TANAKA Munehiko

J-GLOBAL         Last updated: Jan 25, 2010 at 00:00
TANAKA Munehiko
Former Institution / Organization Tokyo University of Marine Science and Technology Faculty of Marine Science Department of Food Science and Technology
Ph. D.(University of Rhode Island)

Research Interests


Research Areas



Biological Chemistry, Food and Resource Chemistry, UNIVERSITY OF RHODE ISLAND
Department of Agricultural Chemistry, Faculty of Agriculture, Tokyo University of Education


Prevention of sardine lipid oxidation by antioxidative Maillard reaction products prepared from fructose-tryptophan
Nippon Suisan Gakkaishi   57(9)    1991
Effect of high pressure on the lipid oxidation in sardine meat
Nippon Suisan Gakkaishi   57(5)    1991
Development of antioxidative effect during the Maillard reaction between tryptophan and glucose
Journal of Tokyo University of Fisheries   77(1)    1990
Influence of water activity on the development of antioxidative effect during the Maillard reaction between histidine and glucose
Nippon Suisan Gakkaishi   56(3)    1990
Application of antioxidative Maillard reaction products from histidine and glucose to sardine products
Nippon Suisan Gakkaishi   54(8)    1988

Books etc

Changes of K value and water state of yellowfin tuna meat stored in a wide temperature range(20℃to-84℃)
Fisheries Sci.   2001   

Research Grants & Projects

Relation of glass transition to the quality of foods
Modification of protein functions through the Maillard reaction
Development of edible film from fish proteins