TOMOKO Aoki 青木智子

… Alternative Names

村上智子ムラカミトモコ

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Researcher Number	20360315
Affiliation (based on the past Project Information) *help	2006 – 2007: 東京家政学院短期大学, 生活科学科, 助手 2005: 東京家政学院短期大学, 生活学科, 助手 2004: 東京家政学院短期大学, 生活科学科, 助手
Review Section/Research Field	Except Principal Investigator Eating habits, studies on eating habits
Keywords	Except Principal Investigator angiotensin I converting enzyme / Apotosis / Jam / Alcohol fermentation / Petanin / Pelanin / Anthocyanin / Color potato / 耐光性試験 / 耐熱性試験 … More / 馬鈴しょ / 乳酸発酵法 / 構造解析 / Sauerkraut / 梅漬け / ヒト胃癌細胞 / DNA / インカパープル / インカレッド / アンジオテンシンI変換酵素 / 馬鈴しょジャム / アントシアニン色素 / アンギオテンシンI変換酵素阻害活性 / アポトーシス誘導 / ジャム / アルコール発酵 / ペタニン / ペラニン / アントシアニン / 有色馬鈴しょ Less

The development and function of colored potato anthocyanin in the food processing use
- Principal Investigator
  
  TSUKUI Akio
- Project Period (FY)
  2004 – 2007
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Tokyo Kasei Gakuin Junior College

All 2007 2006 2005

All Journal Article Presentation

[Journal Article] Induction of Apotosis in Cultured Human Stomach Cancer Cells by Potato Anthocyanins and Its Inhibitory Effects on Growth of Stomach in Mice2006
- Author(s)
  HAYASHI Kazuya, HIBASAMI Hiroshige, MURAKAMI Tomoko, TERAHARA Norihiko, MORI Motoyuki and TSUKUI Akio
- Journal Title
  
  Food Science and Technology Reserch 12
  
  Pages: 22-26
- Description
  「研究成果報告書概要(和文)」より
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-16300244
[Journal Article] Induction of Apotosis in Cultured Human Stomach Cancer Cells by Potato Anthocyanins and Its Inhibitory Effects on Growth of Stomach Cancer in Mice2006
- Author(s)
  Kazuya HAYASHI, Hiroshige HIBASAMI, Tomoko MURAKAMI, Norihiko TERAHARA, Motoyuki MORI, Akio TSUKUI
- Journal Title
  
  Food Science and Technology Reseach Vol.12,No.1
  
  Pages: 22-26
- Data Source
  KAKENHI-PROJECT-16300244
[Journal Article] Induction of Apotosis in Cultured Human Stomach Cancer Cells by PotatoAnthocyanins, Its Inhibitory Effects on Growth of Stomach Cancer inMie2006
- Author(s)
  HAYASI Kazuya, HIBASAMI Hiroshige, MIJRAKAMI Tomoko, TERAHARANorihiko, MORIMotoyuki, TSUKLTI Akio
- Journal Title
  
  Food Science, Technology Reserch Vol.12, No.4
  
  Pages: 22-26
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-16300244
[Journal Article] Study of Anthocyanm Pigments Produced During Pickled Red CabbageSouerkrautProduction2005
- Author(s)
  IVHJRAKAMI Tomoko, HAYASHI Kazuya, TSUKIJI Akio
- Journal Title
  
  Food Preservation Science Vol.31, No.4
  
  Pages: 161-166
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-16300244
[Journal Article] Stability of Perilla Anthocyanin Pigment Waste from the Manufacture of Pickled Japanese Apricot2005
- Author(s)
  TSUKUI Akio, MURAKAMI Tomoko, HAYASHI Kazuya
- Journal Title
  
  Food Preservation Science Vol.31・NO.3
  
  Pages: 103-109
- NAID
  10016445076
- Data Source
  KAKENHI-PROJECT-16300244
[Journal Article] Study of Anthocyanin Pigments during Pickled Red Cabbage"Souerkraut"Production2005
- Author(s)
  MURAKAMI Tomoko, HAYASHI Kazuya, and TSUKUI Akio
- Journal Title
  
  Food Preservation Science 31
  
  Pages: 161-166
- Description
  「研究成果報告書概要(和文)」より
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-16300244
[Journal Article] Study of Anthocyanin Pigments Produced During Pickled Red Cabbage "Souerkraut" Production2005
- Author(s)
  MURAKAMI Tomoko, HAYASHI Kazuya, TSUKUI Akio
- Journal Title
  
  Food Preservation Science Vol.31・NO.4
  
  Pages: 161-166
- Data Source
  KAKENHI-PROJECT-16300244
[Journal Article] Stability of Perilla Anthocyanin Pigment Waste from the Manufactureof Pickled Japanese Apricot2005
- Author(s)
  TSUKIJI Akio, MURAKAMT Tomoko, HAYASHI Kazuya
- Journal Title
  
  Food Preservation Science Vol.31, No.3
  
  Pages: 103-109
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-16300244
[Journal Article] Stability of Perilla Anthocyanin Pigment Waste from the Manufacture of Pickled Japanese Aprikot2005
- Author(s)
  TSUKUI Akio, MURAKAMI Tomoko, HAYASHI Kazuya
- Journal Title
  
  Food Preservation Science 31
  
  Pages: 103-109
- Description
  「研究成果報告書概要(和文)」より
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-16300244
[Presentation] 有色ジャガイモ色素の安定性に及ぼすアルコール発酵の影響2007
- Author(s)
  津久井亜紀夫, 青木智子, 長谷川真由美, 林一也, 森元幸
- Organizer
  日本食品科学工学会
- Place of Presentation
  中村学園大学
- Year and Date
  2007-09-08
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-16300244

1. TSUKUI Akio (70132090)

# of Collaborated Projects: 1 results

# of Collaborated Products: 7 results

TOMOKO Aoki 青木 智子

村上 智子 ムラカミ トモコ

Research Projects

Research Products

Co-Researchers

The development and function of colored potato anthocyanin in the food processing use

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Journal Article] Induction of Apotosis in Cultured Human Stomach Cancer Cells by Potato Anthocyanins and Its Inhibitory Effects on Growth of Stomach in Mice2006

Author(s)

Journal Title

Description

Data Source

[Journal Article] Induction of Apotosis in Cultured Human Stomach Cancer Cells by Potato Anthocyanins and Its Inhibitory Effects on Growth of Stomach Cancer in Mice2006

Author(s)

Journal Title

Data Source

[Journal Article] Induction of Apotosis in Cultured Human Stomach Cancer Cells by PotatoAnthocyanins, Its Inhibitory Effects on Growth of Stomach Cancer inMie2006

Author(s)

Journal Title

Description

Data Source

[Journal Article] Study of Anthocyanm Pigments Produced During Pickled Red CabbageSouerkrautProduction2005

Author(s)

Journal Title

Description

Data Source

[Journal Article] Stability of Perilla Anthocyanin Pigment Waste from the Manufacture of Pickled Japanese Apricot2005

Author(s)

Journal Title

NAID

Data Source

[Journal Article] Study of Anthocyanin Pigments during Pickled Red Cabbage"Souerkraut"Production2005

Author(s)

Journal Title

Description

Data Source

[Journal Article] Study of Anthocyanin Pigments Produced During Pickled Red Cabbage "Souerkraut" Production2005

Author(s)

Journal Title

Data Source

[Journal Article] Stability of Perilla Anthocyanin Pigment Waste from the Manufactureof Pickled Japanese Apricot2005

Author(s)

Journal Title

Description

Data Source

[Journal Article] Stability of Perilla Anthocyanin Pigment Waste from the Manufacture of Pickled Japanese Aprikot2005

Author(s)

Journal Title

Description

Data Source

[Presentation] 有色ジャガイモ色素の安定性に及ぼすアルコール発酵の影響2007

Author(s)

Organizer

Place of Presentation

Year and Date

Description

Data Source

TOMOKO Aoki 青木智子

村上智子ムラカミトモコ