Symposium

Science for Traditional Food – Roots, Palatability and Function

June 1, 2007 (Tokyo)

Traditional food in Ishikawa prefecture-components of Ishiru (fish sauce) in Noto peninsula and its possibilities as a functional food Toshihide Michihata,
Food Processing Laboratory, Industrial Research Institute of Ishikawa
Tofuyo is an indigenous fermented food in Okinawa, Japan; Its history, chemical characteristics and physiologically functional properties Masaaki Yasuda,
Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus
Deliciousness and physiological function of heshiko and narezushi processed from mackerel as traditional marine fermented foods in Fukui, Japan Yoshiaki Akahane,
Department of Marine Bioscience, Faculty of Biotechnology, Fukui Prefectural University
The history and medical food of Baccillus subtilis natto Hiroyuki Sumi,
Department of Physiological Chemistry, Kurashiki University of Science and the Arts
The Course of Miso development and its expected effectiveness Kawano Kazuyuki,
Masuyamiso Food Laboratory
Healthy function ingredients of kombu, alginic acid and fucoidan Hiroshi Aoki,
Research and Development Department, Hokkaido Industrial Technology Center
Recognition of protein nutrition status in the brain regulates preference for umami taste substances and sodium chloride Kunio Torii,
Institute of Life Sciences, Ajinomoto Co., Inc..

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