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- OHSHIMA, Toshiaki
- Professor
- Research
topics -
Researches on mechanisms and prevention of food quality deterioration in processing and storage
Studies on functional components in foods - keywords
- Food fanctionality,Quality deterioration , Lipid oxidation,Food processing and preservation
- KOYAMA, Tomoyuki
- Associate Professor
- Research
topics -
Elucidation of biological activity and chemical component in the material of foods.
Study of bioactive compounds in marine animals - keywords
- health foods, preventive medicine, natural products chemistry
- NAGASAKA, Reiko
- Assistant Professor
- Research
topics -
Study of physiological functions in nutrition of marine foods
Cell signaling pathway and energy metabolism in teleost - keywords
- Nutrition of marine food,Physiological function,Energy metabolism
Our laboratory conducts several studies, including the chemical and biochemical evaluation of foods and their nutritional components, elucidation of the mechanisms by which foods contribute to human health, research on the prevention of food quality deterioration, instrumental analysis of extract components of aquatic animals and plants, and identification of taste
•-active components based on the results of these analyses.
- 1． Rapid detection and typing of harmful bacteria in food products using genetic techniques
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- •- Elucidation of the functionality of new antioxidant components in animal cells
- •- Uptake and functionality of water
- •- soluble components of mushrooms in animal cells
- •- Food materials influencing the digestion and absorption of nutrients and their applications
- •- Natural food components that are helpful in disease prevention and elucidation of their action mechanisms
- •- Unique regional food cultures and functional food materials
- •- Research on the effective use of food wastes
- •- Research on the nutritional functionality of foods and their action mechanisms
- •- Elucidation of the mechanisms of metabolic regulation in fish and applications of this research in food use
- 2． Elucidation of mechanisms of food quality deterioration during processing and storage
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- •- Creation of new antioxidant components by the continuous culture of mushroom hyphae
- •- Development of a discoloration prevention technique for plants based on enzyme inhibition by new antioxidant substances
- •- Research on the influence of lipid oxidation on the quality of fish meat
- •- Research on the production of formaldehyde in sea animal tissues
- •- Prevention of chemical and enzymatic discoloration of foods using water-soluble components from mushrooms
- 3． Research on search for taste-active components
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- •- Analysis of taste components
- •- Research on the taste of marine food products
- •- Elucidation of the influence of heating and thawing by a microwave oven on the quality of marine products
- •- Research on the effective use of unused fishery resources after taste improvement
- •- Examination of the differences in quality between expensive domestic marine products and inexpensive foreign-made marine products, and the reasons for these differences
