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Wakamatsu Junichi  若松 純一

ORCIDConnect your ORCID iD *help
… Alternative Names

若松 純一  ワカマツ ジユンイチ

WAKAMATSU Jun-ichi  若松 純一

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Researcher Number 30344493
Other IDs
External Links
Affiliation (Current) 2020: 北海道大学, 北方生物圏フィールド科学センター, 准教授
Affiliation (based on the past Project Information) *help 2020: 北海道大学, 北方生物圏フィールド科学センター, 准教授
2016 – 2018: 北海道大学, 北方生物圏フィールド科学センター, 准教授
2014: 北海道大学, 大学院農学研究院, 准教授
2012 – 2014: 北海道大学, 学内共同利用施設等, 准教授
2012 – 2013: 北海道大学, 北方生物圏フィールド科学センター, 准教授 … More
2011: 北海道大学, (連合)農学研究科(研究院), 助教
2008 – 2010: Hokkaido University, 大学院・農学研究院, 助教
2006: 北海道大学, 大学院農学研究院, 助手
2002 – 2005: 北海道大学, 大学院・農学研究科, 助手 Less
Review Section/Research Field
Principal Investigator
Zootechnical science/Grassland science / Animal production science / Basic Section 42010:Animal production science-related
Except Principal Investigator
Zootechnical science/Grassland science / Zootechnical science/Grassland science
Keywords
Principal Investigator
亜鉛プロトポルフィリンIX / 食肉製品 / 色調 / パルマハム / 色 / 亜鉛 / 安全性 / ヘム / プロトポルフィリンIX / 食肉制品 … More / 栄養 / pH / 食品添加物 / 食肉 / ペプチド / 体熱産生 / 体熱産生能 / 褐色脂肪組織 / 発色剤 … More
Except Principal Investigator
亜臨界水 / 水熱反応 / 食肉タンパク質 / ペプチド / 生理活性 / 食肉 / タンパク質 / アミノ酸 / 機能性物質 / ニワトリ / 肉色 / 鶏肉 / ブロイラー / 肉 / 亜鉛 / 筋原線維タンパク質 / 水溶化 / ミオシン / 中性低イオン強度 / ヒスチジン / 尾部長 / 生理的条件 / 溶解性 / フィラメントネットワーク / 筋原線維 / 水可溶化 / ATPase活性 / 超音波処理 / Water-soluble myofibrillar proteins / myosin / a low ionic strength neutralsolution / L-histidine / Myosin monomer / thick filament / length of myosin rod / ミオスタチン / デコリン / 筋細胞 / 細胞外マトリックス / 増殖 / 骨格筋 / 増殖・分化 / myostatin / decorin / muscle cell / proliferation / extracellular matrix / skeletal muscle Less
  • Research Projects

    (9 results)
  • Research Products

    (21 results)
  • Co-Researchers

    (5 People)
  •  Development of color improvement technique of meat products by using bacteria with high ZnPP-forming abilityPrincipal InvestigatorOngoing

    • Principal Investigator
      若松 純一
    • Project Period (FY)
      2020 – 2022
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Review Section
      Basic Section 42010:Animal production science-related
    • Research Institution
      Hokkaido University
  •  Studies on chicken and sheep meat peptides which contribute to activation of brown adipose tissue and raise body temperature after consumptionPrincipal Investigator

    • Principal Investigator
      WAKAMATSU Jun-ichi
    • Project Period (FY)
      2016 – 2018
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Research Field
      Animal production science
    • Research Institution
      Hokkaido University
  •  Improvement of chicken meat production by dietary zinc compounds

    • Principal Investigator
      HONDA Kazuhisa
    • Project Period (FY)
      2012 – 2014
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Research Field
      Zootechnical science/Grassland science
    • Research Institution
      Kobe University
  •  Effect of zinc protoporphyrin IX on the qualities of meat products without nitrite/nitratePrincipal Investigator

    • Principal Investigator
      WAKAMATSU JUN-ICHI
    • Project Period (FY)
      2011 – 2013
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Research Field
      Zootechnical science/Grassland science
    • Research Institution
      Hokkaido University
  •  Studies on mechanism by which zinc protoporphyrin IX is formed in meat product and its applicationsPrincipal Investigator

    • Principal Investigator
      WAKAMATSU Jun-ichi
    • Project Period (FY)
      2008 – 2010
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Research Field
      Zootechnical science/Grassland science
    • Research Institution
      Hokkaido University
  •  亜臨界水・水熱反応を用いた食肉資源のネオプロセシングに関する基礎的研究

    • Principal Investigator
      NISHIMURA Takanori
    • Project Period (FY)
      2004 – 2005
    • Research Category
      Grant-in-Aid for Exploratory Research
    • Research Field
      Zootechnical science/Grassland science
    • Research Institution
      Hokkaido University
  •  伝統的乾塩漬食肉製品中のヘム色素の亜鉛置換に関する研究Principal Investigator

    • Principal Investigator
      若松 純一
    • Project Period (FY)
      2004 – 2006
    • Research Category
      Grant-in-Aid for Young Scientists (B)
    • Research Field
      Zootechnical science/Grassland science
    • Research Institution
      Hokkaido University
  •  Moduration of myostatin activity through extracellular matrix

    • Principal Investigator
      NISHIMURA Takanori
    • Project Period (FY)
      2002 – 2004
    • Research Category
      Grant-in-Aid for Scientific Research (B)
    • Research Field
      Zootechnical science/Grassland science
    • Research Institution
      Hokkaido University
  •  The study on the mechanism of solubilization of myofibrillar proteins in water

    • Principal Investigator
      HATTORI Akihito
    • Project Period (FY)
      2001 – 2003
    • Research Category
      Grant-in-Aid for Scientific Research (B)
    • Research Field
      Zootechnical science/Grassland science
    • Research Institution
      Hokkaido University

All 2017 2014 2013 2012 2010 2009 2008 2007 2006 2005 Other

All Journal Article Presentation Patent

  • [Journal Article] 生ハムの聖地、パルマを訪れて2010

    • Author(s)
      若松純一
    • Journal Title

      北海道畜産学会会報 52

      Pages: 67-70

    • Data Source
      KAKENHI-PROJECT-20580288
  • [Journal Article] Nitric oxide inhibits the formation of zinc protoporphyrin IX and protoporphyrin IX.2010

    • Author(s)
      Wakamatsu J., Hayashi N., Nishimura T., Hattori A.
    • Journal Title

      Meat Science 84

      Pages: 125-128

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-20580288
  • [Journal Article] 生ハムの都、パルマ滞在記2010

    • Author(s)
      若松純一
    • Journal Title

      食肉の科学 51

      Pages: 25-30

    • NAID

      10027222912

    • Data Source
      KAKENHI-PROJECT-20580288
  • [Journal Article] Formation of Zn protoporphyrin IX in Parma-like dry-cured ham without the addition of nitrate or nitrite.2009

    • Author(s)
      Wakamatsu J., Uemura J., Odagiri H., Okui J., Hayashi N., Hioki S., Nishimura T., Hattori A.
    • Journal Title

      Animal Science Journal. 80

      Pages: 198-205

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-20580288
  • [Journal Article] パルマハムに存在する赤色色素「亜鉛プロトポルフィリンIX」2008

    • Author(s)
      若松純一
    • Journal Title

      食肉の科学 49

      Pages: 157-170

    • NAID

      10025348188

    • Data Source
      KAKENHI-PROJECT-20580288
  • [Journal Article] Direct demonstration of the presence of zinc in the acetone-extractable red pigment from Parma ham.2007

    • Author(s)
      Wakamatsu, J., Ito, T., Nishimura, T., Hattori, A.
    • Journal Title

      Meat Science 76(2)

      Pages: 385-387

    • Data Source
      KAKENHI-PROJECT-16780184
  • [Journal Article] Observation of the distribution of Zn protoporphyrin IX in Parma ham by using purple LED and image analysis.2006

    • Author(s)
      Wakamatsu, J., Odagiri, H., Nishimura, T., Hattori, A.
    • Journal Title

      Meat Science 74

      Pages: 594-599

    • Data Source
      KAKENHI-PROJECT-16780184
  • [Patent] 色調を改善した食肉製品の製造方法2005

    • Inventor(s)
      若松純一他2名
    • Industrial Property Rights Holder
      北海道大学
    • Industrial Property Number
      2005-078332
    • Filing Date
      2005-03-18
    • Data Source
      KAKENHI-PROJECT-16780184
  • [Presentation] 食肉由来消化・吸収ペプチドの 畜種による違い2017

    • Author(s)
      中原健人・早川徹・玖村朗人・若松純一
    • Organizer
      第122回日本畜産学会大会
    • Place of Presentation
      神戸大学(兵庫県神戸市)
    • Year and Date
      2017-03-29
    • Data Source
      KAKENHI-PROJECT-16K08002
  • [Presentation] 体を温める食肉、冷やす食肉2017

    • Author(s)
      若松純一
    • Organizer
      第71回日本栄養・食糧学会大会(沖縄コンベンションセンター) シンポジウム「 Meet the World of Meat!  ~食肉のおいしさ・機能性・遺伝子制御の新展開~ 」
    • Invited
    • Data Source
      KAKENHI-PROJECT-16K08002
  • [Presentation] 発色剤無添加食肉性であるパルマハム中の新規色素、亜鉛プロトポルフィリンIXについて2014

    • Author(s)
      若松純一
    • Organizer
      日本畜産学会創立90周年記念講演
    • Place of Presentation
      つくば国際会議場(つくば)
    • Year and Date
      2014-03-28
    • Data Source
      KAKENHI-PROJECT-23580362
  • [Presentation] 亜鉛プロトポルフィリンIX形成に及ぼす筋線維型の影響2013

    • Author(s)
      下田啓介、西邑隆徳、若松純一
    • Organizer
      第117回日本畜産学会大会
    • Place of Presentation
      新潟大学(新潟)
    • Year and Date
      2013-09-10
    • Data Source
      KAKENHI-PROJECT-23580362
  • [Presentation] 酸の種類、pHおよび微生物が亜鉛プロトポルフィリンIX形成に及ぼす影響2012

    • Author(s)
      川添穂高、白石阿紀子、若松純一、西邑隆徳
    • Organizer
      日本畜産学会第115回大会
    • Place of Presentation
      名古屋大学(名古屋)
    • Year and Date
      2012-03-28
    • Data Source
      KAKENHI-PROJECT-23580362
  • [Presentation] Effects of acidifiers, pH and microorganisms on the formation of zinc protoporphyrin IX in pork homogenate2012

    • Author(s)
      Kawazoe, H., Shiraishi, A., Parolari, G., Nishimura, T. and Wakamatsu, J.
    • Organizer
      58^<th> International Congress of Meat Science and Technology
    • Place of Presentation
      Montreal (Canada)
    • Year and Date
      2012-08-14
    • Data Source
      KAKENHI-PROJECT-23580362
  • [Presentation] 発色剤無添加食肉製品で形成された水溶性ZnPP複合体は製造過程を通して変化しない2012

    • Author(s)
      奥村好未、若松純一、西邑隆徳
    • Organizer
      北海道畜産草地学会第1回大会
    • Place of Presentation
      北海道大学(札幌)
    • Year and Date
      2012-12-15
    • Data Source
      KAKENHI-PROJECT-23580362
  • [Presentation] Form in which water-soluble zinc protoporphyrin IX (ZPP) exists in Parma ham.2008

    • Author(s)
      Hayashi, N., Yamazaki, S., Kobayashi, M., Wakamatsu, J., Nishimura, T., Hattori, A.
    • Organizer
      54th International Congress of Meat Science and Technology (ICoMST)
    • Place of Presentation
      CapeTown, South Africa
    • Data Source
      KAKENHI-PROJECT-20580288
  • [Presentation] Effects of acidifiers, pH and microorganisms on the formation of zinc protoporphyrin IX in pork homogenate

    • Author(s)
      H. Kawazoe, A. Shiraishi, G. Parolari, T. Nishimura and J. Wakamatsu
    • Organizer
      58th International Congress of Meat Science and Technology
    • Place of Presentation
      Hilton Montreal Bonaventure (Canada)
    • Data Source
      KAKENHI-PROJECT-23580362
  • [Presentation] 亜鉛プロトポルフィリン IXの形成に及ぼす筋線維型の影響

    • Author(s)
      下田 啓介・西邑 隆徳・若松 純一
    • Organizer
      第117回日本畜産学会大会
    • Place of Presentation
      新潟大学(新潟市)
    • Data Source
      KAKENHI-PROJECT-23580362
  • [Presentation] 発色剤無添加食肉製品で形成された水溶性 ZnPP 複合体は製造過程を通して変化しない

    • Author(s)
      奥村 好未・若松 純一・西邑 隆徳
    • Organizer
      北海道畜産草地学会
    • Place of Presentation
      北海道大学(札幌市)
    • Data Source
      KAKENHI-PROJECT-23580362
  • [Presentation] 酸の種類、pHおよび微生物が亜鉛プロトポルフィリンIX形成に及ぼす影響

    • Author(s)
      川添穂高、白石阿紀子、若松純一、西邑隆徳
    • Organizer
      日本畜産学会第115回大会
    • Place of Presentation
      名古屋大学(名古屋市)
    • Data Source
      KAKENHI-PROJECT-23580362
  • [Presentation] 発色剤無添加食肉製品であるパルマハム中の新規色素,亜鉛プロトポルフィリンIXについて

    • Author(s)
      若松純一
    • Organizer
      日本畜産学会 創立90周年記念講演
    • Place of Presentation
      つくば国際会議場(つくば市)
    • Invited
    • Data Source
      KAKENHI-PROJECT-23580362
  • 1.  NISHIMURA Takanori (10237729)
    # of Collaborated Projects: 4 results
    # of Collaborated Products: 3 results
  • 2.  HATTORI Akihito (50125027)
    # of Collaborated Projects: 4 results
    # of Collaborated Products: 3 results
  • 3.  HONDA Kazuhisa (40335427)
    # of Collaborated Projects: 2 results
    # of Collaborated Products: 0 results
  • 4.  MORI Tadashi (30230072)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 5.  辰巳 隆一 (40250493)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results

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