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| Registros recuperados: 41 | |
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| Fukushima, Michihiro; Tsuge, Junichi; Ono, Masami; Nakano, Masuo; Negishi, Takashi; 福島, 道広; 柘植, 順一; 小野, 真実; 中野, 益男; 根岸, 孝. |
| Ano: 1989 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/1567 |
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| Tanaka, Yuko; Miura, Hideho; Fukushima, Michihiro; Ito, Miwako; Nishio, Zenta; Kim, Sun-Ju; Hashimoto, Naoto; Noda, Takahiro; Takigawa, Shigenobu; Matsuura-Endo, Chie; Yamauchi, Hiroaki; 三浦, 秀穂; 福島, 道広. |
| This paper reports the results of a study of the relationship among the amylose content of flours and the physical properties, such as the texture, of yellow alkaline noodles (YAN) prepared from these flours. For this purpose, we used eight types of near-isogenic flours with different Wx protein deficiency under the Chinese Spring genetic background. With the use of the near-isogenic lines, it was possible to achieve similar flour characteristics, with the exception of the amylose content of starch in YAN, and to analyze clearly the effects of the amylose content on the physical properties of YAN. The results of this study indicated that the breaking force and breaking force/breaking deformation of YAN made from the eight lines basically decreased and that... |
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Palavras-chave: Yellow alkaline noodles; Physical properties; Amylose content; Sensory evaluation. |
| Ano: 2006 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/715 |
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| Okada, T; Fukushima, M; 岡田, 朋子; 福島, 道広. |
| A dwindling global food supply has heightened the need for full utilization of limited resources, including agricultural and marine-derived products. With the world population projected to exceed eight billion people by 2030, there will be significant increases in food demand over the forthcoming years. Some of our on-going projects are focused on maximizing the utilization of food products harvested in Hokkaido, Japan. This paper will first provide a brief overview of the mounting setbacks of increased food processing waste, termed by-products, followed by discussions on a novel value-added product development project focused on the production of nano-capsules derived from marine oil. The unique biofunctionalities of these compounds, as revealed by animal... |
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Palavras-chave: Bioactive peptide; By-product; Marine carotenoid; Nano-capsule; N-3 polyunsaturated fatty acid. |
| Ano: 2009 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2733 |
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| Liyanage, Ruvini; Minamino, Saori; Nakamura, Yumi; Shimada, Ken-ichiro; Sekikawa, Mitsuo; Sasaki, Keiko; Ohba, Kiyoshi; Jayawardana, Barana Chaminda; Shibayama, Shin-ichi; Fukushima, Michihiro; 福島, 道広; 島田, 謙一郎; 関川, 三男. |
| In this study we compared the hypocholesterolaemic ability of two potato peptide preparations in rats. Experimental groups were fed for 4 weeks, with casein as the basal diet, in comparison with two diets containing 20% potato peptide preparations PPS (Short hydrolysis preparation) and PPL (Long hydrolysis preparation). Serum total cholesterol and serum triglyceride level were lower in PPS-fed group compared with CN-and PPL-fed groups. Lower non-HDL cholesterol level (P<0.05) in both PPS-and PPL-fed groups, was followed by higher neutral sterol excretion, and higher hepatic LDL-R and SR-B1 mRNA level than the control. Hepatic SREBP-2 and HMG-CoA reductase mRNA level were higher in PPL-fed group compared with the CN-fed group (P<0.05). Caecal total... |
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Palavras-chave: Potato peptide; Cholesterol; Short chain fatty acid; Faecal steroid; Hepatic gene; Rat. |
| Ano: 2010 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2682 |
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| 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... |
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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 |
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| 関川, 三男; 河村, 多美; 藤井, はるか; 島田, 謙一郎; 福島, 道広; 三上, 正幸; SEKIKAWA, M.; KAWAMURA, T.; FUJII, H.; SHIMADA, K.; FUKUSHIMA, M.; MIKAMI, M.. |
| In this study，the effect of arginine (Arg) of the NaCl induced growth inhibition was examined for Sta. carnosus and P.acidilactici which isolated from the commercial starter culture of fermented sausage. When Arg and/or NaCl were added to MRS broth and cultured with shaking，the differences were not recorded in the broth pH，the nitrate reduction activity，and the protein degradation activity. However，the viable count of both strains had decreased by adding NaCl. The addition of Arg has increased the number of recovered cell and it was remarkable in Sta.carnosus. Arg added broth was metabolized by both strain，the content of Arg in broth was decreased， especially it was disappeared in cultured broth of Sta.carnosus. SEM photographs showed an enlarged and... |
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Palavras-chave: 醗酵食肉製品; 乳酸菌; 食塩; アルギニン; Fermented meat; Lactic acid bacteria; Salt; Arginine. |
| Ano: 2003 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3092 |
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| 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 |
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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 |
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| Liyanage, Ruvini; Nakamura, Yumi; Shimada, Ken-ichiro; Sekikawa, Mitsuo; Jayawardana, Barana Chaminda; Han, Kyu-Ho; Tomoko, Okada; Ohba, Kiyoshi; Takahata, Yoshihisa; Morimatsu, Fumiki; Fukushima, Michihiro; 福島, 道広; 島田, 謙一郎; 関川, 三男; 韓, 圭鎬. |
| The effect of porcine artery elastin on serum cholesterol level was investigated in rats fed a cholesterol-free diet. Rats were fed for 4 weeks, with a diet (ED) containing 15% casein and 5% of porcine artery elastin in comparison with a diet (CD) containing 20% casein. The total serum and non-HDL-cholesterol concentrations were lower (P<0.001) in ED-fed group than the CD-fed group at the end of the experiment. Caecal propionate concentration and Bifidobacterium and Lactobacillus population were higher (P<0.05) in ED-fed group than the CD-fed group. The results of this study suggest that porcine artery elastin could be considered as a functional dietary protein with hypocholesterolaemic ability. Favourable amino acid composition and lysine derived... |
| Ano: 2009 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2681 |
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| 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... |
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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 |
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| 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 |
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Palavras-chave: Cholesterol; Triglyceride; Potato pulps; Liver. |
| Ano: 2006 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2910 |
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| Registros recuperados: 41 | |
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