Proj
J-GLOBAL ID:200904003293063638  Research Project code:9910001543 Update date:Sep. 15, 2004

Development of high value added techniques for natural materials -Research on techniques for effective utilization of food-related non-utilized resources -Provision of high value added to aquatic resources

天然素材の高付加価値化技術の開発 バイオテクノロジー等を用いた食品関連未利用資源の有効利用化技術の研究 水産資源の高付加価値化
Study period:1996 - 1999
Organization (1):
Investigating Researcher (3):
Research overview:
The functional food materials (seasonings, etc.), studied on their development in previous in year are added to various foods aiming at study on their usage, evaluational confirmation of the functionality, and development of processing techniques for preservation of the functional components concerned and of convenient method for assessment of the functionality
Keywords (5):
機能性 ,  甲穀類 ,  海藻類 ,  ペプチド ,  抗酸化性
Project Organization (1):
  • (E446000000)
Research program: Ordinary Research

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