総説
食品の嗜好性·加工性の改善と健康増進機能の向上に関する研究（平成28年度日本食品科学工学会学会賞）
2018 年 65 巻 1 号 p. 1-6
詳細
2018 年 65 巻 1 号 p. 1-6
The author has been conducting research into improving the sensory and processing properties as well as the health-promoting functions of foods, and evaluating the physiological functions of food components with agreeable sensory properties, with colleagues and students in my laboratory. Among the sensory and processing properties, expansive properties of protein-fortified breads and foaming, emulsifying and gelling properties of food proteins were improved. Among the health-promoting functions, improvement of nutritional value, inhibition of platelet aggregation, reduction in allergenicity, prevention of hepatic injury, suppression of hyperglycemia, and enhancement of calcium absorption were achieved.
