KATOH Miyuki 加藤みゆき

… Alternative Names

KATO Miyuki 加藤みゆき

加藤みゆきカトウミユキ

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Researcher Number	70112654
Other IDs
External Links
Affiliation (based on the past Project Information) *help	2010 – 2012: 香川大学, 教育学部, 教授 1998 – 2007: Otuma Women' Unversity, Dept.of Home econom., prof, 教育学部, 教授 2004: 国立大学法人香川大学, 教育学部, 教授 1997: 香川大学, 教育学部, 助教授 1989: 香川大学, 教育学部, 助手
Review Section/Research Field	Principal Investigator Eating habits, studies on eating habits / 家政学 / 食生活 Except Principal Investigator 食生活 / 家政学 / Applied microbiology
Keywords	Principal Investigator カテキン / 後発酵茶 / 風味成分 / SPME / catechin / post-heated fermented tea / cpDNA / rbcL / matK / DNA … More / flavor / 微生物 / Pseudomonas cepasia / 茶 / Tea / ポリフェノ-ルオキシタ-ゼ / 紅茶 / β-カロチン / 阿波晩茶 / 乳酸菌 / 抗酸化性 / 乳酸 / 酵素 / 有機酸 / enzyme / チャ / Camellia sinensis / AFLP / 黒茶 / Kuro-cha / γ-アミノ酪酸 / 遺伝子解析 / 学習効果 / ガンマーアミノ酪酸 / ガンマ-アミノ酪酸 / γ-aminobutylic acid / microorganism … More Except Principal Investigator 微生物 / 米 / 後発酵茶 / 茶 / 乳酸菌 / Lactic acid bacteria / rice / 微生物発酵茶 / Lactobacillus / ミヤン / post-heated fermented tea / Laphet-so / catechin / ラペソー / 阿波番茶 / 血圧 / 発酵茶 / Fermented tea / Microorganism / Laphet so / Awaban-cha / blood pressure / 伝統食品 / 発酵麺 / タンパク質 / でんぷん / 酵素 / 食品微生物 / たんぱく質 / traditional fermented food / microorganisms / prorein / enzyme / starch / 伝統的発酵米麺 / 有機酸 / Traditional fermented rice noodle / organic acid / 東南アジア / 発酵食品 / 微生物保存 / 生物多様性 / 小麦 / 大豆 / 機能性成分 / 小麦粉 / 微生物データベース / 魚醤油 / Southeast Asia / Fermented foods / Preserved microorganisms / Biological diversity / Rice / Wheat flour / soy bean / functional components Less

Study on the functional components and the new product of the microorganisms present in the post-heated fermented teaPrincipal Investigator
- Principal Investigator
  
  KATOH Miyuki
- Project Period (FY)
  2010 – 2012
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Kagawa University
Classification of microorganisms and generarion of -amino butylic acid from the post-heated fermented teaPrincipal Investigator
- Principal Investigator
  
  KATOH Miyuki
- Project Period (FY)
  2006 – 2007
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Kagawa University
Analysis and classification of the flavor components of the post-heated fermented tea.Principal Investigator
- Principal Investigator
  
  KATOH Miyuki
- Project Period (FY)
  2004 – 2005
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Kagawa University
Diversity of microorganisms in traditional fermented foods and seed preservation
- Principal Investigator
  
  NAGANO Hiroko
- Project Period (FY)
  2003 – 2005
- Research Category
  
  Grant-in-Aid for Scientific Research (A)
- Research Field
  
  Applied microbiology
- Research Institution
  Gifu University
Analysis and classification of the flavor component of the traditional tea.Principal Investigator
- Principal Investigator
  
  KATOH Miyuki
- Project Period (FY)
  2002 – 2003
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  食生活
- Research Institution
  Kagawa University
Characterization of bacteria in traditional Fermented Rice Noodle from Southeast Asia
- Principal Investigator
  
  OMORI Masashi
- Project Period (FY)
  2002 – 2003
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  食生活
- Research Institution
  Otsuma Women's University
The Characteristics and the microorganisms of traditional fermented rice noodle
- Principal Investigator
  
  NAGANO Hiroko
- Project Period (FY)
  2000 – 2001
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  食生活
- Research Institution
  Gifu University
Classification and variation of flavor compounds in traditional teaPrincipal Investigator
- Principal Investigator
  
  KATO Miyuki
- Project Period (FY)
  2000 – 2001
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  食生活
- Research Institution
  Kagawa University
Utilization of Lactic acid bacteria isolated from traditional fermented tea
- Principal Investigator
  
  OMORI Masashi
- Project Period (FY)
  1999 – 2001
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  食生活
- Research Institution
  Otsuma Women's University
Biochemical Studies on Oxidation of catechin by Pseudomonas cepasiaPrincipal Investigator
- Principal Investigator
  
  KATO Miyuki
- Project Period (FY)
  1997 – 1999
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  家政学
- Research Institution
  Kagawa University
Characteristics of microbial flora and some chemical components in post-heated fermented tea
- Principal Investigator
  
  OMORI Masashi
- Project Period (FY)
  1997 – 1998
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  家政学
- Research Institution
  Otuma Women' Unversity
茶ポリフェノ-ルオキシタ-ゼによるカテキン酸化の生化学的研究Principal Investigator
- Principal Investigator
  
  加藤みゆき
- Project Period (FY)
  1989
- Research Category
  
  Grant-in-Aid for General Scientific Research (C)
- Research Field
  
  家政学
- Research Institution
  Kagawa University

All 2012 2011 2010 2007 2005 Other

All Journal Article Presentation

[Journal Article] Antioxidant activity of soluble fractions in Awaban-cha post-heated fermented tea in Japan2012
- Author(s)
  Miyuki Katoh, Masashi Omori,Hiroko Nagano
- Journal Title
  
  IFHE 2012 World Congress MelbourneAustralia
  
  Pages: 196-196
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22500731
[Journal Article] Antioxidant activity of soluble fractions in Awaban-cha post-heated fermented tea in Japan2012
- Author(s)
  Miyuki Katoh
- Journal Title
  
  IFHE 2012 World Congress Melbourne Australis
  
  Volume: Poster session 3 CD Pages: 196-196
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22500731
[Journal Article] Characterization of microorganisms in post heated fermented tea (Awa-bancha)2011
- Author(s)
  Miyuki Katoh
- Journal Title
  
  The 4th international conference O-CHA (Tea) Culture and Science
  
  Volume: (CDROM版)
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22500731
[Journal Article] Evaluation of the Taste of Tea with Different Degrees of Fermentation Using a Taste Sensing System2011
- Author(s)
  Yumiko Uchiyama, Mayumi Yamashita, Miyuki Kato, Toshihiro Suzuki, Masashi Omori and Ronggang Chen
- Journal Title
  
  Evaluation of the Taste of Tea with Different Degrees of Fermentation Using a Taste Sensing System
  
  Volume: 23 Pages: 501-506
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22500731
[Journal Article] 塩基配列多型による緑茶の品種判別2011
- Author(s)
  加藤みゆき、大森正司、加藤芳伸
- Journal Title
  
  日本食品化学工学会誌
  
  Volume: 58 Pages: 421-427
- NAID
  10029722611
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22500731
[Journal Article] Characterization of microorganisms in post heated fermented tea (Awa-bancha)2011
- Author(s)
  Miyuki Ktoh, Mie Inoue, YoshinobuKatoh, Hiroko Nagano and Masashi Omori
- Journal Title
  
  The-4th International Conference on O-CHA Culture and Science
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22500731
[Journal Article] ベトナムにおける茶生葉の流通形態とその利用について2010
- Author(s)
  加藤みゆき、長野宏子、大森正司
- Journal Title
  
  日本家政学会誌
  
  Volume: 61 Pages: 737-740
- NAID
  130004510467
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22500731
[Journal Article] 増幅 DNA 断片長多型解析による紅茶の品種判別2010
- Author(s)
  加藤みゆき、加藤芳伸、木下朋美、山口優一、大森正司
- Journal Title
  
  日本食品科学工学会誌
  
  Volume: 57 Pages: 389-394
- NAID
  10026609906
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22500731
[Journal Article] 発酵茶とは・・・・後発酵茶の魅力2007
- Author(s)
  加藤みゆき
- Journal Title
  
  おいしさの科学 4
  
  Pages: 35-41
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-18500603
[Journal Article] Fermented tea…Post-heated fermented tea2007
- Author(s)
  Miyuki, Katoh
- Journal Title
  
  OISHISA journal 4
  
  Pages: 35-41
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-18500603
[Journal Article] 発酵米麺のアレルゲンたんぱく質とプロテアーゼ産生微生物について2005
- Author(s)
  池田昌代, 加藤みゆき, 長野宏子, 阿久澤さゆり, 和泉秀彦, 大森正司
- Journal Title
  
  日本家政学会誌 56
  
  Pages: 417-424
- Data Source
  KAKENHI-PROJECT-15255013
[Journal Article] カンボジアにおける発酵米麺の製造方法と食し方について2005
- Author(s)
  池田昌代, 加藤みゆき, 長野宏子, 阿久澤さゆり, 大森正司
- Journal Title
  
  日本家政学会誌 56
  
  Pages: 827-833
- NAID
  110003502996
- Data Source
  KAKENHI-PROJECT-15255013
[Journal Article] 発酵米麺のアレルゲンたんぱく質とプロテアーゼ産生微生物について2005
- Author(s)
  池田昌代, 加藤みゆき, 長野宏子, 阿久沢さゆり, 和泉秀彦, 大森正司
- Journal Title
  
  日本家政学会誌 56・7
  
  Pages: 417-424
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-15255013
[Journal Article] Allergenic Protein in Fermented Rice Noodles and Protease-producing Bacterium.
- Author(s)
  Keda, M., Katoh, M., Nagano, H., Akuzawa, S., Izumi, H., Omori, M.
- Journal Title
  
  J.Home Econ.Jpn. 56(7)
  
  Pages: 417-424
- NAID
  110003167104
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-15255013
[Presentation] All Purpose Utilization and Application of Japanese Tea2012
- Author(s)
  Masashi Omori, Yumiko Uchiyama, Kasumi Tsukidate, Mayumi Yamashita, Yuki Okamoto, Miyuki Katoh
- Organizer
  茶資源総合利用研究進展 2012、杭州茶資源総合利用学術検討大会論文集
- Data Source
  KAKENHI-PROJECT-22500731
[Presentation] 石鎚黒茶から分離した微生物を用いた、そのモデル的製造に関する研究2012
- Author(s)
  本尾有紀、高尾哲也、戸田雅子、内山由美子、加藤みゆき、大森正司
- Organizer
  日本食品科学工学会第59回大会講演要旨集
- Year and Date
  2012-08-31
- Data Source
  KAKENHI-PROJECT-22500731
[Presentation] 味認識装置による茶の味におよぼす水質の影響2012
- Author(s)
  内山由美子、築舘香澄、加藤みゆき、山口優一、陳栄剛、大森正司
- Organizer
  (社)日本家政学会第64回大会研究発表要旨集
- Year and Date
  2012-05-13
- Data Source
  KAKENHI-PROJECT-22500731
[Presentation] Antioxidant activity of soluble fractions in Awaban-cha post-heated fermented tea in Japan2012
- Author(s)
  Miyuki Katoh, Masashi Omori,Hiroko Nagano
- Organizer
  IFHE 2012 World Congress MelbourneAustralia, Poster session
- Year and Date
  2012-07-19
- Data Source
  KAKENHI-PROJECT-22500731
[Presentation] 美作番茶の製造方法と風味成分の特徴2012
- Author(s)
  加藤みゆき、築舘香澄、田中直義、大森正司
- Organizer
  (社)日本家政学会第64回大会研究発表要旨集
- Year and Date
  2012-05-13
- Data Source
  KAKENHI-PROJECT-22500731
[Presentation] 石鎚黒茶から分離した微生物Rhizomucor variabilis の特徴2011
- Author(s)
  本尾有紀、築舘香澄、加藤みゆき、大森正司
- Organizer
  (社)日本家政学会第63回大会研究発表要旨集
- Year and Date
  2011-05-29
- Data Source
  KAKENHI-PROJECT-22500731
[Presentation] 碁石茶に存在する微生物の茶成分への影響2011
- Author(s)
  小林愛美、築舘香澄、加藤みゆき、大森正司
- Organizer
  (社)日本家政学会第63回大会研究発表要旨集
- Year and Date
  2011-05-29
- Data Source
  KAKENHI-PROJECT-22500731
[Presentation] 茶の種類と入れ方による風味の味覚センサーによる評価2011
- Author(s)
  内山由美子、築舘香澄、加藤みゆき、大森正司
- Organizer
  (社)日本家政学会第63回大会研究発表要旨集
- Year and Date
  2011-05-29
- Data Source
  KAKENHI-PROJECT-22500731
[Presentation] Characterization of microorganisms in post heated fermented tea (Awa-bancha)2010
- Author(s)
  Miyuki Katoh
- Organizer
  The 4th international conference O-CHA (Tea) Culture and Science
- Place of Presentation
  Granship (Shizuoka)
- Year and Date
  2010-10-28
- Data Source
  KAKENHI-PROJECT-22500731
[Presentation] 石鎚黒茶から分離した微生物Rhizomucor variabilisの茶成分への影響について2010
- Author(s)
  加藤みゆき
- Organizer
  (社)日本家政学会第62回大会
- Place of Presentation
  広島大学東広島キャンパス
- Year and Date
  2010-05-29
- Data Source
  KAKENHI-PROJECT-22500731
[Presentation] 石鎚黒茶から分離した微生物Rhizomucor variabilis の茶成分への影響について2010
- Author(s)
  本尾有紀、佐藤香澄、加藤みゆき大森正司
- Organizer
  (社)日本家政学会第62回大会研究発表要旨集
- Year and Date
  2010-05-29
- Data Source
  KAKENHI-PROJECT-22500731
[Presentation] Current research on tea variation in Camellia sinensis2007
- Author(s)
  Miyuki, Katoh
- Organizer
  The 3rd International conference on O-CHA (tea) Culture and Science
- Place of Presentation
  University of Shizuoka
- Year and Date
  2007-11-03
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-18500603
[Presentation] Current research on tea variation in Camellia sinensis2007
- Author(s)
  Miyuki Katoh
- Organizer
  The 3rd International conference on O-CHA (tea) Culture and Science
- Place of Presentation
  University of shizuoka
- Year and Date
  2007-11-03
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-18500603
[Presentation] 美作番茶の製造方法と風味成分の特徴
- Author(s)
  加藤みゆき
- Organizer
  （社）日本家政学会
- Place of Presentation
  大阪市立大学
- Data Source
  KAKENHI-PROJECT-22500731
[Presentation] Antioxidant activity of soluble fractions in Awaban-cha post-heated fermented tea in Japan
- Author(s)
  Miyuki Katoh
- Organizer
  IFHE 2012 World Congress Melbourne Australis
- Place of Presentation
  Melbourne Australis
- Data Source
  KAKENHI-PROJECT-22500731

1. OMORI Masashi (80074920)

# of Collaborated Projects: 7 results

# of Collaborated Products: 15 results
2. NAGANO Hiroko (40074984)

# of Collaborated Projects: 4 results

# of Collaborated Products: 8 results
3. KATOH Yoshinobu (00414326)

# of Collaborated Projects: 4 results

# of Collaborated Products: 24 results
4. AKUZAWA Sayuri (60256641)

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results
5. NANBA Atsuko (20071269)

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results
6. 中江美和 (80301472)

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results
7. TANAKA Tadayoshi (90099367)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
8. IKEDA Masayo (10364704)

# of Collaborated Projects: 1 results

# of Collaborated Products: 3 results
9. ARAI Motoo (80081537)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
10. 粕谷志郎 (20021438)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
11. 炭谷順一 (10264813)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
12. SHIODA Junko

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
13. IIBUCHI Sadaaki

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results

KATOH Miyuki 加藤 みゆき

KATO Miyuki 加藤 みゆき

加藤 みゆき カトウ ミユキ

Research Projects

Research Products

Co-Researchers

Study on the functional components and the new product of the microorganisms present in the post-heated fermented teaPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Classification of microorganisms and generarion of -amino butylic acid from the post-heated fermented teaPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Analysis and classification of the flavor components of the post-heated fermented tea.Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Diversity of microorganisms in traditional fermented foods and seed preservation

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Analysis and classification of the flavor component of the traditional tea.Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Characterization of bacteria in traditional Fermented Rice Noodle from Southeast Asia

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

The Characteristics and the microorganisms of traditional fermented rice noodle

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Classification and variation of flavor compounds in traditional teaPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Utilization of Lactic acid bacteria isolated from traditional fermented tea

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Biochemical Studies on Oxidation of catechin by Pseudomonas cepasiaPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Characteristics of microbial flora and some chemical components in post-heated fermented tea

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

茶ポリフェノ-ルオキシタ-ゼによるカテキン酸化の生化学的研究Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Journal Article] Antioxidant activity of soluble fractions in Awaban-cha post-heated fermented tea in Japan2012

Author(s)

KATOH Miyuki 加藤みゆき

KATO Miyuki 加藤みゆき

加藤みゆきカトウミユキ