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TAKAHASHI KIGEN
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Research Interests 【 display / non-display 】
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うま味
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アミノ酸
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タンパク質
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SDGs
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サステナブルシーフード
Research Areas 【 display / non-display 】
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Life Science / Aquatic life science
Papers 【 display / non-display 】
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Multilayer gelatin/myofibrillar films containing clove essential oil: Properties, protein-phenolic interactions, and migration of active compounds
Jiang, J., Watowita, P. S. M. S. L., Chen, R., Shi, Y., Geng, J. T., Takahashi, K., & Osako, K. , 2022.03
Food Packaging and Shelf Life
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Effects of various organic salts on the properties of edible films prepared from North Pacific krill (Euphausia pacifica) protein
Nail Ucyol, Jie-Ting Geng, Kigen Takahashi, Kazufumi Osako , 2022.03
Food Science and Technology Research
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Effects of tyndallization temperature on the sterility and quality of kamaboko
Sumate Keratimanoch, Kigen Takahashi, Takashi Kuda, Emiko Okazaki, Jie-Ting Geng, Kazufumi Osako , 2022.01
Food Chemistry
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Long-term suppression of suwari phenomenon for improvement in the manufacturing process of surimi gel product
Yusa NAKAMURA, Shota TAKAHASHI, Kigen TAKAHASHI , 2021.11
LWT
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Study on salinity penetration process into fish meat by simulation and MRI
Lester C. Geonzon, Hannah A. Yuson, Kigen Takahashi, Shingo Matsukawa , 2021.05
Fisheries Science
Books 【 display / non-display 】
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魚食革命『津本式と熟成【目利き/熟成法/レシピ】』
津本 光弘, 白山 洸, 保野 淳, 最上 翔, 高橋希元 , 2020.10
内外出版社
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魚食革命『津本式 究極の血抜き』完全版
高橋希元(担当箇所のみ) , 2020.01
内外出版社
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魚肉内在性プロテアーゼ-最新の生化学と食品加工への応用
髙橋希元, 岡﨑惠美子, 大迫一史 , 2016.03
恒星社厚生閣 , 第5章 魚肉内在性プロテアーゼの加熱ゲル形成能への影響 , 72-86
Lesson Subject 【 display / non-display 】
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Lesson Subject(Undergraduate)
Seminar
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Freshman Seminar
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Basic Chemistry
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Chemistry: Fundamental Experiments
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Graduation Thesis
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Introduction to Japanese Fisheries
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Advanced Program for Self-development on Food Science and Technology
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Fundamental Food Chemistry Labs
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Food Chemistry Laboratory
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Physicochemical Properties of Food
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Training in Food Science and Technology
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Introductry Labs for Food Science and Technology
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Lesson Subject(Graduate School)
Special Seminar in Food Science
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Research in Food Science
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Advanced Physicochemical Properties of Food
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Advanced Physico-chemistry of Food