KEIICHI GOTO
- 教授
- 学位：博士（農学）
基本情報
所属
- Undergraduate School of Marine Science and Technology / Department of Fisheries
- Graduate School of Oceanography / Course of Oceanography
ジャンル
- Community Relations
- Eating Habits
研究と関連するSDGs
詳細情報
研究キーワード
- Sashimi
- Visualization
- HACCP
- Spore forming bacteria
- Sporolactobacillus
- Alicyclobacillus
研究分野
- Life sciences Food sciences
論文
Selection of sensory evaluation terms for objectively visualizing characteristics of fish sashimi (Creating Sashimi Character Wheel)
Study on promotion of fish consumption by visualization of taste characteristics of fish
Applicability of punch test to evaluation of heat-induced gel forming ability of frozen surimi
Heat-induced set-gel forming ability of composite surimi made from three species of fish
書籍等出版物
- Alicyclobacillus : thermophilic acidophilic bacilli
講演・口頭発表等
- An Inspection Method for Frozen Tuna Using Low-Frequency Ultrasound and AI
- Performance Evaluation of bioMérieux VERIFLOW™ Alicyclobacillus Assay and Japan Fruit Juice Association Method for the Testing of Alicyclobacillus Species in Juice Raw Materials and Finished Products
- Heat and Sanitizer Resistance of Sporolactobacillus spp. Causing Deterioration in Acid Foods
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