2016, [Domestic conference]
• 豆腐の添加が食パンに与える影響　　　　　　　　　　　　　　　
  島田玲子,山内ゆい,上野茂昭
  日本調理科学会大会研究発表要旨集, Aug. 2016, [Domestic conference]
• Effects of freezing and different thawing treatments on the chemical properties of Durian (Durio zibethinus Murray)　　　　　　　　　　　　　　　
  ジャッキー タブバセ1, Shigeaki Ueno2, Yumiko Yoshie3, Tetsuya Araki1
  日本食品工学会2016年大会, Aug. 2016, [Domestic conference]
• Effect of High-Hydrostatic-Pressure Processing on Green Tea Leaf Catechin Oxidation　　　　　　　　　　　　　　　
  Hsiuming LIU1*, Shigeaki UENO2 and Tetsuya ARAKI3
  The 20th International Drying Symposium (IDS 2016), Aug. 2016, [International conference]
• 高圧処理が緑茶茶葉内のカテキン酸化反応に及ぼす影響　　　　　　　　　　　　　　　
  〇劉修銘, 上野茂昭*, 荒木徹也
  日本食品工学会2016年大会, Aug. 2016, [Domestic conference]
• Effect of High Pressure Processing on Adjusting Viscosity of Barley Flour-Water Mixture　　　　　　　　　　　　　　　
  Shoji Sasao1, ○Xilin Zhang1, Shigeaki Ueno2, Mayumi Hayashi 3, Toru Shigematsu3, Tetsuya Araki 1
  日本食品工学会2016年大会, Aug. 2016, [Domestic conference]
• 高圧処理が緑茶茶葉内のカテキン酸化反応に及ぼす影響　　　　　　　　　　　　　　　
  劉修銘, 上野茂昭*, 荒木徹也
  日本食品工学会2016年大会, Aug. 2016, [Domestic conference]
• Effects of freezing and different thawing treatments on the aroma properties of Durian (Durio zibethinus Murray)　　　　　　　　　　　　　　　
  ジャッキー タブバセ1, Shigeaki Ueno2, Yumiko Yoshie3, Tetsuya Araki1
  日本食品工学会2016年大会, Aug. 2016, [Domestic conference]
• 燻製醤油の品質特性に関する研究　　　　　　　　　　　　　　　
  佐藤華那子1,○石橋拓巳2,吉江由美子2,島田玲子1,上野茂昭1
  日本食品工学会2016年大会, Aug. 2016, [Domestic conference]
• Effect of high pressure on saccharification of starch in Ipomoea batatas (sweet potato) root　　　　　　　　　　　　　　　
  Toru Shigematsu1, Naho Furukawa1, Ryo Takaoka1, Mayumi Hayashi1, Shigeaki Ueno2, Kanako Nakajima1, Miyuki Kido1 and Akinori Iguchi1
  9th International Conference on High Pressure Bioscience and Biotechnology, Jul. 2016, [International conference]
• 大豆の機能性成分蓄積技術と新食品開発への展開　　　　　　　　　　　　　　　
  上野茂昭
  FKC公開セミナー, Jul. 2016, [Invited], [Domestic conference]
• 冷凍ドリアンの品質特性に関する研究　　　　　　　　　　　　　　　
  ジャッキータグバセ1, 上野茂昭2, 吉江由美子3,荒木徹也1
  日本食品科学工学会平成28年度関東支部大会, Mar. 2016, [Domestic conference]
• 緑茶茶葉の酵素反応に及ぼす高圧処理の影響　　　　　　　　　　　　　　　
  劉 修銘1, 上野茂昭2, 荒木徹也
  日本食品科学工学会平成27年度関東支部大会, Mar. 2016, [Domestic conference]
• 鶏胸肉の抗酸化活性への高圧処理-凍結解凍併用処理の効果　　　　　　　　　　　　　　　
  長田仁花,猪龍夏子,島田玲子,厚沢季美江, 金子康子, ○上野茂昭
  日本食品科学工学会平成27年度関東支部大会, Mar. 2016, [Domestic conference]
• 燻製醤油のにおい特性に関する研究[優秀ポスター発表賞受賞]　　　　　　　　　　　　　　　
  佐藤華那子1,吉江由美子2,島田玲子1,上野茂昭1
  日本食品科学工学会平成27年度関東支部大会, Mar. 2016, [Domestic conference]
• 大麦粉の粘度に及ぼす高圧処理の影響　　　　　　　　　　　　　　　
  笹尾翔士1, 上野茂昭2, 林真由美3, 重松 亨3, 厚沢季美江2, 金子康子2, 荒木徹也
  日本食品科学工学会平成27年度関東支部大会, Mar. 2016, [Domestic conference]
• 食物繊維高含有大麦粉を用いた揚げ物の力学特性　　　　　　　　　　　　　　　
  奥山理子,島田玲子,上野茂昭
  日本食品科学工学会平成27年度関東支部大会, Mar. 2016, [Domestic conference]
• 高食物繊維含有大麦粉を用いた食品の調理特性 [関東支部長賞受賞]　　　　　　　　　　　　　　　
  奥山理子,上野茂昭
  日本家政学会関東支部学生大会, Feb. 2016, [Domestic conference]
• 高圧処理を用いた大麦粉の改質　　　　　　　　　　　　　　　
  笹尾翔士,上野茂昭
  日本家政学会関東支部学生大会, Feb. 2016, [Domestic conference]
• タコの品質特性に及ぼす冷凍の影響　　　　　　　　　　　　　　　
  永井 真美(埼玉大学),◎青山 遥,上野 茂昭
  2015年度日本冷凍空調学会年次大会, Oct. 2015, [Domestic conference]
• 鶏胸肉のイミダゾールジペプチド含量に及ぼす加工・保存条件の影響　　　　　　　　　　　　　　　
  ◎長田 仁花(埼玉大学),猪龍 夏子,島田 玲子,上野 茂昭
  2015年度日本冷凍空調学会年次大会, Oct. 2015, [Domestic conference]
• 高圧殺菌加糖液卵に対する凍結保存の影響　　　　　　　　　　　　　　　
  林 真由美(新潟薬大),井口 晃徳,重松 亨,上野 茂昭(埼玉大学)
  2015年日本冷凍空調学会年次大会, Oct. 2015, [Domestic conference]
• 大豆の組織構造および成分に及ぼす非加熱処理の影響　　　　　　　　　　　　　　　
  ◎笹尾 翔士(東京大学大学院),荒木 徹也,猪龍 夏子(埼玉大学),上野 茂昭
  2015年度日本冷凍空調学会年次大会, Oct. 2015
• Generation of gamma-aminobutyric acid (GABA) in soybean by freezing and subsequent storage　　　　　　　　　　　　　　　
  Shigeaki Ueno, Natsuko Iryo, Shoji Sasao, Tetsuya Araki, Norihito Kimizuka
  International Congress on Refrigeration 2015, Aug. 2015, [International conference]
• Effect of Freezing Storage on Inactivation of Escherichia coli in Liquid Whole Egg with Sucrose and High Hydrostatic Pressure Treatment　　　　　　　　　　　　　　　
  Shigeaki Ueno, Mayumi Hayashi, Akinori Iguchi, Toru Shigematsu
  International Congress on Refrigeration 2015, Aug. 2015, [International conference]
• 凍結解凍処理による大豆へのGABA富化　　　　　　　　　　　　　　　
  ○笹尾翔士1,荒木徹也1,君塚道史2,上野茂昭
  日本食品工学会2015年年次大会, Aug. 2015, [Domestic conference]
• 乳凝固物の品質特性に及ぼす添加酢の影響　　　　　　　　　　　　　　　
  菊地愛未,島田玲子,○上野茂昭
  日本食品工学会2015年年次大会, Aug. 2015, [Domestic conference]
• 加糖液卵の高圧殺菌　　　　　　　　　　　　　　　
  ○上野茂昭,君塚道史,林真由美,井口晃徳,重松亨
  日本食品工学会2015年年次大会, Aug. 2015, [Domestic conference]
• Effect of high hydrostatic pressure on dried food material　　　　　　　　　　　　　　　
  Shigeaki Ueno
  Food Drying Technology and Quality Analysis, Jul. 2015, [International conference]
• 鶏胸肉の抗酸化活性への高圧処理の効果　　　　　　　　　　　　　　　
  猪龍夏子,島田玲子,上野茂昭
  日本食品科学工学会平成27年度関東支部大会, Mar. 2015, [Domestic conference]
• 身近な食材で作るカッテージチーズの品質特性　　　　　　　　　　　　　　　
  菊地愛未,島田玲子,上野茂昭
  日本食品科学工学会平成27年度関東支部大会, Mar. 2015, [Domestic conference]
• タコのアミノ酸組成に及ぼす軟化処理の影響 [最優秀ポスター発表賞受賞]　　　　　　　　　　　　　　　
  永井真美,島田玲子,上野茂昭
  日本食品科学工学会平成27年度関東支部大会, Mar. 2015, [Domestic conference]
• 頭足類の力学特性に及ぼす軟化処理の影響　　　　　　　　　　　　　　　
  永井真美,上野茂昭
  日本家政学会関東支部学生大会, Feb. 2015, [Domestic conference]
• Effect of Freezing Conditions on Generation of gamma-Aminobutyric Acid in Soybean　　　　　　　　　　　　　　　
  Iryo N, Kimizuka N, Shimada R, Ueno S
  International Conference on Food for Health in Niigata 2014, Oct. 2014, [International conference]
• Inactivation of Escherichia coli in liquid whole egg by high hydrostatic pressure　　　　　　　　　　　　　　　
  Ueno S, Hayashi M, Hasegawa T, Iguchi A, Shigematsu T
  International Conference on Food for Health in Niigata 2014, Oct. 2014, [International conference]
• Nonthermal Processing Induced Acidification Promotes Generation of gammma-Aminobutyric Acid in Soybean　　　　　　　　　　　　　　　
  Sasao S, Araki T, Kimizuka N, Iryo N, Ueno S
  International Conference on Food for Health in Niigata 2014, Oct. 2014, [International conference]
• 大豆のγアミノ酪酸生成に及ぼす凍結条件の影響 [優秀講演賞受賞]　　　　　　　　　　　　　　　
  猪龍夏子,君塚道史,島田玲子,上野茂昭
  日本冷凍空調学会, Sep. 2014, [Domestic conference]
• 菌体内プロテアーゼを利用する高圧食品加工　　　　　　　　　　　　　　　
  大山結香,上野茂昭,藤井智幸,伊藤淑恵,毛利哲,斎藤静香,井戸川詩織,岩元靖,塚本義弘
  日本農芸化学会年次大会, Mar. 2014, [Domestic conference]
• 新規非加熱食品加工における食品の品質に及ぼす共存塩の影響　　　　　　　　　　　　　　　
  上野茂昭
  ソルトサイエンス財団, 2014, [Domestic conference]
• 米粉の吸湿及び吸水挙動　　　　　　　　　　　　　　　
  藤井智幸,上野茂昭,深谷修平,斎藤美香,庄子真樹,池田正明
  第34回日本熱物性シンポジウム, Sep. 2013, [Domestic conference]
• 高圧熱水処理によるタンパク質の部分分解反応の速度論的解析　　　　　　　　　　　　　　　
  趙 家慧,一井洋和,上野茂昭,藤井智幸
  日本食品工学会, Aug. 2013, [Domestic conference]
• 非加熱食品加工による農産物の機能性富化　　　　　　　　　　　　　　　
  上野茂昭
  東北大学, Jan. 2013, [Invited], [Domestic conference]
• 食品素材の抗酸化活性に及ぼす高圧処理と除圧後の保存の影響　　　　　　　　　　　　　　　
  重松亨1、中島加奈子1,2、稲垣和世1、川村知輝1、中村真己1、林真由美1、熊倉眞之助1、井口晃徳1、平山匡男1, 3、上野茂昭4、藤井智幸
  日本農芸化学会関東支部大会, Oct. 2012, [Domestic conference]
• 大腸菌の高圧死滅反応に及ぼす浸透圧およびイオンストレスの影響　　　　　　　　　　　　　　　
  長谷川 敏美、中村 拓哉、木戸 みゆ紀*、林 真由美、井口 晃徳、重松 亨、平山 匡男 ,**、山口 利男***、上野 茂昭****、藤井 智幸
  日本農芸化学会関東支部大会, Oct. 2012, [Domestic conference]
• Saccharomyces cerevisiaeの圧力死滅における増殖遅延を引き起こす細胞損傷の重要性　　　　　　　　　　　　　　　
  南波優1、野村一樹1、南須原悠輔1、林真名歩1、木戸みゆ紀2、林真由美1、井口晃徳1、重松亨1、平山匡男3、上野茂昭4、藤井智幸
  日本農芸化学会関東支部大会, Oct. 2012, [Domestic conference]
• Degradation kinetics of fish gelatin in hot-compressed water　　　　　　　　　　　　　　　
  Shigeaki UENO*, Jiahui ZHAO, Hirokazu ICHINOI and Tomoyuki FUJII
  Conference on High pressure bioscience and biotechnology, Oct. 2012, [International conference]
• Effect of high hydrostatic pressure and subsequent preservation on the antioxidant activities of agricultural products　　　　　　　　　　　　　　　
  Toru Shigematsu1*, Kanako Nakajima1, 2, Kazuyo Inagaki1, Tomoki Kawamura1, Masaki Nakamura1, Mayumi Hayashi1, Shinnosuke Kumakura1, Akinori Iguchi1, Masao Hirayama3, Shigeaki Ueno4, and Tomoyuki Fujii
  Conference on High pressure bioscience and biotechnology, Oct. 2012, [Invited], [International conference]
• 4Importance of cell-damage causing growth delay for high-pressure inactivation of Saccharomyces cerevisiae　　　　　　　　　　　　　　　
  Masaru Nanba1*, Kazuki Nomura1, Yusuke Nasuhara1, Manabu Hayashi1, Miyuki Kido2, Mayumi Hayashi1, Akinori Iguchi1, Toru Shigematsu1, Masao Hirayama1,3, , Shigeaki Ueno4, and Tomoyuki Fujii1
  Conference on High pressure bioscience and biotechnology, Oct. 2012, [International conference]
• Influence of osmotic and cation stresses on high-pressure inactivation of Escherichia coli　　　　　　　　　　　　　　　
  Toshimi Hasegawa1*, Takuya Nakamura1, Mayumi Hayashi1; Miyuki Kido2, Masao Hirayama 1,3; Toshio Yamaguchi5, Akinori Iguchi1, Shigeaki Ueno4, Toru Shigematsu1, Tomoyuki Fujii
  Conference on High pressure bioscience and biotechnology, Oct. 2012, [International conference]
• High-pressure induced generation of functional compounds in brown rice　　　　　　　　　　　　　　　
  Ueno, Shigematsu, Hayashi, Fujii
  International Niigata Symposium on Diet and Health, Oct. 2012, [International conference]
• Saccharomyces cerevisiae圧力耐性・感受性UV変異株の圧力死滅挙動の解析　　　　　　　　　　　　　　　
  南波優,野村一樹,南須原祐輔,林真名歩,木戸みゆ紀,林真由美,井口晃徳,重松亨,平山匡男2,上野茂昭3,藤井智幸
  日本食品工学会2012年年次大会, Aug. 2012, [Domestic conference]
• 浸透圧およびイオンストレスが大腸菌の圧力死滅挙動に及ぼす影響　　　　　　　　　　　　　　　
  長谷川敏美,中村拓哉,木戸みゆ紀1,林真由美,井口晃徳,重松亨,平山匡男2,山口利男,上野茂昭3,藤井智幸
  日本食品工学会2012年年次大会, Aug. 2012, [Domestic conference]
• 高圧処理により誘導されるGABA生成の反応・拡散挙動　　　　　　　　　　　　　　　
  上野茂昭1、片山 拓己1,重松 亨2,藤井 智幸
  日本食品工学会2012年年次大会, Aug. 2012, [Domestic conference]
• 高圧処理によるダイズGABA生成の反応工学的解析　　　　　　　　　　　　　　　
  上野茂昭1、片山 拓己1,重松 亨2,藤井 智幸1,2
  日本農芸化学会2012年年次大会, Mar. 2012, [Domestic conference]
• 高圧熱水処理によるタンパク質の部分分解反応の速度論的解析　　　　　　　　　　　　　　　
  一井 洋和、片山 拓己、上野茂昭、藤井 智幸、岩元 靖
  日本農芸化学会2012年年次大会, Mar. 2012, [Domestic conference]
• 高圧処理による農産物の機能性富化　　　　　　　　　　　　　　　
  上野茂昭、林 真由美、重松 亨、藤井 智幸
  日本農芸化学会2012年年次大会, Mar. 2012, [Invited], [Domestic conference]
• 圧力耐性が変化したSaccharomyces cerevisiae UV変異株の表現形質の解析　　　　　　　　　　　　　　　
  109. 南波優,野村一樹,南須原悠輔,林真名歩,木戸みゆ紀,林真由美,井口晃徳,重松亨,平山匡男,上野茂昭,藤井智幸
  日本農芸化学会2012年年次大会, Mar. 2012, [Domestic conference]
• Saccharomyces cerevisiae圧力感受性変異株の遺伝子発現プロファイルの解析　　　　　　　　　　　　　　　
  108. 野村一樹,齋木朋恵,林真名歩,林真由美,木戸みゆ紀,上野茂昭,井口晃徳,重松亨,岩橋均,平山匡男,藤井智幸
  日本農芸化学会2012年年次大会, Mar. 2012, [Domestic conference]

• Apr. 2019 - Present
  子どもの食と栄養
• Apr. 2019 - Present
  食品検査概論
• Sep. 2018 - Present
  生活と技術
• Apr. 2013 - Present
  卒業研究
• Apr. 2013 - Present
  教職実践演習
• Apr. 2013 - Present
  食品栄養学実験
• Apr. 2013 - Present
  家政学基礎実験
• Apr. 2013 - Present
  食品栄養学（栄養化学１，栄養化学２）
• Apr. 2013 - Present
  食物学（食品学１，食品学２）
• Apr. 2013 - Present
  初等家庭科概説
• Apr. 2013 - Present
  家政学演習
• Apr. 2019 - Mar. 2020
  食品品質管理学

• 2015
• 2014
• 2016
• 2017
• 2018
• 2019
• 2020
• 2015
• 2016
• 2017
• 2018
• 2019
• 2016
• 2018
• 2015
• 2014
• 2019

• 量子ビームイメージングが拓く食品の超微細構造依存的な品質変化の解明　　　　　　　　　　　　　　　
  01 Apr. 2022 - 31 Mar. 2025
  Grant amount(Total)：4160000, Direct funding：3200000, Indirect funding：960000
  Grant number：22K02089
• 令和6年度埼玉大学ダイバーシティ推進センター研究補助等雇用支援制度　　　　　　　　　　　　　　　
  Aug. 2024 - Mar. 2025
  Principal investigator
• 誘電分光法を用いたパン生地の非破壊品質モニタリングシステムの開発　　　　　　　　　　　　　　　
  01 Apr. 2020 - 31 Mar. 2023
  Grant amount(Total)：4290000, Direct funding：3300000, Indirect funding：990000
  Grant number：20K02320
  講演・口頭発表等ID：49413788, 受賞ID：49381330
• Study on the stability of egg yolk lipoprotein unsaturated fatty acid two-component emulsion　　　　　　　　　　　　　　　
  Japan Society for the Promotion of Science, Grants-in-Aid for Scientific Research Grant-in-Aid for Scientific Research (C), Grant-in-Aid for Scientific Research (C), 01 Apr. 2017 - 31 Mar. 2021
  Shimada Reiko, Saitama University
  Grant amount(Total)：4420000, Direct funding：3400000, Indirect funding：1020000
  In this study, we measured the zeta potential and particle size of emulsifier-added liquid eggs with the aim of improving the stability of egg yolk lipoprotein unsaturated fatty acid two-component emulsions and developing spray-type liquid eggs. Five emulsifiers with different HLB values were evaluated in order to select an emulsifier with excellent dispersion stability of powdered egg yolk in water. Since the absolute value of the zeta potential of the added sample was significantly larger than that of the sample without the addition of the emulsifier, it was found that the dispersion stability was improved by adding each of the three sucrose ester emulsifiers to the powdered egg yolk. In addition, it was found that the dispersion stability was improved because the particle size was significantly smaller in the emulsifier-added sample.
  Grant number：17K00812
• Effects of high hydrostatic pressure on physical and cooking properties of barley flour　　　　　　　　　　　　　　　
  Japan Society for the Promotion of Science, Grants-in-Aid for Scientific Research Grant-in-Aid for Scientific Research (C), Grant-in-Aid for Scientific Research (C), 01 Apr. 2017 - 31 Mar. 2020
  Ueno Shigeaki, Saitama University
  Grant amount(Total)：4550000, Direct funding：3500000, Indirect funding：1050000
  The effects of high hydrostatic pressure (HHP) on the physicochemical properties of high-β-glucan barley flour were investigated in the present study. Dough samples were made from two types of barley flour with low and high β-glucan content, respectively, and treated with HHP (200-600 MPa) for 10min. Although the elevation of pasting properties for the samples treated at 600 MPa was reduced to the same extent as that in wheat flour at normal atmospheric pressure, β-glucan content was maintained regardless of the pressure applied. The significant increase in starch damage of the dough samples at 550 and 600 MPa was confirmed by the results of microscopic observation, which revealed that elliptical starch granules were cracked and damaged in samples with low β-glucan at 600 MPa, and in samples with high β-glucan content at 400 MPa or more. X-ray diffraction patterns of the samples treated at 600 MPa indicated the formation of amylose-lipid complexes.
  Grant number：17K00811
• 誘電分光法を用いたパン生地品質の非破壊モニタリング法の開発　　　　　　　　　　　　　　　
  Apr. 2019 - Mar. 2020
  Principal investigator
• Development of non-destructive online measurement system of drying process for biological and food materials　　　　　　　　　　　　　　　
  Japan Society for the Promotion of Science, Grants-in-Aid for Scientific Research Grant-in-Aid for Challenging Exploratory Research, Grant-in-Aid for Challenging Exploratory Research, 01 Apr. 2015 - 31 Mar. 2018
  Araki Tetsuya, The University of Tokyo
  Grant amount(Total)：3900000, Direct funding：3000000, Indirect funding：900000
  Dielectric spectra, water activity and frozen water content for 10-40% of six sugar solutions and six sugars mixed with gelatin were measured. Drying process of foods was experimentally investigated in the following topics: 1) superheated steam drying of frozen pizza dough, 2) drying process of green tea leaves after high hydrostatic pressure treatment, and 3) quantitative analysis for cacaopolyphenol content contained in cacao beans produced in different countries and regions. Although many challenges still remain towards the development of non-destructive online measurement system of drying process due to the budgetary constraints, fundamental experimental data of food drying process were sufficiently obtained.
  Grant number：15K14832
• 高圧処理を用いた大麦粉の粘度制御技術の開発およびメカニズムの解明　　　　　　　　　　　　　　　
  Apr. 2017 - Mar. 2018
  Principal investigator
• 乾燥果実の品質に対する添加糖の影響　　　　　　　　　　　　　　　
  Apr. 2016 - Mar. 2018
  Principal investigator
• 牛乳および酸味料で調製した乳凝集物を用いた教育プログラムの開発　　　　　　　　　　　　　　　
  Apr. 2016 - Mar. 2017
  Principal investigator
• 燻製液体調味料の嗜好特性保持技術の開発　　　　　　　　　　　　　　　
  Apr. 2016 - Mar. 2017
  Principal investigator
• 揚げ物の品質評価試験　　　　　　　　　　　　　　　
  Apr. 2016 - Mar. 2017
  Principal investigator
• Innovative investigation of non-thermal processing of agro-products　　　　　　　　　　　　　　　
  Japan Society for the Promotion of Science, Grants-in-Aid for Scientific Research Grant-in-Aid for Scientific Research (C), Grant-in-Aid for Scientific Research (C), 01 Apr. 2013 - 31 Mar. 2016
  UENO Shigeaki; KIMIZUKA Norihito; SHIMADA Reiko, Saitama University
  Grant amount(Total)：4940000, Direct funding：3800000, Indirect funding：1140000
  Applications of non-thermal processing including freezing-thawing processing and high-hydrostatic pressure processing were investigated.The cell destruction caused by ice crystal formation or lipid phase changes, resulted in improving the enzymatic reaction and then investigated the enrichment or regulation method for the valuable components in bio-materials.
  Frozen-thawed soybean cotyledons were destroyed, and which led to improving the substrate transfer inside cell structure and enrichment of functional component such as gamma-aminobutyric acid. Additionally, we investigated that the cathecine oxidation in fresh green tea leaves could be regulated by high pressure treatment.
  Grant number：25350091
• 牛肉の焼き加減の非破壊計測法の開発　　　　　　　　　　　　　　　
  Apr. 2014 - Mar. 2015
  Principal investigator
• 機能性大麦の調理特性に関する基礎的研究　　　　　　　　　　　　　　　
  Apr. 2014 - Mar. 2015
  Principal investigator
• 新規非加熱食品加工における食品の品質に及ぼす共存塩の影響　　　　　　　　　　　　　　　
  Apr. 2013 - Mar. 2014
• 液卵の殺菌　　　　　　　　　　　　　　　
  Apr. 2013 - Mar. 2014
  Principal investigator
• Development of the quality evaluation for agricultural materials　　　　　　　　　　　　　　　
  Japan Society for the Promotion of Science, Grants-in-Aid for Scientific Research Grant-in-Aid for Young Scientists (B), Grant-in-Aid for Young Scientists (B), 2010 - 2012
  UENO Shigeaki, Tohoku University
  Grant amount(Total)：4030000, Direct funding：3100000, Indirect funding：930000
  I demonstrate terahertz spectroscopic imaging of frozen tissues. The samples were frozen to -40C and the spectra were measured using a THz time domain spectrometer. The transmission image shows clear contrast originated in the water content in the tissues. I also found a difference of THz transmission spectra between rapidly frozen tissues and slowly frozen ones, which is mainly due to the difference of liquid water remaining in the tissues. In order to clarify the origin of the THz absorption, we also measured the THz transmission spectra of frozen gelatin solution, which was colored by Rhodamin B and the particle of the THz absorption was studied by comparing the absorbance of frozen tissues, freeze dried ones and ice crystals.
  Grant number：22780227
• High-Pressure Induced Transfomation of Agroproducts　　　　　　　　　　　　　　　
  Japan Society for the Promotion of Science, Grants-in-Aid for Scientific Research Grant-in-Aid for Young Scientists (B), Grant-in-Aid for Young Scientists (B), 2007 - 2009
  UENO Shigeaki, Nigata University of Phermacy and Applied Life Sciences
  Grant amount(Total)：4000000, Direct funding：3400000, Indirect funding：600000
  The effects of high-hydrostatic pressure (HHP) on agroproducts and soybean cotyledon as a cellular biological material were investigated from the viewpoints of the cell structure and enzyme reaction system. Damage to cell structure was evaluated by measuring dielectric properties using the Cole-Cole arc, the radius of which decreased as pressure level increased. Results suggested that cell structure was damaged by HHP. The distribution of free amino acids was measured after HHP (200MPa) of soybean soaked in water or sodium glutamate (Glu) solution. HHP resulted in high accumulation of free amino acids in water-soaked soybean, due to proteolysis. HHP of soybean in Glu solution caused higher accumulation of γ-aminobutyric acid, suggesting that both proteolysis and specific Glu metabolism were accelerated by HPP. We concluded that HHP partially degraded cell structure and accelerated biochemical reactions by allowing enzyme activities to remain. These events can be considered "high-pressure induced transformation" of soybean.
  Grant number：19780190
• 高圧熱水を用いた食品循環資源素材のケミカルリサイクルに関する研究　　　　　　　　　　　　　　　
  Japan Society for the Promotion of Science, Grants-in-Aid for Scientific Research Grant-in-Aid for Young Scientists (Start-up), Grant-in-Aid for Young Scientists (Start-up), 2006 - 2007
  Nigata University of Phermacy and Applied Life Sciences
  Grant amount(Total)：2600000, Direct funding：2600000
  Grant number：18880029
• 冷凍食品の非破壊品質計測・感性変換モデルに基づく冷解凍操作最適化システムの開発　　　　　　　　　　　　　　　
  Japan Society for the Promotion of Science, Grants-in-Aid for Scientific Research Grant-in-Aid for JSPS Fellows, Grant-in-Aid for JSPS Fellows, 2004 - 2005
  The University of Tokyo
  Grant amount(Total)：1000000, Direct funding：1000000
  Grant number：04J11108

• 微生物を利用して加工する固体食品の製造方法　　　　　　　　　　　　　　　
  Patent right
  Patent/Registration no：特許第5809129号
  J-Global ID：201503020813935184
• 微生物を利用して加工する固体食品の製造方法　　　　　　　　　　　　　　　
  Patent right
  J-Global ID：201403042908763092
• 高圧処理履歴の判別方法　　　　　　　　　　　　　　　
  Patent right
  J-Global ID：201103079898297690

• さいたま市生活習慣病予防学校検診検討委員会委員　　　　　　　　　　　　　　　
  panelist, advisor
  Apr. 2024 - Present
• さいたま市青少年育成会常盤地区 , 協力員　　　　　　　　　　　　　　　
  organizing_member
  Apr. 2021 - Present
• 千葉大学高大接続センター高校生理科研究発表会審査委員　　　　　　　　　　　　　　　
  advisor
  Apr. 2019 - Present
• さいたま市放課後子ども総合プラン推進委員　　　　　　　　　　　　　　　
  panelist, organizing_member
  Apr. 2016 - Present
• 一般財団法人職業教育・キャリア教育財団，専修学校教員研修会講師　　　　　　　　　　　　　　　
  lecturer
  Jun. 2015 - Present
• 独立行政法人教職員支援機構 産業・情報技術等指導者養成事業 技術・家庭（家庭）J-1，2023年，2024年　　　　　　　　　　　　　　　
  panelist, chief
  Apr. 2023 - Mar. 2025
• 埼玉大学教育学部附属小学校校内授業研究会，指導者　　　　　　　　　　　　　　　
  advisor
  Aug. 2024 - Oct. 2024
• 埼玉大学教育学部附属小学校研究協議会 指導者　　　　　　　　　　　　　　　
  advisor
  Aug. 2024 - Oct. 2024
• さいたま市立常盤小学校95周年事業，事業委員長　　　　　　　　　　　　　　　
  organizing_member
  Apr. 2024 - Oct. 2024
• 埼玉大学教育学部付属特別支援学校 保護者向け学習プログラム「栄養とわたしたちの生活～災害時の栄養・食の安全と栄養～」　　　　　　　　　　　　　　　
  lecturer, informant
  Apr. 2022 - Aug. 2022
• 「子どもを守り、仲間と協力し合い、学校・地域とともに歩むPTA」　　　　　　　　　　　　　　　
  lecturer, organizing_member
  Apr. 2020 - Dec. 2020
• さいたま市立常盤小学校PTA会長　　　　　　　　　　　　　　　
  appearance, advisor, informant, planner, organizing_member
  Apr. 2018 - Mar. 2020
• さいたま市立常盤公民館運営委員　　　　　　　　　　　　　　　
  organizing_member
  Apr. 2018 - Mar. 2020
• さいたま市立常盤小学校学校評議員　　　　　　　　　　　　　　　
  organizing_member
  Apr. 2018 - Mar. 2020
• 美味しい食を支える科学と技術 ～災害食と食品ロス～　　　　　　　　　　　　　　　
  lecturer
  23 Oct. 2019
• 文部科学省免許状更新講習，2017年，2019年　　　　　　　　　　　　　　　
  lecturer
  Apr. 2017 - Aug. 2019
• 紅赤発見120周年記念講演会（さいたま市）　　　　　　　　　　　　　　　
  lecturer
  Apr. 2018 - Oct. 2018
• 埼玉大学科学者の芽「飲み物の味や匂いを変えてみよう」　　　　　　　　　　　　　　　
  lecturer
  Apr. 2017 - Mar. 2018
• さいたまパパスクール（さいたま市協働事業）　　　　　　　　　　　　　　　
  appearance, presenter, advisor, organizing_member
  Apr. 2014 - Dec. 2017
• 食品添加物の安全性　　　　　　　　　　　　　　　
  lecturer
  15 Nov. 2017
• 独立行政法人国際協力機構JICA，モンゴル国別研修「カリキュラム・マネジメント・サイクル運営強化研修」講師　　　　　　　　　　　　　　　
  lecturer
  Oct. 2017 - Nov. 2017
• 埼玉大学・戸田市 市民講座（連携講座）　　　　　　　　　　　　　　　
  lecturer
  Apr. 2013 - Aug. 2013
• 東北大学農学部市民講座　　　　　　　　　　　　　　　
  lecturer
  Jan. 2013 - Mar. 2013

• 埼玉新聞 , 文部科学大臣表彰を受賞した常盤小学校（上野茂昭PTA会長）及び八王子中学校のＰＴＡが 市長を表敬訪問した　　　　　　　　　　　　　　　
  Myself, 2019, [Paper]
• JCOM , 文部科学大臣表彰を受賞した常盤小学校（上野茂昭PTA会長）及び八王子中学校のＰＴＡが 市長を表敬訪問した　　　　　　　　　　　　　　　
  Myself, 2019, [Media report]
• さいたま市 , 文部科学大臣表彰を受賞した常盤小学校（上野茂昭PTA会長）及び八王子中学校のＰＴＡが 市長を表敬訪問します , https://www.city.saitama.jp/006/014/008/003/008/009/p068746.html　　　　　　　　　　　　　　　
  Myself, 2019, [Internet]
• 浦和レッドダイヤモンズ , 浦和レッドダイヤモンズのホーム最終戦で，埼玉大上野研究室と浦和の喫茶店「砂時計」が共同開発したコーヒーを販売 , http://www.urawa-reds.co.jp/ticket/planning/planning_20.html　　　　　　　　　　　　　　　
  Myself, 2019, [Internet]
• 文部科学省 , 令和元年度「優良PTA文部科学大臣表彰」被表彰団体の決定について（小学校、中学校、義務教育学校、特別支援学校、私立幼稚園・認定こども園PTA） , https://www.mext.go.jp/b_menu/houdou/31/10/1421521.htm　　　　　　　　　　　　　　　
  Myself, 2019, [Internet]
• 埼玉新聞 , さいたま市教育委員会主催，紅赤発見120周年記念講演会が北浦和図書館で行われた．紅赤食べて後世に．伝統的食文化語る　　　　　　　　　　　　　　　
  Myself, 2018, [Paper]
• JCOM , さいたま市教育委員会主催，紅赤発見120周年記念講演会が北浦和図書館で行われた．　　　　　　　　　　　　　　　
  2018, [Media report]
• ヤフーニュース , サツマイモ“紅赤”発見120周年記念公演会 , https://headlines.yahoo.co.jp/hl?a=20181023-00010004-teletama-l11　　　　　　　　　　　　　　　
  Myself, 2018, [Internet]
• テレ玉 , サツマイモ“紅赤”発見120周年記念公演会 , イブニング・ニュース，17時，21時，23時半　　　　　　　　　　　　　　　
  Myself, 2018, [Media report]
• さいたま市 , 紅赤発見120周年記念講演会を開催．科学のチカラで超カンタン！サツマイモをおいしく食べる方法 講師：上野 茂昭 准教授(埼玉大学教育学部生活創造講座家庭科分野) 定員40人 http://www.city.saitama.jp/004/001/002/005/urawa/p061770.html , http://www.city.saitama.jp/004/001/002/005/urawa/p061770_d/fil/beniakatirasi.pdf　　　　　　　　　　　　　　　
  Myself, 2018, [Internet]
• 埼玉県 , 紅赤発見120年記念イベント https://www.pref.saitama.lg.jp/potabiyori/potagirls/2018/documents/img005.pdf　　　　　　　　　　　　　　　
  Myself, 2018, [Others]
• 東京新聞 , お花見で召し上がれ 埼玉大生考案の洋風弁当 JR大宮駅　　　　　　　　　　　　　　　
  Myself, 2018, [Paper]
• 読売新聞 , 埼玉大生のお弁当販売～惣菜店と考案 大宮駅構内で～　　　　　　　　　　　　　　　
  Myself, 2018, [Paper]
• 埼玉新聞180316 , 埼玉大生が弁当考案～県産トマトベリーを添えて～あすから大宮駅で販売　　　　　　　　　　　　　　　
  Myself, 2018, [Paper]
• 日本経済新聞 , JR東・埼玉大が「埼京線沿線の活性化作提案」埼玉県産食材を多く使い，栄養バランスを考慮した2種類の駅弁を共同開発．保育園で親子を対象とした食育ワークショップ開催．　　　　　　　　　　　　　　　
  2017, [Paper]
• 埼玉大学 , 9月23日（土）、本学学生が考案した、県産食材を使った弁当の販売がJR大宮駅構内のエキュートにおいて行われました。学生4人が駅の利用客にチラシを配付しながらPRしました。 , http://www.saitama-u.ac.jp/news_archives/2017-0913-1707-9.html　　　　　　　　　　　　　　　
  Myself, 2017, [Others]
• 読売新聞 , 県産食材たっぷり弁当 埼玉大生が考案　　　　　　　　　　　　　　　
  2017, [Paper]
• 遊都総研WEB , JR東日本大宮支社、埼玉大学との埼京線沿線活性化の取り組みを拡充、新たに県産食材による弁当の開発や食育ワークショップなどを実施 埼玉県さいたま市 , http://yutosoken.com/wp/2017/09/15/jreast-47　　　　　　　　　　　　　　　
  Myself, 2017
• JR東日本 , 埼玉大学との埼京線沿線活性化の取り組みを拡充します～埼玉大学の学生と共同開発したお弁当の販売について～　　　　　　　　　　　　　　　
  Myself, 2017
• ecute大宮 , エキュート大宮地域連携の取り組みについて～埼玉県産食材を使用したオリジナル商品 埼玉大学学生と共同開発～　　　　　　　　　　　　　　　
  Myself, 2017
• 日本経済新聞 , JR東日本ステーションリテイリング，エキュート大宮が埼玉県産食材を使用したオリジナル商品 埼玉大学学生と共同開発　　　　　　　　　　　　　　　
  Myself, 2017, [Paper]
• 日本経済新聞 , JR東日本大宮支社と埼玉大学の学生が県内産の野菜を使った商品を開発する , 日本経済新聞WEBも掲載　　　　　　　　　　　　　　　
  Myself, 2017, [Paper]
• JR東日本ニュース , 埼玉大学の知を結集し，食にまつわるプロジェクトに着手します　　　　　　　　　　　　　　　
  Myself, 2017, [Internet]
• テレビ朝日「ごはんJAPAN」 , 凍結タコのかたさについて，電子顕微鏡画像を用いて説明するとともに，その成分変化の可能性について解説した　　　　　　　　　　　　　　　
  Myself, 2016, [Media report]
• テレビ愛知 , タコ軟化の分子機構　　　　　　　　　　　　　　　
  Myself, 2015, [Media report]
• 日本経済新聞WEB , 埼玉県産食材を多く使い、栄養バランスにも考慮した２種類駅弁「エキュート大宮」で11月下旬まで販売。11月には埼京線沿線の保育園で、親子を対象とした食育ワークショップを開く。学生が食の大切さを伝える紙人形劇や、県産野菜を使った食育体験イベントに取り組む。 , https://www.nikkei.com/article/DGXMZO22080920Q7A011C1L72000/　　　　　　　　　　　　　　　
  Myself, [Internet]
• NEARLY【埼玉大学コラボ弁当販売中！】 , エキュート大宮では、埼玉大学と共同開発したオリジナル弁当２種を販売しております！ 埼玉県の食材を再発見し地産地消の取り組みを深めていくことを目的として開発。11月下旬までの販売となっておりますのでぜひ足を運んでみてはいかがでしょうか？？ , https://nearlyweb.net/card275077　　　　　　　　　　　　　　　
  Myself, [Internet]
• おこわ米八WEBSITE , エキュート大宮店 | 彩の国 まん丸重ね名月弁当 https://www.yonehachi.co.jp/ , https://www.yonehachi.co.jp/　　　　　　　　　　　　　　　
  Myself