Ishikawa Prefectural University Annual Report
Online ISSN : 2424-1997
Print ISSN : 1881-9605
ISSN-L : 1881-9605
Volume 2007
Displaying 1-8 of 8 articles from this issue
  • Article type: Bibliography
    2008 Volume 2007 Pages Misc1-
    Published: March 31, 2008
    Released on J-STAGE: March 10, 2017
    RESEARCH REPORT / TECHNICAL REPORT FREE ACCESS
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  • Hajime Taniguchi
    Article type: Article
    2008 Volume 2007 Pages 1-7
    Published: March 31, 2008
    Released on J-STAGE: March 10, 2017
    RESEARCH REPORT / TECHNICAL REPORT FREE ACCESS
    Foods have three functions, i.e, nutritional, sensory and physiological functions. First two functions are long known and have been well studied. Physiological function was found recently in late 1980s in Japan as a function to keep healthy condition or prevent disease of the people. This discovery soon evoked vigorous basic, and then, applied research activities in Japan. Many physiological functions have been found and numerous food components have been reported to show physiological function(s). Physiological functions hitherto known can be classified into five categories; to prevent disease such as hypertension, diabetes and cancer, to help absorption of minerals such as iron and calcium, to increase immune activity, to protect oxidation and to relax mental stress. The idea of functional food was soon appeared that was defined as food products prepared by adding special food component(s) and have scientific evidence to show the expected physiological function. This led a flood of various kinds of functional foods in the market. In 1991 the Japanese Government started an approved system of "Foods for Special Health Use (FOSHU)". To be approved as FOSHU and to carry FOSHU label with their products the manufacturer must file evidences in the levels of test tube, animal experiment and clinical trial. Since the start of this system the number of approved foods increased gradually and reached 754 items at the end of 2007. The annual sales of FOSHU reached 53 trillion $ in 2005. Physiological functions to be approved as FOSHU can be grouped into seven claims. Mechanisms of function are explained with some food materials approved as FOSHU. Fructo-oligosaccharides were proven to be utilized only by Bifidobacterium among bacterial flora in our intestine. Intake of these sugars increases the number of Bifidobacterium, which exert beneficial effects on our intestine. Trehalose helps absorption of calcium as it is utilized by Bifidobacterium to produce short chain fatty acids in large intestine. These acids make calcium ions soluble to be absorbed easily. 1,3-Diacylglycerol are approved to inhibit the accumulation of fat in the body. 1-Acylglycerol produced from this compound is difficult to be reconstruct into triacylglycerol different from 2-acylglycerol produced from cooking oil. It was suggested, however, that it is not clever way to depend on functional foods to keep our health. The most important point for this purpose, is to take variety of foods, to take balance of three functions of foods.
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  • Toshihiro Yano
    Article type: Article
    2008 Volume 2007 Pages 8-13
    Published: March 31, 2008
    Released on J-STAGE: March 10, 2017
    RESEARCH REPORT / TECHNICAL REPORT FREE ACCESS
    Recently there has been a problem of disguising food products by food companies and grocery stores to make it look safe. Another way in which food safety is still compromised is through food poisoning. In order to prevent food poisoning we need to correctly understand which microorganisms cause food poisoning. Although there are various kinds of microorganisms, food poisoning from Campylobacter and Norovirus tend to be on the increase. I wish to explain the dispositions of Campylobacter and Norovirus which cause food poisoning and also same previsions for fighting it. I will also explain that washing ones hands is an important prevision against food poisoning.
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  • Yoshio Hayase
    Article type: Article
    2008 Volume 2007 Pages 14-22
    Published: March 31, 2008
    Released on J-STAGE: March 10, 2017
    RESEARCH REPORT / TECHNICAL REPORT FREE ACCESS
    This paper discusses possibilities of producing good eating quality rice in Noto. Good water quality, large difference between day and night temperatures and lower nitrogen level during heading stage are considered to be important factors for producing good eating quality rice. Irrigation water quality was compared between Noto and Niigata. The sunshine duration and difference between day and night temperatures during the grain-filling phase at Noto were compared at Tohkamachi and Yuzawa which are about 10km from Uonuma where the best quality rice is produced in Japan. Based on my study, those factors are fulfilled in Noto. Therefore, I think there is high possibility for Noto to produce good eating quality rice.
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  • [in Japanese], [in Japanese], [in Japanese]
    Article type: Article
    2008 Volume 2007 Pages 23-30
    Published: March 31, 2008
    Released on J-STAGE: March 10, 2017
    RESEARCH REPORT / TECHNICAL REPORT FREE ACCESS
  • [in Japanese]
    Article type: Article
    2008 Volume 2007 Pages 31-41
    Published: March 31, 2008
    Released on J-STAGE: March 10, 2017
    RESEARCH REPORT / TECHNICAL REPORT FREE ACCESS
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  • [in Japanese]
    Article type: Article
    2008 Volume 2007 Pages 42-55
    Published: March 31, 2008
    Released on J-STAGE: March 10, 2017
    RESEARCH REPORT / TECHNICAL REPORT FREE ACCESS
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  • [in Japanese]
    Article type: Article
    2008 Volume 2007 Pages 56-66
    Published: March 31, 2008
    Released on J-STAGE: March 10, 2017
    RESEARCH REPORT / TECHNICAL REPORT FREE ACCESS
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