[学会賞]Prevention of metabolic diseases by food-derived polyphenols and their applications
*Takanori Tsuda1(1. School of Bioscience and Biotechnology and Graduate School of Bioscience and Biotechnology, Chubu University)
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2019 - 2025
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| Year : | 2019 - 2025 |
Search across all events. Up to 10,000 search results will be displayed.
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Search Results(3,426)
[奨励賞]Evaluation and control of biological and chemical risk factors in food safety
*Yuko Shimamura1(1. School of Food and Nutritional Sciences, University of Shizuoka)
[技術賞]Development of a steam distillation process for coffee aroma extraction for practical use in RTD coffee beverage manufacturing
*Shinichiro Hatakeyama1, Masayuki Akiyama1, Toshiyoshi Kawaguchi1, Atsushige Fujita1, Takuya Yamaguchi1, Daisho Yoshihara1, Kana Takahashi2, Yasuhiro Takeda3, Kazuhiro Miyaji3, Reiko Koizumi3, Miki Maruya4, Yutaka Kitamura5, Mito Kokawa5(1. Food Research & Development Institute, Morinaga Milk Industry Co.,Ltd., 2. Food Solution Research Institute, Morinaga Milk Industry Co.,Ltd., 3. R&D division, Morinaga Milk Industry Co.,Ltd., 4. Quality Control Department, Morinaga Milk Industry Co.,Ltd., 5. Institute of Life and Environmental Sciences, University of Tsukuba)
[1S001-03-04 特別講演]The Science Linking Food and Physiological Functions
*Taiichiro Seki1(1. College of Bioresource Sciences, Nihon University)
[授賞式]式次第（予定）
1．審査経過報告
2．授賞式
3．祝辞 日本食品科学工学会会長
4．謝辞 受賞者代表
5．記念写真撮影
[SYA1-01]Promotion of innovation creation in the agriculture, forestry, fisheries, and food sector
*Naoto Imanishi1(1. Buisiness-Academia Cooperation Office Agriculture, Forestry and Fisheries Research Council, Ministry of Agriculture, Forestry and Fisheries)
[SYA1-02]Leveraging Plant Potential: Developing Next-Generation Food Resources via Genetic and Cellular Mechanisms
*Yuji Hiwatashi1(1. School of Food Industrial Sciences, Miyagi University)
[SYA1-03]Bio Digital Transformation (BioDX) Breeding
*Atsuhiro Ishii1(1. PtBio Inc.)
[SYA1-04]Securing sustainable food supply by bridging our open innovation ecosystems
*Edo de Ronde1(1. Embassy of the Kingdom of the Netherlands, Netherlands Foreign Investment Agency)
[SYA1-05]Accelerating the realization of bio manufacturing through bio-digital fusion
*Akihiko Kondo1(1. Bacchus Bio innovation Co.,Ltd.)
[SYA2-01]Starting aquaculture using dead fish bought from a fish market
*Goro Yoshizaki1(1. Tokyo University of Marine Science and Technology)
[SYA2-02]Breeding 'delicious fish' using surrogate broodstock technology
*Ryosuke Yazawa1(1. Tokyo University of Marine Science and Technology)
[SYA2-03]“Taste-enhancing" technique using fish osmoregulatory mechanism
*Toyoji Kaneko1(1. Graduate School of Agricultural and Life Sciences, The University of Tokyo)
[SYA2-04]Selective Breeding for Fish That Look and Taste Delicious
*Eitaro Sawayama1(1. Department of Marine Science and Resources, Nihon University)
[SYA2-05]Producing palatable fish after landing - from ikejime to aging -
*Kigen Takahashi1(1. Tokyo University of Marine Science and Technology)
[SYA3-01]Registration of Japan's “Traditional Sake Brewing” as UNESCO Intangible Cultural Heritage
*Katsuhiko Kitamoto1(1. Nihon Pharmaceutical University)
[SYA3-02]Sakeology: Interdisciplinary Studies at Niigata University
*Yasuyuki Kishi1(1. Niigata University)
[SYA3-03]Characteristic features of white koji fungus used for shochu production
*Taiki Futagami1(1. Kagoshima University)
[SYA3-04]Development of awamori brewing technology with new flavors utilizing microbial functions
*Masatoshi Tsukaraha1,2(1. Biojet Co., Ltd, 2. University of the Ryukyus)
[SYA3-05]Advances in Research & Development of Koji Mold and Future Prospects
*Jun-ichi Maruyama1(1. The University of Tokyo)
[SYA4-01]What is complementary use and collaboration of quantum beams?
-The current state of multiprobe/multimodal research-
*Takashi Honda1(1. KEK/J-PARC Center)
[SYA4-02]Visualization of the structure of commercially available texture-modified food using X-ray phase-contrast imaging
*Hiromi Miki1(1. High Energy Accelerator Research Organization(KEK), Institute of Materials Structure Science, Neutron Science Division)
[SYA4-03]Advancement of Cutting-Edge Analytical Techniques Utilizing Cosmic-Ray and Accelerator Muons
*Akira Sato1(1. Graduate School of Science, Osaka University)
[SYA4-04]The application of nuclear magnetic resonance (NMR) in the visualization of food: metabolites, water behavior, and the possibility of collaboration with quantum beam technology.
*Yasuyo Sekiyama1(1. National Agriculture and Food Research Organization, Research Center for Advanced Analysis)
[SYB1-01]Regional Characteristics and Varietal Suitability for Wine Grapes Grown in Iwate Prefecture
*Takahiro Hirano1(1. Iwate Industrial Research Institute, Brewing division)
[SYB1-02]Development of soft-textured foods using the freeze-thaw infusion method, designed for room-temperature distribution
*Yujin Shigeta1(1. Hiroshima Prefectural Technology Research Institute Food Technology Research Center)
[SYB1-03]A Study and Support for Enhancing Brand Value of Food Products from Shimane Prefecture
*Mitsutoshi Nagase1(1. Shimane Institute for Industrial Technology)
[SYB1-04]Development for Food Processing Technology Using Fine Bubble
*Toru Sago1(1. Mie Prefectural Industrial Research Institute)
[SYB1-05]Development of a method to discriminate the freeze-thaw fractionation ability of soymilk protein and soymilk concentration technology
*Masayuki Matsuno1(1. Industrial Research Institute of Shizuoka Prefecture)
[2Ap01]Effect of isomaltose intake from amazake on the intestinal environment
*Daijiro Tajima1, Sorato Iwai1, Yota Taguchi1, Ryo Nomura1, Takaaki Kojima1, Motoyuki Shimizu1, Masashi Kato1(1. Graduate School of Agriculture, Faculty of Agriculture, Meijo University)
[2Ap02]Evaluation of Immunomodulatory Effects through Improvement of Intestinal Environment by High Amylose Wheat Flour
*Yuto Otomo1, Yasuyuki Nishitsuji1, Satoshi Noma1, Yosuke Kikuchi1, Tetsuya Hirose2, Kazutami Tsukamoto2(1. Nisshin Seifun Group Inc., 2. Nisshin Flour Milling Inc.)
[2Ap03]Effects of Roasted Burdock Tea on Gut Microbiota in High-Fat Diet Mice and Human Fecal Fermentation Models
*Sae Azuma1, Mizuki Sato1, Junji Inoue2, Shu Takayanagi2, Ayaka Nakamura3, Hajime Takahashi3, Madoka Nakamura1, Takashi Kuda3(1. Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 2. AHJIKAN CO., Ltd. , 3. Tokyo University of Marine Science and Technology)
[2Ap04]Prebiotic effect of α-cyclodextrin characterized by the increase of Bacteroides species
*Keita Chikamoto1, Risa Hasegawa1, Takahiro Furune1, Yoshiyuki Ishida1, Daisuke Nakata1, Yutaka Yoshikawa2, Keiji Terao1(1. CyclochemBio Co., Ltd, 2. Kobe Women's Univ.)
[2Ap05]In vitro fermentation properties of Ecklonia cava subsp. stolonifera and Eisenia bicyclis as next-generation prebiotics
*Madoka Nakamura1, Mizuki Sato1, Ayaka Nakamura2, Hazime Takahashi2, Sae Azuma1, Takashi Kuda2(1. Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 2. Tokyo University of Marine Science and Technology)
[2Ap06]Effect of dietary protein on the growth of intestinal Ligilactobacillus sp.
*Ryota Shirei1, Ryota Shirei1, Shino Yamasaki1, Kenji Fukunaga1(1. Kansai Univ.)
[2Ap07]Development of Natural Polymer-Coated Nanocarriers for Enhanced Oral Mucosal Nutrient Delivery
*Woojin Lee1, Eunji Kim2, Eunryung Kim1,2, Hosup Jung1,2(1. CFB, 2. Nbiocell)
[2Ap08]An evaluation of collagen peptide alternative plant-based food by human and animal absorption
*Kotoko Yamada1, Megumi Hosokawa2, Yu Iwasaki3, Yuki Taga3, Satoshi Miyauchi1, Yasutaka Shigemura1(1. Tokyo Kasei University, 2. Graduate School of Tokyo Kasei University, 3. Nippi Research Institute of Biomatrix)
[2Ap09]Effects of intestinal absorption of 5,6,7,4’-Tetramethoxyflavone isolated from Niihime
*Miyu ETO1, Yoshiaki NAGASAWA1, Sakura KOYAMA2, Wataru KOBAYASHI3, Sadako NAKAMURA1, Shinnosuke TAKESHIMA1, Takayuki YONEZAWA4, Je-Tae WOO4, Akio WATANABE1,2(1. Graduate School of Human Life Sciences, Jumonji University, 2. Human Life Sciences, Jumonji University, 3. Faculty of Human Health, Komazawa Women's University, 4. College of Bioscience and Biotechnology, Chubu University)
[2Ap10]Absorption pathway and fibroblast growth effect of Blood-transportable chitooligosaccharides
*Mami Yamazaki1, Aimi Fujita2, Yu iwasaki2, Masatoshi Kiyose3, Ryotaro izumi3, Masatsugu Yamamoto3, Seiji Kurozumi3, Satoshi Miyauchi2, Yasutaka Shigemura2(1. Graduate School of Tokyo Kasei University, 2. Tokyo Kasei University, 3. KOYO CHEMICAL CO.)
[SYB2-01]Flavor analysis of fermented Japanese seasonings adaptable to flavoromics
*Yoko Iijima1(1. Kogakuin University of Technology & Engineering)
[SYB2-02]Analysis of Characteristic Aroma Compounds in Black Tea and Exploration of the Functional Properties of Hotrienol
*Moeto Suzuki1(1. R&D Unit, Mitsui Norin Co.,Ltd.)
[SYB2-03]Odor in taste perception; the mechanism and its application to food technology
*Nobuyuki Sakai1(1. Graduate School of Arts and Letters, Tohoku University)
[SYB2-04]A small worm with big insights: the nematode C. elegans in functional aroma research
*Issei Yokoyama1(1. Graduate School of Agriculture, Kyushu University)
[SYB2-05]Oregano leaf odor regulates sodium chloride consumption in mice.
*Kazumi Osada1(1. College of Bioresource Sciences, Nihon University)
[2Bp-01]Effect of Simultaneous Carbohydrate and Protein Intake on Postprandial Blood Glucose Fluctuations in Humans
*Takanori Haneda1, Kohei Suruga2, Ena Kawamoto2, Hajime Nagai2, Yukako Hayashi1(1. Graduate School of Agriculture, Kyoto University , 2. ZENSHO HOLDINGS CO., LTD.)
[2Bp-02]Peroxisome proliferator-activated receptor-gamma activation by an active compound in Lythrum anceps (Koehne) Makino
*Ryo Miyata1, Masanobu Suzuki2, Yuka Okazaki2, Daigo Abe3, Yoshihiro Nakajima1(1. National Institute of Advanced Industrial Science and Technology (AIST), 2. Kochi Prefectural Industrial Technology Center, 3. National Agricultural and Food Research Organization (NARO))
[2Bp-03]Continued intake of lycopene suppresses postprandial blood glucose elevation
*Yasushi Tanaka1, Moeno Aihara1, Iori Goto1, Makoto Kobayashi1, Takanobu Takihara1(1. ITO EN, Ltd.)
[2Bp-04]Functional evaluation of polysaccharide-modified buckwheat albumin
*Yuki Tanabe1, Noa Tsuchiya2, Kazumi Ninomiya3, Yusuke Yamaguchi1,2, Hitomi Kumagai1,2(1. Nihon Univ. Grad. School , 2. Nihon Univ., 3. Gunma Univ. Grad. School)
[2Bp-05]A Study of the Effects and Safety of Food Containing Unripe Satsuma Mandarin ( Citrus unshiu ) Extract on Blood Flow
*Akira Kato1, Atsushi Nakajima2, Toshitaka Minetoki1(1. Nikken Foods Co., Ltd, 2. Ueno-Asagao Clinic)
[2Bp-06]Elucidation of anti-fatigue effects of dietary α-glucosyl hesperidin in exercised mice
*Hika Yuruzume1, Kyoichi Osada1, Masashi Hashitsume2, Tandia Mahamadou2(1. Meiji University Graduate School, 2. Toyo Sugar Refining Co., Ltd.)
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