TSUKUI Akio 津久井亜紀夫

Researcher Number	70132090
Other IDs
External Links
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, 教授 2005: 東京家政学院短期大学, 生活学科, 教授 2004: 東京家政学院短期大学, 生活科学科, 教授 1997 – 1999: 東京家政学院短期大学, 生活科学科, 教授
Review Section/Research Field	Principal Investigator 家政学 / Eating habits, studies on eating habits
Keywords	Principal Investigator アントシアニン / アントシアニン色素 / アントシニアン / 安定性 / 酢酸発酵 / アシル化アントシアニン / さつまいも / ブドウ果汁 / シソ / エルダーベリー … More / 野菜 / 果実 / 甘藷 / 色調 / Acetobacter pasteurianus / Acetobacter pasteurianus NC11085 / 高速液体クロマトグラフィー / Stability / anthocyanin pigments / sweet potato / elderberry / strawberry / grape juice / perilla / intermolecular copigmentation / 有色馬鈴しょ / ペラニン / ペタニン / アルコール発酵 / ジャム / アポトーシス誘導 / アンギオテンシンI変換酵素阻害活性 / 馬鈴しょジャム / アンジオテンシンI変換酵素 / インカレッド / インカパープル / DNA / ヒト胃癌細胞 / 梅漬け / Sauerkraut / 構造解析 / 乳酸発酵法 / 馬鈴しょ / 耐熱性試験 / 耐光性試験 / Color potato / Anthocyanin / Pelanin / Petanin / Alcohol fermentation / Jam / Apotosis / angiotensin I converting enzyme Less

The development and function of colored potato anthocyanin in the food processing usePrincipal Investigator
- 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
Effect of acetic acid fermentation on the stability of anthocyanin pigmentsPrincipal Investigator
- Principal Investigator
  
  TSUKUI Akio
- Project Period (FY)
  1997 – 1999
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  家政学
- Research Institution
  Tokyo kasei gakuin junior college

All 2007 2006 2005 2004 Other

All Journal Article Presentation Book

[Book] 食材の寺子屋「ほんとうはすごい、サツマイモ」2007
- Author(s)
  津久井亜紀夫
- Total Pages
  8
- Publisher
  NPO法人「良い食材を伝える会」
- Data Source
  KAKENHI-PROJECT-16300244
[Book] 新・食品分析法(第1章機能性成分1-4ポリフェノール 1-4-4アントシアニン)2007
- Author(s)
  食品科学工学会・食品分析研究会共同編纂(津久井亜紀夫, 他多数)
- Total Pages
  700
- Publisher
  光琳
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-16300244
[Book] 新・食品分析法[II] 第1章機能性成分 1-4 ポリフェノール 1-4-4 アントシアニン(アントシアニジン類)2006
- Author(s)
  日本食品科学工学会・食品分析研究会協働編纂津久井亜紀夫
- Total Pages
  767
- Publisher
  株式会社光琳
- 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 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] カラフルポテト/アントシアニンを多く含んで彩り豊なじゃがいもの機能性2006
- Author(s)
  林一也, 森元幸, 津久井亜紀夫
- Journal Title
  
  NEW FOOD INDUCTRY Vol.48,No.4
  
  Pages: 29-32
- 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] Anthocyanin properties of purple sweet potatos in food processing2005
- Author(s)
  Tsukui Akio
- Journal Title
  
  Journal for the Integratod Study of DietaryHabits Vol.15, No.4
  
  Pages: 222-228
- NAID
  10015465051
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-16300244
[Journal Article] 紫サツマイモアントシアニン色素の加工特性(総説)2005
- Author(s)
  津久井亜紀夫
- Journal Title
  
  日本食生活学会誌第15巻4号
  
  Pages: 222-228
- 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 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
[Journal Article] サツマイモのアントシアニン色素を中心として2004
- Author(s)
  津久井亜紀夫
- Journal Title
  
  日本食生活学会研究集会
- Data Source
  KAKENHI-PROJECT-16300244
[Journal Article] Carafulpotato/The function of good coloring potato contains many Anthocyanin
- Author(s)
  HAYASHI Kazuya, MORI Motoyuki, TSUKUI Akio
- Journal Title
  
  New Food Industry Vol.48, No4
  
  Pages: 29-32
- Description
  「研究成果報告書概要(欧文)」より
- 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
[Presentation] 有色ジャガイモアントシアニン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
- Organizer
  日本食品科学工学会第54回大会
- Place of Presentation
  中村学園大学
- Year and Date
  2007-09-08
- Data Source
  KAKENHI-PROJECT-16300244
[Presentation] On the Anthocyanin Pigments of Sweet Potato2004
- Author(s)
  TSUKUI Akio
- Organizer
  Journal for the Integrated Study of Dietary Habits
- Place of Presentation
  ibkyou Kasai Gakuin Junior College
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-16300244

1. TOMOKO Aoki (20360315)

# of Collaborated Projects: 1 results

# of Collaborated Products: 7 results
2. 鈴木敦子

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results

TSUKUI Akio 津久井 亜紀夫

Research Projects

Research Products

Co-Researchers

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

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Effect of acetic acid fermentation on the stability of anthocyanin pigmentsPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Book] 食材の寺子屋 「ほんとうはすごい、サツマイモ」2007

Author(s)

Total Pages

Publisher

Data Source

[Book] 新・食品分析法(第1章機能性成分1-4ポリフェノール 1-4-4アントシアニン)2007

Author(s)

Total Pages

Publisher

Description

Data Source

[Book] 新・食品分析法[II] 第1章 機能性成分 1-4 ポリフェノール 1-4-4 アントシアニン(アントシアニジン類)2006

Author(s)

Total Pages

Publisher

Data Source

[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] カラフルポテト/アントシアニンを多く含んで彩り豊なじゃがいもの機能性2006

Author(s)

Journal Title

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] Anthocyanin properties of purple sweet potatos in food processing2005

Author(s)

Journal Title

NAID

Description

Data Source

[Journal Article] 紫サツマイモアントシアニン色素の加工特性(総説)2005

Author(s)

Journal Title

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 Manufacture of Pickled Japanese Aprikot2005

Author(s)

Journal Title

Description

Data Source

[Journal Article] サツマイモのアントシアニン色素を中心として2004

Author(s)

Journal Title

Data Source

[Journal Article] Carafulpotato/The function of good coloring potato contains many Anthocyanin

Author(s)

TSUKUI Akio 津久井亜紀夫

[Book] 食材の寺子屋「ほんとうはすごい、サツマイモ」2007

[Book] 新・食品分析法[II] 第1章機能性成分 1-4 ポリフェノール 1-4-4 アントシアニン(アントシアニジン類)2006