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FUKUOKA Mika

Job title: Professor
Department: Department of Food Science and Technology
Degree: Doctor
Major: 水産学

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Researcher ID 産学・地域連携推進機構 研究者総覧データベース Researchmap

 

Papers 【 display / non-display

  • Analysis of thermal processing of liquid eggs using a high frequency ohmic heating: Experimental and computer simulation approaches

    C. Wang, Y. Llave, N. Sakai, M. Fukuoka , 2021.08

    Innovative Food Science and Emerging Technologies

  • Effect of starch and non-starch components on water migration, microstructure, starch retrogradation and texture of flat rice noodles made from different rice varieties

    K.Puhin, M. Fukuoka, S. Ratansumawong , 2021.01

    International Journal of Food Science and Technology

  • Power absorption analysis of two-component materials during microwave thawing and heating: Experimental and computer simulation

    Yvan Llave, Daichi Kambayashi, Mika Fukuoka, Noboru Sakai , 2020.08

    Innovative Food Science and Emerging Technologies

  • Analysis of Ohmic Heating of Yellowtail (Seriola quinqueradiata) Fillets at High Frequencies by 3D Simulation—Effect of Ohmic Heating System (Batch and Pseudo-continuous), Sample Shape, and Size

    Yinzhe Jin, Chancong Jiang, Yang Jiao, Yvan Llave, Mika Fukuoka, Noboru Sakai , 2020.08

    Innovative Food Science and Emerging Technologies

  • Physicochemical changes in cooked prawn muscle with or without shell during water bath treatment: Effect of thermal protein denaturation

    Xiaolong Li, Yvan Llave, Mika Fukuoka, Noboru Sakai , 2020

    Journal of Food Process Engineering

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Books 【 display / non-display

  • 生食のおいしさとリスク

    福岡美香、酒井昇 , 2013.07

    NST , 加熱による肉の変化 , 149-160

  • 火と食

    福岡美香( 朝倉敏夫編 ) , 2012.10

    ドメス出版 , 火と物性変化(加熱調理) , 175-194

  • Characterization of Food: Emerging methods

    Watanabe, H., Fukuoka, M., Watanabe, T , 1995.01

    Elsevier , Recent advances in characterization of foods using NMR , 117-149

  • Advances in Food Engineering

    Watanabe, H. and Fukuoka, M. , 1992.01

    CRC Press , Moisture diffusion in soybean seed measured by NMR , 79-84

 

Lesson Subject 【 display / non-display

  • Lesson Subject(Undergraduate)

    Practical Physics

  • Food Engineering

  • Lesson Subject(Graduate School)

    Special Seminar in Food Technology

  • Research in Food Technology

  • Heat and Mass Transfer in Food Engineering