Tatsuro Maeda
| Faculty of Health and Medical Science,Department of Health and Dietetics | Professor |
| Graduate School of Health Sciences,Doctoral Program in Health Sciences | Professor |
| Graduate School of Health Sciences,Master's and Doctoral Programs in Health and Dietetics | Professor |
Last Updated :2026/07/28
■Researcher basic information
■Research activity information
Award
- Sep. 2021
The Japanese Society of Digestion and Absorption of Award - Sep. 2021
- Mar. 2010
Japan Society for Bioscience Biotechnology, and Agrochemistry, Ｂ.Ｂ.Ｂ. Thesis Award
Visualization and Quantification of Three-Dimensional Distribution of Yeast in Bread Dough
T.Maeda, G.Do, J.Sugiyama, T.Araki, M.Tsuta, S.Shiraga, M.Ueda, M.Yamada, K.Takeya, and Y.Sagara - Aug. 2007
Food Society for Food Engineering, Best Presentation Award - May 2006
Japan Society of Refrigerating and Air Conditioning Engineers, Academic Prize
Paper
- Multi-Omics and Chemometric Analysis of Aroma Profiles in Plant-Based Milk Alternatives and Cow Milk
Junhan Zhang; Tatsuro Maeda; Shuntaro Isoya; Takayoshi Tanaka; Rin Yoshikawa; DaikiMaehara; Keisuke Motoyanagi; Mari (Maeda) Yamamoto; Kazuya Hasegawa; Tetsuya Araki
Apr. 2026, [Reviewed] - Multi-Omics and Chemometric Analysis of Aroma and Shelf Life Dynamics in Raisin Syrup Sourdough and Commercial Yeast Breads
Junhan Zhang; Tatsuro Maeda; Seiya Nakamura; Kenjiro Sugiyama; Yoko Iijima; Takayoshi Tanaka; Shuntaro Isoya; Kazuya Hasegawa; Tetsuya Araki
Foods, 15 Feb. 2026, [Reviewed] - Chemometric Approach for Discriminating the Effect of Raisin Syrup Sourdough on White Bread Aroma During Shelf Life
Junhan Zhang; Tatsuro Maeda; Kenjiro Sugiyama; Iijima Youko; Takayoshi Tanaka; Shuntaro Isoya; Kazuya Hasegawa; Tetsuya Araki
14 Jan. 2026, [Reviewed] - Chemometric Approach for Discriminating the Volatile Profile of Cooked Glutinous and Normal-Amylose Rice Cultivars from Representative Japanese Production Areas Using GC × GC-TOFMS
Takayoshi Tanaka; Junhan Zhang; Shuntaro Isoya; Tatsuro Maeda; Kazuya Hasegawa; Tetsuya Araki
Foods, 06 Aug. 2025, [Reviewed], [Invited]
Cooked-rice aroma strongly affects consumer choice, yet the chemical traits distinguishing glutinous rice from normal-amylose japonica rice remain underexplored because earlier studies targeted only a few dozen volatiles using one-dimensional gas chromatography–mass spectrometry (GC-MS). In this study, four glutinous and seven normal Japanese cultivars were cooked under identical conditions, their headspace volatiles trapped with MonoTrap and qualitatively profiled by comprehensive GC × GC-TOFMS. The two-dimensional platform resolved 1924 peaks—about ten-fold previous coverage—and, together with hierarchical clustering, PCA, heatmap visualization and volcano plots, cleanly separated the starch classes (78.3% cumulative PCA variance; Euclidean distance > 140). Volcano plots highlighted 277 compounds enriched in the glutinous cultivars and 295 in Koshihikari, including 270 compounds that were not previously documented in rice. Normal cultivars were dominated by ethers, aldehydes, amines and other nitrogenous volatiles associated with grainy, grassy and toasty notes. Glutinous cultivars showed abundant ketones, furans, carboxylic acids, thiols, steroids, nitro compounds, pyrroles and diverse hydrocarbons and aromatics, yielding sweeter, fruitier and floral accents. These results expand the volatile library for japonica rice, provide molecular markers for flavor-oriented breeding and demonstrate the power of GC × GC-TOFMS coupled with chemometrics for grain aroma research. - Observation and Analysis of In Vitro Digestibility of Different Breads Using a Human Gastric Digestion Simulator
Motomi Shibasaki; Tatsuro Maeda; Takayoshi Tanaka; Kenjiro Sugiyama; Hiroyuki Kozu; Ritsuna Noguchi; Takumi Umeda; Tetsuya Araki; Isao Kobayashi
Foods, 12 Oct. 2024, [Reviewed]
The digestion behavior of a food bolus comprising bread particles in the presence of gastric peristalsis remains poorly understood. This study systematically investigated the effect of bread type on in vitro gastric digestion behavior using a human gastric digestion simulator (GDS) that is capable of quantitatively simulating gastric peristalsis. A food bolus consisting of 60 g of bread (white bread, bagel, German bread, French bread, or croissant), 15 mL of a simulated salivary fluid, and 240 mL of a simulated gastric fluid was used for gastric digestion in vitro using the GDS for 3 h at 37 °C. Direct observation of the gastric digestion behavior in the GDS vessel demonstrated that the structure and composition of breads considerably influenced the physical digestion processes of bread particles. These processes include their fracture, rubbing, disintegration, swelling owing to the penetration of gastric fluid, and release of fat from their surface. Fluorescence microscopy enabled an improved understanding of the variations in the microstructure and major component distribution of the breads during the gastric digestion in vitro. The results showed how the different breads influenced gastric digestibility in vitro through quantitative gastric peristalsis. The GDS can also be applicable to studying gastric digestibility in vitro of other types of bread. - Effect of drying profiles on surface structure changes of durum wheat pasta during the boiling process
Masato Ohmura; Kentaro Matsumiya; Tatsuro Maeda; Akio Fujita; Yukako Hayashi; Yasuki Matsumura
LWT, Jan. 2023, [Reviewed] - Analysis of digestive behavior in human gastricdigestion simulator using nursing care food model: Effrct of thickening fluid addition and artificial gastric fluid pH,
Motomi, S; Tatsuro M; Ritsuna, N; Isao, K
.The Japanese Society of Digestion and Absorption, 2022, [Reviewed] - Observation and Analysis on the Digestion Behaviours of Starchy Staple Foods Using a Human Gastric Digestion Simulator.
Motomi Shibasaki; Maeda Tatsuro; Noguchi Ritsuna; Isao Kobayashi
The Japanese Society of Digestion and Absorption, Sep. 2021, [Reviewed] - Change in surface structure and inner microstructure of durum wheat pasta during the boiling process
Masato Ohmura; Kentaro Matsumiya; Maeda Tatsuro; Akio Fujita; Yukako Hayashi; Yasuki Matsumura
LWT, Sep. 2021, [Reviewed] - Effects of drying temperature on the properties of starch in pasta
Ohmura Masato; Matsumiya Kentaro; Maeda Tatsuro; Fujita Akio; Hayashi Yukako; Matsumura Yasuki
LWT, Jun. 2021, [Reviewed] - Determining the internal structure of ice cream using cryogenic microtome imaging and x-ray computed tomography
Do, G.; Sase, S.; Kobayashi, R.; Sato, M.; Bae, Y.; Maeda, T.; Ueno, S.; Araki, T.
Japan Journal of Food Engineering, 15 Sep. 2020, [Reviewed] - Establishment of a sensory lexicon for dried long pasta
Kentaro Irie; Tatsuro Maeda; Yukari Kazami; Mitsuru Yoshida; Fumiyo Hayakawa
Journal of Sensory Studies, 04 Jul. 2018
Abstract
Pasta is a common and popular food all over the world. However, neither a detailed sensory profile nor sensory lexicon of pasta quality has been reported. In this study, a lexicon for describing the sensory attributes of cooked, dried long pasta was developed using a large sample set of pasta. One hundred twelve pasta samples were prepared and then classified into four groups according to similarities in their sensory characteristics. Among them, 50 samples were selected as representative samples. A highly experienced and trained panel generated expressions following a sensory evaluation of the 50 pasta samples. The final lexicon consisted of 35 terms (5 for appearance, 11 for aroma/flavor, and 19 for texture). Definitions and references were determined for each term. Each descriptor was ranked according to its frequency of use by the sensory evaluation and discussion. Eight samples that were selected from each group as representative samples made in Italy were evaluated using the lexicon in a trial evaluation. The results show that the descriptors were appropriate for differentiating the sensory qualities among the samples.
Practical applications
A lack of clarity of words and insufficiency of common terms in the sensory evaluation of cooked pasta result in communication gaps. Precise and objective evaluations based on the lexicon described herein will enable clear descriptions of subtle differences in the qualities of various long pastas. Improving the evaluation system will lead to enhanced quality control of existing products and the development of new, high‐quality products. This will also be beneficial for buyers and consumers when choosing products. As the definitions and references for the terms are provided in the lexicon, it will facilitate a common understanding of the evaluation descriptors between sections within companies, between companies, and between countries. - Effects of Frozen Storage and Thawing Conditions on Physical Properties of Glutinous Rice: (Part 1) Ice Crystal and Color Measurement
ARAKI Tetsuya; DU Keren; UENO Shigeaki; KONO Shinji; DO Gabsoo; MAEDA Tatsuro
Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers, 2018, [Reviewed]The effect of the freezing process and frozen storage periods on the microstructure of cooked glutinous rice has been investigated. Cooked glutinous rice (cv. Koganemochi) was frozen and stored in a household freezer (about -22 °C) during 1, 5, 10, 30 and 60-day storage periods. Its microstructure was observed by using fluorescence staining method and the morphology of ice crystals including equivalent diameter and number was analyzed. Colorimetric measurements were conducted after natural and steaming thawing on samples of each storage period. It was found that average equivalent diameter and number of ice crystals increased with storage period from 5 days, and recrystallization occurred in temperature fluctuation during freezing process and storage affected microstructure of glutinous rice. Moreover, by analyzing the distribution of ice crystals, it was found that most of them are under 10µm in each storage period. Frozen stored glutinous rice after 60 days showed darker and more unpleasant color than freshly cooked one by both thawing methods. Since the tendency of color change during the whole frozen storage was unstable, it could be assumed that the control of thawing process should not be neglected.
- Effects of Frozen Storage and Thawing Conditions on Physical Properties of Glutinous Rice: (Part 2) Rheological Measurement
ARAKI Tetsuya; DU Keren; UENO Shigeaki; KONO Shinji; DO Gabsoo; MAEDA Tatsuro
Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers, 2018The effects of the freezing process and frozen storage periods on rheological parameters of freshly cooked and freeze-thawed glutinous rice have been investigated. Cooked glutinous rice (cv. Koganemochi) was frozen and stored in a household freezer at -20°C for 1, 5, 10, 30 and 60 days. After steaming and natural thawing processes, creep-recovery test (0.1N, small deformation), texture profile analysis (TPA) test (50% deformation) and the tensile testing (20N, 100% deformation) were performed on one-grain and block-shaped glutinous rice respectively by a rheometer, to measure the rheological parameters of the samples. One-grain samples showed more significant differences with freshly cooked rice in tensile testing, while block-shaped ones showed more in creep recovery tests. There were few significant differences in any fracture characteristics and viscoelastic properties between steaming and natural thawing methods for both block-shaped and one-grain samples in each storage period. The TPA results demonstrated that natural thawing method would produce softer as well as less sticky glutinous rice products during 60-day frozen storage.
- Baking and Coloring Characteristics for Frozen Pizza Dough in a Hot-air and Superheated Steam Oven
ARAKI Tetsuya; MENG Lingke; KONO Shinji; IMAMURA Hikaru; UENO Shigeaki; DO Gabsoo; MAEDA Tatsuro
Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers, 2018Pizza dough samples were frozen and stored at different temperature (-5̊C, -15̊C, -25̊C, -35̊C and -45̊C) and for different storage periods (1 day, 15 days, 25 days and 35 days) to measure the baking characteristics of the samples in a hot air (HA) and superheated steam (SHS) oven. Baked samples were employed for the measurement of surface color and moisture content. The moisture content of the samples frozen at -5̊C significantly decreased after 15 days of frozen storage. The surface color of the SHS-dried samples changed more drastically than that of HA-dried samples. Compared with HA, the SHS baking showed the potential to give the frozen pizza dough higher thawing rate, less baking time, and faster browning ability. The combined effect of initial condensation, crust thickness and water redistribution from crumbs to crusts might have played important roles in differentiating the HA- and SHS-baked samples. Different freezing temperatures from -5 ℃ to -45 ℃ did not cause any significant difference in color.
- The Effects of Mixing and Fermentation Times on Chemical and Physical Properties of White Pan Bread
Mito Kokawa, Tatsuro Maeda, Airi Morita, Tetsuya Araki, Masaharu Yamada, Koji Takeya, Yasuyuki Sagara
Food Science and Technology Research, Jun. 2017, [Reviewed]This study investigated the influence of mixing and fermentation times on the chemical and physical properties of white pan bread, a typical bread consumed in Japan. Sixteen bread samples were made by combining four dough mixing stages and four dough fermentation times, and were analyzed for compression force, acids, sugars, amino acids, volatile chemicals, and overall preference in a sensory evaluation. Acids, sugars, and amino acids were analyzed using HPLC, while volatile flavor compounds were analyzed with GC/MS. The effects of mixing and fermentation times on these parameters were analyzed using analysis of variance (ANOVA). Fermentation time was positively correlated with the majority of volatile chemicals and acids, and negatively correlated with amino acids. Compression force and sugars, such as galactose and maltose, were affected by both mixing and fermentation times. Overall preference was highest in the breads mixed to the over-mixing stage and fermented for 60 min. The results of this paper are expected to be of importance in controlling the flavor, taste, and texture of white pan bread.
- Microscale to Macroscale Measurement of Bubbles in Frozen Materials with Cryogenic Microtome Spectral Imaging System
Gabsoo DO; Sadanori SASE; Yeonghwan BAE; Tatsuro MAEDA; Shigeaki UENO; Tetsuya ARAKI
Japan Journal of Food Engineering, 2017 - Development of a Quantification Method of the Gluten Matrix in Bread Dough by Fluorescence Microscopy and Image Analysis
Tatsuro Maeda; Mito Kokawa; Nobuhito Nango; Makoto Miura; Tetsuya Araki; Masaharu Yamada; Kōji Takeya; Yasuyuki Sagara
Food and Bioprocess Technology, 14 Mar. 2015 - Development of a Novel Staining Procedure for Visualizing the Gluten-Starch Matrix in Bread Dough and Cereal Products
Tatsuro Maeda; Mito Kokawa; Makoto Miura; Tetsuya Araki; Masaharu Yamada; Koji Takeya; Yasuyuki Sagara
CEREAL CHEMISTRY, May 2013, [Reviewed] - T2 distribution of boiled dry spaghetti measured by MRI and its internal structure observed by fluorescence microscopy
Yasuyo Sekiyama; Akemi K. Horigane; Hiroshi Ono; Kentaro Irie; Tatsurou Maeda; Mitsuru Yoshida
Food Research International, Oct. 2012 - Visualization and Quantification of Three-Dimensional Distribution of Yeast in Bread Dough
Tatsuro MAEDA; Gab-Soo DO; Junichi SUGIYAMA; Tetsuya ARAKI; Mizuki TSUTA; Seizaburo SHIRAGA; Mitsuyoshi UEDA; Masaharu YAMADA; Koji TAKEYA; Yasuyuki SAGARA
Bioscience, Biotechnology, and Biochemistry, 23 Jul. 2009 - The Effects of Mixing Stage and Fermentation Time on the Quantity of Flavor Compounds and Sensory Intensity of Flavor in White Bread
Tatsuro Maeda; Shoko Kikuma; Tetsuya Araki; Gakuro Ikeda; Koji Takeya; Yasuyuki Sagara
FOOD SCIENCE AND TECHNOLOGY RESEARCH, Mar. 2009, [Reviewed] - Application of cell-surface engineering for visualization of yeast in bread dough: Development of a fluorescent bio-imaging technique in the mixing process of dough
Tatsuro Maeda; Seizaburo Shiraga; Tetsuya Araki; Mitsuyoshi Ueda; Masaharu Yamada; Koji Takeya; Yasuyuki Sagara
Bioscience, Biotechnology and Biochemistry, 2009, [Reviewed] - Measuring Technique of Bubble Size Distributions in Dough
MAEDA Tatsurou; DO Gab-Soo; SUGIYAMA Junichi; SAGARA Yasuyuki; TSUTA Mizuki
Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers, 30 Sep. 2006
A novel technique to recognize bubbles in bread dough and analyze their size distribution was developed by using a Micro-Slicer Image Processing System (MSIPS). Samples were taken from the final stage of the mixing process of bread dough which generally consists of four distinctive stages. Also, to investigate the effect of freeze preservation on the size distribution of bubbles, comparisons were made between fresh dough and the dough that had been freeze preserved at .30°C for three months. Bubbles in the dough samples were identified in the images of MSIPS as defocusing spots due to the difference in focal distance created by vacant spaces. In case of the fresh dough, a total of 910 bubbles were recognized and their maximum diameter ranged from 0.4 to 70.5μm with an average of 11.1μm. On the other hand, a total of 1,195 bubbles were recognized from the freeze-preserved sample, and the maximum diameter ranged from 0.9 to 32.7μm with an average of 6.7μm. Small bubbles with maximum diameters less than 10μm comprised approximately 59% and 78% of total bubbles for fresh and freeze-preserved dough samples, respectively. The results indicated that the bubble size of frozen dough is smaller than that of unfrozen one. The proposed method can provide a novel tool to investigate the effects of mixing and preservation treatments on the size, morphology and distribution of bubbles in bread dough.
MISC
- ノンターゲティングオミクスによる食品・健康・医療分野におけるにおいの網羅的解析
Jan. 2023 - ノンターゲティングオミクスによる食品・健康・医療分野におけるにおいの網羅的解析
Sep. 2022, [Invited] - 海外の食物繊維の動向（特集1 食物繊維活用術）
Jul. 2020 - 小麦グルテンの最近動向（食品素材としての小麦・小麦粉の研究開発動向）
2016
Lead - パン生地中のパン酵母の3次元可視化
Jun. 2007 - 食パンの製パン工程における最適ミキシング状態の可視化
Dec. 2005 - 食パン生地のミキシング条件と発酵条件の最適化
May 2005 - 小麦粉製品の組織構造と食感について（素材のおいしさを科学する）
Feb. 2005 - 新たなテクスチャー評価法を用いた麺類の食感改善
Dec. 2004 - 蛍光顕微鏡による生地および焼成ビスケットの新たな組織構造観察技術
Jun. 2004 - 蛍光バイオイメージング技術の製パンへの応用
Jun. 2004 - 目で見るバイオ：光る酵母でパン生地の出来を見る.
Jun. 2004
Lectures, oral presentations, etc.
- TATSURO MAEDA
TATSURO MAEDA
TATSURO MAEDA, 10 Sep. 2025, [Invited] - ノンターゲティングオミクスによる ルヴァン種製法パンとイースト種製法パンの においの網羅的解析
08 Nov. 2024, [Invited] - 小麦粉を学ぶ
25 Nov. 2023, [Invited] - 食のおいしさを科学する
29 Jun. 2023, [Invited] - ノンターゲティングオミクスによる食品・健康・医薬分野におけるにおいの網羅的解析とその活用
08 Jun. 2023, [Invited] - 「食」のおいしさを科学する
10 Dec. 2022, [Invited] - 食品・健康におけるにおいの網羅的解析（ノンターゲティングオミクス）
[Invited] - 食品・健康におけるにおいの網羅的解析（ノンターゲティングオミクス）
[Invited] - 食品の美味しさの評価法と香りの網羅的解析技術
17 Jun. 2021, [Invited] - 食品開発における小麦粉製品の品質特性評
30 Jan. 2020 - 小麦グルテンの階層構造におけるミクロ構造解析
28 Jan. 2020 - Visualization and Quantification of the Gluten-Starch Matrix in Bread Dough by fluorescence microscopy and image analysis
Tatsuro Maeda
BIT’９th Annual World Protein＆Peptide Conference 2016，Dalian, China，2016.04.25-28，pp.26., 26 Apr. 2016 - 製パンプロセスの可視化と定量化
18 Jun. 2010 - パン生地中のパン酵母の３次元可視化
11 Jul. 2009 - 小麦粉製品の新たな組織構造観察手法
15 Jun. 2009 - 製パン加工におけるおいしさの数値化
21 May 2009 - Visualization of internal structure of a kernel of wheat by excitation-emission matrix imaging
Tatsuro Maeda, Mizuki Tsuta, Shigeru Endo, Junichi Sugiyama, Yasuyuki Sagara
2008 AACC International Annual Meeting, Hawaii Conventional Center Honolulu, Hawaii U.S.A., 2008.09.22-23, pp.40., 22 Sep. 2008 - 蛍光イメージング技術を活用した製パン工程の可視化
02 Aug. 2008 - Visualization of internal structure of wheat grains by excitation-emission matrix imaging
Mizuki Tsuta, Tatsuro Maeda, Shigeru Endo, Junichi Sugiyama, Yasuyuki Sagara
10th International Cngress on Engineering and Food (ICEF10), Vina del Mar, Chile, 2008.4.20-24, pp.M23., 23 Apr. 2008 - In spectral Imaging Application on Foods in Japan
Junichi Sugiyama, Mizuki Tsuta, Yukiharu Ogawa, Mizuki Suta, Tatsuro Maeda
The 13th International Conference on Near Infrared Spectroscopy, Umea, Sweeden, 2007.06.16-21, pp.C-02_56., 19 Jun. 2007 - Visualization and measurement of the distribution of yeast in bread dough during mixing
Tatsuro Maeda, Masaharu Yamada, Kouji Takeya, Seizaburou Shiraga, Mistuyoshi Ueda, Jyunichi Sugiyama
2006 AACC World Grains Summit, Foods and Beverages, Moscone Convention Center, San Francisco, California, U.S.A., 2006.09.17～20, pp.123., 19 Sep. 2006 - In Measuring Technique of Bubble Size Distributions in Dough
Do Gab Soo, Tatsuro Maeda, Jyunichi Sugiyama, Yasuyuki Sagara, Mizuki Tsuta
2006 AACC World Grains Summit, Foods and Beverages, Moscone Convention Center, San Francisco, California, U.S.A., 2006.09.17～20, pp.139., 18 Sep. 2006 - 食パンのミキシング工程におけるパン酵母分布の可視化
31 Aug. 2006 - 小麦粉製品の組織構造と食感についての考察
20 May 2005 - 食パンのおいしさを創る混合・発酵条件の最適化
26 Apr. 2005 - ここまできた食感の可視化技術 蛍光バイオイメージング技術の開発と応用
25 Apr. 2005 - Processing＆Engineering(10:50 a.m.), Development and evaluation of a method for 3-dimensional (3D) measurement for yeast (biomarker: Ｅnhanced green fluorescent protein displayed on yeast cell surface distribution in bread dough during the mixing process
Tatsuro Maeda, Masaharu Yamada, Kouji Takeya
2004 AACC Annual Meeting, SanDiego, California, U.S.A., 2004.09.19～23, pp.83., 21 Sep. 2004 - パンのおいしさの品質特性
02 Jul. 2004 - 製パンプロセスにおける新たな観察技術
16 Apr. 2004 - Dough Rheology (9:50a.m.), “A three-dimensional observation technique of gluten-starch granules matrix during the bread-making process using fluorescent microscopy
Tatsuro Maeda, Masaharu Yamada, Kouji Takeya
2003 AACC Annual Meeting, Portland, Oregon, U.S.A., 2003.09.27-10.03, pp.15., 01 Oct. 2003 - Analytical Methods: “Novel observation technique on bread dough by EGFPs displayed on the cell surface of Saccharomyces cerevisiae and improved fluorescent microscopy
Tatsuro Maeda, Masaharu Yamada, Kouji Takeya, Mistuyoshi Ueda, Seizaburou Shiraga
2002 AACC Annual Meeting, Montreal, Quebec, CAN., 2002.10.13-17, pp.130., 16 Oct. 2002 - A novel observation technique of dough and its products made from wheat flour by improved fluorescence microscopy
TatsuTatsuro Maeda, Masaharu Yamada, Kouji Takeya
2001 AACC Annual Meeting, Charlotte, North Carolina, U.S.A., 2001.10.14-18, pp.383., 16 Oct. 2001
Affiliated academic society
Research Themes
- Physiological effects of odorants produced in the body by exercise via organ olfactory receptors
Grant-in-Aid for Challenging Research (Exploratory)
Teikyo Heisei University
Jun. 2024 - Mar. 2027 - Microstructure of the gluten network inside the dough during the bread-making mixing process
Grant-in-Aid for Scientific Research (C)
Teikyo Heisei University
Apr. 2024 - Mar. 2027 - Flavor release control from spice pastes derived from wet milling
Grant-in-Aid for Scientific Research (B)
University of Tsukuba
Apr. 2024 - Mar. 2027 - Fundamental research in the development of mechanism elucidation and suppression of acute kidney injury caused by rapid weight loss
Grant-in-Aid for Scientific Research (B)
Teikyo Heisei University
Apr. 2023 - Mar. 2027
Industrial Property Rights
- 特許第3672687号, 特願平08-332889号, 麺類用穀粉組成物
- WO2019/156096, WO2019156096, 馬鈴薯澱粉
- WO201965934, 唐揚げ用ミックス
- WO2019545659, 竜田揚げ用ミックス
- 特許第5933134号, 特願2015-545568号, スパイスミックス、加熱調理用調味料及び揚げ物用衣材
- 特許第6753797号, 特願2017-28352号, パン粉の品質評価方法
- 特願2019-75324号, ペッパーの品質評価方法
- 特願2020-70690, 蕎麦製品
- 特許第6936800号, 特願2018-531907号, 調理済み溝付き麺
- 特許6925246, 特願2017-235426号, 揚げ菓子用ミックス
- 特許第6734726号, 特願2016-152075号, 加熱調理食品の評価方法
- 特許第6630279号, 特願2016-550160号, 揚げ物の呈味増強剤
- 特許第6005877号, 特願2015-545565, スパイスミックス、加熱調理用調味料及び揚げ物用衣材
- 特許6783507号, 特願2015-185553号, 調理済みひき肉およびひき肉加工食品の製造方法
- 特許6815072, 特願2015-185552, 調理済みひき肉およびひき肉加工食品の製造方法
- 特許第5596843号, 特願2013-557315号, 生パスタ類および冷凍生パスタ類の製造方法
- 特許6164804, 特願2012-133478号, 表面形状測定装置及び方法
- 特許6293591号, 特願2014-136613号, ニンジンペーストおよびその製造方法
- 特願2014-023464号, ネギ属植物ペーストおよびその製造方法
- 特許WO2013191136, WO2013191136, FRESH PASTA AND METHOD FOR MANUFACTURING FROZEN FRESH PASTA
Tatsuro Maeda, Kentaro irie, Yumiko nakanish - 特許WO2013094724, 特願20130627, Method for producing cooked and frozen pasta
Kentaro irie, Nrio koizumi, Yumiko nakanishi, Youhei suga, Tatsuro Maeda - 特許WO2008078752, 特願 20080703, METHOD OF FORMING TISSUE STRUCTURE IMAGE OF PROCESSED FOOD OR RAW MATERIAL FOR PRODUCING THE SAME
Tatsuro Maeda - 特許AU2002300557, 特願20071213, Method for analysis of the textural structure of food of a multicomponent dispersion system
Tatsuro Maeda, Masaharu Yamada, Kouji Takeya - 特許AU2002301100, 特願20070830, Method for producing breads
Tatsuro Maeda, Masaharu Yamada, Kouji Takeya - 特許US8603826, 特願20131210, Method of forming tissue structure image of processed food or raw material for producing the same
Tatsuro Maeda - 特許US6761916, 特開20040713, Method for producing breads with a recombinant yeast which expresses a photoprotein
Tatsuro Maeda, Masaharu Yamada, Kouji Takeya - 特許US6720185, 特願20040413, Method for analysis of the textural structure of food of a multi-component dispersion system
Tatsuro Maeda, Masaharu Yamada, Kouji Takeya - 特許CA2404058, 特願20091110, METHOD FOR PRODUCING BREADS
Tatsuro Maeda, Masaharu Yamada, Kouji Takeya - 特許A2398763, 特願20030813, Method for analysis of the textural structure of food of a multi-component dispersion system
Tatsuro Maeda, Masaharu Yamada, Kouji Takeya - 特願2013-25302号, 野菜又は果物ペーストの製造方法
- 特願2012-214771号, アメリカンドッグ用ミックス
- 特許5399590号, 特願2013-520905号, 冷凍調理済みパスタ類の製造方法
- 特許6294608, 特願2013-170950号, 揚げ物用衣材
- 特願2013-165627号, 加熱調理用油脂組成物
- 特許第5770347号, 特願2014-130081号, スパイスミックス及び揚げ物用衣材
- 特願2011-157878号, 麺類の水分分布測定装置及び方法
- 特願2011-157877号, 麺類のクラック検出装置、クラック検出方法および分別システム
- 特許第5710212号, 特願2010-245505号, バッターミックス
- 特許第5600522号, 特願2010-190426号, 茹で麺の製造方法及び冷凍麺の製造方法
- 特許5520141号, 特願2010-137382号, 新規なベーキングパウダー組成物及びそれを用いた加工品
- 特許4912413号, 特願2008-551123号, 加工食品またはその製造原料の組織構造画像の形成方法
- 特許4942719号, 特願2008-253741号, パン類の製造方法
- 特許第5107294号, 特願2009-087170号, 揚げ物用加熱処理小麦粉
- 特許第5274288号, 特願2009-028847号, 穀粉の判別方法及び装置
- 特許第5002750号, 特願2007-215672号, 食品素材の新規包埋法, 食品総合研究所共同出願
- 特許第4691072号, 特願2007-180355号, レンネットを配合した麺類
- 特許第4824637号, 特願2007-161373号, 穀類および豆類の除菌方法
- 特許第4630253号, 特願2006-266587号, 野菜類および果実類の除菌方法
- 特許第5101823号, 特願2006-028131号, 食品素材
- 特許第4504843号, 特願2005-062383号, 茹麺の膨潤非崩壊領域の判定方法 食品総合研究所共同出願
- 特願2004-215539号, 乾燥ひじきの製造方法
- 特許第4328687号, 特願2004-214314号, サトイモの選別方法
- 特願2004-206880号, 小麦粉発酵食品の焼成用炉床、その焼成用窯およびその焼成方法
- 特許第4139783号, 特願2004-012309号, だし汁の製造方法
- 特許第4250459号, 特願2003-156013号, 風味品質特性提示システム及び風味品質特性提示プログラム
- 特願2002-331719号, 着香組成物
- 特願2002-202259号, 着香料
- 特許第3771861号, 特開第3771861号, 特願2002-094950号, 多成分分散系食品における組織構造の解析方法
- 特許第3696566号, 特開第3696566号, 特願2002-094949号, パン類の製造法
- 特許第3762308号, 特願2002-034776号, 多成分分散系食品における組織構造の解析方法
- 特願2001-192362号, 香料受注システム
- 特願2000-267935号, パンのクラムフレーバー組成物
- 特願2000-267934号, パン類のクラムフレーバー組成物
- 特願2000-381594号, 着香料およびその着香料を用いたパスタ類の製造方法
- 特願平11-039777号, 電子レンジ加熱に適するパン用の小麦粉組成物
- 特願平08-353282号, 麺類用穀粉組成物
- 特許第3323321号, 特願平06-065452号, 麺類の製造方法
- 特許第3022615号, 特願平03-072052号, ε−ポリリジンの製造方法
- 特許第2978581号, 特開平03-085962号, コレステロール抑制剤
- 特許第2971144号, 特願平02-418026号, 食物繊維及びその調製法
- 特許第2960947号, 特願02-194782号, 脂質分解酵素阻害剤
■Achievement List
Research Seeds
Lectures, oral presentations, etc.
- 17 Jun. 2021, 17 Jun. 2021 - 17 Jun. 2021, Exist
Url - 28 Jan. 2020, 28 Jan. 2020 - 28 Jan. 2020
Url - 30 Jan. 2020, 30 Jan. 2020 - 30 Jan. 2020
Url - Visualization and Quantification of the Gluten-Starch Matrix in Bread Dough by fluorescence microscopy and image analysis
Tatsuro Maeda, BIT’９th Annual World Protein＆Peptide Conference 2016，, 26 Apr. 2016, 26 Apr. 2016 - 26 Apr. 2016, Exist, China
Url - 18 Jun. 2010, 18 Jun. 2010 - 18 Jun. 2010
Url - 15 Jun. 2009, 15 Jun. 2009 - 15 Jun. 2009
Url - 21 May 2009, 21 May 2009 - 21 May 2009, Not exist
Url - 02 Aug. 2008, 02 Aug. 2008 - 02 Aug. 2008, Exist
Url - 31 Aug. 2006, 31 Aug. 2006 - 31 Aug. 2006
Url - 20 May 2005, 20 May 2005 - 20 May 2005
Url - 26 Apr. 2005, 26 Apr. 2005 - 26 Apr. 2005
Url - 25 Apr. 2005, 25 Apr. 2005 - 25 Apr. 2005
Url - 15 Jun. 2004, 15 Jun. 2004 - 15 Jun. 2004
Url - 02 Jul. 2004, 02 Jul. 2004 - 02 Jul. 2004
Url - 18 May 2022
Url - 14 Jul. 2022
Url - 14 Jul. 2022
Url
■University education and qualification information
