Fukuta Kazuhiro

フクタカズヒロ | Fukuta Kazuhiro

Affiliation and department：
Job title： Section chief

Research field (2)： Food sciences , Applied microbiology

Research keywords (2)：機能性食品 , Physiologically functional foods

Research theme for competitive and other funds (3)：

2007 - 2007 地域食材を用いた健康維持機能探索と抗肥満食品への応用
機能性食品の開発
Development of Physiologically functional foods

MISC (6)：

NII Yoshitaka, FUKUTA Kazuhiro, YOSHIMOTO Ryoko, CUI Yulin, USHIYAMA Yu, SAKAI Kentaro, YAMAMOTO Shigeru, OGAWA Tadashi. Anti-hypertensive Effects of Izumi-Shrimp Extracts in Stroke-Prone Spontaneously Hypertensive Rats (SHRSP). NIPPON SHOKUHIN KOGYO GAKKAISHI. 1998. 45(11), 671-675. 11. 671-675
しらす干しカルシウムの可溶化に及ぼす柑橘果汁の影響 -in vitroでの検討- (1997). 日本栄養・食糧学会誌. 1997. 50(6), 439-443
FUKUDA Kazuhiro, TANI Toshifumi, WATANABE Tadaharu, OGAWA Tadashi. Liberation profiles of amino acids and oligopeptides during the enzymatic digestion of antarctic krill (Euphausia superba). Nippon Shokuhin Kagaku Kogaku Kaishi. 1986. 33(3), 186-194. 3. 186-194
Liberation Profiles of Amino Acids and Oligopeptides during the Enzymatic Digestion of Antratic Krill (Euphausia superba)
In vitro Effects of Citrus Fruit Juices on Solubilization of Calcium from Shirasuboshi (Boiled and semi-dried Whitebaits)

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Patents (4)：

きのこエキス及びその製造方法
ワカメ芽株を原料とする抗酸化食品素材の製造方法
小魚カルシウムの吸収を改善する小魚類加工食品
鶏骨ガラを原料とする発酵調味料の製造方法

Education (2)：

- 1980 Osaka University School of Engineering
- 1980 Osaka University Faculty of Engineering Fermentation Technology

Association Membership(s) (5)：

日本農芸化学会 , 日本栄養・食糧学会 , Japanese Society of Nutrition and Food Science , Japan Society for Culture Collection , Japan Society for Bioscience Biotechnology and Agrochemistry

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