College of Agriculture,Food and Environment Sciences, Department of Food Science and Human Wellness
舩津保浩 フナツ ヤスヒロ
E-Mail:
Website:

Last Update :2021/05/10

Researcher Profile and Settings

Name

FUNATSU Yasuhiro

Affiliation (Master)

College of Agriculture,Food and Environment Sciences, Department of Food Science and Human Wellness

Affiliation & Job

Professor

Education

  1990 04  - 1993 03 , Hokkaido University, Graduate School of Fisheries
 - 1993 , Hokkaido University, Graduate School, Division of Fisheries
  1988 04  - 1990 03 , Hokkaido University, Graduate School of Fisheries
  1982 04  - 1986 03 , Hokkaido University, Fisheries
 - 1986 , Hokkaido University, Faculty of Fisheries

Degree

Doctor(Fisheries Science), Hokkaido University

Association Memberships

Japan Society for Meat Science and Technoligy

Committee Memberships

  2020 05  - Today, The Japanese society for food science and technology, Hokkaido branch chief

Academic & Professional Experience

  2011 04  - Today, Department of Food Science and Human Wellness, College of Agriculture, Food and Environment Sciences, Rakuno Gakuen University
  2009 04  - 2011 03 , Faculty of Dairy Science, Department of Food Science, Rakuno Gakuen University
  2007 04  - 2008 03 , Associate Professor, Rakuno Gakuen University
  2004 04  - 2007 03 , Associate Professor, Rakuno gakuen University
  1998 04  - 2004 03 , Toyama Food Research Institute

Research Activities

Research Areas

Humanities & social sciences, Home economics, lifestyle science, reuse
Life sciences, Food sciences, Quality control
Environmental science/Agricultural science, Biological resource conservation, Meat Science and technology
Life sciences, Marine/Aquatic life sciences, fermented foods・surimi-based products

Research Interests

meat science,

Published Papers

Quality Characteristics of Fermented Seasonings Prepared with Egg-Roasted Production Loss, Akiko Yamazaki, Yasuyuki Harada, Hirofumi Hayasaka, Tsutomu Sato, Nohiro Hamaoka, Yasuhiro Funatsu, New Food Indust., New Food Indust., 63, 3, 201, 209, 20210300, Refereed
Effects of Fermentation Method on Quality of Sakura Shrimp Sauce, Funatsu, Y, Hirose, T, Yoshikawa, S, Oshiai, Y, Nippon Shokuhin Kagaku Kogaku Kaishi, Nippon Shokuhin Kagaku Kogaku Kaishi, 66, 5, 20190500, Refereed
The hypoglycemic effect and sensory properties of bread prepared using combinations of Japanese whole rye, whole-wheat and wheat flours, Nishio, Y, Tsunemi, N, Tanimoto-Yoshikawa, E, Tanaka, A, Nakagawa, Y, Iwasaki, T, Kaneda, I, Ishioroshi, M, Mafune, N, Funatsu, Y, International Food Research Journal, International Food Research Journal, 25, 5, 2180, 2187, 20181000, Refereed
The Hypoglycemic Effect and Sensory Characteristics of Rice Ball Prepared Using Japanese Soybean, Kurosengoku, Yasuhiro Funatsui, Akiha Uta, Satomi Shima, Akira Tanaka, Itaru Terai, Naoki Mafune, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 63, 4, 162, 169, 20160000, Refereed
The Hypoglycemic Effect and Palatability of Doughnuts and Pound Cakes Prepared Using Combinations of Japanese Whole Rye, Whole-Wheat and Wheat Flours, Yasuhiro Funatsu, Akie Nagata, Akira Tanaka, Yukio Nishio, Yoshihisa Nakagawa, Tomohito Iwasaki, Isamu Kaneda, Naoki Mafune, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 62, 9, 438, 444, 20150000, Refereed
Analysis of plasmids encoding the tyrosine decarboxylase gene in Tetragenococcus halophilus isolated from fish sauce, Masataka Satomi, Kei-ichi Shozen, Ayumi Furutani, Youhei Fukui, Meiko Kimura, Motoshige Yasuike, Yasuhiro Funatsu, Yutaka Yano, FISHERIES SCIENCE, FISHERIES SCIENCE, 80, 4, 849, 858, 20140700, Refereed
Effect of setting temperature on the mechanical properties of surimi gels, Isamu Kaneda, Kohei Aonuma, Yasuhiro Funatsu, Shingo Matsukawa, Journal of Biorheology, Journal of Biorheology, 28, 1, 11, 15, 20140000, Refereed
EFFECT OF SUCROSE AND HALOPHILIC LACTIC ACID BACTERIUM TETRAGENOCOCUUS HALOPHILUS ON CHEMICAL CHARACTERISTICS AND MICROBIAL PROLIFERATION DURING FISH SAUCE FERMENTATION, Kei-Ichi Shozen, Masataka Satomi, Yutaka Yano, Mitsuhiro Yoshida, Yohei Fukui, Takashi Takano, Yasuhiro Funatsu, JOURNAL OF FOOD SAFETY, JOURNAL OF FOOD SAFETY, 32, 4, 389, 398, 20121100, Refereed
QUALITY OF FISH SAUCE PRODUCTS FROM RECYCLED BY-PRODUCTS FROM FISH GEL AND KAMABOKO PROCESSING, T. Takano, K. Shozen, M. Satomi, W. Taira, H. Abe, Y. Funatsu, JOURNAL OF FOOD QUALITY, JOURNAL OF FOOD QUALITY, 35, 3, 217, 227, 20120600, Refereed
Bacterial communities in fish sauce mash using culture-dependent and -independent methods, Youhei Fukui, Mitsuhiro Yoshida, Kei-ichi Shozen, Yasuhiro Funatsu, Takashi Takano, Hiroshi Oikawa, Yutaka Yano, Masataka Satomi, JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY, JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY, 58, 4, 273, 281, 20120000, Refereed

Books etc

Rheology of Biological Soft Matter Funadamentals and Applications, Y. Funatsu, T. Iwasaki, Joint author, Gelation Characteristics of Heat-Induced gels Mixed Meat with Fish Proteins, Springer,   2017 01

Conference Activities & Talks

Development of high quality fish sauce products prepared with starter culture and new taste evaluation technique using taste sensor, Yasuhiro FUNATSU, Yudai SAITO, Ayumi TAKAHASHI, Naoyuki MAEDA, Yohei FUKUI, FOOMA JAPAN 2020,   2020 06 24 , 招待有り
Quality characteristics of new type of fermented seasoning prepared from pig kidney, AZEKAWA Kanami, TOKITO Shiori, SASAKI Shiho, MAEDA Naoyuki, FUNATSU Yasuhiro, FOOMA JAPAN 2019 Academic Plaza,   2019 07 11 , 招待有り

Misc

Visualization of fish sauce taste using taste sensor and its application, Yasuhiro Funatsu, Hirofumi Hayasaka, Kaiyo Monthly, 52, (3) 150 - 155,   2020 03
Quality Characteristics of Sakura Shrimp Lucensosergia lucens Sauce Products Prepared Using Different Fermentation Methods, Yasuhiro FUNATSU, Journal of The Brewing Society of Japan, 115, (1) 19 - 26,   2020 01
Effects of Addition of Lactic Acid Bacterium LH-BO2 on Quality of Fermented Sausage, New Food Industry, 60, (6) 13 - 20,   2018 06 , Invited
Effects of different fermentation methods on the quality characteristics of Yezo sika deer (Cervus nippon yesoensis) meat sauce products, Funatsu, Y, Miyauchi, Y, Kawakami, M, Hayasaka, H, Yang, J.H, Ishioroshi, M, Proceedings of the 17th Asian-Australasian Association of Animal Production Societies Animal Science Congress,   2016 08
Effect of transglutaminase in the properties of heat-induced gel of mixed actomyosin from culled hen and fish., Iwasaki T, Watanabe T, Moriya N, Funatsu Y, Yamamoto K, Proceeding of 58th International Conference of Meat Science and Technology (Montreal, Canada), 73,   2012

Research Grants & Projects

Japan Society for the Promotion of Science, Grants-in-Aid for Scientific Research Grant-in-Aid for Scientific Research (C), Visualization technique of quality characteristics of fermented seasoning correspoded to variety of consumer preference


教員総覧