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HAMADA Naoko

Job title: Professor
Department: Department of Food Science and Technology
Degree: Doctor
Major: Manufacturing Technology (Mechanical Engineering, Electrical and Electronic Engineering, Chemical Engineering) / Biofunction and bioprocess engineering

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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

Research Interests 【 display / non-display

  • Bioremediation

  • Genetic Engineering

  • traceability

  • Safety Management in Food Supply Chain

  • Food Science

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Research Areas 【 display / non-display

  • Life Science / Food sciences

  • Social Infrastructure (Civil Engineering, Architecture, Disaster Prevention) / Social systems engineering

  • Environmental Science/Agriculture Science / Environmental load and risk assessment

 

Papers 【 display / non-display

  • Enhancement of the antihypertensive effect of fermented Sargassum horneri with Lactiplantibacillus pentosus SN001

    Momoko Tamura, Satoshi Shimizu , Hiroshi Nagai, Orie Yoshinari and Naoko Hamada-Sato , 2202.07

    Fermentation

  • Evaluation of the effect of Lactiplantibacillus pentosus SN001fermentation on arsenic accumulation and antihypertensive effect of Sargassum horneri in vivo.

    Momoko Tamura, Yoshinari Suzuki, Hiroshi Akiyama, Naoko Hamada-Sato , 2022.09

    Naunyn-Schmiedeberg's Archives of Pharmacology

  • Antihypertensive and probiotic effects of Hidakakombu (Saccharina angustata) fermented by Lacticaseibacillus casei 001

    Tetsuya Sekine, Hiroshi Nagai, Naoko Hamada-Sato , 2021.08

    Foods

  • Evaluation of angiotensin-converting enzyme-inhibitory activity in abalone viscera fermented by Lactobacillus casei 001

    Yushi Fujimura, Mariko Shimura, Hiroshi Nagai, Naoko Hamada-Sato , 2021.04

    Journal of Functional Foods

  • Xylanase from marine filamentous fungus Pestalotiopsis sp. AN-7 was activated with diluted salt solution like brackish water.

    Sangho Koh, Masahiro Mizuno, Yuto Izuoka, Naoto Fujino, Naoko Hamada-Sato and Yoshihiko Amano , 2020.11

    Journal of Applied Glycoscience

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Books 【 display / non-display

  • 食べ物と健康Ⅲ 食品加工と栄養(第3版)

    舩津保浩他8名 , 2021.10

    三共出版 , 4章 食品流通・保存と栄養 5章 加工および保存中の成分変化 , 125-150

  • 食べ物と健康Ⅲ 食品加工と栄養(第2版)

    舩津保浩他8名 , 2016.04

    三共出版 , 4章 食品流通・保存と栄養 5章 加工および保存中の成分変化 , 116-140

  • 食べ物と健康Ⅲ 食品加工と栄養

    舩津保浩他8名 , 2014.05

    三共出版 , 4章 食品流通・保存と栄養 5章 加工および保存中の成分変化 , 114-138

  • 基礎から学ぶ食品科学

    渡辺悦生,加藤 登,大熊広一,濱田奈保子 , 2010.10

    成山堂書店 , 3章「食品の化学的性質」 5章「食品の劣化と品質保持」 , 1-250

  • 農産物・食品検査法の新展開

    鈴木徹,濱田(佐藤)奈保子,シリランサアン パウィナー , 2010.07

    シーエムーシー出版 , 第1章 K値試験紙・生鮮魚介類の鮮度測定キット , 169-177

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Lesson Subject 【 display / non-display

  • Lesson Subject(Undergraduate)

    Seminar

  • Chemistry: Fundamental Experiments

  • Graduation Thesis

  • Overview of Fisheries Science Ⅰ

  • Fundamental Food Chemistry Labs

  • Food Chemistry Laboratory

  • Safety Management in Food Supply Chain

  • Training in Food Science and Technology

  • Introductry Labs for Food Science and Technology

  • Lesson Subject(Graduate School)

    Advanced Research in Applied Bio Engineering

  • Future Business Model in Food Supply Chain

  • Carrier Development Plan

  • Seminar of Monitoring Method for Food Hazard

  • Introduction to Food Safety Management System

  • Research on Safety Management in Food Supply Chain

  • Comprehensive Risk Management in Food Supply