Researchers Database

TAKAMURA Hitoshi

    Faculty Division of Human Life and Environmental Sciences Research Group of Food Science and Nutrition Professor
Contact:
takamuracc.nara-wu.ac.jp
Last Updated :2021/07/07

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Degree

  • Master of Agriculture, Kyoto University
  • Doctor of Agriculture, Kyoto University

Research Areas

  • Life sciences, Food sciences, Food Chemistry, Food Functionality
  • Humanities & social sciences, Home economics, lifestyle science, Food Science, Cookery Science

Research Experience

  • Apr. 2015, Professor, KYOUSEI Science Center for Life and Nature, Nara Women's University
  • Apr. 2015, Professor, Graduate School of Humanities and Sciences, Nara Women's University
  • Apr. 2015, Professor, Faculty of Life Science and Environment, Nara Women's University
  • Apr. 2012 Mar. - 2015, Associate Professor, Faculty of Life Science and Environment, Nara Women's University
  • Apr. 2007 Mar. - 2015, Associate Professor, KYOUSEI Science Center for Life and Nature, Nara Women's University
  • Apr. 2007 Mar. - 2015, Associate Professor, Graduate School of Humanities and Sciences, Nara Women's University
  • Apr. 2007 Mar. - 2012, Associate Professor, Faculty of Life Science and Environment, Nara Women's University
  • Apr. 2001 Mar. - 2007, Associate Professor, KYOUSEI Science Center for Life and Nature, Nara Women's University
  • Apr. 1998 Mar. - 2007, Associate Professor, Graduate School of Humanities and Sciences, Nara Women's University
  • Apr. 1994 Mar. - 2007, Associate Professor, Faculty of Life Science and Environment, Nara Women's University
  • Oct. 1993 Mar. - 1994, Assistant Professor, Faculty of Life Science and Environment, Nara Women's University
  • Apr. 1991 Sep. - 1993, Assistant Professor, Faculty of Home Economics, Nara Women's University
  • Apr. 1989 Mar. - 1991, Instructor, Research Institute for Food Science, Kyoto University

Education

  • Apr. 1986, Mar. - 1989, Kyoto University, Graduate School, Division of Agriculture, Department of Food Science and Technology

Committee Memberships

  • May 2010 May2014日本家政学会関西支部奈良地区幹事

Awards

  • 日本食品科学工学会奨励賞, 食品の脂質劣化および風味変化に関する研究, 日本食品科学工学会, Aug. 2005
  • アサヒビール生活科学研究賞, アサヒビール学術振興財団, Jun. 2003
  • 日本調理科学会奨励賞, 調理加工過程における食品の風味成分の変化に関する研究, 日本調理科学会, Sep. 2002
  • 日本食品科学工学会NIR Advanced Award, 日本食品科学工学会, Nov. 2000
  • 日本調理科学会学会賞, 高村仁知, 食品の調理過程における嗜好性および健康増進機能の変化に関する研究, 日本調理科学会, May 2020

Published Papers

  • 水煮調理における異なる調理手法別エネルギー使用量および蒸らし操作の有効性

    TAKAMURA Hitoshi

    Aug. 2018, 日本調理科学会誌, 51 (4), 223-228

  • Children’s Hair Mercury Concentrations and Seafood Consumption in Five Regions of Japan

    Emiko Kusanagi; Hitoshi Takamura; Shing-Jen Chen; Mayumi Adachi; Nobuko Hoshi

    Exposure to methylmercury (MeHg) during the foetal and postnatal periods is known to have adverse effects on children’s development. However, little attention has been paid to MeHg exposure during early childhood in Japan. To examine the regional differences in MeHg exposure and seafood consumption and the association between MeHg exposure and seafood consumption and dental metal restorations, we measured the total mercury (T-Hg) concentration in hair as an MeHg exposure index, and using questionnaires, we measured the frequency and amount of seafood consumption and the presence of dental metal restorations in 118 children aged 3–6 years in five regions of Japan. The arithmetic and geometric means of the T-Hg concentrations in hair were 1.03 and 0.87 ppm, respectively, and approximately 40% of the children exceeded the United States Environmental Protection Agency recommendation of 1.0 ppm. Significant regional differences in the hair T-Hg concentrations were found among the five regions, and the regional differences were consistent with the traditional regional patterns of eating fatty fish. According to the regression analysis, the consumption of fatty fish, particularly tuna/swordfish, had a significant effect on hair T-Hg concentrations, whereas age, sex, the materials used for dental metal restorations, and other types of seafood or fish/shellfish had no significant effects., Springer New York LLC, 01 Feb. 2018, Archives of Environmental Contamination and Toxicology, 74 (2), 259 - 272, doi

    Scientific journal

  • Effects of Grilling on Total Polyphenol Content and Antioxidant Capacity of Eggplant (Solanum melongena L.)

    TAKAMURA Hitoshi; Kentaro Uchida; Haruo Tomita; Toshikazu Takemori; Hitoshi Takamura

    Jan. 2017, J. Food Sci., 82 (1), 202-207, doi

  • Effects of Mineral Waters Different in Hardness on the Properties and Preference of Cooked Wash-free Rice

    TAKAMURA Hitoshi; Chie Mizuno; Hitoshi Takamura

    Mar. 2016, Food and Clinical Nutrition, e2016, 1-12

  • イチゴ栽培圃場内の異臭がイチゴの食味に及ぼす影響

    TAKAMURA Hitoshi

    Mar. 2016, 奈良県農業研究開発センター研究報告, 47, 29-33

  • Nonpoint-Source Pollution of Rivers in Wakayama Prefecture, Western Japan

    TAKAMURA Hitoshi; KUMAKI Masayo; YAMADA Makoto; HAMASAKI Kenji; TAKAMURA Hitoshi; nTAKADA Masashi; WADA Keiji

    Apr. 2015, E-journal GEO, 10 (1), 1-17

  • Development of bread supplemented with the silk protein sericin

    Tayori Takechi; Hitoshi Takamura

    The present study aimed to develop sericin-added bread in an effort to promote the effective consumption of the silk protein sericin and to evaluate bread-baking performance with sericin addition, with respect to effects on bread structure and palatability. Sericin supplementation resulted in decreased specific volume and darker crust color of the bread. No significant difference was observed in other physical properties. Sensory evaluation revealed that bread with up to 2 g of added sericin tended to be preferred. In a comprehensive evaluation of specific volume, crust color and preference rating by sensory evaluation, the optimal amount of added sericin was determined to be 2 g. Further, approximately 330 mg of sericin can be consumed in 1 slice of bread. We thus propose sericin-added bread as a desirable processed food that enables the effective ingestion of sericin., Japanese Society for Food Science and Technology, 2014, Food Science and Technology Research, 20 (5), 1021 - 1026, doi

    Scientific journal

  • Effects of Pit Fermentation and Thermal Cooking Process on the Antioxidant Activity and Components of Pangium edule Seeds

    TAKAMURA Hitoshi; Santoso Martha; Tomoko Yamaguchi; Teruyoshi Matoba; Hitoshi Takamura

    東南アジアおよび南太平洋諸島の熱帯植物であるパンギノキの種子について、抗酸化活性および成分の分布、穴埋め発酵および加熱調理の影響について解析した。その結果、抗酸化活性は、DPPHラジカル捕捉活性を指標とした場合は水系画分に、ORACを指標とした場合は水系、油系の両方に存在した。それぞれの主要な活性成分はフェノール化合物およびγ-トコトリエノールであった。穴埋め発酵により、水系および油系の抗酸化活性は有意に増加したが、これはメイラード反応生成物によるものと思われる。, Aug. 2014, J. Cook. Sci. Jpn., 47 (4), 202-213

  • Antioxidant activities of two sericin proteins extracted from cocoon of silkworm (Bombyx mori) measured by DPPH, chemiluminescence, ORAC and ESR methods

    TAKAMURA Hitoshi; T. Takechi; R. Wada; T. Fukuda; K. Harada; H. Takamura

    Feb. 2014, Biomedical Reports, 2 (3), 364-369, doi

  • 家庭における揚げ油の保存方法が揚げ物に及ぼす影響

    TAKAMURA Hitoshi

    Jan. 2014, 食生活研究, 34 (2), 87-93

  • 大和マナの雑種第1代におけるイソチオシアネート含量

    TAKAMURA Hitoshi

    Mar. 2013, 奈良県農業総合センター研究報告, 44, 30-32

  • 大和マナのグルコシノレートを残存させるドラムドライ法

    TAKAMURA Hitoshi

    Mar. 2013, 奈良県農業総合センター研究報告, 44, 33-36

  • 大学アメリカンフットボール選手の試合期における栄養サポート

    TAKAMURA Hitoshi

    Jan. 2013, 日本スポーツ栄養研究誌, 6, 48-54

  • Changes in the Antioxidant Activity of Shredded Red and Green Cabbages during Cold Storage and the Effect of Packaging, Washing and Sterilization

    TAKAMURA Hitoshi; C. Myojin; K. Watanabe; T. Yamaguchi; T. Matoba; H. Takamura

    Dec. 2012, Trans. Jpn. Soc. Refrig. Air Cond. Eng., 29 (4), 383-391

  • 鶏肉のラジカル捕捉活性

    TAKAMURA Hitoshi

    Dec. 2012, 日本調理科学会誌, 45 (6), 429-437

  • Evaluation of the proximate components and antioxidant activity of Yamatoyasai, the traditional vegetables of Nara

    TAKAMURA Hitoshi

    Jun. 2012, 日本調理科学会誌, 45 (3), 197-203

  • Effectiveness of Dietary Education Using Picture Books for Second Grade Students: Focusing on Knowledge about and Attitude toward Diet

    Anna Kido; Hitoshi Takamura; Yukiko Ueda

    The Japanese Society of Nutrition and Dietetics, 2012, The Japanese Journal of Nutrition and Dietetics, 70 (4), 236 - 243, doi

    Scientific journal

  • Antioxidant and DNA damage prevention activities of the edible parts of Gnetum gnemon and their changes upon heat treatment

    TAKAMURA Hitoshi; M. Santoso; Y. Naka; C. Angkawidjaja; T. Yamaguchi; T. Matoba; H. Takamura

    Dec. 2010, Food Sci. Technol. Res., 16 (6), 546-556

  • Near-infrared spectroscopic assessment of contamination level of sewage

    Tetsuya Inagaki; Yukari Shinoda; Mitsuhiro Miyazawa; Hitoshi Takamura; Satoru Tsuchikawa

    We examined the use of near infrared (NIR) spectroscopy as a rapid technique for the evaluation of sewage quality. Influent water samples, primary sedimentation tank water samples, and final effluent water samples were collected from sewage treatment facilities in Nagoya, Japan and their NIR spectra obtained. Partial least squares (PLS) models for total phosphate (TP), total nitrogen (TN), biochemical oxygen demand (BOD), total organic carbon (TOC), and turbidity of sewage water were constructed from the NIR data. The models provided good correlation between measurements obtained conventionally and those predicted from spectroscopy. Spectral variation induced by background interference in samples affected accuracy. Loading plots and score plots derived from PLS regression analysis resolved the background interference and allowed highly accurate predictions. Spectral variation induced by contamination in the sewage was a main predictor of sewage quality. These results show that NIR spectroscopy shows potential for in-line, non-destructive measurement of sewage quality., I W A PUBLISHING, 2010, WATER SCIENCE AND TECHNOLOGY, 61 (8), 1957 - 1963, doi;web_of_science

    Scientific journal

  • サトイモの調理適性に関する品種・系統間差

    TAKAMURA Hitoshi

    Apr. 2009, 日本調理科学会誌, 42 (2), 129-134

  • Effect of cooking on the antioxidant properties of coloured peppers

    Ai Mey Chuah; Ya-Chi Lee; Tomoko Yamaguchi; Hitoshi Takamura; Li-Jun Yin; Teruyoshi Matoba

    Pepper (Capsicum annum L.) has long been recognized as an excellent source of antioxidants, being rich in ascorbic acid and other phytochemicals. This study was conducted to investigate the effect of different cooking methods on the antioxidant properties of coloured peppers. Six varieties of peppers were subjected to different cooking methods, such as microwave heating, stir-frying and boiling in water, for 5 min individually. The cooked and raw peppers were analyzed for radical-scavenging activity (RSA) and total polyphenol content (TP) using 1,1-diphenyl-2-picrylhydrazyl-high-pressure liquid chromatography (DPPH)-HPLC and Folin-Ciocalteu methods, respectively. The samples were also evaluated for ascorbic acid content (AsA) by HPLC. Total carotenoid content was determined spectrophotometrically. Results suggest that there is no significant (P > 0.05) difference in RSA, TP, AsA and total carotenoid contents between the cooked and raw peppers when processed for 5 min. However, the cooked peppers show marked differences (P < 0.05) in the RSA, TP and AsA when cooked for 5 min in boiling water with further reduction observed after boiling for 30 min. This may be due to the leaching of antioxidant compounds from the pepper into the cooking water during the prolonged exposure to water and heat. Therefore, it is vital to use less water and cooking time and also to consume the water used for boiling so as to obtain the optimum benefits of bioactive compounds present in peppers. It is concluded that microwave heating and stir-frying without using water are more suitable cooking methods for pepper, to ensure the maximum retention of antioxidant molecules. (C) 2008 Elsevier Ltd. All rights reserved., ELSEVIER SCI LTD, Nov. 2008, FOOD CHEMISTRY, 111 (1), 20 - 28, doi;web_of_science

    Scientific journal

  • Changes in the Radical-scavenging Activity of Bitter Gourd (Momordica charantia L.) during Freezing and Frozen Storage with or without Blanching

    TAKAMURA Hitoshi; C. Myojin; N. Enami; A. Nagata; T. Yamaguchi; H. Takamura; T. Matoba

    Impact Factor: 1.004 (2008)\nhttp://www.blackwellpublishing.com/journal.asp?ref=0022-1147&site=1, Aug. 2008, J. Food Sci., 73 (7), C546-C550

  • Antioxidant Activity of Traditional Chinese Medicinal Herb

    TAKAMURA Hitoshi; Y.-C. Lee; A. M. Chuah; T. Yamaguchi; H. Takamura; T. Matoba

    May 2008, Food Sci. Technol. Res., 14 (2), 205-210

  • Changes in the Radical-scavenging Activity of Shredded Vegetables During Storage

    TAKAMURA Hitoshi; C. Myojin; T. Yamaguchi; H. Takamura; T. Matoba

    May 2008, Food Sci. Technol. Res., 14 (2), 198-204

  • Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction

    N. Ganeko; M. Shoda; I. Hirohara; A. Bhadra; T. Ishida; H. Matsuda; H. Takamura; T. Matoba

    Generally the main component of fishy flavor is considered to be trimethylamine. On the other hand, carbonyl compounds, produced from oxidation of polyunsaturated fatty acid by lipoxygenase or by autoxidation, might have some contribution to the fishy flavor. Since sardine skin contains high levels of polyunsaturated fatty acids and lipoxygenase, carbonyl compounds may be generated more easily than trimethylamine. In this study, volatile flavor compounds of sardine were analyzed by gas chromatograph-mass spectrometry and gas chromatograph olfactometry combined with solid phase microextraction. Then, the flavor components that contribute to fishy flavor were identified. At normal pH (6.2), trimethylamine was not detected or sensed from the fresh sardines. When the pH was raised, the amount of trimethylamine became higher. Trimethylamine flavor was weak at pH 9 and strongly sensed at pH 11 or higher. On the other hand, 33 other compounds were positively or tentatively identified, including 8 hydrocarbons, 5 ketones, 1 furan, 1 sulphur compound, 12 aldehydes, and 6 alcohols in fresh sardines. Among them, 2,3-pentanedione, hexanal, and 1 penten-3-ol were the main components. Forty-seven flavors were detected by gas chromatograph-olfactometry. Among them, paint-like (1-penten-3-one), caramel-like (2,3-pentanedione), green like (hexanal), shore like ((Z)-4-heptenal), citrus note (octanal), mushroom like (1-octen-3-one), potato-like (methional), insect-like ((E,Z)-2,6-nonadienal), and bloody note (not identified)were strongly sensed. From the aforementioned results, it can be concluded that these compounds rather than trimethylamine contributed to fresh sardine flavor., BLACKWELL PUBLISHING, Jan. 2008, JOURNAL OF FOOD SCIENCE, 73 (1), S83 - S88, doi;web_of_science

    Scientific journal

  • Water soluble proteinous substances as free radical-scavengers in fish

    Anuradha Bhadra; Yuko Ootake; Tornoko Yamaguchi; Hitoshi Takamura; Teruyoshi Matoba

    The role of high molecular weight compounds in the radical-scavenging activity of horse mackerel muscle was evaluated. After denaturation by boiling or by adding TCA solution, 30% of the total activity remained in the water extract. Fractions containing high molecular weight compounds showed both 1,1-diphenyl-2-picrylhydrazyl and peroxy radical-scavenging activity. These results indicate that water-soluble protein in fish muscle is responsible for the radical-scavenging activity., KARGER, Nov. 2007, FOOD SCIENCE AND TECHNOLOGY RESEARCH, 13 (4), 418 - 421, web_of_science

    Scientific journal

  • Changes in Radical-scavenging Activity of Vegetables during Different Thermal Cooking Processes

    TAKAMURA Hitoshi; T. Yamaguchi; Y. Oda; M. Katsuda; T. Inakuma; Y. Ishiguro; K. Kanazawa; H. Takamura; T. Matoba

    Jun. 2007, J. Cook. Sci. Jpn., 40 (3), 1-11

  • Changes of Flavors by Lipid Oxidation in Foods

    TAKAMURA Hitoshi

    Jun. 2007, オレオサイエンス, 7 (6), 231-235

  • Antioxidant components and their activities in fermented seeds of Pangium edule Reinw. and their changes during cooking process

    TAKAMURA Hitoshi; M. Santoso; T. Yamaguchi; H. Takamura; T. Matoba

    Oct. 2006, Asia Pacific J. Clin. Nutr, 15 (Supplement2), S112

  • Effect of heating on antioxidants in vegetables during cooking process of Miso soup

    TAKAMURA Hitoshi; T. Yamaguchi; T. Oya; Y. Shimizu; H. Takamura; T. Matoba

    Oct. 2006, Asia Pacific J. Clin. Nutr, 15 (Supplement2), S117

  • A rapid method to measure tocopherols on radical-scavenging activity in soybean oil and virgin olive oil

    TAKAMURA Hitoshi; L. Q. Jiang; T. Yamaguchi; H. Takamura; T. Matoba

    Oct. 2006, Asia Pacific J. Clin. Nutr, 15 (Supplement2), S107

  • Effect of procedure parameters on the antioxidant property of olive leave extracts

    TAKAMURA Hitoshi; L. Q. Jiang; T. Yamaguchi; H. Takamura; T. Matoba

    Oct. 2006, Asia Pacific J. Clin. Nutr, 15 (Supplement2), S107

  • 種々の乳製品のラジカル捕捉活性

    TAKAMURA Hitoshi

    Aug. 2006, 日本調理科学会誌, 39 (4), 267-270

  • Effect of thermal treatment on radical-scavenging activity of some spices

    Mahmuda Khatun; Satomi Eguchi; Tomoko Yamaguchi; Hitoshi Takamura; Teruyoshi Matoba

    Changes in the radical-scavenging activities and the total phenol content of sixteen spices (clove, allspice, cinnamon, nutmeg, mustard, cumin, ginger, fennel, fenugreek, black pepper, red pepper, mace, coriander, turmeric, cardamom and white pepper) were determined for different heating times (1, 3 and 6 h) at 100 degrees C. Most of the spices showed high 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity (4-1353 mu mol Trolox eq./g), peroxy radical-scavenging activity (31-1019 mu mol Trolox eq./g), and total phenol content (5-1267 mu mol gallic acid eq./g). Clove was found to have the highest radical-scavenging activity followed by allspice and cinnamon. After heating, both DPPH and peroxy radical-scavenging activities as well as the total phenol content increased in most of the spices. A distinct increase in the activities was found in some spices such as black pepper, red pepper and turmeric. A high correlation coefficient was found between the total phenol content and peroxy radical-scavenging activity., KARGER, Aug. 2006, FOOD SCIENCE AND TECHNOLOGY RESEARCH, 12 (3), 178 - 185, web_of_science

    Scientific journal

  • 食品の脂質劣化および風味変化に関する研究

    TAKAMURA Hitoshi

    Aug. 2006, 日本食品科学工学会誌, 53 (8), 401-407

  • Stabilizing effect of grape seed extract on ascorbic acid

    Satoshi Kitao; Madoka Teramoto; Tomoko Yamaguchi; Hitoshi Takamura; Teruyoshi Matoba

    L-Ascorbic acid (AsA) has numerous biological activities. It is known that AsA is unstable under neutral and alkaline conditions, degrading almost completely within several hours, whereas it is relatively stable under acidic conditions. The present study investigated the effect of grape seed extract (GSE), which contains proanthocyanidins, on the stability of AsA under neutral and alkaline conditions. The addition of GSE to AsA solution in 3,3'-dimethylglutaric acid-tris(hydroxymethyl)aminomethane-2-amino-2-methyl1,3-propanediol (GTA) (50 mM, pH 7.0 or 10.0) buffer significantly increased the remaining amount of AsA and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity, compared with those of AsA alone. In particular, it was clarified that GSE contributed to the stability of AsA at an alkaline pH. We also investigated the effect of GSE on the stability of AsA under quasi-physiological conditions. It was revealed that GSE stabilized AsA in simulated intestinal juice (pH 8.5) at 37 degrees C. DPPH radical-scavenging activity was closely correlated with the remaining amounts of AsA. The present results, although not directly transferable to in vivo conditions, suggest that GSE may stabilize AsA under neutral and alkaline conditions and affect the physiological activity of AsA., KARGER, Feb. 2006, FOOD SCIENCE AND TECHNOLOGY RESEARCH, 12 (1), 15 - 21, web_of_science

    Scientific journal

  • Characteristics of Shodo Island Olive Oils in Japan: Fatty Acid Composition and Antioxidative Compounds

    TAKAMURA Hitoshi; L. Jiang; T. Yamaguchi; H. Takamura; T. Matoba

    Dec. 2005, Food Sci. Technol. Res., 11 (3), 254-260

  • 調理中における鍋からのアルミニウムの溶出

    TAKAMURA Hitoshi

    Oct. 2005, 家政学研究, 52 (1), 39-44

  • 揚げ調理過程における小豆島バージンオリーブオイルのラジカル捕捉活性の変化

    TAKAMURA Hitoshi

    Mar. 2005, 家政学研究, 51 (2), 59-64

  • Changes in the radical-scavenging activity of sliced red and green cabbages during storage

    C Myojin; T Yamaguchi; H Takamura; T Matoba

    Vegetables are rich source of antioxidative components such as ascorbic acid and polyphenols, which scavenge free radicals and reactive oxygen species and prevent life-style related diseases. In this work, the changes of radical-scavenging activity in shredded red and green cabbage leaves during storage were determined as well as ascorbic acid and polyphenol contents. Shredded cabbage leaves were stored at 10degreesC for 7 days in the presence or absence of oxygen. Radical-scavenging activity, ascorbic acid content, and polyphenol content of shredded cabbage leaves remained for 7 days in the presence and absence of oxygen. These results demonstrate that the radical-scavenging activity, ascorbic acid, and polyphenols are stable in shredded cabbage leaves and that oxygen does not affect the activity and active components., IOS PRESS, 2004, BIOFACTORS, 21 (1-4), 297 - 299, web_of_science

    Scientific journal

  • Application of colorimetric method for determination of lipid peroxides in foods

    Tayori Takechi; Hitoshi Takamura; Teruyoshi Matoba

    Application of a colorimetric method for determination of lipid peroxides in foods was investigated. We identified the optimal amount of potassium iodide used in the method. It was confirmed that by adopting this optimal amount the method could be satisfactorily applied to triacylglycerols and free fatty acids. Furthermore, in order to extend the scope of its application to phospholipids, we made several additional modifications including replacement of the solvent and established an improved technique applicable to phospholipids having a peroxide value of 40 or more., 2004, Food Science and Technology Research, 10 (4), 460 - 463, doi

    Scientific journal

  • ハーブ給餌により生産した牛乳のラジカル捕捉活性

    TAKAMURA Hitoshi

    Japanese Society for Food Science and Technology, 2004, NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 51 (7), 332 - 338, doi

    Scientific journal

  • Radical-scavenging activity: role of antioxidative vitamins in some fish species

    TAKAMURA Hitoshi; A. Bhadra; T. Yamaguchi; H. Takamura; T. Matoba

    Jun. 2004, Food Sci. Technol. Res., 10 (3), 264-267

  • DPPH radical-scavenging activity and polyphenol content in dried fruits

    K Ishiwata; T Yamaguchi; H Takamura; Matoba, I

    The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity and polyphenol content of 25 dried fruits were evaluated and compared with fresh fruits. The contribution of ascorbic acid to this activity was also determined. All dried fruits contained DPPH radical-scavenging activity with hawthorn, apricot and blueberry having the highest. Other dried fruits containing rind also had high activity. The DPPH radical-scavenging activity and polyphenol content of dried fruits were highly correlated., KARGER, May 2004, FOOD SCIENCE AND TECHNOLOGY RESEARCH, 10 (2), 152 - 156, web_of_science

    Scientific journal

  • Effects of thermal treatment on radical-scavenging activity of single and mixed polyphenolic compounds

    M Murakami; T Yamaguchi; H Takamura; T Matoba

    Rutin, luteolin, luteolin-7-glucoside, and chlorogenic acid gradually decomposed during heating at 100 degreesC. Even though they rapidly decomposed at 180 degreesC, some decomposition products still had radical-scavenging activity. When rutin was heated in the presence of chlorogenic acid, decomposition of rutin was almost totally inhibited at 100 degreesC, but was reduced at 180 degreesC. These results suggest that the radical-scavenging activity is more stable than the content of original polyphenolic compounds in foods during cooking and processing., INST FOOD TECHNOLOGISTS, Jan. 2004, JOURNAL OF FOOD SCIENCE, 69 (1), C7 - C10, web_of_science

    Scientific journal

  • Effects of ascorbic acid and alpha-tocopherol on antioxidant activity of polyphenolic compounds

    M Murakami; T Yamaguchi; H Takamura; T Matoba

    The effects of ascorbic acid and alpha-tocopherol on the antioxidant activity of 15 phenolic compounds were compared with 2 in vitro assays. Combination of ascorbic acid or alpha-tocopherol plus polyphenolic compounds resulted in an additive effect as shown with DPPH-HPLC method. With the liposome oxidation method, combination of quercetin or catechins plus alpha-tocopherol showed synergistic effects., INST FOOD TECHNOLOGISTS, Jun. 2003, JOURNAL OF FOOD SCIENCE, 68 (5), 1622 - 1625, web_of_science

    Scientific journal

  • 干柿の製造過程におけるラジカル捕捉活性の変化

    TAKAMURA Hitoshi

    Jun. 2003, 日本家政学会誌, 54 (6), 449-456

  • Volatile flavor compounds of some sea fish and prawn species

    TAKAMURA Hitoshi; M. A. Mansur; A. Bhadra; H. Takamura; T. Matoba

    Apr. 2003, Fish. Sci., 69 (4), 864-866

  • 市販アルコール飲料の保存中におけるDPPHラジカル捕捉活性とアスコルビン酸量・ポリフェノール量の変化

    TAKAMURA Hitoshi

    Mar. 2003, 家政学研究, 50 (1), 48-55

  • Influence of polyphenol and ascorbate oxidases during cooking process on the radical-scavenging activity of vegetables

    T Yamaguchi; M Katsuda; Y Oda; J Terao; K Kanazawa; S Oshima; T Inakuma; Y Ishiguro; H Takamura; T Matoba

    The influence of polyphenol oxidase and ascorbate oxidase on radical-scovenging activity and contents of total phenol, chlorogenic acid, and ascorbic acid in vegetables during the cooking process were investigated. In the case of burdock and lettuce, which have a high activity of polyphenol oxidase, the radical-scavenging activity and the content of total phenol and chlorogenic acid decreased drastically within 1 min. In the case of broccoli, however, only a small decrease of radical-scavenging activity was observed, and total phenol and chlorogenic acid decreased almost not at all. The decrease of the activity in broccoli depended on the oxidation of ascorbic acid by ascorbate oxidase. None of these compounds decreased after the enzymes had been inactivated by heating., KARGER, Feb. 2003, FOOD SCIENCE AND TECHNOLOGY RESEARCH, 9 (1), 79 - 83, web_of_science

    Scientific journal

  • Effect of processing and storage on the radical scavenging activity of horse mackerel and sardine

    M Abul Mansur; A Bhadra; H Takamura; T Matoba

    JAPANESE SOC FISHERIES SCIENCE, Dec. 2002, FISHERIES SCIENCE, 68 (6), 1390 - 1392, web_of_science

    Scientific journal

  • Flavour components of some processed fish and fishery products of Japan

    TAKAMURA Hitoshi; M. A. Mansur; M. I. Hossain; H. Takamura; T. Matoba

    Jul. 2002, Bangladesh J. Fish. Res., 6 (1), 89-97

  • フライ調理現場における総合的なフライ油管理手法

    TAKAMURA Hitoshi

    Jun. 2002, 日本食品科学工学会誌, 49 (6), 422-427

  • A comparative study on the various in vitro assays of active oxygen scavenging activity in foods

    M Murakami; T Yamaguchi; H Takamura; T Matoba

    Various in vitro assays of active oxygen-scavenging activity in foods were compared by evaluating the activity of 13 food phenolic compounds and Trolox. 1,1-Diphenyl-2-picrylhydrazyl (DPPH)-HPLC and liposome oxidation methods were sensitive for these compounds, while deoxyribose oxidation and Randox kit methods were less sensitive. The deoxyguanosine oxidation method could not determine the activity since food polyphenols were pro-oxidative in this assay. Among these assays, the DPPH-HPLC method was shown to be the best since the liposome oxidation method is affected more by the structure of phenolic compounds than the DPPH-HPLC method., INST FOOD TECHNOLOGISTS, Mar. 2002, JOURNAL OF FOOD SCIENCE, 67 (2), 539 - 541, web_of_science

    Scientific journal

  • Radical-scavenging activity and brightly colored pigments in the early stage of the Maillard reaction

    M Murakami; A Shigeeda; K Danjo; T Yamaguchi; H Takamura; T Matoba

    The relationship of radical-scavenging activity and formation of brightly colored pigments in the early stage of the Maillard reaction was investigated. The Maillard reaction products of xylose with glycine, histidine, and arginine formed blue, yellow, and red color pigments, respectively, in the early stage. Although radical-scavenging activity was found in the early stages of the Maillard reaction, the scavenging activity appeared before the formation of the pigments. The radical-scavenging activity in the early stage of the Maillard reaction was derived from uncolored reaction products smaller than the brightly colored pigments., INST FOOD TECHNOLOGISTS, Jan. 2002, JOURNAL OF FOOD SCIENCE, 67 (1), 93 - 96, web_of_science

    Scientific journal

  • Flavour components of some processed fish and fishery products of Japan

    TAKAMURA Hitoshi; M. Abul Mansur; M. Ismail Hossain; Hitoshi Takamura; Teruyoshi Matoba

    Jan. 2002, Bangladesh J. Fish. Res., 6 (1), 89-97

  • 市販アルコール飲料のDPPHラジカル捕捉活性

    TAKAMURA Hitoshi

    Nov. 2001, 日本調理科学会誌, 34 (4), 407-417

  • Radical-Scavenging Activity of Vegetables and the Effect of Cooking on Their Activity

    Tomoko Yamaguchi; Taeko Mizobuchi; Rie Kajikawa; Hiroko Kawashima; Fumiko Miyabe; Junji Terao; Hitoshi Takamura; Teruyoshi Matoba

    The radical-scavenging activity of vegetables was measured using the 1,1-diphenyl-2-picrylhydrazyl-HPLC method, and the effect of cooking on this activity was determined. The content of ascorbic acid having radical-scavenging activity was highest in burdock among the 18 fresh vegetables tested. In some vegetables, the activity increased in spite of the loss of ascorbic acid content after boiling, while in other vegetables, the activity had decreased after boiling. This decrease may be due to release of the activity from cooked tissue into the cooking water during boiling. Both activity and ascorbic acid content of the vegetables cooked in a microwave were generally higher than in those cooked by boiling., S. Karger AG, 2001, Food Science and Technology Research, 7 (3), 250 - 257, doi

    Scientific journal

  • Head Space Gas Analysis of a Semi-Fermented Fish(Chapa Shutki)in Bangladesh

    TAKAMURA Hitoshi; M. N. Khanum; H. Takamura; C. Aosa; M. A. Mansur; K. Matsuzawa; T. Matoba

    May 2001, J. Cook. Sci. Jpn., 34 (2), 201-204

  • Change in the DPPH Radical-scavenging Activity and Ascorbic Acid Content of Commercial Beverages during Preservation

    TAKAMURA Hitoshi

    Feb. 2001, J. Cook. Sci. Jpn., 34 (1), 68-72

  • Effects of Teas, Wines, Soft Drinks, and Seasonings on the Stability of Linoleic Acid Hydroperoxide

    TAKAMURA Hitoshi; T. Nishiike; T. Iwanaga; R. Yamauchi; H. Takamura; T. Matoba

    Dec. 2000, J. Home Econ. Jpn., 51 (12), 1137-1143

  • DPPH Radical-scavenging Activity of Commercial Beverages

    TAKAMURA Hitoshi; K. Ishiwata; H. Takamura; T. Matoba

    Nov. 2000, J. Cook. Sci. Jpn., 33 (4), 483-493

  • Changes in the Chemical Characteristics of a Semi-fermented Fish (Chapa Shutki) during Storage

    TAKAMURA Hitoshi; M. N. Khanum; A. Yoshioka; H. Takamura; T. Matoba

    Aug. 2000, J. Home Econ. Jpn., 51 (8), 683-690

  • Stability of Linoleic Acid Hydroperoxide in the Oil System

    TAKAMURA Hitoshi; T. Nishiike; H. Takamura; T. Matoba

    Aug. 2000, J. Cook. Sci. Jpn., 33 (3), 377-380

  • Change in Radical-Scavenging Activity while Cooking Curry

    TAKAMURA Hitoshi

    Nov. 1999, J. Home Econ. Jpn., 50 (11), 1127-1132

  • Effects of amino acids, sugars, and ascorbic acid on the stability of linoleic acid hydroperoxide in the water phase

    T Nishiike; J Ichikawa; N Kikugawa; H Takamura; T Matoba

    Although lipid hydroperoxides are known to decrease food quality and safety, the stability of hydroperoxides in foods has hardly been investigated. We examined HPOD decomposition by kinetic means with or without various food components. Most amino acids, especially lysine, arginine and tryptophan, stabilized HPOD, while cysteine and ascorbic acid accelerated its decomposition. Sugars has little effect. According to activation energy calculations, it was found that the HPOD decomposition mechanism in reaction systems with various food components was similar to that in water., TAYLOR & FRANCIS LTD, Nov. 1999, BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 63 (11), 1997 - 2000, web_of_science

    Scientific journal

  • Radical-scavenging activity of cabbages and Chinese cabbages cultivated with organic and inorganic fertilizers

    T Yamaguchi; M Murakami; K Ishiwata; H Takamura; A Arakawa; H Otani; J Terao; T Matoba

    The radical-scavenging activity of cabbage and Chinese cabbage cultivated by using organic and inorganic fertilizers were compared. Mixture of rapeseed oil cake, poultry feces and humus was used as organic fertilizer. The effect of composting with cowdung or rice straw on the radical-scavenging activity of cabbage was also investigated. The radical-scavenging activity was evaluated by measuring the decrease of 1,1-diphenyl-2-picrylhydrazyl detected at 517 nm by HPLC. Ascorbic acid content of cabbage and Chinese cabbage was also determined by HPLC. The radical-scavenging activity and ascorbic acid content of cabbage and Chinese cabbage were not significantly different between the products grown by using organic and inorganic fertilizers. Application of compost did not affect on the radical-scavenging activity and ascorbic acid content., JAPAN SOC FOOD SCIENCE TECHNOLOGY, 1999, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 46 (9), 604 - 608, web_of_science

    Scientific journal

  • Nutritional Composition of a Semi-fermented Fish Product(Chapa Shutki) in Bangladesh

    TAKAMURA Hitoshi; M. N. Khanum; H. Takamura; T. Matoba

    Jul. 1999, J. Home Econ. Jpn., 50 (7), 703-712

  • Radical-Scavenging Activities of Fish and Fishery Products

    Mosammat Nazmanara Khanum; Tomoko Yamaguchi; Sachiko Hiroishi; Fumi Muraoka; Hitoshi Takamura; Teruyoshi Matoba

    A total of 45 Japanese and Bangladeshi water fish and fishery products were investigated for radical-scavenging activity using a 1,1-diphenyl-2-picrylhydrazyl- HPLC method. Among the 35 Japanese fish and fishery products (37 items), cutlassfish showed the highest activity (565.7 mg Trolox eq/100 g) and seaweed showed the lowest (24.9 mg Trolox eq/100 g) on a fresh weight basis. Dried bonito, crab (abdomen), Pacific saury, horse mackerel, skipjack, halfbeak, tuna, sand borer, Pacific mackerel, barracuda and anglerfish showed activities of over 100 mg Trolox eq/100 g. The radical-scavenging activities of 10 Bangladeshi fish and fishery products varied from 37.9 to 202.1 mg Trolox eq/100 g. The stronger activity of cutlassfish was attributed to its silver colored skin. The active component was suggested to be uric acid, the metabolic end-product of guanine., S. Karger AG, 1999, Food Science and Technology Research, 5 (2), 193 - 199, doi

    Scientific journal

  • Problems on Mineral Contents of Commercially Prepared Box Lunches (Bentou) and Daily Dishes (Souzai)

    TAKAMURA Hitoshi

    Apr. 1999, 日本家政学会誌, 50 (4), 377-387

  • Vitamin C Contents of Commercial Fresh and Prepared Vegetables

    TAKAMURA Hitoshi

    Nov. 1998, 日本家政学会誌, 49 (11), 1241-1247

  • Near infrared spectroscopic determination of moisture content in foods: extraction method by organic solvents

    H Takamura; N Endo; T Matoba

    In order to get a common NIR calibration equation which can be adapted to the determination of moisture content in various types of foods, we have tried to develop a water extraction method from foods by organic solvents. We used various starches and powder foods as the model. NIR spectra of various solvents containing water showed a clear band due to water around 1930 nm, Of the solvents used, this band in N,N-dimethylacetamide (DMA), N,N-dimethylformamide (DMF) and dimethyl sulfoxide (DMSO) systems was not shifted by the change of the moisture content. Then, the moisture was extracted from starch by these solvents. Approximately 60% was consistently recovered in a single-step extraction by DMA or DMF. The extraction by DMSO was too viscous to handle. The calibration equation was developed from the results for the extraction from starch by DMA, Then, moisture contents of powder foods were predicted using the calibration equation. For six of eight foods, good correlations were obtained between the laboratory values and the predicted values. These results suggest that this NIR method coupled with extraction is useful for the determination of moisture content with a common calibration equation for various kinds of foods., NIR PUBLICATIONS, 1998, JOURNAL OF NEAR INFRARED SPECTROSCOPY, VOL 6 1998, 6 (1-4), 235 - 240, web_of_science

    International conference proceedings

  • HPLC method for evaluation of the free radical-scavenging activity of foods by using 1,1-diphenyl-2-picrylhydrazyl

    T Yamaguchi; H Takamura; T Matoba; J Terao

    An HPLC method for evaluation of the free radical-scavenging activity of foods by using 1,1-diphenyl-2-picryIhydrazyl (DPPH) is reported. The activity was evaluated by measuring the decrease of DPPH detected at 517 nm. By using this novel method, we determined the free radical-scavenging activity of several antioxidants: ascorbic acid, alpha-tocopherol, Trolox, and cysteine. The results gave good correlation between the radical-scavenging activity determined by HPLC and by conventional colorimetry. This methodology was applied to determine the free radical-scavenging activity of 8 beverages. The activity of coffee was the highest, followed by red wine, green tea, oolong tea, black tea, rose wine, white wine, and orange juice. The results well agree with those of previous reports. This method is expected to be useful for a simple and rapid determination of free radical-scavenging activity in colored foods, because coloring substances in foods do not interfere with the measurement., TAYLOR & FRANCIS LTD, Jun. 1998, BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 62 (6), 1201 - 1204, web_of_science

    Scientific journal

  • Browning Reaction of the Fish Meal-Fish Sauce during Processing

    TAKAMURA Hitoshi

    May 1998, J. Cook. Sci. Jpn., 31 (2), 96-102

  • Effects of metal ions and pH on the stability of linoleic acid hydroperoxide in the water phase

    T Nishiike; S Kondo; T Yamamoto; A Shigeeda; Y Yamamoto; H Takamura; T Matoba

    We examined linoleic acid hydroperoxide (hydroperoxyoctadecadienoic acid; HPOD) decomposition kinetically with or without various metal ions and at various pHs as effective factors on the stability of hydroperoxides, HPOD decomposition in the reaction system of this experiment was a first-order reaction. Manganese, copper, and especially iron accelerated the decomposition of HPOD, while lithium, sodium, potassium, magnesium, calcium, and aluminium stabilized HPOD. Besides, HPOD was comparatively stable at pH 3, 7, and 8, and unstable at pH 2, 4-6, and 9. According to activation energy, however, it was estimated that only in the reaction system with iron or at pH 2 and 9 the HPOD decomposition mechanism was different from that in water., TAYLOR & FRANCIS LTD, Dec. 1997, BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 61 (12), 1973 - 1976, web_of_science

    Scientific journal

  • Determination of Lipid Oxidation in Edible Oils by Near Infrared Spectroscopy

    TAKAMURA Hitoshi; Hitoshi Takamura; Noriko Hyakumoto; Naoko Endo; Tamako Nishiike; Teruyoshi Matoba

    Aug. 1997, J. Near Infrared Spectrosc., 3 (4), 219-225

  • Oxygenation of (3Z)-alkenal to (2E)-4-hydroxy-2-alkenal in soybean seed (Glycine max L)

    H Takamura; HW Gardner

    (3Z)Alkenals, such as (3Z)-hexenal and (3Z)-nonenal, are produced from polyunsaturated fatty acids via lipoxygenase and hydroperoxide lyase catalysis, but in soybeans (Glycine max L.) (3Z)-alkenals have a fleeting existence. In this study it was shown that soybean seeds possess two pathways that metabolize (3Z)-alkenals. One is a soluble (3Z):(2E)-enal isomerase that transformed (3Z)-hexenal and (3Z)-nonenal into the corresponding (2E)-alkenals. The other was a membrane-bound system that converted (3Z)-hexenal and (3Z)-nonenal into (2E)-4-hydroxy-2-hexenal and (2E)-4-hydroxy-2-nonenal, respectively. The latter conversion was shown to absorb O-2 with a pH optimum of 9.5. Little effect observed with lipoxygenase inhibitors suggested that oxidation was not catalyzed by lipoxygenase. Instead, a specific (3Z)-alkenal oxygenase was implicated in forming intermediate alkenal hydroperoxides. Hydroperoxide-dependent peroxygenase (epoxygenase) is known to reduce hydroperoxides to their corresponding hydroxides and is also known to be inhibited by hydrogen peroxide preincubation. Consequently, intermediate 4-hydroperoxy-2-alkenals could be observed after inhibiting hydroperoxide-dependent peroxygenase by preincubation with hydrogen peroxide. Because 4-hydroxy-2-alkenals are potent toxins, these compounds may be produced as nonvolatile plant defensive substances., ELSEVIER SCIENCE BV, Sep. 1996, BIOCHIMICA ET BIOPHYSICA ACTA-LIPIDS AND LIPID METABOLISM, 1303 (2), 83 - 91, web_of_science

    Scientific journal

  • Characterization of Local Preference of the Tste by the Inspection of " Udon Dashi-Jiru" along Tokaido

    TAKAMURA Hitoshi

    Jan. 1996, J. Home Econ. Jpn., 47 (1), 59-64

  • Effect of non-peptide and non-protein nitrogen compounds for the determination of protein content by near infrared Spectroscopy

    TAKAMURA Hitoshi; Hiromi Yamashita; Hitoshi Takamura; Teruyoshi Matoba

    Nov. 1995, J. Near Infrared Spectrosc., 2 (3), 145-151

  • CHARACTERIZATION OF A C-5,13-CLEAVING ENZYME OF 13(S)-HYDROPEROXIDE OF LINOLENIC ACID BY SOYBEAN SEED

    YP SALCH; MJ GROVE; H TAKAMURA; HW GARDNER

    An activity was found in mature soybean seeds (Glycine max L. cv Century) that cleaved 13(S)-hydroperoxy-9(Z),11(E),15(Z)-octadecatrienoic acid (13S-HPOT) into 13-oxo-9(Z),11 (E)-tridecadienoic acid and two isomeric pentenols, 2(Z)-penten-1-ol and 1-penten-3-ol. Isomeric pentene dimers were also produced and were presumably derived from the combination of two pentene radicals. 13(S)-Hydroperoxy-9(Z),11(E)-octadecadienoic acid (13S-HPOD) was, by contrast, a poor substrate. Activity with 13S-HPOT increased 24-fold under anaerobic conditions reminiscent of a similar anaerobic promoted reaction of 13S-HPOD catalyzed by lipoxygenase (LOX) in the presence of linoleic acid. However, prior to ion-exchange chromatography, cleavage activity did not require linoleic acid. After separation by gel filtration followed by ion-exchange chromatography, cleavage activity was lost but reappeared in the presence of either linoleic acid or dithiothreitol. Under these conditions cleavage activity was coincident with the activity of types 1 and 2 LOX. LOX inhibitors suppressed the cleavage reaction in a manner similar to inhibition of LOX activity. Heat-generated alkoxyl radicals derived from either 13S-HPOT or 13S-HPOD afforded similar products and yields of 13-oxo-9(Z),11 (E)-tridecadienoic acid compared to the enzymic reaction. The product 1-penten-3-ol may be the precursor of the ''raw-bean'' volatile ethylvinylketone., AMER SOC PLANT PHYSIOLOGISTS, Jul. 1995, PLANT PHYSIOLOGY, 108 (3), 1211 - 1218, web_of_science

    Scientific journal

  • PROPORTION OF HEXANAL TO TOTAL CARBONYL-COMPOUNDS IN SOYBEAN EXTRACTS

    N YUKAWA; H TAKAMURA; K KITAMURA; T MATOBA

    The proportion of hexanal total carbonyl compounds in soybean extracts was about 1-2%, When the extract was incubated in the presence of exogenous linoleic acid, the content of carbonyl compounds increased considerably, The proportion of hexanal to total carbonyl compounds derived from linoleic acid by enzymatic action was. about 20%., TAYLOR & FRANCIS LTD, Apr. 1995, BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 59 (4), 723 - 724, web_of_science

  • RELATIONSHIP BETWEEN THE MOLECULAR-STRUCTURES AND EMULSIFICATION PROPERTIES OF EDIBLE OILS

    M KIMURA; M SHIZUKI; K MIYOSHI; T SAKAI; H HIDAKA; H TAKAMURA; T MATOBA

    Emulsification properties are very important to control the texture of foods. However, the relationship between the molecular structure and emulsification properties of edible oils is not understood. To analyze this relationship, the emulsification susceptibilities of various kinds of single triacylglycerol molecular species and edible oils were systematically measured. The emulsification susceptibility increased as the carbon number and double bond number of triacylglycerol molecular species consisting oils increased. In addition, the effect of the double bond number was predominant. These results demonstrate that the emulsification property is affected by the molecular structure of oils. Furthermore, the emulsification susceptibilities of edible oils modified by enzymatic interesterification were changed as compared with those of native oils. This shows that emulsification property can be changed by the modification of the molecular structure of edible oils., TAYLOR & FRANCIS LTD, Jul. 1994, BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 58 (7), 1258 - 1261, web_of_science

    Scientific journal

  • EFFECT OF SECONDARY STRUCTURES OF PROTEIN ON DETERMINATION OF PROTEIN-CONTENT BY NEAR-INFRARED SPECTROSCOPY

    H KAMISHIKIRYOYAMASHITA; M TATARA; H TAKAMURA; T MATOBA

    Characteristics of the absorption at 2170 nm, which is due to peptide bonds, were investigated using various proteins. The intensities of the absorption due to peptide bonds were different depending on the kinds of proteins examined. The absorption of bovine serum albumin at 2170 nm decreased by reducing its disulfide (S-S) bonds. The absorption of poly-L-glutamic acid in the alpha-helix state at 2170 nm was stronger than that in the random coil state. These results suggest that the secondary structures of proteins affect the absorption at 2170 nm. The extent of contribution of the secondary structures to the absorption intensity was statistically predicted using 9 proteins which have different contents in secondary structures such as alpha-helix, beta-sheet and random coil structures. It was found that the relative extent of the alpha-helix, beta-sheet and random coil structures to the absorption at 2170 nm was approximately 2:1:1., JAPAN SOC FOOD SCIENCE TECHNOLOGY, 1994, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 41 (1), 65 - 69, web_of_science

    Scientific journal

  • Protein Content in Milk by Near‐Infrared Spectroscopy

    HIROMI KAMISHIKIRYO‐YAMASHITA; YUKIE ORITANI; HITOSHI TAKAMURA; TERUYOSHI MATOBA

    A corrected equation for the determination of protein content in oil/ water emulsions, developed previously, was applied for determination of protein content in milk and standard errors were satisfactory for the determination. This corrected equation can be used for determination of protein content in milk. Copyright © 1994, Wiley Blackwell. All rights reserved, 1994, Journal of Food Science, 59 (2), 313 - 315, doi

    Scientific journal

  • Relationship between the Molecular Structure and Deep Fat Frying Properties of Edible Oils

    TAKAMURA Hitoshi; Masami Kimura; Hideko Harigaya; Tamie Yanagisawa; Hitoshi Takamura; Teruyoshi Matoba

    Dec. 1993, J. Home Econ. Jpn., 44 (12), 1027-1032

  • DETERMINATION OF TOTAL CARBONYL-COMPOUNDS IN AQUEOUS-MEDIA

    N YUKAWA; H TAKAMURA; T MATOBA

    A method for the quantitative determination of total carbonyl compounds in aqueous media has been developed. The analysis is based on the reaction of 2,4-dinitrophenyl-hydrazine with aldehydes and the subsequent formation of the quinoidal ion under basic conditions. The aldehydes react with 2,4-dinitrophenylhydrazine in both ethanol and aqueous-ethanol media. The optimal wavelength to determine the total carbonyl compounds is 425 nm where the molar absorption coefficient of saturated aldehydes equals that of unsaturated aldehydes. The method can be used to determine all aldehydes in aqueous food media., AMER OIL CHEMISTS SOC, Sep. 1993, JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 70 (9), 881 - 884, web_of_science

    Scientific journal

  • Lysine Residues Contribute to Polymerization of Egg White Lysozyme after Reaction with Lipid Peroxidation Products in Aqueous System

    TAKAMURA Hitoshi

    Feb. 1993, J. Home Econ. Jpn., 44 (2), 103-108

  • Near Infrared Spectroscopic Measurement of Protein Content in Oil/Water Emulsions

    HIROMI KAMISHIKIRYO; KIYOZO HASEGAWA; HITOSHI TAKAMURA; TERUYOSKI MATOBA

    The regression coefficient (slope) of the calibration for determination of the protein content decreased as oil content increased. A corrected equation for the effect of oil was derived using optical intensities at 2170 nm (protein) and 2306 nm (oil). The accuracy of the corrected calibration was tested against separate data sets with each oil content. Standard errors of the corrected calibration were comparable to the standared regression equation over a wide range of oil content, suggesting that this corrected calibration is useful for determination of the protein content in oil/water emulsions. Copyright © 1992, Wiley Blackwell. All rights reserved, 1992, Journal of Food Science, 57 (5), 1239 - 1241, doi

    Scientific journal

  • Alcohol Formation from Aldehydes by Endogenous Alcohol Dehydrogenase in Soybean Extracts

    TAKAMURA Hitoshi; Natsuko Yukawa; Yumiko Takahashi; Tomoko Fujimura; Kiyozo Hasegawa; Hitoshi Takamura; Teruyoshi Matoba

    Mar. 1992, J. Home Econ. Jpn., 43 (3), 193-198

  • DRIED SOY MILK WITH LOW CONTENT OF NORMAL-HEXANAL

    QK TRAN; H TAKAMURA; M KITO

    TAYLOR & FRANCIS LTD, Mar. 1992, BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 56 (3), 519 - 520, web_of_science

  • 豆乳における脂質の過酸化とタンパク質の化学変化

    TAKAMURA Hitoshi

    Mar. 1992, 家政学研究, 38 (1), 44-50

  • PREPARATION OF TRIACYLGLYCEROL MOLECULAR-SPECIES BY INTERESTERIFICATION USING ENDOCELLULAR LIPASE IN NORMAL-HEXANE

    M KIMURA; K HASEGAWA; H TAKAMURA; T MATOBA

    The interesterification of triacylglycerol with fatty acid was done to prepare triacylglycerol molecular species. Optimum operating conditions for the interesterification using a 1,3-positional specific endocellular lipase from Rhizopus japonicus NR400 in a batch system were investigated. The reaction was done at 40-degrees-C for 5 hr in the following system: Trioleoylglycerol-palmitic acid = 1:3.5 (mol/mol), 10 ml n-hexane/g trioleoylglycerol, and 2500 units of enzyme/g trioleoylglycerol. Under these conditions, the content of palmitoyl groups in 1,3-positions of triacylglycerol was about 60 mol%. Additional interesterification (2-cycle reaction) using palmitic acid and the novel triacylglycerol prepared by one-step interesterification (1-cycle reaction) resulted in a preparation of highly pure 1,3-dipalmitoyl-2-oleoylglycerol., JAPAN SOC BIOSCI BIOTECHN AGROCHEM, Dec. 1991, AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 55 (12), 3039 - 3043, web_of_science

    Scientific journal

  • INHIBITION BY LIPOXYGENASE-3 OF NORMAL-HEXANAL GENERATION IN SOYBEANS

    H TAKAMURA; K KITAMURA; M KITO

    Soybean seeds contain three lipoxygenase isozymes. The functions of these lipoxygenase isozymes in n-hexanal generation were investigated by using mutant lines which lack two or three isozymes. In the presence of linoleic acid, the level of n-hexanal produced was highest in the lipoxygenase-1, -3 double deficient line, followed by the lipoxygenase-2, -3 double deficient, wild type, and lipoxygenase-1, -2, -3 triple deficient lines in that order, and lowest in the lipoxygenase-1, -2 double deficient line. This suggests that lipoxygenase-3 itself cannot produce the n-hexanal precursor and inhibits the n-hexanal generation through other pathways., ELSEVIER SCIENCE BV, Nov. 1991, FEBS LETTERS, 292 (1-2), 42 - 44, web_of_science

    Scientific journal

  • A HIGHLY SENSITIVE METHOD FOR QUANTITATIVE-ANALYSIS OF PHOSPHOLIPID MOLECULAR-SPECIES BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY

    H TAKAMURA; M KITO

    A highly sensitive method was developed for quantitative analysis of phospholipid molecular species. Diradylglycerols prepared from phospholipids with phospholipase C were converted to the anthroyl-diradylglycerol derivatives, which could be separated into molecular species and sensitively quantified by reverse-phase HPLC using a fluorescence detector. All the molecular species of the derivatives had the same peak area per mole, and the peak areas were proportional to the amounts of the derivatives. Quantification could be carried out at the femtomole level., JAPAN BIOCHEMICAL SOC, Mar. 1991, JOURNAL OF BIOCHEMISTRY, 109 (3), 436 - 439, web_of_science

    Scientific journal

  • PHOSPHOLIPID MOLECULAR-SPECIES IN HUMAN UMBILICAL ARTERY AND VEIN ENDOTHELIAL-CELLS

    H TAKAMURA; H KASAI; H ARITA; M KITO

    LIPID RESEARCH INC, Apr. 1990, JOURNAL OF LIPID RESEARCH, 31 (4), 709 - 717, web_of_science

    Scientific journal

  • ETHER PHOSPHOLIPID MOLECULAR-SPECIES IN HUMAN-PLATELETS

    H TAKAMURA; K TANAKA; T MATSUURA; M KITO

    JAPANESE BIOCHEMICAL SOC, Feb. 1989, JOURNAL OF BIOCHEMISTRY, 105 (2), 168 - 172, web_of_science

    Scientific journal

  • DIHYDROPYRIDINE-SENSITIVE AND INSENSITIVE CA-2+ CHANNELS IN HUMAN-PLATELETS

    T MORIYAMA; H TAKAMURA; H NARITA; K TANAKA; T MATSUURA; M KITO

    JAPANESE BIOCHEMICAL SOC, Dec. 1988, JOURNAL OF BIOCHEMISTRY, 104 (6), 875 - 877, web_of_science

  • ELEVATION OF CYTOSOLIC FREE CA-2+ IS DIRECTLY EVOKED BY THROMBOXANE-A2 IN HUMAN-PLATELETS DURING ACTIVATION WITH COLLAGEN

    T MORIYAMA; H TAKAMURA; H NARITA; K TANAKA; T MATSUURA; M KITO

    JAPANESE BIOCHEMICAL SOC, Jun. 1988, JOURNAL OF BIOCHEMISTRY, 103 (6), 901 - 902, web_of_science

  • DIFFERENTIAL HYDROLYSIS OF PHOSPHOLIPID MOLECULAR-SPECIES DURING ACTIVATION OF HUMAN-PLATELETS WITH THROMBIN AND COLLAGEN

    H TAKAMURA; H NARITA; HJ PARK; K TANAKA; T MATSUURA; M KITO

    AMER SOC BIOCHEMISTRY MOLECULAR BIOLOGY INC, Feb. 1987, JOURNAL OF BIOLOGICAL CHEMISTRY, 262 (5), 2262 - 2269, web_of_science

    Scientific journal

  • QUANTITATIVE-ANALYSIS OF POLYENOIC PHOSPHOLIPID MOLECULAR-SPECIES BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY

    H TAKAMURA; H NARITA; R URADE; M KITO

    AMER OIL CHEMISTS SOC, May 1986, LIPIDS, 21 (5), 356 - 361, web_of_science

    Scientific journal

  • DISSOCIATION OF CA-2+ MOBILIZATION FROM BREAKDOWN OF PHOSPHATIDYLINOSITOL 4,5-BISPHOSPHATE IN ACTIVATED HUMAN-PLATELETS

    M KITO; H NARITA; H TAKAMURA; HJ PARK; T MATSUURA; K TANAKA

    JAPANESE BIOCHEMICAL SOC, Apr. 1986, JOURNAL OF BIOCHEMISTRY, 99 (4), 1277 - 1280, web_of_science

  • SEARCH FOR POSSIBLE ANTITUMOR PROMOTERS BY INHIBITION OF 12-O-TETRADECANOYLPHORBOL-13-ACETATE-INDUCED EPSTEIN-BARR VIRUS-ACTIVATION - URSOLIC ACID AND OLEANOLIC ACID FROM AN ANTIINFLAMMATORY CHINESE MEDICINAL PLANT, GLECHOMA-HEDERACEAE L

    H OHIGASHI; H TAKAMURA; K KOSHIMIZU; H TOKUDA; Y ITO

    ELSEVIER SCI IRELAND LTD, Feb. 1986, CANCER LETTERS, 30 (2), 143 - 151, web_of_science

    Scientific journal

  • CHANGES OF LINOLEIC, ARACHIDONIC AND EICOSAPENTAENOIC ACIDS IN RAT PLATELET, AORTA AND PLASMA-LIPIDS AFTER CHANGING FROM A SARDINE OIL DIET TO A CORN-OIL DIET

    M ISHINAGA; H TAKAMURA; H NARITA; M KITO

    JAPAN SOC BIOSCI BIOTECHN AGROCHEM, 1985, AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 49 (9), 2741 - 2746, web_of_science

    Scientific journal

  • A SENSITIVE METHOD FOR QUANTITATIVE-ANALYSIS OF PHOSPHOLIPID MOLECULAR-SPECIES BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY

    M KITO; H TAKAMURA; H NARITA; R URADE

    JAPANESE BIOCHEMICAL SOC, 1985, JOURNAL OF BIOCHEMISTRY, 98 (2), 327 - 331, web_of_science

    Scientific journal

  • PHOSPHOINOSITIDE BREAKDOWN AS AN INDIRECT LINK BETWEEN STIMULATION AND AGGREGATION OF RAT PLATELETS BY THROMBIN AND COLLAGEN

    M KITO; H NARITA; M ISHINAGA; HJ PARK; H TAKAMURA

    JAPANESE BIOCHEMICAL SOC, 1985, JOURNAL OF BIOCHEMISTRY, 97 (3), 765 - 772, web_of_science

    Scientific journal

  • Studies on Changes in Palatability and Health -Promoting Functions During the Cooking Process of Foods

    TAKAMURA Hitoshi

    Apr. 2021, J. Cookery Sci. Jpn., 54 (2), 73 - 78

    Scientific journal

  • Effects of Grilling on Total Polyphenol Content and Antioxidant Capacity of Eggplant (Solanum melongena L.)

    Kentaro Uchida; Haruo Tomita; Toshikazu Takemori; Hitoshi Takamura

    Cooking can change the polyphenol contents of eggplant. This study elucidated the effects of grilling on total polyphenol content (TPC), antioxidant capacity, and the inner structures of eggplant. After identical hollowing, cylindrical eggplant samples were prepared and were then grilled until their center temperatures (CT) respectively reached 50, 65, 75, 85, and 95 degrees C. Chemical assays and observations of the inner structures clarified that TPC and 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity decreased as CT increased when CT was below 65 degrees C. Results also showed that TPC and DPPH radical scavenging activity increased as CT increased when CT was between 65 degrees C and 95 degrees C. For CT 65 degrees C, the samples retained polyphenol oxidase (PPO) activity up to 40% of the raw state activity. The 3 grilled eggplant models, chlorogenic acid, chlorogenic acidsugar and chlorogenic acidamino acid model, yielded results showing that phenol functional groups on chlorogenic acid were thermally stable and that phenol functional groups on chlorogenic acid reacted neither with sugar nor with amino acids. Results show that PPO activity is a primary reason for the decrease of the 2 indices. Optical microscopic and scanning electron microscopic observations revealed collapsed cells and inter-tissue cracks around the surface area for CT 85 and 95 degrees C. Scanning electron microscopic observations clarified that intercellular bonds for CT 85 and 95 degrees C became thinner than those for CT 75 degrees C around the middle area. The phenomena explained above are reasons for the increase of TPC and DPPH radical scavenging activity. Practical Application The findings of this research can support the development of healthier cooking practices that directly benefit consumers. The results of this research are expected to be illustrative to investigators of academic and commercial sectors who are interested in heat-induced changes that occur in eggplant during grilling. Moreover, the results reported herein can facilitate understanding of the heating effects and changes occurring in other cooked vegetables., WILEY-BLACKWELL, Jan. 2017, JOURNAL OF FOOD SCIENCE, 82 (1), 202 - 207, doi;web_of_science

    Scientific journal

  • Effect of procedure parameters on the antioxidant property of olive leave extracts

    L. Q. Jiang; T. Yamaguchi; H. Takamura; T. Matoba

    Oct. 2016, Asia Pacific J. Clin. Nutr., 15 (supplement2), S107

  • Survey on the use of edible oil in the home

    Kubo Mukai Kaori; Hayashi Yoshimi; Hara Tomoko; Mizuno Chie; Myojin Chiho; Murakami Megumi; Nishiike-Wada Tamako; Ando Mami; Fujimura-Ito Tomoko; Imagi Jun; Eguchi Tomomi; Kodera Mami; Takamura Hitoshi; Tuyuguchi Sayori; Nakahira Mayumi

    【目的】日本調理科学会近畿支部揚げる・炒める分科会では、これまでに、家庭における油を用いた調理に関して質問紙調査を実施し、多様化、健康志向、簡便化が進みつつあることを報告するとともに、シャロウフライの適切な調理条件について検討してきた。本研究は、2015年に実施した調査結果から、家庭調理の変容を明らかにすることを目的とした。 【方法】調査は、2015年5〜11月、家庭で主に調理を担当する者を対象に、質問紙による自己記入式留置法により実施した。有効回答率は62.4%(1,218票)であった。回答者の29.6%は20歳前後の学生が占め、有職者は46.8%であった。 【結果】炒め調理や揚げ調理を週1回以上行っている人はそれぞれ、90%以上、40%以上おり、揚げ物を好きと回答した人は約80%、週1回程度以上揚げ物を食べる人は約75%であった。油を購入する際の選択理由は、「価格」、「種類」、「健康によいか」の順で、いずれも以前の調査より多くなっていた。シャロウフライは71.4%の人が経験しており、「油の処理が簡単」、「経済的」、「環境にやさしい」、「健康的」というイメージを持ち、半数以上は今後もすると回答した。揚げ油を1回使用で廃棄する人は23.3%で以前の調査より多く、流しに捨てる人も多くなっていた。揚げ調理について習ったことがない人は25.1%で、情報源はテレビやインターネットが多かった。今回の調査結果から、調理準備から調理後の後片づけまでを含めた情報が一般に入手しにくい状況が推察された。今後、これらの適切な情報を如何に発信するかについて検討する必要があると考えられる。, The Japan Society of Cookery Science, 2016, Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 28 (0), 65 - 65, doi;cinii_articles

  • Influence of low evacuated environment for efficiency of food preservation

    Tsuyuguchi Sayuri; Murakoshi Syoko; Takamura Hitoshi

    【目的】近年、各社家庭用冷蔵庫には食品の鮮度保存力を上昇させると謳った様々な機能が搭載されている。本研究では、特に生鮮度が要求されるチルド帯の鮮度保存力を上昇させる可能性のある真空機能に注目し、冷蔵庫の真空機能および炭酸ガス生成機能による効果の検証を行い、食品の保存性に与える影響を検討した。 【方法】真空機能、炭酸ガス生成機能のついた冷蔵庫のチルド温度帯と従来の冷蔵庫の冷蔵温度帯、チルド温度帯に食品を保存して、外観評価や各種鮮度に関する評価を行った。食品及び鮮度評価項目は、マグロのK値とORAC値、キャベツ、ホウレンソウのビタミンCとORAC値、サバのカルボニル価を測定した。K値およびビタミンCはHPLC法で、カルボニル価は比色法で測定した。保存期間は魚については5日間保存、野菜については7日間保存し、経時変化を確認した。また、庫内の温度、湿度、炭酸ガス量を経時的に記録した。 【結果】真空における炭酸ガス生成機能有・無の傾向は、K値、サバのカルボニル価、ホウレンソウのビタミンCで、有の方がよい結果となったが、キャベツのビタミンCでは明確な傾向がみられなかった。マグロのORAC値、キャベツのORAC値では、5日目に高くなる傾向が見られた。以上の結果より、マグロの外観とサバのカルボニル価に対して真空機能の影響があると示唆された。マグロの色の変化はミオグロビンの酸化、カルボニル価は脂質の酸化と関連するため、低真空環境により酸化を抑制する効果があったと考えられる。炭酸ガス生成機能の影響は、ホウレンソウのビタミンC量とサバのカルボニル価で見られた。温度・湿度は、野菜の見た目の新鮮さ、魚の重量変化およびマグロのK値に影響があった。, The Japan Society of Cookery Science, 2015, Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 27 (0), 203 - 203, doi;cinii_articles

  • Effects of oil volume on fried foods

    Tsuyuguchi Sayuri; Myojin Chiho; Murakami Megumi; Nishiike-Wada Tamako; Fujimura-Ito Tomoko; Imagi Jun; Eguchi Satomi; Kubo Mukai Kaori; Takamura Hitoshi; Nakahira Mayumi; Hara Tomoko; Mizuno Chie

    【目的】揚げる・炒める分科会ではこれまで揚げ種重量の10倍程度の油を用いた一般的な揚げ方法での様々な研究を行なってきた。しかし、最近では環境問題や健康への配慮から少量の油で揚げる「シャロウフライ」と呼ばれる方法が注目されている。そこで今回は揚げ種が浸る程度の少ない油量で揚げた場合の揚がり具合について検討した。
     【方法】試料として豚カツ(業務用冷凍豚一口カツ)およびサツマイモ、揚げ油はキャノーラ油を用いた。油の量は「ディープ」(油の深さが揚げ種の厚さの2倍)、「シャロウ1」(同1倍)、「シャロウ1/2」(同1/2倍)とした。温度調節付きガスコンロと26cm径のフライパンを用い、豚カツは180℃、5分間、サツマイモは160℃、6分間揚げた。揚げ操作中に揚げ種の中心温度と油温の変化を測定し、揚げ操作後の重量変化より吸油率と脱水率を算出した。官能評価はパネル6~8名で、評点法(外観、油臭さ、におい、味、揚がり具合、テクスチャー、総合)と順位法で行った。
     【結果】脱水率は、豚カツ、サツマイモともに「シャロウ1/2」で低かった。吸油率は、豚カツでは油量による差はみられなかった。中心温度は「シャロウ1/2」では温度上昇が遅かった。官能評価の評点法は、豚カツ、サツマイモともに外観、におい、揚がり具合、テクスチャーおよび総合において「シャロウ1/2」が有意に低い評価であった。順位法では、豚カツは、「ディープ」、「シャロウ1」、「シャロウ1/2」の順に好まれた。サツマイモの「シャロウ1/2」では仕上がりが不均一で水っぽく感じられ、脱水率の結果と一致していた。以上の結果から、油量の違いは揚がり具合に影響を及ぼすことが明らかになった。, The Japan Society of Cookery Science, 2012, Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 24 (0), 59 - 59, doi;cinii_articles

  • Characteristics of Frying Oil Reaching its Usable Life with a Flavor Score of 3

    Research group on Frying-cooking group; Kinki branch office; The Japan; Society of; Cookery Science

    We clarified the characteristics of frying oil that had reached a flavor score of 3 from the deterioration index and sensory evaluation. Three types of food were deep-fried with or without a batter coating, and analyses of color, acid value (AV), anisidin value (An.V), carbonyl value (CV) and viscosity, and a sensory evaluation of the flying oil were all conducted. The relationship among the analytical results was examined. This showed correlations between AV and the color, An.V and CV, between An.V and viscosity, and between CV and viscosity. There were also correlations between the deteri..., The Japan Society of Cookery Science, 05 Feb. 2010, Journal of cookery science of Japan, 43 (1), 38 - 43, doi;j_global;cinii_articles

  • Effect of feeding on the radical-scavenging activity of chickens

    Tsuyuguchi Sayuri; Yamaguchi Tomoko; Takamura Hitoshi; Matoba Teruyoshi


    【目的】これまで鶏肉が有するラジカル捕捉活性とその活性成分について検討してきた。最近、ハーブ中のポリフェノールが第三次機能成分として有効であることが報告され、鶏の飼料にハーブを給餌したハーブ鶏が飼育されている。そこで本研究では、鶏を肥育する飼料に注目し、通常肥育のブロイラー、ハーブ鶏、地鶏(南部鶏)のラジカル捕捉活性を比較することで、鶏肉への飼料の影響を検討した。
    【方法】鶏肉について、モモ肉、ムネ肉、ササミ、手羽元、皮、肝臓、砂肝の部位別に水溶性画分(水抽出)および脂溶性画分(クロロホルム・メタノール抽出)のラジカル捕捉活性および活性成分を測定した。ラジカル捕捉活性として、DPPHラジカル捕捉活性をDPPH-HPLC法で、酸素ラジカル捕捉活性をデオキシグアノシン酸化法で測定した。また、活性成分として、アスコルビン酸、トコフェロール、総ポリフェノール、グルタチオンを測定した。
    【結果】三種の鶏肉とも、全ての部位においてラジカル捕捉活性を示した。特に肝臓が高い活性を示した。いずれの部位においても水溶性画分の活性がほとんどを占めていた。ハーブ鶏や地鶏については、ムネ肉のラジカル捕捉活性が通常肥育のブロイラーと比較して有意に高かった。活性成分として、グルタチオンが少量含まれていたが、アスコルビン酸とトコフェロールはほとんど含まれなかった。また、DPPHラジカル捕捉活性および酸素ラジカル捕捉活性は、いずれも総ポリフェノール量との相関関係がみられた。ハーブ鶏では、モモ肉およびムネ肉においてポリフェノールがブロイラーよりも有意に多く、ハーブ給餌の影響が示唆された。地鶏についても、ムネ肉、肝臓においてポリフェノールがブロイラーよりも有意に多かった。, The Japan Society of Cookery Science, 2009, Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 21 (0), 1057 - 1057, doi;cinii_articles

  • Relationship between the attitude of healthy diet and cooking or eating frequency of deep fried dishes

    Nishiike-Wada Tamako; Nakahira Mayumi; Hara Tomoko; Mizuno Chie; Myojin Chiho; Murakami Megumi; Ando Mami; Fujimura-Ito Tomoko; Inoue Sachiyo; Ohtsuka Kenichi; Kubo Kaori Mukai; Kobayashi Atsuko; Takamura Hitoshi; Tsuyuguchi Sayuri


    【目的】これまで日本調理科学会近畿支部揚げる・炒める分科会では、家庭での揚げ調理に関して、多様化、健康志向、簡便化が進みつつあることを報告してきた1)2)。しかし依然として揚げ物は多くの消費者に好まれており、健康志向や簡便化が揚げ物を作る・食べる等の個人の行動に及ぼす影響は明らかではない。そこで今回は、揚げ物の調理頻度及び食べる頻度と食生活に対する健康観との関連を明らかにすることを目的とした。
    【方法】調査時期:2007年5~6月、調査対象:近畿地区の大学に在学の自宅通学生の家庭(回答者は主調理担当者)、調査法:質問紙による自己記入式留置法、有効回答数506部(回収率61.5%)。
    【結果】揚げ物を作る頻度・食べる頻度により3群に分け、A群(作る頻度・食べる頻度とも週2~3回以上、n=127)、B群(作る頻度週1回以下、食べる頻度週2~3回以上、n=120)、C群(作る頻度・食べる頻度とも週1回以下、n=259)とした。作る頻度・食べる頻度が高いほど揚げ物を好み、特に「好き」はA群で多く、好きだからよく作ることが窺えた。C群では食べない理由として「油っぽい」「高カロリー」等が多かったが、好きな理由として59%が「おいしい」を挙げており、C群は揚げ物が嫌いなのではなく、油を避けていると考えられた。B群では食べる理由として57%が「弁当・定食に入っている」を挙げており、A群に比べて受動的であった。一方、健康な食生活に重要と考えることは3群でほとんど差がなかったが、実行していることは「食物繊維を多くとる」等でA、C群が多く、「揚げ物を避ける」等でC群が多いといった差が見られた。以上より、A、C群はいずれも健康意識が強いが、揚げ物に対しては、C群は「避ける」、A群は「自分でコントロールして食べる」という違いが明らかになった。
    1)2)日調科誌、33、236(2000)、36、274(2003), The Japan Society of Cookery Science, 2009, Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 21 (0), 2080 - 2080, doi;cinii_articles

  • Survey on the Use of Edible Oil in the Home and Awareness of their Health Value

    ANDO MAMI; ITO TOMOKO; INOUE SACHIYO; ONO YOSHIMI; SAKURAI AIKO; TAKAMURA HITOSHI; NAKAHARA MITSUKO; NISHIIKE TAMAKO; YUKAWA NATSUKO

    20 Aug. 2003, 日本調理科学会誌, 36 (3), 274 - 283, doi;cinii_articles;url

  • Survey on the Oil Deterioration Used for Deep Frying in the Home

    Takamura Hitoshi; Nakahira Mayumi; Nakahara Mitsuko; Nishiike Tamako; Hayashi Yoshimi; Hara Tomoko; Fukami Yoshiko; Ando Mami; Fujimura-Ito Tomoko; Inoue Sachiyo; Otsuka Kenichi; Okamura Yumi; Sugiyama Ayami; Takechi Tayori; Tsuyuguchi Sayuri

    A questionnaire and chemical analytical survey on the oil deterioration used for deep frying in the home was conducted in October to December, 2002 in Kinki District of Japan. As the index of oil deterioration, carbonyl value, acid value, color, viscosity, and the amount of polar compounds of waste oils were determined. The most popular frying oil was "salad oil" (48%), followed by canola oil (36%) and diacylglycerol oil (9%). 13% used frying oil only once before wasting; 61% used 2-4 times and 24% used 5 times or more. To determine the life span of frying oil, 64% used color, followed by smell (45%), foaming (42%), and the number of times used (39%). The index of oil deterioration were related to the number of times used, kind and amount of fried dishes, and filtering of used oil., The Japan Society of Cookery Science, 2003, Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 15 (0), 71 - 71, doi;cinii_articles

  • Radical-scavenging activity of chicken meat

    Tsuyuguchi Sayuri; Yamaguchi Tomoko; Takamura Hitoshi; Matoba Teruyoshi

    本研究では鶏肉が有するラジカル捕捉活性を測定し、ラジカル捕捉活性に寄与する成分について検討した。試料として鶏肉(モモ·ムネ·ササミ·手羽元·皮·肝臓·砂肝)を水抽出およびクロロホルム·メタノール抽出したものを用いた。ラジカル捕捉活性は、DPPH-HPLC法を用いて測定し、寄与する成分として、アスコルビン酸、トコフェロール、ポリフェノールの定量を行った。ラジカル捕捉活性は、水溶性画分がほとんどの割合を占め、脂溶性画分では皮が他の部位よりも高い活性を示した。肝臓の活性は特に高く、他の部位と比較して5∼20倍程であった。, The Japan Society of Cookery Science, 2002, Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 14 (0), 136 - 136, doi;cinii_articles

  • Change in radical-scavenging activity of spices and vegetables during cooking

    H Takamura; T Yamaguchi; J Terao; T Matoba

    The change in radical-scavenging activity of vegetables and spices during cooking was analyzed by the 1,1-diphenyl-2-picrylhydrazyl-HPLC method. After boiling of vegetables, the radical-scavenging activity increased in burdock, green pepper, asparagus, eggplant, and carrot, while the activity in other vegetables decreased. In most cases, however, the total activity of cooked vegetable and cooking water was higher than that of fresh vegetables. Microwave heating increased the radical-scavenging activity in 9 of 14 vegetables. These results suggest that the intake of vegetables with cooking water or microwave-cooked vegetables can be recommended to use radical-scavenging components efficiently. In the process of curry cooking, the radical-scavenging activity of spices decreased, while that of vegetables increased. The radical-scavenging activity of curry also decreased after heating., AMER CHEMICAL SOC, 2002, BIOACTIVE COMPOUNDS IN FOODS, 816, 34 - 43, web_of_science

    Scientific journal

  • Survey on the Edible Oils Used for Deep Frying in the Home.

    ITO TOMOKO; ISHIZU HIDEKO; INOUE YOSHIYO; SAKUMA KEIKO; TAKAMURA HITOSHI; NAKAHARA MITSUKO; NISHIIKE TAMAKO; HAYASHI YOSHIMI; YUKAWA NATSUKO

    20 May 2000, 日本調理科学会誌, 33 (2), 236 - 243, doi;cinii_articles;url

MISC

  • Investigation of Seasonal Changes in Antioxidant Contents and Radical-scavenging Activity of Commercial Vegetables and Commodity Distribution in Market

    TAKAMURA Hitoshi

    Oct. 2018, 新潟大学教育学部研究紀要 自然科学編, 11 (1), 71-82

  • 子どもの気質発達についての学際的研究-予備調査結果をふまえて-

    TAKAMURA Hitoshi

    Mar. 2014, 國學院大學北海道短期大学部紀要, 31, 11-27

  • Change in the radical-scavenging activity of quercetin and epigallocatechin gallate during heat treatment

    TAKAMURA Hitoshi; M. Murakami; T. Yamaguchi; H. Takamura; T. Matoba

    Mar. 2004, J. Home Econ. Jpn., 55 (3), 213-217, False, doi

  • 調理加工過程における食品の風味成分の変化に関する研究

    TAKAMURA Hitoshi

    May 2003, 日本調理科学会誌, 36 (2), 95-99

  • 市販弁当のミネラル含量

    TAKAMURA Hitoshi

    Nov. 1999, 日本調理科学会誌, 32 (4), 398-399

  • 植物のリポキシゲナーゼ

    TAKAMURA Hitoshi

    Dec. 1992, 化学と生物, 30 (12), 813-816

  • ヒト血小板活性化時におけるアラキドン酸の遊離機構とその役割

    TAKAMURA Hitoshi

    Jun. 1987, 日本農芸化学会誌, 61 (6), 701-704

  • 揚げ物の調理頻度・食べる頻度と食生活に対する健康観

    和田珠子; 安藤真美; 伊藤知子; 井上吉世; 大塚憲一; 久保加織; 小林敦子; 高村仁知; 露口小百合; 中平真由巳; 原知子; 水野千恵; 明神千穂; 村上恵

    2009, 日本調理科学会大会研究発表要旨集, 2009, 87, j_global

  • 健康志向と家庭における揚げ調理の関連性

    安藤真美; 和田珠子; 伊藤知子; 井上吉世; 大塚憲一; 我如古菜月; 久保加織; 高村仁知; 中平真由巳; 原知子; 松井正枝; 的場輝佳; 水野千恵; 明神千穂; 村上恵; 湯川夏子

    2008, 日本調理科学会大会研究発表要旨集, 2008, 21, doi;j_global

  • 揚げ物のおいしさには油こし操作が影響を及ぼす

    明神千穂; 安藤真美; 伊藤知子; 井上吉世; 大塚憲一; 我如古菜月; 久保加織; 柴田彰; 高村仁知; 武智多与理; 露口小百合; 中原満子; 中平真由巳; 林淑美; 原知子; 深見良子; 松井正枝; 的場輝佳; 水野千恵; 村上恵; 湯川夏子; 和田(西池)珠子

    2005, 日本調理科学会大会研究発表要旨集, 2005, 64, doi;j_global

  • Effects of polyphenol oxidase on polyphenols and radical-scavenging activity in vegetables.

    H Takamura; M Katsuda; Y Oda; T Yamaguchi; T Matoba

    AMER CHEMICAL SOC, Apr. 2002, ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 223, U38 - U38, web_of_science

    Summary international conference

  • 植物性食素材のラジカル捕捉活性と調理加工による変化

    的場 輝佳; 高村 仁知; 山口 智子

    すかいらーくフードサイエンス研究所, 2002, 食に関する助成研究調査報告書, (15), 75 - 82, cinii_articles

  • Active oxygen scavenging activity of food phenolic compounds.

    H Takamura; M Murakami; T Yamaguchi; T Matoba

    AMER CHEMICAL SOC, Apr. 2001, ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 221, U24 - U24, web_of_science

    Summary international conference

  • Effects of heating on radical-scavenging activity and phenol content of vegetables.

    T Yamaguchi; T Mizobuchi; J Terao; H Takamura; T Matoba

    AMER CHEMICAL SOC, Apr. 2001, ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 221, U21 - U21, web_of_science

    Summary international conference

  • Change in radical-scavenging activity of spices and vegetables during cooking.

    H Takamura; T Yamaguchi; J Terao; T Matoba

    AMER CHEMICAL SOC, Mar. 2000, ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 219, U52 - U52, web_of_science

    Summary international conference

  • Evaluation of free radical scavenging activity of beverages and vegetables by DPPH-HPLC method

    T Yamaguchi; H Takamura; T Matoba; J Terao

    AMER CHEMICAL SOC, Apr. 1997, ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 213, 70 - AGFD, web_of_science

    Summary international conference

Books etc

  • 新しい食品加工学改訂第2版

    TAKAMURA Hitoshi (, Range: 分担)

    南江堂, Dec. 2017, 5-11, 187-205 (ISBN: 9784524255610)

  • 基礎調理学

    TAKAMURA Hitoshi (, Range: 分担)

    講談社, Mar. 2017, 51-70 (ISBN: 9784061553941)

  • 三訂食品機能学

    TAKAMURA Hitoshi (, Range: 分担)

    光生館, Mar. 2016, 93-126 (ISBN: 9784332040590)

  • 食物科学概論改訂版

    TAKAMURA Hitoshi (, Range: 分担)

    朝倉書店, Mar. 2014, 58-73,132-153 (ISBN: 9784254606263)

  • 初めての栄養学研究論文 人には聞けない要点とコツ

    TAKAMURA Hitoshi (, Range: 分担)

    第一出版, Aug. 2012, 34-38 (ISBN: 9784804112657)

  • 改訂食品機能学

    TAKAMURA Hitoshi (, Range: 分担)

    光生館, Oct. 2011, 91-120 (ISBN: 9784332040521)

  • 新しい食品加工学

    TAKAMURA Hitoshi (, Range: 分担)

    南江堂, Dec. 2010, 5-11, 179-189, 190-195

  • 料理のなんでも小事典

    TAKAMURA Hitoshi (, Range: 分担)

    講談社, Aug. 2008, 102,167

  • 調理科学概論

    TAKAMURA Hitoshi (, Range: 分担)

    朝倉書店, Apr. 2005, 41-42

  • Near Infrared Spectroscopy: Proceedings of the 11th International Conference

    TAKAMURA Hitoshi; H. Takamura; M. Omasa; M. Tamada; T. Yamashita; R. Nogami; H. Shiramasa; T. Matoba他 (, Range: 分担)

    NIR Publications, Nov. 2004, 589-591

  • Near Infrared Spectroscopy: Proceedings of the 11th International Conference

    TAKAMURA Hitoshi; H. Omasa; H. Takamura; T. Matoba他 (, Range: 分担)

    NIR Publications, Nov. 2004, 835-838

  • Proceeding of the Japan-Thailand Joint Symposium on Nondestructive Evaluation Technology

    TAKAMURA Hitoshi; M. Tamada; M. Omasa; Y. Yanagawa; K. Ootsuka; T. Yamashita; H. Shiramasa; H. Takamura; T. Matoba他 (, Range: 分担)

    Japanese Society for Food Science and Technology & Kasetsart University, May 2004, 244-24

  • 食物科学概論

    TAKAMURA Hitoshi (, Range: 分担)

    朝倉書店, Nov. 2003, 152-176

  • 食品機能学

    TAKAMURA Hitoshi (, Range: 分担)

    光生館, Apr. 2003, 74-103

  • Recent Advances in Endocrinology and Reproduction: Evolutionary, Biotechnological and Clinical Implications

    TAKAMURA Hitoshi; S. Razia; K. Soda; K. Kobayashi; Y. Yamamoto; A. Yagi; K. Kawamoto; M. Omasa; H. Takamura; T. Matoba; S. Tamotsu; K. Yasuda; T. Oishi他 (, Range: 分担)

    SRBCE, 2003, 61-81

  • Near Infrared Spectroscopy: Proceedings of the 10th International Conference

    TAKAMURA Hitoshi; H. Takamura; H. Miyamoto; Y. Mori; T. Matoba

    NIR Publications, Oct. 2002, 405-408

  • Effects of Processing on Bioactive Compounds in Foods

    TAKAMURA Hitoshi; H. Takamura; T. Yamaguchi; J. Terao; T. Matoba (, Range: 分担)

    American Chemical Society, Aug. 2002, 34-43

  • Near Infrared Spectroscopy: Proceedings of 9th International Conference

    TAKAMURA Hitoshi; H. Takamura; H. Miyamoto; M. Imatani; T. Matoba (, Range: 分担)

    NIR Publications, Oct. 2000, 503-507

  • 総合調理科学事典

    TAKAMURA Hitoshi (, Range: 分担)

    光生館, Sep. 1997

  • Lipoxygenase and Lipoxygenase Pathway Enzymes

    TAKAMURA Hitoshi; Harold W. Gardner; Hitoshi Takamura; David H. Hildebrand; George J. Piazza (, Range: 分担)

    AOCS Press, Dec. 1996, 162-175

  • Near Infrared Spectroscopy: The Future Waves

    TAKAMURA Hitoshi; H. Takamura; N. Hyakumoto; T. Matoba (, Range: 分担)

    NIR Publications, Oct. 1996, 620-624

  • 新生化学実験講座 第4巻 脂質 Ⅱ.リン脂質

    TAKAMURA Hitoshi (, Range: 分担)

    東京化学同人, May 1991, 52-58

  • タンパク質・ペプチドの高速液体クロマトグラフィー

    TAKAMURA Hitoshi (, Range: 分担)

    化学同人, Mar. 1990, 263-272

  • ライフサイエンスのための高速液体クロマトグラフィー-基礎と実験

    TAKAMURA Hitoshi (, Range: 分担)

    廣川書店, Jun. 1988, 291-304

  • 四訂 食品機能学

    寺尾, 純二; 山西, 倫太郎; 高村, 仁知

    光生館, 08 Sep. 2020, v, 153p, cinii_books (ISBN: 9784332040668)

  • 日本食およびその素材の健康機能性開発

    矢澤, 一良 (, Range: 食品の加工・調理過程における食品成分や機能性の変化)

    シーエムシー出版, May 2016, ix, 277p, cinii_books (ISBN: 9784781311579)

Presentations

  • ストライプペポ種子の保存条件が脂質劣化と嗜好性に与える影響

    橋本怜奈; 石川晴菜; 戸上真衣; 矢奥泰章; 西本登志; 嶋岡龍平; 萬成誉世; 高村仁知

    日本家政学会関西支部第42回研究発表会, 18 Nov. 2020, 日本家政学会関西支部, 大津(誌上開催), Japan, False

  • ミニパプリカの果実色と収穫時期が機能性成分および嗜好性成分に及ぼす影響

    山口珠央; 鈴木歩; 矢奥泰章; 萬成誉世; 高村仁知

    日本家政学会関西支部第42回研究発表会, 18 Nov. 2020, 日本家政学会関西支部, 大津(誌上開催), Japan, False

  • 奈良県育成イチゴ「珠姫」の品種特性

    杉山京香; 福本真由; 矢奥泰章; 西本登志; 萬成誉世; 髙村仁知

    日本家政学会関西支部第42回研究発表会, 18 Nov. 2020, 日本家政学会関西支部, 大津(誌上開催), Japan, False

  • Effect of cooking treatment on the amount of pepsin/pancreatin- soluble collagen in meat

    Tomoko T. Asai; Kyoka Sugiyama; Kumiko Saito; Takayo Mannari; Hitoshi Takamura; Kenji Sato

    19th World Congress on Nutrition and Food Chemistry, 26 Sep. 2020, Dublin (Online), Ireland, False

  • Effect of high temperature treatment on amino acid residues in soy protein isolate

    Mami Yamada; Tomoko T. Asai; Takayo Mannari; Hitoshi Takamura; Kenji Sato

    19th World Congress on Nutrition and Food Chemistry, 26 Sep. 2020, Dublin (Online), Ireland, False

  • 幼児期金属暴露と学童期の遊び

    草薙 恵美子; 髙村 仁知; 星 信子; 高橋 義信; 森口 佑介; 陳 省仁

    日本心理学会第84回大会, 08 Sep. 2020, 日本心理学会, 東京(誌上開催), Japan, False

  • グルテンフリー100%米粉パン調製におけるアミロース含量と加水温度の影響

    齋藤公美子; 大河内万彩; 武智多与里; 畠中芳郎; 橘田浩二; 萬成誉世; 高村仁知

    第67回日本栄養改善学会学術総会, 02 Sep. 2020, 日本栄養改善学会, 札幌(誌上開催), Japan, False

  • Effects of amylose content on the preparation of gluten-free rice flour bread

    Kumiko Saito; Tayori Takechi; Yoshiro Hatanaka; Takayo Mannari; Hitoshi Takamura

    Institute of Food Technologists 2020, 13 Jul. 2020, Institute of Food Technologists, Chicago, IL (Online), United States, False

  • グルテンフリー米粉パンの製パン性に対するアミロース含量と加水温度の影響

    大河内万彩; 齋藤公美子; 武智多与理; 畠中芳郎; 萬成誉世; 高村仁知

    日本家政学会第71回大会, 31 May 2020, 日本家政学会, 高崎(誌上開催), Japan, False

  • 幼児の毛髪微量元素濃度とその影響要因

    草薙恵美子; 高村仁知; 星伸子; 陳省仁

    環境ホルモン学会第21回研究発表会, 16 Dec. 2018, 環境ホルモン学会

  • イチゴの機能性および嗜好性成分の品種間差と季節変動

    高村仁知; 岩﨑菜都美; 久枝由美子; 萬成誉世; 西本登志; 髙村仁知

    日本家政学会関西支部第40回研究発表会, 24 Nov. 2018, 日本家政学会関西支部, 奈良市

  • グルテンフリー米粉パン調製における製パン条件の検討

    武智多与理; 原康香; 畠中芳郎; 萬成誉世; 高村仁知

    日本食品科学工学会第65回大会, 24 Aug. 2018, 日本食品科学工学会, 仙台市

  • 揚げ物の嗜好と揚げ調理に対する意識

    久保加織; 安藤真美; 伊藤知子; 今義潤; 江口智美; 小寺真実; 髙村仁知; 露口小百合; 中平真由巳; 林淑美; 原知子; 水野千恵; 明神千穂; 村上恵; 和田珠子

    日本調理科学会平成30年度大会, 30 Aug. 2018, 日本調理科学会, 西宮市

  • グルテンフリー米粉パン調製における製パン条件の検討 スロージューサー残渣添加の影響

    原康香; 武智多与理; 畠中芳郎; 萬成誉世; 高村仁知

    日本調理科学会平成30年度大会, 31 Aug. 2018, 日本調理科学会, 西宮市

  • グルテンフリー米粉パン調整における粘度の影響(第2報)

    武智多与理; 原康香; 高村仁知; 畠中芳郎

    日本家政学会第70回大会, 26 May 2018, 日本家政学会, 東京都

  • オクラの成長に伴う機能性および嗜好性の変化

    坂井柊子; 原康香; 小川果穂; 西本登志; 萬成誉世; 高村仁知

    日本家政学会関西支部第39回研究発表会, 15 Oct. 2017, 日本家政学会関西支部, 京都市

  • 奈良県産ナスの機能性成分の品種間差と季節変動

    福岡さやか; 楠原弥生; 東平悠里; 西本登志; 萬成誉世; 高村仁知

    日本家政学会関西支部第39回研究発表会, 15 Oct. 2017, 日本家政学会関西支部, 京都市

  • サトイモに含まれる食物繊維量及び官能評価の品種間差と季節変動

    金澤文恵; 山本眞子; 中林ありさ; 西本登志; 萬成誉世; 高村仁知

    日本家政学会関西支部第39回研究発表会, 15 Oct. 2017, 日本家政学会関西支部, 京都市

  • スロージュース残渣を用いたグルテンフリー米粉パンの開発

    武智 多与理; 高村 仁知; 畠中 芳郎; 志和 睦

    日本調理科学会平成29年度大会, 01 Sep. 2017, 日本調理科学会, 東京都

  • アボカド油の加熱調理特性

    村上恵; 安藤真美; 伊藤知子; 今義潤; 川路美由紀; 久保加織; 小寺真実; 髙村仁知; 露口小百合; 中平真由巳; 林淑美; 原知子; 水野千恵; 明神千穂; 和田珠子

    日本調理科学会平成29年度大会, 01 Sep. 2017, 日本調理科学会, 東京都

  • Flavor and Taste Components in Several Kinds of Sweet Peppers and Their Changes during Cultivation and Heat Cooking

    Hitoshi Takamura; Natsumi Otsuka; Natsumi Iwasaki; Sakiko Kawamura; Tomomi Esumi; Toshi Nishimoto

    2017 Annual Meeting of Institute of Food Technologists (IFT17), 28 Jun. 2017, Institute of Food Technologists (IFT), Las Vegas NV, USA

  • コールドプレスジュース残渣を用いたグルテンフリー米粉パンの開発

    武智 多与理; 志和 睦; 高村 仁知; 畠中 芳郎

    日本家政学会第69回大会, 27 May 2017, 日本家政学会, 奈良市

  • 奈良県産食素材を用いた機能性おやつの開発

    TAKAMURA Hitoshi

    日本家政学会関西支部第38回研究発表会, Oct. 2016, 日本家政学会関西支部, 東大阪市

  • ひもとうがらしの嗜好成分とその変動因子に関する研究

    TAKAMURA Hitoshi

    日本家政学会関西支部第38回研究発表会, Oct. 2016, 日本家政学会関西支部, 東大阪市

  • グルテンフリー米粉パン製造におけるコールドプレスジュース残渣の効果

    TAKAMURA Hitoshi

    日本家政学会関西支部第38回研究発表会, Oct. 2016, 日本家政学会関西支部, 東大阪市

  • 家庭における油を用いた調理の状況

    TAKAMURA Hitoshi

    日本調理科学会平成28年度大会, Aug. 2016, 日本調理科学会, 日進市

  • グルテンフリー米粉パンの膨化性における粘度の影響

    TAKAMURA Hitoshi

    日本家政学会第68回大会, May 2016, 日本家政学会, 名古屋市

  • コールドプレスジュース作成時の残渣利用による付加価値を高めた米粉パンの開発

    TAKAMURA Hitoshi

    日本家政学会第68回大会, May 2016, 日本家政学会, 名古屋市

  • Flavor, taste, and functional components of sweet peppers and their changes during cultivation and cooking

    TAKAMURA Hitoshi; N. Otsuka; T. Esumi; T. Nishimoto; H. Takamura

    2015 International Chemical Congress of Pacific Basin Societies (PACIFICHEM 2015), Dec. 2015, American Chemical Society, Honolulu, HI, USA

  • 奈良県産ナスの機能性成分および嗜好性と品種特性

    TAKAMURA Hitoshi

    日本家政学会関西支部第37回研究発表会, Oct. 2015, 日本家政学会関西支部, 西宮市

  • 国産ゴマ油およびナタネ油の調理特性

    TAKAMURA Hitoshi

    日本調理科学会平成27年度大会, Aug. 2015, 日本調理科学会, 静岡市

  • 低真空環境が食品保存性能に与える影響

    TAKAMURA Hitoshi

    日本調理科学会平成27年度大会, Aug. 2015, 日本調理科学会, 静岡市

  • 地域の食材を大学の研究と教育で活かす

    TAKAMURA Hitoshi

    日本食品科学工学会第62回大会・シンポジウムB5『地方創生と産官学の役割』, Aug. 2015, 日本食品科学工学会, 京都市

  • 甘とうがらし類の嗜好成分とその変動に関与する因子に関する研究

    TAKAMURA Hitoshi

    日本家政学会第67回大会, May 2015, 日本家政学会, 盛岡市

  • Hair mercury levels and fish consumption of Japanese children in five districts

    TAKAMURA Hitoshi

    環境ホルモン学会第17回研究発表会, Dec. 2014, 環境ホルモン学会(正式名:日本内分泌撹乱化学物質学会), 東京大学(東京都文京区)

  • 奈良県産ひもとうがらしの嗜好性に関与する成分とその品種間差、季節変動、および調理変化

    TAKAMURA Hitoshi

    日本調理科学会近畿支部第41回研究発表会, Dec. 2014, 日本調理科学会近畿支部, 京都華頂大学(京都市東山区)

  • 子どもの気質と遊び

    TAKAMURA Hitoshi

    日本教育心理学会第56回総会, Nov. 2014, 日本教育心理学会, 神戸国際会議場(神戸市中央区)

  • 母親の気質と子育て

    TAKAMURA Hitoshi

    日本教育心理学会第56回総会, Nov. 2014, 日本教育心理学会, 神戸国際会議場(神戸市中央区)

  • シャロウフライの最適な揚げ条件と問題点

    TAKAMURA Hitoshi

    日本調理科学会平成26年度大会, Aug. 2014, 日本調理科学会, 広島

  • エコロジー調理に適した調理法の検討~醤油またはみりんを用いた場合の消費一次エネルギー消費量およびCO2排出量~

    TAKAMURA Hitoshi

    日本調理科学会平成26年度大会, Aug. 2014, 日本調理科学会, 広島

  • Effects of Seasoning During Ecological Cooking on Food Functionality

    TAKAMURA Hitoshi; H. Takamura; K. Yagi; S. Kitao; M. Ando; T. Matoba

    2014 Annual Meeting of Institute of Food Technologists (IFT14), Jun. 2014, Institute of Food Technologists (IFT), New Orleans, LA, USA

  • エコロジー調理に適した調理法の検討-調味料が機能性とCO2排出量に及ぼす影響-

    TAKAMURA Hitoshi

    日本家政学会第66回大会, May 2014, 日本家政学会, 北九州市

  • 幼児の気質の時代変化

    TAKAMURA Hitoshi

    日本発達心理学会第25回大会, Mar. 2014, 日本発達心理学会, 京都

  • エコロジー調理に適した調理法の検討と調味料の影響

    TAKAMURA Hitoshi

    日本調理科学会近畿支部第40回研究発表会, Dec. 2013, 日本調理科学会近畿支部, 大阪市

  • 海産魚に含まれるにおい成分および機能性成分の調理過程における変化

    TAKAMURA Hitoshi

    日本調理科学会近畿支部第40回研究発表会, Dec. 2013, 日本調理科学会近畿支部, 大阪市

  • 幼児期の気質発達-母親妊娠中及び子どもの食事との関連-

    TAKAMURA Hitoshi

    日本心理学会第77回大会, Sep. 2013, 日本心理学会, 札幌

  • インドネシア産メリンジョを用いた菓子類の開発

    TAKAMURA Hitoshi

    日本調理科学会平成25年度大会, Aug. 2013, 日本調理科学会, 奈良

  • 白身魚ホキの魚臭におよぼす身質および冷凍保存の影響

    TAKAMURA Hitoshi

    日本食品科学工学会第60回大会, Aug. 2013, 日本食品科学工学会, 東京都日野市

  • Factors Influencing the Anxiety of Parenthood: Views from Japanese Mothers with Young Children

    TAKAMURA Hitoshi; Hoshi Nobuko; Kusanagi Emiko; Chen Shing-Jen; Adachi Mayumi; Takamura Hitoshi; Oishi Tadashi

    16th European Conference on Developmental Psychology, Jul. 2013, European Association of Developmental Psychology, Lausanne, Switzerland

  • Presence of Siblings and the Development of Temperament

    TAKAMURA Hitoshi; Kusanagi Emiko; Chen Shing-Jen; Hoshi Nobuko; Adachi Mayumi; Oishi Tadashi; Takamura Hitoshi

    16th European Conference on Developmental Psychology, Jul. 2013, European Association of Developmental Psychology, Lausanne, Switzerland

  • Parenting Behaviours, Activity Sharing and Maternal Beliefs in Japan

    TAKAMURA Hitoshi; Chen Shing-Jen; Kusanagi Emiko; Hoshi Nobuko; Adachi Mayumi; Takamura Hitoshi; Oishi Tadashi

    16th European Conference on Developmental Psychology, Jul. 2013, European Association of Developmental Psychology, Lausanne, Switzerland

  • Effects of Ecological Cooking Procedures on Food Functionality

    TAKAMURA Hitoshi; H. TAKAMURA; M. UDAGAWA; A. FUKATSU; S. KITAO; M. ANDO; T. MATOBA

    2013 Annual Meeting of Institute of Food Technologists (IFT13), Jul. 2013, Institute of Food Technologists, Chicago, IL, USA

  • エコロジー調理に適した調理法の検討 \n調味料を用いた場合に調理法が機能性に及ぼす影響

    TAKAMURA Hitoshi

    日本家政学会第65回大会, May 2013, 日本家政学会, 東京

  • エコロジー調理に適した調理法の検討 \n-調味料を用いた場合の消費一次エネルギー量およびCO2排出量-

    TAKAMURA Hitoshi

    日本家政学会第65回大会, May 2013, 日本家政学会, 東京

  • Which influences Japanese young children's home environment, daycare system or annual income?

    TAKAMURA Hitoshi; Nobuko Hoshi; Mayumi Adachi; Emiko Kusanagi; Shing-Jen Chen; Tadashi Oishi; Hitoshi Takamura

    Society for Research in Child Development 2013 Biennial Meeting, Apr. 2013, Society for Research in Child Development, Seattle, WA, USA

  • Relations between preschool education and children’s temperament in Japan

    TAKAMURA Hitoshi; Emiko Kusanagi; Mayumi Adachi; Nobuko Hoshi; Shing-Jen Chen; Tadashi Oishi; Hitoshi Takamura

    Society for Research in Child Development 2013 Biennial Meeting, Apr. 2013, Society for Research in Child Development, Seattle, WA, USA

  • 子どもの気質と家庭生活―幼稚園と保育園児の養育者の信念について―

    TAKAMURA Hitoshi

    日本発達心理学会第24回大会, Mar. 2013, 日本発達心理学会, 東京

  • 子どもの気質と家庭環境―幼稚園と保育所の子どもの気質の違い―

    TAKAMURA Hitoshi

    日本発達心理学会第24回大会, Mar. 2013, 日本発達心理学会, 東京

  • Antioxidant activities on the processing product and fish sauce made from sea urchin gonad measured by using H-ORAC and L-ORAC methods

    TAKAMURA Hitoshi

    日本農芸化学会2013年度大会, Mar. 2013, 日本農芸化学会, Sendai

  • 子どもと母親の気質と生活-子どもの気質に関連する諸要因についての予備的検討-

    TAKAMURA Hitoshi

    日本教育心理学会第54回総会, Nov. 2012, 日本教育心理学会, 琉球大学千原キャンパス

  • 子どもと母親の気質と生活-母親の気質に関連する諸要因についての予備的検討-

    TAKAMURA Hitoshi

    日本教育心理学会第54回総会, Nov. 2012, 日本教育心理学会, 琉球大学千原キャンパス

  • シルクタンパク質セリシンの食パンへの応用

    TAKAMURA Hitoshi

    日本調理科学会平成24年度大会, Aug. 2012, 日本調理科学会, 秋田

  • 油量の違いが揚げ物の揚がり具合に及ぼす影響

    TAKAMURA Hitoshi

    日本調理科学会平成24年度大会, Aug. 2012, 日本調理科学会, 秋田

  • エコロジー調理に適した調理法の検討(2)調理操作の違いが機能性に及ぼす影響

    TAKAMURA Hitoshi

    日本調理科学会平成24年度大会, Aug. 2012, 日本調理科学会, 秋田

  • エコロジー調理に適した調理法の検討(1)同一物性を得るために必要なエネルギー消費量の測定

    TAKAMURA Hitoshi

    日本調理科学会平成24年度大会, Aug. 2012, 日本調理科学会, 秋田

  • Separation of functional polyphenols in Gnetum gnemon seeds

    TAKAMURA Hitoshi; N. Asakura; H. Takamura

    2012 Annual Meeting of Institute of Food Technologists (IFT2012), Jun. 2012, Institute of Food Technologists, Las Vegas NV, USA

  • メリンジョ種子に含まれる機能性ポリフェノールの分離

    TAKAMURA Hitoshi

    日本家政学会第64回大会, May 2012, 日本家政学会, 大阪

  • 機能性・嗜好性に優れた大和マナ粉末作製法の検討

    TAKAMURA Hitoshi

    第10回日本栄養改善学会近畿支部学術総会(奈良), Dec. 2011

  • Development of Yamatomana vegetable powder with rich food factors and high acceptability

    TAKAMURA Hitoshi; T. Yamaguchi; S. Mogi; H. Takamura; T. Matoba

    2011 International Conference on Food Factors, Nov. 2011, Taipei, Taiwan

  • Development of rice flour bread utilizing antioxidants of Meikena vegetable powder

    TAKAMURA Hitoshi; H. Takamura; A. Nakayachi; T. Den; T. Nishimoto; H. Asao

    2011 International Conference on Food Factors, Nov. 2011, Taipei, Taiwan

  • 食生活を豊かにする油

    TAKAMURA Hitoshi

    日本油化学会若手の会主催2011年度サマースクール, Aug. 2011, 日本油化学会若手の会, 愛知県東浦町

  • イチゴの香気成分とジャム加工適性評価との関係

    TAKAMURA Hitoshi

    日本調理科学会平成23年度大会, Aug. 2011, 日本調理科学会, 高崎

  • 嗜好性及び機能性に優れた魚の調理法の開発

    TAKAMURA Hitoshi

    日本家政学会第63回大会, May 2011, 日本家政学会, 市川

  • 奈良の食と健康

    TAKAMURA Hitoshi

    奈良経済同友会との交流・懇談会(奈良女子大学), Jan. 2011, 奈良経済同友会・奈良女子大学, 奈良女子大学(奈良市)

  • Antioxidative compounds and their functions of melinjo (Gnetum gnemon): Application to food and food additives

    TAKAMURA Hitoshi; N. Asakura; Y. Naka; C. Azuma; M. Santoso; T. Yamaguchi; T. Matoba; H. Takamura

    2010 International Chemical Congress of Pacific Basin Societies (PACIFICHEM 2010), Dec. 2010, Honolulu HI, USA

  • イチゴ香気成分の品種間差異

    TAKAMURA Hitoshi

    日本調理科学会平成22年度大会, Aug. 2010, 日本調理科学会, 福岡

  • 大和マナの機能性と嗜好性を活かしたパンの開発

    TAKAMURA Hitoshi

    日本家政学会第62回大会, May 2010, 日本家政学会, 広島

  • メリンジョの機能性および食品への応用に関する研究

    TAKAMURA Hitoshi

    日本農芸化学会2010年度大会, Mar. 2010, 日本農芸化学会, 東京

  • 奈良の食を知る

    TAKAMURA Hitoshi

    奈良女子大学共生科学研究センターシンポジウム「紀伊半島の生活?衣食住と文化?」, Dec. 2009, 奈良女子大学共生科学研究センター・紀伊半島研究会, 奈良女子大学記念館(奈良)

  • メリンジョ可食部の機能性および調理過程における変化

    TAKAMURA Hitoshi

    日本食品科学工学会第56回大会, Sep. 2009, 日本食品科学工学会, 名古屋

  • 大和野菜の栄養性および抗酸化性の評価

    TAKAMURA Hitoshi

    日本調理科学会平成21年度大会, Aug. 2009

  • 揚げ物の調理頻度・食べる頻度と食生活における健康観

    TAKAMURA Hitoshi

    日本調理科学会平成21年度大会, Aug. 2009

  • ヤマトマナの調理方法の違いがグルコシノレートおよびイソチオシアネートに及ぼす影響

    TAKAMURA Hitoshi

    日本調理科学会平成21年度大会, Aug. 2009, 日本調理科学会

  • 飼料が鶏肉のラジカル捕捉活性に及ぼす影響

    TAKAMURA Hitoshi

    日本調理科学会平成21年度大会, Aug. 2009

  • 奈良の伝統野菜“大和マナ”の育種におけるイソチオシアネート含量の評価

    TAKAMURA Hitoshi

    日本家政学会第61回大会, Aug. 2009, 日本家政学会

  • The effect of Gnetum gnemon seed extract as a natural antioxidant to inhibit lipid oxidation in mackerel during cooking

    TAKAMURA Hitoshi; M. Santoso; C. Azuma; M. Horikawa; N. Ganeko; T. Matoba; H. Takamura

    IFT09 (Institute of Food Technologists 2009 Annual Meeting), Jun. 2009, Institute of Food Technologists, Anaheim, CA, USA

  • Antioxidant and DNA damage protection activity of the edible parts of Gnetum gnemon and their changes during cooking process

    TAKAMURA Hitoshi; M. Santoso; Y. Naka; C. Angkawidjaja; T. Yamaguchi; T. Matoba; H. Takamura

    IFT09 (Institute of Food Technologists 2009 Annual Meeting), Jun. 2009, Institute of Food Technologists, Anaheim, CA, USA

  • 魚調理におけるオフフレーバー生成に対するメリンジョの阻害効果

    TAKAMURA Hitoshi

    日本農芸化学会2009年度大会, Mar. 2009, 日本農芸化学会

  • インドネシア産植物性食素材メリンジョの魚に対する抗酸化効果

    TAKAMURA Hitoshi

    2008年度日本家政学会関西支部研究発表会, Oct. 2008, 日本家政学会関西支部

  • インドネシア産グネモン(Gnetum gnemon)の抗酸化作用および呈味効果

    TAKAMURA Hitoshi

    日本食品科学工学会第55回大会, Sep. 2008, 日本食品科学工学会, 京都

  • 各種魚類から得た蒲鉾の初期鮮魚臭について

    TAKAMURA Hitoshi

    日本食品科学工学会第55回大会, Sep. 2008, 日本食品科学工学会, 京都

  • ヤマトマナ加熱調理過程におけるグルコシノレートおよびイソチオシアネート含量の変化

    TAKAMURA Hitoshi

    日本調理科学会平成20年度大会, Aug. 2008, 日本調理科学会, 名古屋

  • 品種の異なる奈良漬キュウリの化学的特性と食味評価

    TAKAMURA Hitoshi

    日本調理科学会平成20年度大会, Aug. 2008, 日本調理科学会, 名古屋

  • 健康志向と家庭における揚げ調理の関連性

    TAKAMURA Hitoshi

    日本調理科学会平成20年度大会, Aug. 2008, 日本調理科学会

  • Changes of isothiocyanates and glucosinolates in Yamatomana (Brassica rapa L. Oleifera Group) during cooking

    TAKAMURA Hitoshi; A. Takechi; T. Nishimoto; H. Asao; K. Washida; H. Takamura

    IFT08 (Institute of Food Technologists 2008 Annual Meeting), Jul. 2008, Institute of Food Technologists, New Orleans, LA, USA

  • 奈良特産奈良漬ウリの化学的特性と食味評価

    TAKAMURA Hitoshi

    日本家政学会第60回大会, Jun. 2008, 日本家政学会, 東京

  • すりみ原料としてのマアジ,アイナメの臭気について

    TAKAMURA Hitoshi

    日本食品科学工学会第54回大会, Sep. 2007, 日本食品科学工学会, 福岡

  • 沖縄産ヨモギ類の香気成分と調理における抑臭効果

    TAKAMURA Hitoshi

    日本食品科学工学会第54回大会, Sep. 2007, 日本食品科学工学会, 福岡

  • 自家不和合性S遺伝子に着目して選抜したヤマトマナ各系統のイソチオシアネート含量および抗酸化性の評価

    TAKAMURA Hitoshi

    日本食品科学工学会第54回大会, Sep. 2007, 日本食品科学工学会, 福岡

  • 調理適性の異なるナスの抗酸化性

    TAKAMURA Hitoshi

    日本調理科学会平成19年度大会, Aug. 2007, 日本調理科学会, 東京

  • Changes in the radical-scavenging activity of pickled red and white cabbage using different seasonings

    TAKAMURA Hitoshi; C. Myojin; E. Inagaki; S. Wakisaka; T. Yamaguchi; H. Takamura; T. Matoba

    IFT07 (Institute of Food Technologists 2007 Annual Meeting), Jul. 2007, Institute of Food Technologists, Chicago, IL, USA

  • Formation of fishy odor during storage of sardine and effects of cooking with mirin

    TAKAMURA Hitoshi; N. Ganeko; T. Ishida; T. Kawabe; A. Bhadra; H. Takamura; T. Matoba

    IFT07 (Institute of Food Technologists 2007 Annual Meeting), Jul. 2007, Institute of Food Technologists, Chicago, IL, USA

  • キャベツの漬物加工過程におけるラジカル捕捉活性の変化と調味料の影響

    TAKAMURA Hitoshi

    日本家政学会第59回大会, May 2007, 日本家政学会, 岐阜

  • Kluwakの抗酸化性と加熱による変化

    TAKAMURA Hitoshi

    日本家政学会第59回大会, May 2007, 日本家政学会, 岐阜

  • シソに含まれるポリフェノール量の部位による相違

    TAKAMURA Hitoshi

    日本農芸化学会2007年度大会, Mar. 2007, 日本農芸化学会, 東京

  • ホウレンソウにおける抗酸化成分の変動

    TAKAMURA Hitoshi

    日本時間生物学会, Nov. 2006, 日本時間生物学会, 東京

  • 発芽野菜(スプラウト)の機能性成分に及ぼす光環境の影響

    TAKAMURA Hitoshi

    日本フードファクター学会, Nov. 2006, 日本フードファクター学会, 犬山

  • マイワシの冷凍温度と脂.質劣化および揮発性成分との関係

    TAKAMURA Hitoshi

    日本家政学会関西支部第28回研究発表会, Oct. 2006, 日本家政学会関西支部, 神戸

  • Effect of heating on antioxidants in vegetables during cooking process of Miso soup

    TAKAMURA Hitoshi; T. Yamaguchi; T. Oya; Y. Shimizu; H. Takamura; T. Matoba

    Joint International Clinical Nutrition Conference of 8th ISCN and 5th APCNS, Oct. 2006, Hangzhou, China

  • Antioxidant components and their activities in fermented seeds of Pangium edule Reinw. and their changes during cooking process

    TAKAMURA Hitoshi; M. Santoso; T. Yamaguchi; H. Takamura; T. Matoba

    Joint International Clinical Nutrition Conference of 8th ISCN and 5th APCNS, Oct. 2006, Hangzhou, China

  • スチームレンジ加熱がブロッコリーの機能性および嗜好性に及ぼす影響

    TAKAMURA Hitoshi

    日本調理科学会, Sep. 2006, 日本調理科学会, 総社

  • Changes in the radical-scavenging activity of pickled red cabbage during storage

    TAKAMURA Hitoshi; C. Myojin; T. Yamaguchi; H. Takamura; T. Matoba

    IUFoST 13th World Congress of Food Science and Technology, Sep. 2006, Nante, France

  • Variations of Components Contents in the Order of Development of Leaves and in the Part of a Leaf of Spinach

    TAKAMURA Hitoshi; M. Kiyota; N. Koizumi; A. Watanabe; T. Yamaguchi; H. Takamura; T. Matoba

    International Conference on Polyphenols, Aug. 2006, Winnipeg MB, Canada

  • Change in functionality components of Radish sprouts with growth stage

    TAKAMURA Hitoshi; A. Watanabe; M. Kiyota; K. Nakamura; T. Yamaguchi; H. Takamura; T. Matoba

    International Conference on Polyphenols, Aug. 2006, Winnipeg MB, Canada

  • Changes in radical-scavenging activity of spices during cooking

    TAKAMURA Hitoshi; H. Takamura; M. Khatun; N. Morimoto; T. Yamaguchi; T. Matoba

    2005 International Chemical Congress of Pacific Basin Societies (PACIFICHEM 2005), Dec. 2005, Honolulu HI, USA

  • Change in the radical-scavenging activity of shredded cabbages during storage in modified atmosphere packaging and effects of sterilization and washing

    TAKAMURA Hitoshi; C. Myojin; T. Yamaguchi; H. Takamura; T. Matoba

    2nd International Conference on Polyphenol and Health, Oct. 2005, Davis, CA, USA

  • Change in radical-scavenging activity and polyphenol content of vegetables during mastication

    TAKAMURA Hitoshi; T. Yamaguchi; S. Uriu; H. Takamura; T. Matoba

    2nd International Conference on Polyphenol and Health, Oct. 2005, Davis, CA, USA

  • The effect of cooking on the antioxidant activity of colored pepper

    TAKAMURA Hitoshi; A. M. Chuah; T. Yamaguchi; H. Takamura; T. Matoba

    2nd International Conference on Polyphenol and Health, Oct. 2005, Davis, CA, USA

  • Effects of heating on radical-scavenging activity of fruits

    TAKAMURA Hitoshi; T. Yamaguchi; H. Takamura; T. Matoba

    Worldnutra 2004, Nov. 2004, San Francisco, CA, USA

  • Antioxidant Activity of Vegetables and Its Change during Cooking

    TAKAMURA Hitoshi; T. Yamaguchi; Y. Oda; M. Katsuda; M. Shoda; J. Hosokawa; H. Takamura; T. Matoba

    International Federaton for Home Economics, Aug. 2004, Kyoto, Japan

  • ゆで調理時におけるオクラの機能性および嗜好性の変化と果実長との関係

    室山明日香; 水谷文香; 吉沢桃花; 矢奥泰章; 西本登志; 萬成誉世; 髙村仁知

    日本家政学会関西支部第41回研究発表会, 26 Oct. 2019

  • 幼児期金属暴露の学童期気質発達への影響

    草薙 恵美子; 連名発表者; 登壇者; 高橋 義信; 髙村 仁知; 星 信子; 森口 佑介; 陳 省仁

    日本心理学会第83回大会, 12 Sep. 2019

  • グルテンフリー米粉パン調製における製パン条件の検討

    齋藤公美子; 原康香; 武智多与理; 畠中芳郎; 萬成誉世; 髙村仁知

    日本食品科学工学会第66回大会, 31 Aug. 2019

  • 野菜の炒め調理におけるおいしさに関わる要素 ーたまねぎの場合ー

    和田 珠子; 安藤 真美; 伊藤 知子; 久保 加織; 小寺 真実; 髙村 仁知; 露口 小百合; 中平 真由巳; 林 淑美; 原 知子; 水野 千恵; 明神 千穂; 村上 恵

    日本調理科学会2019年度大会, 26 Aug. 2019

  • Effects of water temperature on gluten-free rice flour bread baking

    Kumiko Saito; Yasuka Hara; Tayori Takechi; Yoshiro Hatanaka; Hitoshi Takamura

    Asian Congress of Nutrition 2019, 05 Aug. 2019

  • 食用種子かぼちゃ「ストライプペポ」種子の保存条件が脂質酸化に及ぼす影響

    橋本怜奈; 萬成誉世; 西本登志; 高村仁知

    日本家政学会第71回大会, 26 May 2019

  • グルテンフリー米粉パン調製における製パン条件の影響

    齋藤公美子; 原康香; 武智多与理; 畠中芳郎; 萬成誉世; 高村仁知

    日本家政学会第71回大会, 26 May 2019

Teaching Experience

  • Career Design Seminar B(17) "Studies on Foods in Nara" (Nara Women's University)

  • Career Design Seminar B(11) "Studies on Foods in Nara" (Nara Women's University)

  • Career Design Seminar B(15) "Studies on Foods in Nara" (Nara Women's University)

  • Practice in Food Technology (Nara Women's University)

Association Memberships

  • Institute of Food Technologists

  • 日本栄養・食糧学会

  • 日本栄養改善学会

  • 日本農芸化学会

  • 日本食品科学工学会

  • 日本調理科学会

  • 日本家政学会

Works

  • 高果糖液糖の特性を活かした食品の共同開発

    Aug. 2014, Mar. - 2015

  • 奈良県産食素材の機能性と嗜好性を活かした食品の共同開発

    Nov. 2012, Mar. - 2013

  • 奈良県産食素材の機能性と嗜好性を活かした食品の共同開発

    Oct. 2011, Mar. - 2012

  • 大和マナの抗炎症機能等の評価及び栽培・食品への活用

    Apr. 2010, Dec. - 2010

  • 大和マナの抗炎症機能等の評価及び栽培・食品への活用

    Apr. 2009, Mar. - 2010

  • 大和マナの抗炎症機能等の評価及び栽培・食品への活用

    Apr. 2008, Mar. - 2009

  • 大和マナの抗炎症機能等の評価及び栽培・食品への活用

    Apr. 2007, Mar. - 2008

  • 大和マナの抗炎症機能等の評価及び栽培・食品への活用

    Apr. 2006, Mar. - 2007



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