Research on the development and practical application of functional food materials that contribute to the improvement of QOL
Author:
Affiliation:
1. Department of Food Science and Nutrition, Faculty of Agriculture, Kindai University
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Link
https://www.jstage.jst.go.jp/article/nskkk/69/5/69_185/_pdf
Reference75 articles.
1. 1) 千葉英雄, 吉川正明. (1987). 食品研究の新しい潮流V；食品起源の生体調節因子 ～潜在的な生理機能性物質を中心に～. 化学と生物, 25, 396-405.
2. 2) Chiba, H. and Arai, S. (1988). Physiologically Functional Food. Kagaku to Seibutsu, 26, 34-40. (千葉英雄, 荒井綜一. 機能性食品, 化学と生物).
3. 3) 荒井綜一. (2012). 食品機能論 その学術的広がりをたどる. 化学と生物, 50, 605-608.
4. 4) Swinbanks, D. and O’Brien, J. (1993). Japan explores the boundary between food and medicine. Nature, 364, 180.
5. 5) Yoshikawa, M. (2015). Bioactive peptides derived from natural proteins with respect to diversity of their receptors and physiological effects. Peptides, 72, 208-225.
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