Bulletin of Hokkaido Food Processing Research Center No.5 2002

< Bulletin of Hokkaido Food Processing Research Center No.5 2002 CONTENTS >

	No.	Title	Researcher	Abstract
Articles	1	Development of High value-added Food by Effective Use of Microorganisms and Enzymes	Sadahito Inoue, Tsutomu Abe,Yoshiteru Kumabayashi?CKunio Yamazaki, Yoshiaki Shimobayasi	pdf
	2	The Development of Miso Enriched with the Rutin and Quercetin of Buckwheat Koji using	Makoto Kawakami, Mika Kawahara	pdf
	3	Studies on the Thermal Sprayed TiO₂ Coatings with Antibacterial Effects	Masashi Kakimoto, Kazuya Tominaga, Yoshifumi Tamura, Masanobu Akanuma, Hiroyuki Tanaka, Naoki Katayama	pdf
	4	Quality Improvement of Bread Crumbs Using Ohmic Heating Technique	Yoshiteru Kumabayashi?CShinichi Kono, Hideki Shimizu, Atsuko Iwashita, Kunio Yamazaki	pdf
	5	Bacteoriological Characterization of Raw Chinese Noodles Produced in Hokkaido	Tazusa Yamaki?CMakoto Kawakami	pdf
	6	Bacterial Phase Analysis of Salmon Roe Products and Improvement on the Manufacturing Process	Yukihiro Okumura, Daisuke Yasokawa	pdf
	7	Molecular cloning of cDNA Coding for a Matrix Metalloproteinase from Atlantic Salmon	Koji Nagashima, Takeshi Shimizu?CDaisuke Yasokawa, Ryoji Nakagawa, Yukihiro Okumura	pdf
Notes	8	The Varietal Differnce on the Hardness of the Potato by the Retorting Process	>Atsuhiro Nakano, Kazufumi Yamaki, Akira Tanaka	pdf
	9	Quality Control of Raw Yellow Alkali Noodles by Measurements of Alkalophilic Microorganisms	Kazufumi Yamaki, Atsuhiro Nakano, Atsuko Iwashita, Kenji Maki, Akira Tanaka, Tsuneo Tanaka, Tazusa Yamaki	pdf
	10	Study on Trace Metals in Marine Products	Tadashi Oohori, Shigefumi Sasaki, Shuji Yoshikawa, Tomoki Ohta	pdf

Reprints(Abstruct)

No.	Title	Resercher	Original
1	Effect of a Phosphorylated Guar Gum Hydrolysate on Increased Calcium Solubilization and the Promotion of Calcium Absorption in Rats	Osamu Watanabe, Hiroshi Hara, Takanori Kasai	Biosci. Biotechnol. Biochem., vol.64 No.1 160 (2000)
2	Increased Intestinal Calsium Absorption from the Ingestion of a Phosphorylated Guar Gum Hydrolysate Independent of Cecal Fermentation in Rats	Osamu Watanabe, Hiroshi Hara, Yoritaka Aoyama, Takanori Kasai	Biosci. Biotechnol. Biochem., vol.64 No.3 613 (2000)
3	Cloning and Sequence Analysis of cDNA Coding for a Lectin from Helianthus tuberosus Callus and Its Jasmonate-induced Expression	Ryoji Nakagawa, Daisuke Yasokawa, Yukihiro Okumura, Koji Nagashima	Biosci. Biotechnol. Biochem., vol.64 No.6 1247 (2000)
4	Improving Effect of Feeding with a Phosphorylated Guar Gum Hydrolysate on Calcium Absorption Impaired by Ovariectomy in Rats	Osamu Watanabe, Hiroshi Hara, Yoritaka Aoyama, Takanori Kasai	Biosci. Biotechnol. Biochem., vol.65 No.3 613 (2001)
5	??-Glucosidase Inhibitory Activity of a 70% Methanol Extract from Ezoishige and Its Effect on the Elevation of Blood Glucose Level in Rats	Tomoki Ohta, Shigefumi Sasaki, Tadashi Oohori, Shuji Yoshikawa, Hideyuki Kurihara	Biosci. Biotechnol. Biochem., vol.66 No.7 1552 (2002)
6	A Simple and Sensitive Polymerase Chain Reaction Method for Detection of Food-related Bacteria	Koji Nagashima, Takeshi Shimizu, Kouichi Takeshi, Makoto Kawakami,Daisuke Yasokawa, Ryoji Nakagawa, Yukihiro Okumura	Food Science and Technology Research, vol.6 No.2 115 (2000)
7	Effects of Activated Carbon Powder Treatment on Clarification, Decolorization, Deodorization and Fructoligosaccharide Content of Yacon Juice	Masaaki Hondo, Atsuhiro Nakano, Yukihiro Okumura, Tazusa Yamaki	Nippon Shokuhin Kagaku kougaku kaishi, vol.47 No.2 148 (2000)
8	Production of Fructoligosaccharide by High Pressure-treated Crude Inulinase Enzymes	Masaaki Hondo, Yukihiro Okumura, Tazusa Yamaki, Shuichi Onodera, Norio Shiomi	Nippon Shokuhin Kagaku kougaku kaishi, vol.47 No.9 731 (2000)
9	Development and commercialization of Katsuobushi-like Dried Fish using Underutilized Over Matured Chum Salmon	Tsutom Abe, Nobuo Tachibana, Masaaki Tanaka	Nippon Shokuhin Kagaku kougaku kaishi, vol.47 No.10 745 (2000)
10	A New Preparation Method of Yacon Vinegar Containing Natural Fructoligosaccharide	Masaaki Hondo, Yukihiro Okumura, Tazusa Yamaki	Nippon Shokuhin Kagaku kougaku kaishi, vol.47 No.10 803 (2000)
11	Antioxidative Activity of a Sweetening for Seasoning with Potato like Mirin (Potato Mirin)	Masaaki Hondo, Shigeru Katufuji, Kenji Maki, Yukihiro Okumura, Tazusa Yamaki	Nippon Shokuhin Kagaku kougaku kaishi, vol.48 No.4 299 (2001)
12	Preparation of Sweetening for Seasoning with Potato like Mirin (Poteto Mirin)	Masaaki Hondo, Kenji Maki, Yukihiro Okumura, Tazusa Yamaki	Nippon Shokuhin Kagaku kougaku kaishi, vol.48 No.5 361 (2001)
13	Chemical Components and Characteristics of Black Chokeberry	Tsuneo Tanaka, Akira Tanaka	Nippon Shokuhin Kagaku kougaku kaishi, vol.48 No.8 606 (2001)
14	Fermentation of Scallop Paste with Lactic Acid Bacteria	Shuji Yoshikawa, Kozo Asano, Tomoki Ohta, Shigefumi Sasaki, Kazuya Tominaga, Yoshiaki Shimobayashi	Nippon Shokuhin Kagaku kougaku kaishi, vol.49 No.1 53 (2002)
15	Specific Separation of Sake Yeast using Lectin from Helianthus tuberosus Calls	Ryoji Nakagawa, Daisuke Yasokawa, Yukihiro Okumura, Koji Nagashima	Nihon Jyouzou Kyoukaishi, vol.95 No.7 540 (2000)
16	Agglutination of Sake Yeast by Lectin from Helianthus tuberosus Tuber	Ryoji Nakagawa, Daisuke Yasokawa, Yukihiro Okumura, Koji Nagashima	Nihon Jyouzou Kyoukaishi, vol.95 No.8 613 (2000)
17	A Dry Starter of Tetragenococcus halophila for Miso (Soybean Paste) Fermentation	Shuji Yoshikawa, Kozo Asano, Yoshifumi Tamura, Kazuya Tominaga, Yoshiaki Shimobayashi	Nihon Jyouzou Kyoukaishi, vol.97 No.4 307 (2002)
18	Manufacture of the Vinegar from Cheese Whey	Yoshifumi Tamura	Milk Science vol.49 No.1 15 (2000)
19	Molecular Characterization of a Mitochondorial DNA Segment from the Japanese Scallop (Patinopecten yessoensis) : Demonstration of a Reagion Showing Sequence Polymorphism in the Population	Maremi Sato, Koji Nagashima	Marine Biotechnology, vol.3 No.4 370 (2001)
20	Cytotoxic Effect of Conjugated Trienoic Fatty Acids onMouse Tumor and Human Monocytic Leukemia Cells	Rikako Suzuki, Ryoko Noguchi, Tomoki Ohta, Masayuki Abe, Kazuo Miyashita, Teruo Kawada	Lipids, vol.36 No.5 477 (2001)
21	Mechanisms of the Antioxidant Activity of a High Molecular Weight Fraction of Whey	Lawrence M. Tong, Shigefumi Sasaki, D. Julian McClements, Eric A. Decker	Journal of Agricultual and Food Chemistry, vol.48 No.5 1473 (2000)
22	Antioxidant Activity of Whey in a Salmon Oil Emulsion	Lawrence M. Tong, Shigefumi Sasaki, D. Julian McClements, Eric A. Decker	Journal of Food Science, vol.65 No.8 1325 (2000)
23	Detection and Nucleotide Sequence Analysis of Human Caliciviruses (HuCVs) from Samples in Non-Bacterial Gastoroenteritis Outbreaks in Hokkaido, Japan	Toru Ohyama, Shima Yoshizumi, Harumi Sawada, Yasuhiro Uchiyama, Yoshinobu Kato, Naohiro Hamaoka, Etsuko Udagawa	Microbiol. Immunol., vol.43, No.6 543 (1999)
24	4-Hydroxy - 3(2H) - furanones HDMF and HEMF Production in Shoyu Mash	Yasuo Hayashida, Kouji Etoh, Yoshifumi Tamura, Masashi Kakimoto, Kazuya Tominaga, Kenryou Nishimura, Hiroshi Kuriyama, Shinichiro Ohba, J. Colin Sloter	Nihon Shoyu Kenkyusho Zasshi, vol.26 No.3 123 (2000)
25	Anti-bacteria Effects of Thermal Sprayed TiO	Masanobu Akanuma, Hiroyuki Tanaka, Naoki Katayama, Masashi Kakimoto, Yoshifumi Tamura, Kazuya Tominaga	Hokkaidoritu Kougyou sikennjou Houkoku, No.299 31 (2000)