Consulta: creatorFacets:"FUKUSHIMA, Michihiro"
Registros recuperados: 13
Data/hora: 13/06/2024 02:20:55

白かびを接種した発酵ソーセージの製造と諸性質
Provedor de dados: 19
Autores: 三上, 正幸; DORJ, Serjmyadag; 島田, 謙一郎; 関川, 三男; 福島, 道広; 山岸, 真; 山腰, 和枝; 大美浪, 源; MIKAMI, Masayuki; SHIMADA, Ken-ichiro; SEKIKAWA, Mitsuo; FUKUSHIMA, Michihiro; YAMAGISHI, Makoto; YAMAKOSHI, Kazue; OHMINAMI, Hajime.
Fermented sausages were produced using bacterial starter culture and 3 types of mould starter cultures，and investigated their properties. Mould starter cultures were sprayed to surface of sausages at 3  days，and the surfaces were changed to white colour afterwards and another moulds， such as blue or black one，were not observed. Common bacterial and lactic acid bacterial counts were range of 6.6 x 10⁸cfu/g~2.0 x 10⁹cfu/g，and Coliform group，Staphylococcus aureus and Salmonella were not detected in the products at 35 days. pH decreased rapidly at 7 days and pH of products became to 4.6~4.7. Water contents were 30.0~31.6%，and water activity was 0.80~0.81. Nitrite ion concentration at starting time was 147.7ppm，but became to 9.8~13.2ppm in the products. There...
Palavras-chave: 食肉製品; ソーセージ; 発酵ソーセージ; 乳酸菌; かび; Meat products; Sausages; Fermented sausages; Lactic acid bacteria; Mould.
Ano: 2004
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3091

Correlation between the Presence of Ubiquitin Conjugated Protein Phosphatase Inhibitor 1 and Postmortem Muscle Glycogen Metabolism
Provedor de dados: 19
Autores: NYAM-OSOR, Purevdorj; SHIMADA, Kenichiro; HAN, Kyu-Ho; FUKUSHIMA, Michihiro; SEKIKAWA, Mistuo; 島田, 謙一郎; 韓, 圭鎬; 福島, 道広; 関川, 三男.
Recently, we have identified the ubiquitin conjugate, protein phosphatase inhibitor 1 (I1), from postmortem muscles. Since I1 is one of the important regulators of glycogen metabolism, the effect of this conjugate (Ub-I1) present in postmortem muscle on glycolysis was investigated. Two sample groups were distinguishable: those not containing Ub-I1 (I, n=5)and those containing Ub-I1 (II, n=27). Due to the enormous variation in ultimate pH at 48 h postmortem, the latter group was subcategorized into a IIa group showing lower or normal pH and a IIb group showing higher or dark, firm, dry meat pH. Postmortem glycolysis occurred rapidly and vigorously among group I samples. The rate and extent of postmortem glycolysis was typical in group IIa samples while it...
Palavras-chave: Ubiquitin conjugate; Protein phosphatase inhibitor 1; Glycogen; Glycolysis.
Ano: 2010
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2961

Effects of Anthocyanin-rich Colored Potato Flakes on Lipid Oxidation, Instrumental Color Evaluation and Sensory Characteristics in Cooked Pork Sausages
Provedor de dados: 19
Autores: JAYAWARDANA, Barana C.; YANAGIHARA, Maki; HAN, Kyu-Ho; FUKUSHIMA, Michihiro; SEKIKAWA, Mitsuo; SHIMADA, Kenichiro; 韓, 圭鎬; 福島, 道広; 関川, 三男; 島田, 謙一郎.
We investigated lipid oxidation, instrumental color evaluation, and sensory characteristics in cooked pork sausages containing anthocyanin rich colored potato (Solanum tuberosam cv. Shadow Queen) flakes (CPF). According to the thiobarbituric acid reactive substance values, addition of 2% CPF suppressed lipid oxidation (P &lt; 0.05) by 80% compared to the control. The antioxidant activity of 2% CPF was comparable to the synthetic antioxidant butylated hydroxytoluene (0.1%) in cooked pork sausages. The L, a* values and odor, flavor, taste, texture and overall sensory quality did not significantly differ between control and 2% CPF. Overall, cooked pork sausage with 2% CPF was as acceptable to consumers as the control. Thus, the present study indicated that...
Palavras-chave: Anthocyanin; Colored potato flake; Lipid oxidation; Natural antioxidant; Pork sausage.
Ano: 2012
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3842

Effect of fat-soluble components from sunflower on lipid metabolism in rats
Provedor de dados: 19
Autores: FUKUSHIMA, Michihiro; NAKANO, Masuo; 福島, 道広; 中野, 益男.
http://www.obihiro.ac.jp/~library/kenkyu.html
Palavras-chave: F344 rats; Sunflower fat-soluble component; Cholesterol; HDL-cholesterol; Triacylglycerol.
Ano: 1994
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3780

生菌製剤投与によるラットの脂質代謝
Provedor de dados: 19
Autores: 福島, 道広; 中野, 益男; FUKUSHIMA, Michihiro; NAKANO, Masuo.
Palavras-chave: ラット; 生菌製剤; 腸内細菌叢; コレステロール; 胆汁酸; Rat; Probiotic; Faecal microflora; Cholesterol; Bile acid.
Ano: 1996
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/1347

Functional Property of Potato Peptides : Underutilized Bioactive Component Derived from Starch Production
Provedor de dados: 19
Autores: 福島, 道広; 大庭, 潔; FUKUSHIMA, Michihiro.
J-stageにて公開
Ano: 2011
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/4120

煮マメの効能-難消化性澱粉はコレステロールを低下させる？-
Provedor de dados: 19
Autores: 福島, 道広; FUKUSHIMA, Michihiro.
J-stageにて公開
Ano: 2004
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/4121

チーズホエーを給与した豚の肉質特性
Provedor de dados: 19
Autores: 三上, 正幸; 島田, 謙一郎; 関川, 三男; 福島, 道広; 齋藤, 愛; 柴田, 政二; MlKAMI, Masayuki; SHIMADA, Ken-ichiro; SEKlKAWA, Mitsuo; FUKUSHIMA, Michihiro; SAITOH, Ai; SHIBATA, Seiji.
Thirty eight pigs born from same sow were divided into 2 group，and fed with or without cheese whey. Pigs were slaughtered after 137-172 days when the live weight was nearly 110kg. Samples of M. longissimus thoracis were analyzed for physicochemical properties. There was no significant difference in the pH，water content and colour appearance in pork between the whey and control group. Crude protein content of the whey group (21.7%) was significantly lower than that of the control (22.6%). Drip loss was measured at 1，5 and 10 days after slaughter，and the drip loss measured at 10 days was significantly lower in the whey group (25.4%) than that of the control (27.1%). Cooking loss was measured at 5 days after slaughter，was significantly lower in the whey group...
Palavras-chave: 豚肉; チーズホエー; ホエー; クッキングロス; ドリップロス; Pork; Cheese whey; Whey; Cooking loss; Drip loss.
Ano: 2006
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3090

Tartary Buckwheat Sprout Powder Lowers Plasma Cholesterol Level in Rats
Provedor de dados: 19
Autores: KUWABARA, Tomoko; HAN, Kyu-Ho; HASHIMOTO, Naoto; YAMAUCHI, Hiroaki; SHIMADA, Ken-ichiro; SEKIKAWA, Mitsuo; FUKUSHIMA, Michihiro; 島田, 謙一郎; 関川, 三男; 福島, 道広; 韓, 圭鎬.
日本ビタミン学会、日本栄養・食糧学会共同編集
Palavras-chave: Bile acid; Buckwheat sprout powder; Hepatic mRNAs; Serum cholesterol; Short-chain fatty acid.
Ano: 2007
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2909

Determination of Prostaglandins in the Colostrum of Dairy Cattle by Thermospray High-Performance Liquid Chromatography-Mass Spectrometry.
Provedor de dados: 19
Autores: FUKUSHIMA, Michihiro; NAKANO, Masuo; ENDO, Tsuyoshi; NEGISHI, Takashi; 福島, 道広.
A thermospray high-performance liquid chromatography-mass spectrometry (TSP HPLC-MS) method is described for the analysis of prostaglandins (PGs) E1 and E2, which have several physiological actions at the trace level. HPLC separation was carried out on a reversed-phase column by using 50mM ammonium acetate (pH 4.5)-acetonitrile (7:3, v/v) as the mobile phase at a flow rate of 1.0ml/min. In MS detection, the vaporizer temperature was set at 220°C and the ion-source block temperature at 264°C. The mass spectra obtained from PGs typically exhibited the [M+NH4]+ ion (5 to 30% relative intensity) and several fragment ions due to sequential losses of water from both the [M+H]+ and [M+NH4]+ ions. PGE1 (46.9ppb) and PGE2 (1.9ppb) in the colostrum of dairy cattle...
Palavras-chave: Thermospray liquid chromatography-mass spectrometry; Prostaglandin; Colostrum; Dairy cattle.
Ano: 1993
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/4042

Amylomyces rouxii Strain CBS 438.76 Affects Cholesterol Metabolism in Cholesterol-Fed Rats
Provedor de dados: 19
Autores: FUKUSHIMA, Michihiro; HAN, Kyu-Ho; TANEICHI, Yae; IIJIMA, Setsuko; SHIMADA, Ken-ichiro; SAITOH, Katsuichi; ODA, Yuji; CHIJI, Hideyuki; SEKIKAWA, Mitsuo; 福島, 道広; 韓, 圭鎬; 島田, 謙一郎; 小田, 有二; 関川, 三男.
We examined the effects of Amylomyces rouxii, which is a mold found in some fermented foods in Indonesia, on serum cholesterol and hepatic LDL receptor mRNA in rats. Rats were fed a 0.5% cholesterol-enriched diet with (A. rouxii group) or without (control group) 30g/kg A. rouxii for 4 wk. There were no significant differences in the body weight, food intake or liver weight among the groups. However, the weight of the cecum in the A. rouxii-fed group was significantly higher than that in the control group. The cecal pH in the A. rouxii-fed group was significantly lower than that in the control group. Cecal acetic acid, propionic acid and total SCFA concentrations in the A. rouxii-fed group were significantly higher than those in the control group. The serum...
Palavras-chave: Rats; Amylomyces rouxii strain CBS 438.76; Cholesterol; Cholesterol 7α-hydroxylase mRNA; LDL receptor mRNA.
Ano: 2005
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2911

Potato Pulps Lowered the Serum Cholesterol and Triglyceride Levels in Rats
Provedor de dados: 19
Autores: HASHIMOTO, Naoto; ITO, Yusaku; HAN, Kyu-Ho; SHIMADA, Ken-ichiro; SEKIKAWA, Mitsuo; TOPPING, David L.; BIRD, Anthony R.; NODA, Takahiro; CHIJI, Hideyuki; FUKUSHIMA, Michihiro; 韓, 圭鎬; 島田, 謙一郎; 関川, 三男; 福島, 道広.
日本ビタミン学会、日本栄養・食糧学会共同編集
Palavras-chave: Cholesterol; Triglyceride; Potato pulps; Liver.
Ano: 2006
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2910

Effect of 1-Nitronaphthalene on Lipids in Germinating Wheat (Triticum aestivum)
Provedor de dados: 19
Autores: FUKUSHIMA, Michihiro; OKUMURA, Masaru; NAKANO, Masuo; NEGISHI, Takashi; 福島, 道広; 奥村, 理; 中野, 益男; 根岸, 孝.
http://www.obihiro.ac.jp/~library/kenkyu.html
Palavras-chave: 1- nitronaphthalene; Germinating wheat; Lipid; Chlorophyll; 1- naphthylamine.
Ano: 1993
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3771