Personnel Information

写真a

NISHIUMI Tadayuki


Institute

Institute of Science and Technology

Title

Professor

Mail Address

E-mail address

Campus Career 【 display / non-display

  • Niigata University Faculty of Agriculture, Associate Professor (as old post name), 2000.06 - 2007.03

  • Niigata University Faculty of Agriculture Department of Applied Biological Chemistry, Associate Professor, 2007.04 - 2016.03

  • Niigata University Graduate School of Science and Technology Life and Food Sciences, Associate Professor, 2007.04 - 2016.03

  • Niigata University Graduate School of Science and Technology Life and Food Sciences, Associate Professor, 2007.04 - 2016.03

  • Niigata University Faculty of Agriculture Department of Applied Biological Chemistry Applied Biological Chemistry, Professor, 2016.04 - 2017.03

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Academic Society Affiliations 【 display / non-display

  • The Japanese Society of Fisheries Science, 2008.04 - , JAPAN

Field of expertise (Grants-in-aid for Scientific Research classification) 【 display / non-display

  • Food science

  • Animal production science

 

Papers 【 display / non-display

  • Effects of high-pressure processing on the cooking loss and gel strength of chicken breast actomyosin containing sodium alginate., Chen, X., Li, P.-J., Nishiumi, T., Hosono, T., Suzuki, A. and Chen, C.-G., Food Bioprocess Technol., Vol.7, No.12, pp.3608-3617, 2014.12, English

    Research paper (scientific journal), Joint Work

  • Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing κ-carrageenan., Chen, X., Chen, C.-G., Zhou, Y.-Z., Li, P.-J, Ma, F., Nishiumi, T. and Suzuki, A., Food Hydrocolloids, Vol.40, pp.262-272, 2014.10, English

    Research paper (scientific journal), Joint Work

  • Isolation and purification of decorin from bovine skeletal muscle and its structural changes under high pressure., Hosono, T., Otake, Y., Komoda, T., Sugiyama, T. and Nishiumi, T., Bull. Facul. Agric. Niigata Univ., Vol.67, No.1, pp.43-49, 2014.09, English

    Research paper (bulletin of university, research institution), Joint Work

  • Combined effects of high pressure and sodium hydrogen carbonate on beef texture and color., Nishiumi, T., Ohnuma, S., Watanabe, Y. and Sakata, R., Proc. 60th Int. Cong. Meat Sci. Technol., Vol.USB, 2014.08, English

    Research paper (international conference proceedings), Joint Work

  • Isolation and purification of decorin from bovine skeletal muscle and its structural changes under high pressure., Hosono, T., Komoda, T. and Nishiumi, T., Proc. 60th Int. Cong. Meat Sci. Technol., Vol.USB, 2014.08, English

    Research paper (international conference proceedings), Joint Work

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Books 【 display / non-display

  • High Pressure Bioscience and Biotechnology, Kanae Tabe, Yun-jung Kim, Atsushi Suzuki, Tadayuki Nishiumi, Sankeisha, 2015.11, Japanese

    Scholarly Book, Joint Work, Food science, Integrative animal science

  • High Pressure Bioscience and Biotechnology, Ayumi Hiruta, Takashi Hara, Kazuyuki Akasaka, Masatomo Matsuno, Tadayuki Nishiumi, Sankeisha, 2015.11, Japanese

    Scholarly Book, Joint Work, Food science, Integrative animal science

  • High Pressure Bioscience and Biotechnology, Yui Watanabe, Shun Ohnuma, Yun-jung Kim, Atsushi Suzuki, Tadayuki Nishiumi, Sankeisha, 2015.11, Japanese

    Scholarly Book, Joint Work, Food science, Integrative animal science

  • High Pressure Bioscience, Subcellular Biochemistry 72, Ohara, E., Kawamura, M., Ogino, M., Hoshino, E., Kobayashi, A., Hoshino, J., Yamazaki, A. and Nishiumi, T., Springer, 2015.09, English

    Scholarly Book, Joint Work

  • Advanced Technologies for Meat Precessing, Suzuki, A., Kim, K., Tanji, H., Nishiumi, T. and Ikeuchi, Y., CRC Press, 2006.12, English

    Other, Joint Work

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Review Papers 【 display / non-display

  • High pressure processing for improvement of meat texture, Tadayuki Nishiumi and Yun-Jung Kim, The Society of Chemical Engineers, Japan, Chemical Engineering of Jaoan, Vol.77, No.2, pp.106-108, 2013.02, Japanese

    Introduction and explanation (others), Joint Work, Food science

  • Effects of intramuscular connective tissue on meat toughness, Nishiumi, T., Hokushinetsu J. Anim. Sci., Vol.88, pp.1-15, 2004.06, Japanese

    Introduction and explanation (others), Single Work