Research Reports No.15(2009)

Abstract No.

Title of Research Project

Name of Researcher

15-01 Real-Time Evaluation of Quality for Food Emulsifiers by Terahertz Spectrum Yasushi Endo
Tokyo University of Technology
15-02 Microencapsulation of hydrophilic physiologically active substance with hydrophobic shell material and application Masato Tanaka
Faculty of Engineering, Niigata University
15-03 Development and Application of Efficient Purification of Main Contents from Natural Food Colorant such as Turmeric and Monascus Yellow Hisao Oka
School of Pharmacy, Kinjo Gakuin University
15-04 Prevention of metabolic syndrome by regulation of key molecules using natural food color Takanori Tsuda
College of Bioscience and Biotechnology, Chubu University
15-05 Structures and Safety of Metabolites of Anthraquinones and Their Related Natural Products Hiroshi Morita
Faculty of Pharmaceutical Sciences, Hoshi University
15-06 Improvement of Starchy Foods by Acylated Brabched Oligosaccharide Phosphate with Multi-Functional Properties Koji Takahashi
Faculty of Agriculture, Tokyo University of Agriculture and Technology
15-07 Effects of Phosphatic Additives on Skeletal Development and Maintenance Toshimi Michigami
Osaka Prefectural Hospital Organization, Osaka Medical Center and Research Institute for Maternal and Child Health Department of Bone and Mineral Research
15-08 Comparative Investigation on the Safety Assessment of Food Additives Yoichi Konishi
International Federation of Societies of Toxicologic Pathologists
15-09 Effect of addition of plant protein with protease inhibitory activity on quality of Kamaboko Masayuki Taniguchi
Faculty of Engineering, Niigata University
15-10 Development of quality assessment method for optically active food flavor compounds and its biological behavior Koichi Saito
Faculty of Pharmaceutical Sciences, Hoshi University
15-11 Antioxidant enzymatically modified isoquercitrin or melatonin supplementation reduces oxidative stress-mediated hepatocellular tumor-promotion of oxfendazole in rats Kunitoshi Mitsumori
Graduate School, Institute of Symbiotic Science and Technology, Tokyo University of Agriculture and Technology
15-12 Evaluation of safety and physiological functionality of natural dietary factors by analyzing their effects on immune-related functions of intestinal epithelial cells Mamoru Totsuka
Department of Applied Biological Chemistry, The University of Tokyo
15-13 A Survey of Literatures Concerning Chemical Sterilization and Preservation of Food and the Construction of Antimicrobials Database Tetsuaki Tsuchido
Faculty of Chemistry, Materials and Bioengineering, Kansai University
15-14 Behavior of microorganisms from decontaminated food additives within foods Masakazu Furuta
Graduate School of Science, Osaka Prefecture University
15-15 Studies on the elicitation of sweetness of thaumatin Tetsuya Masuda
pision of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
15-16 Analysis of anti-noroviral effects of persimmon tannin Tadashi Shimamoto
Laboratory of Food Microbiology and Hygiene, Graduate School of Biosphere Science, Hiroshima University
15-17 Identification analysis of major allergen proteins in cochineal dye Hiroshi Akiyama
pision of Novel Foods and Immnochemistry, National Institute of Health Sciences
15-18 Thermal Inactivation of a Sweet Protein Thaumatin and Its Protection by Phosvitin Naotoshi Matsudomi
Faculty of Agriculture, Yamaguchi University
15-19 Inhibitory effect of natural food additives on cytochrome P-450 enzymes Hideyuki Ito
pision of Pharmaceutical Sciences, Okayama University Graduate School of Medicines, Dentistry and Pharmaceutical Sciences
15-20 Palliative effect of drinking on mental stress after solving numerical puzzle. Nobuyuki Sakai
Department of Human Sciences, Kobe Shoin Women's University
15-21 Pharmacokinetis and mechanisms for intestinal absorption of several flavonoid glycosides and the suppressive effects of these compounds on blood glucose increase Toshiaki Makino
Graduate School of Pharmaceutical Sciences, Nagoya City University
15-22 Preventive functions against disease-germs of outer skin chitinase prepared from citrus fruits Yukio Takii
School of Environmental Sciences, Mukogawa Women's University
15-23 Biodynamics of Quercetin Glycosides and Their Participation in Oxidative Stress Control. Junji Terao
Institute for Health Biosciences, the University of Tokushima Graduate School
15-24 Analysis of molecular behavior of glycyrrhizin, the main active compound in licorice, by natural compound-specific monoclonal antibodies Takuhiro Uto
Faculty of Pharmaceutical Sciences, Nagasaki International University
15-25 Blood pressure depressing effects of polyphenols with acid-amide bonding, contained in raw food materials, and its relation to chemical structures and action mechanism Kiharu Igarashi
Faculty of Agriculture, Yamagata University
15-26 Stabilization of plant polyphenols by interaction with food proteins and cyclic polysaccharides Tsutomu Nakayama
School of Food and Nutritional Sciences, University of Shizuoka
15-27 Screening of essential oils and their components which have relaxation effect. Hitoshi Aoshima
Applied Molecular Bioscience, Graduate School of medicine, Yamaguchi University
15-28 Quality evaluation of essential oils by a taste-sensing system Nobuo Kawahara
Research Center for Medicinal Plant Resources, National Institute of Biomedical Innovation
15-29 Chemical Analyses of the volatile components from lavender (Lavandula angustifolia Mill) leaves and stems Tameichi Ochiai
University of East Asia
15-30 Identification of volatile aroma compounds in the original citrus fruits in Yamaguchi Prefecture Yoshihiko Akakabe
Faculty of Agriculture, Yamaguchi University
15-31 Fundamental Study for Safety Evaluation of Food Additives with Optical Activities Masakazu Horie
Saitama Prefectural Institute of Public Health
15-32 Fundamental Safety Assessment of the Registered Existing Food Additives (Natural Source Food Additives) Kunitoshi Yoshihira
University of East Asia
The Japan Food Chemical Research Foundation
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