食品製造工学研究室 九州大学大学院 農学研究院 生命機能科学部門 食料化学工学講座

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研究業績

原著論文

  1. Tamaru S., Noda T., Igura N. and Shimoda M., Effect of Oil-water Surface Area on the Aroma Release Behavior of Mono-dispersed Oil-in-water Emulsions, Food Science and Technology Research, 26(2), 293-298, (2020)
  2. Mugabi J., Tamaru S., Karatani N., Lemus-Mondaca, R., Igura N., Shimoda M., Preparation of highly monodispersed emulsions by swirl flow membrane emulsification using Shirasu porous glass (SPG) membranes - A comparative study with cross-flow membrane emulsification, Chemical Engineering and Processing-Process Intensification, 145, 107677, (2019)
  3. Mugabi J., Karatani N., Yachigo H., Masuo M., Igura N., Shimoda M., Preparation of Small Droplet Size Monodispersed Emulsions at High Production Rate by Continuous Intramembrane Premix Emulsification Method, Journal of Chemical Engineering of Japan, 52(3), 259-266, (2019)
  4. Tamaru S., Ono A., Igura N. and Shimoda M., High correlation between octanol-air partition coefficient and aroma release rate from O/W emulsions under non-equilibrium, Food Research International, 116, 883-887, (2019)
  5. Matsushita T., Zhao J. J., Igura N., and Shimoda M., Authentication of commercial spices based on the similarities between gas chromatographic fingerprints, Journal of the Science of Food and Agriculture, 98(8), 2989-3000, (2018)
  6. Tominaga Y., Noma S., Igura N., Shimoda M.,and Hayashi N., Control of Bacillus subtilis Spores by Intermittent Treatment Using Heating after Carbonation in the Presence of Germinants and Bacteriostatic Agents, Food Science and Technology Research, 24(3), 403-411, (2018)
  7. Hirokado R., Noma S., Soh N., Igura N., Shimoda M.,and Hayashi N., Inactivation of Bacillus subtilis Spores by Carbonation with Glycerin Fatty Acid Esters, Food Science and Technology Research, 24(3), 455-463, (2018)
  8. Tamaru S., Igura N. and Shimoda M., Effectiveness of water-air and octanol-air partition coefficients to predict lipophilic flavor release behavior from O/W emulsions, Food Chemistry, 239, 712-717, (2018)
  9. Noma S., Kiyohara K., Hirokado R., Yamashita N., Migita Y., Tanaka M., Furukawa S., Ogihara H., Morinaga Y., Igura N., and Shimoda M., Increase in hydrophobicity of Bacillus subtilis spores by heat, hydrostatic pressure, and pressurized carbon dioxide treatments, Journal of Bioscience and Bioengineering, 125(3), 327-332, (2018)
  10. Mugabi J., Igura N., and Shimoda M., Effect of Process Parameters on Oil-in-Water Emulsion Droplet Size and Distribution in Swirl Flow Membrane Emulsification, Journal of Chemical Engineering of Japan, 51(3), 229-236, (2018)
  11. Tominaga Y., Zhu Q.Y., Noma S., Igura N., and Shimoda M., Inactivation of Bacillus subtilis spores by heat treatment after carbonation in the presence of monoglycerol fatty acid esters, Food Science and Technology Research, 23(4), 561-565, (2017)
  12. Perez-Won M., Lemus-Mondaca R., Tabilo-Munizaga G., Pizarro S., Noma S., Igura N., and Shimoda M., Modelling of red abalone (Haliotis rufescens) slices drying process: Effect of osmotic dehydration under high pressure as a pretreatment, Innovative Food Science and Emerging Technologies 34, 127-134, (2016)
  13. Bonkohara K., Fuji M., Nakao A., Igura N., and Shimoda M., Preparation of reminiscent aroma mixture of Japanese soy sauce, Bioscience Biotechnology and Biochemistry, 80(3),533-539, (2016)
  14. Lemus-Mondaca R., Noma S., Igura N., Shimoda M., and Perez-Won M., Kinetic Modeling and Mass Diffusivities during Osmotic Treatment of Red Abalone (Haliotis rufescens) Slices, Journal of Food Processing and Preservation, 39(6), 1889-1897, (2015)
  15. Noma S., Tani S., Nakai T., Igura N., and Shimoda M., Enhanced inactivation of Bacillus subtilis spores by carbonation with heating in the presence of monoglycerol-caprate, Food Science and Technology Research, 21(5), 745-749, (2015)
  16. Nakai T., Tani S., Klangpetch W., Noma S., Igura N., and Shimoda M., The effect of combined treatment with carbonation, heating, and monoglycerol fatty acid esters on the inactivation and growth inhibition of Geobacillus stearothermophilus spores, Food Science and Technology Research, 20(2), 273-277, (2014)
  17. Klangpetch W., Nakai T., Noma S., Igura N., and Shimoda M., Combined effects of carbonation with heating and fatty acid esters on inactivation and growth inhibition of various Bacillus spores, Journal of Food Protection, 76(9), 1568-1574, (2013)
  18. Klangpetch W., Noma S., Igura N., and Shimoda M., Effects of High-Pressure Carbonation on Intracellular ATP and NADH Levels and DNA Damage in Escherichia coli Cells, Biocontrol Science, 18(4), 199-203, (2013)
  19. Tirawat D., Noma S., Kunimoto H., Tameda S., Nishibayashi E., Igura N., and Shimoda M.,　Decrease in the Number of Microbial Cells on Chinese Cabbage by Rapid Hygrothermal Pasteurization using Saturated Water, International Food Research Journal, 20(2), 981-985, (2013)
  20. Chongcharoenyanon B., Yamashita N., Igura N., Noma S. and Shimoda M., Extraction of volatile flavour compounds from butter oil in a low-density polyethylene membrane pouch, Flavor and Fragrance Journal, 27(5), 367-371, (2012)
  21. Klangpetch W., Nakai T., Nishiyama K., Noma S., Igura N., and Shimoda M., Effect of low-pressure carbonation on the heat inactivation and cytoplasmic acidification of Saccharomyces cerevisiae, Journal of Food Science and Engineering, 2, 712-718, (2012)
  22. Klangpetch W., Noma S., Igura N., and Shimoda M., The effect of low-pressure carbonation on the heat inactivation of Escherichia coli, Bioscience Biotechnology and Biochemistry, 75(10), 1945-1950, (2011)
  23. Noma S., Yamashita N., Klangpetch W., Igura N., and Shimoda M., Effects of carbonation with heating on germination of Bacillus subtilis spores, Food Science and Technology Research, 17(6), 523-527, (2011)
  24. Shimoda M., Miyamae H., Nishiyama K., Yuasa T., Noma S., and Igura N., Swirl-Flow Membrane Emulsification for High Throughput of Dispersed Phase Flux through Shirasu Porous Glass (SPG) Membrane. Journal of Chemical Engineering of Japan 44(1), 1-6, (2011)
  25. Yamaguchi K., Kato T., Noma S., Igura N., and Shimoda M., The effects of high hydrostatic pressure treatment on the flavor and color of grated ginger, Bioscience Biotechnology and Biochemistry, 74(10), 1981-1986, (2010)
  26. Noma S., Klangpetch W., Nakamura S., Ishibashi T., Huang HC., Igura N., and Shimoda M., Effect of low-pressure carbonation on heat inactivation of yeast and bacterial vegetative cells, Food Science and Technology Research, 16(5), 389-394, (2010)
  27. Tirawat D., Meno A., Fujiwara H., Higo K., Noma S., Igura N., and Shimoda M., Development of rapid hygrothermal pasteurization using saturated water vapor, Innovative Food Science and Emerging Technologies, 11(3), 458-463, (2010).
  28. Tsubokura Y., Fukuzaki S., Noma S., Igura N., and Shimoda M., Glycation of Ovalbumin in Solid-State by Conductive and Microwave Heating, Food Science and Technology Research, 15(4), 377-380, (2009)
  29. Noma S., Sumikawa M., Tsubokura Y., Inoue T., Tomozane M., Igura N., and Shimoda M., Comparison of Solid-State Glycation of Whey Proteins through Maillard Reaction between Microwave and Conductive Heating., Jouranal of the Faculty of Agriculture, Kyushu University, 54(1), 191-194, (2009)
  30. Komthong P., Igura N. and Shimoda M., Effect of ascorbic acid on the odours of cloudy apple juice, Food Chemistry, 100(4), 1342-1349, (2007)
  31. Islam MS., Igura N.*, Shimoda M., and Hayakawa I., The synergistic effect of moderate heat and pressure on the physical properties and pectic substances of potato tissue, International Journal of Food Science and Technology, 42(4), 434-440, (2007)
  32. Komthong P., Katoh T., Igura N., and Shimoda M., Changes in the odours of apple Juice during enzymatic browning, Food Quality and Preference, 17 (6), 497-504, (2006)
  33. Komthong P., Hayakawa S., Katoh T., Igura N., and Shimoda M., Determination of potent odorants in apple by headspace gas dilution analysis, LWT-Food Science and Technology, 39(5), 472-478, (2006)
  34. Komthong P., Katoh T., Igura N., Shimoda M., and Hayakawa I., Ascending bubble extraction of terpenes from freshly squeezed orange juice, Food Research International, 39(1), 53-58, (2006)
  35. Noma S., Kajiyama D., Igura N.*, Shimoda M., and Hayakawa I., Mechanisms behind tailing in the pressure inactivation curve of a clinical isolate of Escherichia coli O157:H7, International Journal of Food Microbiology, 109(1-2), 103-108, (2006)
  36. Islam MS., Inoue A., Igura N.*, Shimoda M., and Hayakawa I., Inactivation of Bacillus spores by the combination of moderate heat and low hydrostatic pressure in ketchup and potage, International Journal of Food Microbiology, 107(2), 124-130, (2006)
  37. Igura N.*, Fujii M., Shimoda M., and Hayakawa I., Inactivation efficiency of ozonated water for Fusarium Oxysporum conidia under hydroponic greenhouse conditions, Ozone Science and Engineering, 26, 517-521, (2004)
  38. Igura N.*, Kamimura Y., Islam M.S., Shimoda M., and Hayakawa I., Effects of minerals on resistance of Bacillus subtilis spores to heat and hydrostatic pressure, Applied and Environmental Microbiology, 69(10), 6307-6310, (2003)
  39. Islam M. S., Igura N., Shimoda M., and Hayakawa I., Effects of low hydrostatic pressure and moderate heat on texture, pectic substances and color of carrot, European Food Research Technology, 217, 34-38, (2003)
  40. Kato T., Shimoda M., Suzuki J., Kawaraya A., Igura N., and Hayakawa I., Changes in the odors of squeezed apple juice during thermal processing, Food Research International, 36(8), 777-785, (2003)
  41. Shimoda M., Katoh T., Suzuki J., Kawaraya A., Igura N., and Hayakawa I., Changes in the odors of reconstituted apple juice during thermal processing, Food Research International, 36(5), 439-445, (2003)
  42. Maeda Y., Igura N., Shimoda M., and Hayakawa I., Bactericidal effect of atmospheric gas plasma on Escherichia coli K12, International Journal of Food Science & Technology, 38(8), 889-892, (2003)
  43. Maeda Y., Igura N., Shimoda M., and Hayakawa I., Inactivation of Escherichia coli K12 using atmospheric gas plasma produced from humidified working gas, Acta Biotechnologica, 23(4), 389-395, (2003)
  44. Purevdorj D., Igura N., Ariyada O., and Hayakawa I., Effect of feed gas composition of gas discharge plasmas on Bacillus pumilus spore mortality, Letters in Applied Microbiology, 37, 31-34, (2003)
  45. Maeda Y., Igura N., Shimoda M., and Hayakawa I., Inactivation of vegetative bacteria in liquid medium by gas plasma under atmospheric pressure, Journal of the Faculty of agriculture, Kyushu University, 48(1･2), 159-166, (2003)
  46. Igura N., Hiro N., Shimoda M., and Hayakawa I., Effect of hydrostatic pressure on the inactivation of Salmonella and Campylobacter species at Low temperature, Journal of the Faculty of agriculture, Kyushu University, 48(1･2), 121-126, (2003)
  47. Komthong P., Katoh, T., Igura N., Shimoda M., and Hayakawa I., Effect of high hydrostatic pressure combined with pH and temperature on glucose/fructose-leucine/lysine/glutamate browning reactions, Journal of the Faculty of agriculture, Kyushu University, 48(1･2), 135-142, (2003)
  48. Islam M. S., Inoue A., Igura N., Katoh T., Shimoda M., and Hayakawa I., Inactivation of Bacillus spores suspended in physiological salt solution, potage and ketchup by the combination of moderate heat and low hydrostatic pressure, Journal of the Faculty of agriculture, Kyushu University, 48(1･2), 143-151, (2003)
  49. Purevdorj D., Igura N., Hayakawa I., and Ariyada O., Inactivation of Escherichia coli by microwave induced low temperature argon plasma treatments, Journal of Food Engineering 53(4), 341-346, (2002)
  50. Purevdorj D., Igura N., Shimoda M., Hayakawa I., and Ariyada O., Survival of vegetative pathogens under argon plasma treatments, Journal of the Faculty of agriculture, Kyushu University, 46(2), 339-344, (2002)
  51. Purevdorj D., Igura N., Shimoda M., Ariyada O., and Hayakawa I., Kinetics of inactivation of Bacillus spores using low temperature argon plasma at different microwave power densities. Acta Biotechnologica, 21(4), 333-342, (2001)
  52. Igura N., Katoh T., Hayakawa I., and Fujio Y., Degradation profiles of potato starch melts through a capillary tube viscometer, Starch-Stärke, 53(12), 623-628, (2001)
  53. Igura N., Hayakawa I., and Fujio Y., Effect of water state on thermal properties of sweet potato starch, Journal of Applied Glycoscience, 44(3), 329-332, (1997)
  54. Igura N., Nakashima D., Hayakawa I., and Fujio Y., Effect of moisture content and applied pressure on flow-starting temperature of starch melts, Journal of Food Engineering, 31(3), 271-276, (1997)
  55. Igura N., Katoh T., Hayakawa I., and Fujio Y., Flow properties of low-moisturized starch melts at an elevated temperature, Journal of the Faculty of agriculture, Kyushu University, 42(1-2), 139-145, (1997)
  56. Igura N., Hayakawa I., and Fujio Y., Effect of longer heating time on depolymerization of low moisturized starches, Starch-Stärke, 49(1), 2-5, (1997)
  57. Fujio Y., Igura N., and Hayakawa I., Depolymerization of molten-moisturized-starch molecules by shearing force under high-temperature, Starch-Stärke, 47(4), 143-145, (1995)
  58. Fujio Y., Igura N., Hayashi N., and Hayakawa I., Promotive effect of shearing-force on cold-water solubility and gelatinization of low moisturized starch melt at an elevated-temperature, Journal of the Japanese Society of Food Science and Technology, 41(11), 826-831, (1994)
  59. Fujio Y., Igura N., Hayashi N., and Hayakawa I., Molecular depolymerization of moist sweet-potato starch melt by shearing force under an elevated-temperature, Starch-Stärke, 45(12), 432-436, (1993)

著書

  1. Igura N., Noma S., Shimoda M., Use of high pressure technology to inactivate bacterial spores in foods. in Biotechnology in Functional Foods and Nutraceuticals, Ed. by Bagchi D., Lau F. C. and Ghosh D. K. CRC Press, pp. 497-504, (2010)

総説・解説等

  1. 井倉則之, 下田満哉, 柑橘系香気成分リモネンとシトラールの劣化とその抑制, ソフトドリンク技術資料, (2016)
  2. 井倉則之, 高圧処理によるタンパク質のゲル化, おいしさの科学ニュース, (2015)
  3. 井倉則之, LDPE膜を利用した食品からの香り成分抽出法　おいしさの科学ニュース, (2015)
  4. 井倉則之, チョンチャルンヤノン ブサリン, 山下奈美, 盆子原香, 下田満, Volatile Flavor Compound Extraction from Butter Oil by Low-Density polyethylene Membrane Pouch Method, 九州大学中央分析センター報告, (2015)
  5. 井倉則之, 下田満哉, 早川功, 高圧殺菌は静水圧から動圧への変換だ, 食品工業, 47(6), 61-69, (2004)
  6. 野間誠司, 古川壮一, Purevdorj D., 井倉則之, 早川功, 水やアルゴンガスプラズマによる新しい殺菌法, 実用産業情報, 24, 2-14, (2001)
  7. 藤尾雄策, 井倉則之, 食用高分子物質の熱溶融, 熱物性, 9(1), 36-41, (1995)

学生の受賞

  1. 井手　綺音　　令和5年度日本食品科学工学会西日本支部大会 西日本支部若手優秀発表賞受賞(2023.10)
  2. 竹下　奈津美　第17回日本電磁波エネルギー応用学会 エム・アールエフ株式会社賞受賞(2023.10)
  3. 竹下　奈津美　第60回化学関連支部合同九州大会 ポスター賞受賞 (2023.7)
  4. 伊原　さとみ　第60回化学関連支部合同九州大会 ポスター賞受賞 (2023.7)
  5. 渡邉　希実　　農学部賞受賞 (2022.3), 学生表彰受賞 (2022.3)
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