Updated on 2024/03/26

写真a

 
TAKASHIGE SHISEI
 
Organization
Graduate School of Agriculture Department of Applied Biological Chemistry Assistant Professor
School of Agriculture Department of Applied Biological Chemistry
Title
Assistant Professor
Affiliation
Institute of Agriculture

Position

  • Graduate School of Agriculture Department of Applied Biological Chemistry 

    Assistant Professor  2023.04 - Now

  • School of Agriculture Department of Applied Biological Chemistry 

    Assistant Professor  2023.04 - Now

Degree

  • 博士（農学） （ Ehime University ）

  • 修士（農学） （ Kagawa University ）

  • 学士（農学） （ Kagawa University ）

Research Areas

  • Life Science / Food sciences  / 食品工学

Research Interests

  • 食品工学

  • 粉末化

  • 噴霧乾燥

  • 乾燥

Professional Memberships

  • 日本農芸化学会

  • 日本食品工学会

  • 日本食品科学工学会

Job Career (off-campus)

  • 大阪公立大学   農学研究科 生命機能化学専攻

    2023.04 - Now

  • 地方独立行政法人鳥取県産業技術センター   食品開発研究所

    2020.04 - 2023.03

Papers

  • Relationship in Oxidation between Eicosapentaenoic Acid and Docosahexaenoic Acid in Microencapsulated Isada Krill Oil Reviewed

    Shisei TAKASHIGE, Hidefumi YOSHII, Shuji ADACHI

    Japan Journal of Food Engineering   23 ( 4 )   149 - 152   2022.12（ ISSN:1345-7942 ）

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    Authorship：Lead author   Publishing type：Research paper (scientific journal)  

    DOI： 10.11301/jsfe.22619

  • Estimation of apparent glass transition temperature from the release of 1-methylcyclopropene included in α-cyclodextrin Reviewed

    Hermawan Dwi Ariyanto, Shisei Takashige, Shuji Adachi, Hidefumi Yoshii

    Food Science and Technology Research   27 ( 6 )   881 - 886   2021.11（ ISSN:1344-6606 ）

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    Publishing type：Research paper (scientific journal)  

    DOI： 10.3136/fstr.27.881

  • Oxidative stability of eicosapentaenoic acid and docosahexaenoic acid in krill oil microencapsulated by spray drying Reviewed

    Afroza Sultana, Shisei Takashige, Yui Maki, Antonio Fermin, Shuji Adachi, Hidefumi Yoshii

    Food Hydrocolloids for Health   1   100031 - 100031   2021.09（ ISSN:2667-0259 ）

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    Publishing type：Research paper (scientific journal)  

    DOI： 10.1016/j.fhfh.2021.100031

  • Flavor Release from Spray-Dried Powders with Various Wall Materials Reviewed

    Shisei Takashige, Hermawan Dwi Ariyanto, Shuji Adachi, Hidefumi Yoshii

    ChemEngineering   4 ( 1 )   1 - 1   2019.12

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    Authorship：Lead author   Publishing type：Research paper (scientific journal)  

    By using the ramping method for humidity at a constant temperature, the release rates of d-limonene were investigated from spray-dried powders with various wall materials, such as maltodextrin (MD) (dextrose equivalent (DE) = 25 and 19), lactose (Lac), and sucrose (Suc). Spray-dried powders, which were sieved to the average powder size of 107–140 µm, contained d-limonene at about 90–97 mg/g-dry powder. d-limonene release profile was measured using a dynamic vapor sorption (DVS) system coupled gas chromatography at 30, 40, and 50 °C from 10% to 90% relative humidity (RH). The linear correlation was found between the release start humidity, sRH, of d-limonene release from the powder and the glass transition temperature of wall materials. The release rates for Suc and Lac increased rapidly at certain humidities and became the maximum rates. Then, these rates decreased gradually with increasing RH. This might have been due to the powder aggregation for Suc and to crystallization for Lac. The release behaviors significantly depended on the wall materials.

    DOI： 10.3390/chemengineering4010001

  • Stability of Fish Oil Encapsulated in Spray-dried Powders Coated with Starch Particles Reviewed

    Shisei Takashige, Shouma Iwamoto, Hirokazu Shiga, Yusuke Kakizaki, Yoshifumi Yamaya, Asami Ushirosako, Kazuki Maruyama, Shuji Adachi, Hidefumi Yoshii

    Food Science and Technology Research   25 ( 3 )   363 - 371   2019.09（ ISSN:1344-6606 ）

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    Authorship：Lead author   Publishing type：Research paper (scientific journal)  

    DOI： 10.3136/fstr.25.363

Books and Other Publications

  • 脂質・脂肪酸関連物質の使いこなし方 : 素材開発・機能創生・応用技術

    石井, 淑夫（ Role： Joint author ,  第9節 高度不飽脂肪酸を多く含む油の噴霧乾燥による粉末化手法と安定性）

    テクノシステム  2020.09  （ ISBN:9784924728868 ）

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    Total pages：3, 15, 592p  

    CiNii Books

MISC

  • ねばりっこ流通時における品質保持手段の検討—Examination of Quality Preservation Method during the Distribution of "Nebarikko (Dioscorea polystachya)"

    髙重 至成, 小谷 幸敏

    鳥取県産業技術センター研究報告 / 鳥取県産業技術センター 編   ( 24 )   29 - 32   2021（ ISSN:1346-4345 ）

  • フレーバー,機能性物質を閉じ込める : 機能性食品粉末の製造と特性—小特集 乾燥・粉末化

    吉井 英文, 高重 至成, 四日 洋和, 安達 修二

    日本食品工学会誌 = Japan journal of food engineering / 日本食品工学会 編   20 ( 3 )   2019.09（ ISSN:1345-7942 ）

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Presentations

  • ホエイを添加した果実スムージーのレオロジー解析 Domestic conference

    岡本杏美，西田江利，髙重至成，渡邉義之

    日本食品科学工学会 第70回大会  2023.08  日本食品科学工学会

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    Presentation type：Oral presentation (general)  

    Venue：京都女子大学  

  • パンケーキの力学物性と作製条件との関係 Domestic conference

    本田千夏，谷川実優，髙重至成，渡邉義之

    日本食品科学工学会 第70回大会  2023.08  日本食品科学工学会

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    Presentation type：Oral presentation (general)  

    Venue：京都女子大学  

  • 豆粒子の吸水過程の速度論的解析 Domestic conference

    花井麻愛，永濱珠希，髙重至成，渡邉義之

    日本食品科学工学会 第70回大会  2023.08  日本食品科学工学会

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    Presentation type：Oral presentation (general)  

    Venue：京都女子大学  

  • 水系での蛍光性糖化産物生成の包括的評価 Domestic conference

    井上佳穂，園田陽菜，髙重至成，渡邉義之

    日本食品科学工学会 第70回大会  2023.08  日本食品科学工学会

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    Presentation type：Oral presentation (general)  

    Venue：京都女子大学  

  • 励起蛍光マトリクスを用いた脂質酸化の計測 Domestic conference

    園田陽菜，髙重至成，渡邉義之

    日本食品科学工学会 第70回大会  2023.08  日本食品科学工学会

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    Presentation type：Oral presentation (general)  

    Venue：京都女子大学  

Charge of on-campus class subject

  • 生命機能化学概論

    2023   Weekly class   Undergraduate

  • 生体成分実験

    2023   Weekly class   Undergraduate

  • 生命機能化学研究プレゼンテーション

    2023   Intensive lecture   Graduate school