Rchr
J-GLOBAL ID：200901098191657100
Update date: Jul. 27, 2022
Ozawa Yoshio
オザワ ヨシオ | Ozawa Yoshio
Research field (1)：
Food sciences
Research keywords (2)：
食品化学
, Food Chemistry
Research theme for competitive and other funds (2)：
大根辛子油から誘導される化合物の生物・有機化学的研究
Bio-Organic Chemistry of Derived Compounds from Radish Isothiocyanate.
MISC (13)：
小沢 好夫, 宇田 靖, 川岸 舜朗. テトラヒドロ-β-カルボリン誘導体からの黄色色素の生成に及ぼすPH,金属及びアスコルビン酸の影響. 日本食品工業学会誌. 1993. 40. 7. 528-531
Yoshio OZAWA, Yasushi UDA, Shunro KAWAKISHI. Effects of P
H
, Metal Ions and Ascorbic Acid on the Formation of Yellow Pigments from Tetrahydro-β-Carboline Derrivative. Nippon Shokuhin Kogyo Gakkaishi. 1993. 40. 7. 528-531
小沢好夫, 宇田靖, 川岸舜朗. 塩漬け大根中のβ-カルボリン骨格を有する黄色色素の生成とその性質. 日本食品工業学会誌. 1992. 39. 6. 490-495
Formation of Yellow Pigment Containing a β-Carboline Skeleton in Salted Radish Roots and its Properties. Nippon Shokuhinkogyo Gakkaishi. 1992. 39. 6
Yoshio OZAWA, Yasushi UDA, Shunro KAWAKISHI. Oxidation Product Derived from a Tetrahydroーβ-Carboline Derivative, the Yellowish Precursor of Processed Radish Root. Bioscience, Biotechnology, and Biochemistry. 1992. 56. 1. 144
ｍore...
Books (2)：
Glucosinolateに由来する黄色色素の生成に関する化学的研究
博士論文(名古屋大学) 1993
Chemical Study on the Formation of Yellow Pigments from Glucosinolate
1993
Education (2)：
- 1971 Utsunomiya University
- 1971 Utsunomiya University Graduate School, Division of Agriculture
Professional career (1)：
(BLANK)
Work history (1)：
Takasaki University of Health and Welfare Faculty of Health and Welfare, Department of Food and Life-science
Association Membership(s) (3)：
日本栄養・食糧学会
, 日本食品工業学会
, 日本農芸化学会
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