Rchr
J-GLOBAL ID：200901052661033906
Update date: Jan. 30, 2024
Michihata Toshihide
ミチハタ トシヒデ | Michihata Toshihide
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Affiliation and department：
Industrial Research Institute of Ishikawa
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Research field (1)：
Food sciences
Research keywords (3)：
伝統食品
, 食品化学
, fish sauce
Research theme for competitive and other funds (5)：
2018 - 2021 Study on removal of harmful substances from fish sauce
2004 - 2010 investigation of Japanese fish sauce
2002 - 2010 Investigation of Japanese fish sauce
2008 - 2009 高機能性いしり(魚醤油)を用いた天然型サプリメントの研究開発
1998 - 2002 イシル(魚醤油)に関する研究
Papers (14)：
Raul Ricardo Gamba, Shihori Yamamoto, Tetsuya Sasaki, Toshihide Michihata, Abdel-Hamid Mahmoud, Takashi Koyanagi, Toshiki Enomoto. Microbiological and Functional Characterization of Kefir Grown in Different Sugar Solutions. FOOD SCIENCE AND TECHNOLOGY RESEARCH. 2019. 25. 2. 303-312
Tetsuya Sasaki, Erina Koshi, Harumi Take, Toshihide Michihata, Masachika Maruya, Toshiki Enomoto. Characterisation of odorants in roasted stem tea using gas chromatography-mass spectrometry and gas chromatography-olfactometry analysis. Food Chemistry. 2017. 220. 177-183
Florin Barla, Takashi Koyanagi, Naoko Tokuda, Hiroshi Matsui, Takane Katayama, Hidehiko Kumagai, Toshihide Michihata, Tetsuya Sasaki, Atsushi Tsuji, Toshiki Enomoto. The γ-aminobutyric acid-producing ability under low pH conditions of lactic acid bacteria isolated from traditional fermented foods of Ishikawa Prefecture, Japan, with a strong ability to produce ACE-inhibitory peptides. Biotechnology Reports. 2016. 10. 105-110
Tetsuya Sasaki, Ryohei Araki, Toshihide Michihata, Miyuki Kozawa, Koji Tokuda, Takashi Koyanagi, Toshiki Enomoto. Removal of cadmium from fish sauce using chelate resin. Food Chemistry. 2015. 173. 375-381
西 正人, 栗田 泰典, 松井 裕, 熊谷 英彦, 武 春美, 道畠 俊英, 笹木 哲也, 川嶋 正男, 藤原 英二, 久田 孝, et al. ラット盲腸内フローラに及ぼすオカラ発酵物投与の影響. 日本補完代替医療学会誌. 2014. 11. 2. 89-94
ｍore...
MISC (14)：
榎本俊樹, 山田健太, 小柳喬, 笹木哲也, 道畠俊英. 魚醤油に含まれる重金属除去技術に関する研究. 日本食品科学工学会大会講演集. 2021. 68th
笹木哲也, 龍崎博, 松浦靖典, 前田和彦, 岩切拓美, 山崎裕也, 道畠俊英, 榎本俊樹. Changes in the Flavor Compounds in Soy Sauce Stored in Antioxidation Containers. 日本食品科学工学会誌. 2021. 68. 7
Flavor of Boucha : traditional roasted tea in Kanazawa. 2015. 46. 2. 133-140
Component and Microbial Properties of Traditional Fermented Foods in Ishikawa Prefecture. 2015. 220. 1. 44-51
能登のイシル(魚醤油)の旨味成分と機能性. 月刊フードケミカル. 2005. No.1、38-42
ｍore...
Education (1)：
- 1985 Tokyo University of Science Graduate School of Science
Professional career (1)：
応用生命科学 (大阪府立大学)
Committee career (1)：
2011/04 - 現在 日本食品科学工学会中部支部 評議委員
Association Membership(s) (4)：
北陸伝統食品研究会
, 日本伝統食品研究会
, 日本農芸化学会
, 日本食品科学工学会
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