教員紹介

博士（工学）　鳥取大学

日本食品工学会、化学工学会、日本農芸化学会

鳥取大学大学院 工学研究科 博士後期課程 物質生産工学専攻
日宝化学株式会社 技術研究所 研究員
株式会社シクロケム テクニカルサポート 主任研究員
香川大学 農学部 博士研究員
京都学園大学 バイオ環境学部 食農学科 講師 現在に至る

食品分析化学・食品分析化学実験・数的処理Ⅰ

原著論文（査読付き）

1. Hirokazu Shiga, Hidefumi Yoshii, Taiji Nishiyama, Takeshi Furuta, Pirkko Forssele, Kaisa Putane and Pekka Linko, Flavor encapsulation and release characteristics of spray-dried powder by the blended encapsulant of cyclodextrin and gum Arabic, Drying Technology, 19 (7), pp.1385-1395 (2001)
2. Hirokazu Shiga, Hiroshi Nishimura, Hidefumi Yoshii, Takeshi Furuta, and Pekka Linko, Competitive inclusion of binary flavor mixtures in α-, β- and γ-cyclodextrin, Journal of Chemical Engineering of Japan, 35, pp.468-473 (2002)
3. Hirokazu Shiga, Hidefumi Yoshii, Rumiko Taguchi, Taiji Nishiyama, Takeshi Fututa, and Pekka Linko, Release characteristics of flavor from spray-dried powder in boiling water and during rice cooking, Bioscience, Biotechnology, and Biochemistry, 67(2), pp.426-428 (2003)
4. Hirokazu Shiga, Hidefumi Yoshii, Hisashi Ohe, Masahumi Yasuda, Takeshi Furuta, Hiroshige Kuwahara, Masaaki Ohkawara, and Pekka Linko, Encapsulation of shiitake (Lenthinus edodes) flavors by spray drying, Bioscience, Biotechnology, and Biochemistry, 68(1), pp.66-71 (2004)
5. Kohshi Kikuchi, Shuichi Yamamoto, Hirokazu Shiga, Hidefumi Yoshii, and Shuji Adachi, Surface oil content of microcapsules containing various oil fractions and oil-droplet sizes, Japan Journal of Food Engineering, 14(4), pp.169-173 (2013)
6. Hirokazu Shiga, Hiromi Joreau, Tze Loon Neoh, Takeshi Furuta and Hidefumi Yoshii, Encapsulation of alcohol dehydrogenase in mannitol by spray drying, Pharmaceutics, 6(1), pp.185-194 (2014)
7. Kohshi Kikuchi, Shuichi Yamamoto, Hirokazu Shiga, Hidefumi Yoshii, and Shuji Adachi, Effect of reducing oil droplet size on lipid oxidation in an oil-in-water emulsion, Japan Journal of Food Engineering, 15(2), pp.43-47 (2014)
8. Hirokazu Shiga, Sae Adachi, Shuji Adachi, and Hidefumi Yoshii, A simple method for determining the flaxseed or fish oil content with N, N-dimethylformamide in microcapsules prepared by spray drying, Journal of Food Engineering, 15(3), pp.131-139 (2014)
9. Kohshi Kikuchi, Shuichi Yamamoto, Hirokazu Shiga, Hidefumi Yoshii, and Shuji Adachi, Surface-oil contents of microcapsules with different oil droplet-to-microcapsule size ratios, Journal of Food Engineering, 15(3), pp.191-193 (2014)
10. Intira Koomyart, Hironori Nagamizu, Pramote Khuwijitjaru, Takashi Kobayashi, Hirokazu Shiga, Hidefumi Yoshii, and Shuji Adachi, Subcritical water treatment for producing seasoning from semidried isada krill, Journal of Food Process Engineering, 37(6), pp.567-574 (2014)
11. Kohshi Kikuchi, Shuichi Yamamoto, Hirokazu Shiga, Hidefumi Yoshii, and Shuji Adachi, Effects of the oil-droplet size and entire oil fraction in microcapsules on the interior oil fraction, Japan Journal of Food Engineering, 16(4), pp.303-305 (2015)
12. Shinri Tamiya, Intira Koomyart, Takashi Kobayashi, Hirokazu Shiga, Hidefumi Yoshii, Pramote Khuwijitjaru, and Shuji Adachi, Preparation of liquid and solid seasonings with shrimp-like flavor from isada krill under subcritical water conditions by steam injection, Food Science and Technology Research, 22(3), pp.317-323 (2016)
13. Intira Koomyart, Hironori Nagamizu, Pramote Khuwijitjaru, Takashi Kobayashi, Hirokazu Shiga, Hidefumi Yoshii, and Shuji Adachi, Direct treatment of isada krill under subcritical water conditions to produce seasoning with shrimp-like flavour, Food Technology and Biotechnology, 54(3), pp.335–341 (2016)
14. Intira Koomyart, Hironori Nagamizu, Pramote Khuwijitjaru, Takashi Kobayashi, Hirokazu Shiga, Hidefumi Yoshii, and Shuji Adachi, Using severity factor as a parameter to optimize krill treatment under subcritical water conditions, Bioscience, Biotechnology, and Biochemistry, 80(11), pp.2192-2197 (2016)
15. Asmaliza Abd Ghani, Keisuke Matsumura, Atsuki Yamauchi, Hirokazu Shiga, Shuji Adachi, Hideaki Izumi, Hidefumi Yoshii, and Shuji Adachi, Effects of oil-droplet diameter on the stability of squalene oil in spray-dried powder, Drying Technology, 34(14), pp.1726-1734 (2016)
16. Yayoi Miyagawa, Kohshi Kikuchi, Hirokazu Shiga, and Shuji Adachi, Effect of polydispersity in oil-droplet size on lipid oxidation in oil-in-water emulsions, Japan Journal of Food Engineering, 17(3), pp.91-94 (2016)
17. Asmaliza Abd Ghani, Sae Adachi, Hirokazu Shiga, Tze Loon Neoh, and Shuji Adachi, Effect of different dextrose equivalents of maltodextrin on oxidation stability in encapsulated fish oil by spray drying, Bioscience, Biotechnology, and Biochemistry, 81(4), pp.705-711 (2017)
18. Hirokazu Shiga, Tze Loon Neoh, Ai Ninomiya, Sae Adachi, Ignacio Lopez Pasten, Shuji Adachi, and Hidefumi Yoshii, Effect of oil droplet size on the oxidative stability of spray-dried flaxseed oil powders, Bioscience, Biotechnology, and Biochemistry, 81(4), pp.698-704 (2017)

その他（総説）

1. 吉井英文、四日洋和 「噴霧乾燥食品粉末の特質」 化学工学, 78(3), pp.193-195 (2014)
2. 吉井英文、四日洋和 「フレーバー(アロマ)粉末の作製とその徐放特性」 香料, 265, pp.21-29 (2015)