Toyozaki Toshiyuki

J-GLOBAL         Last updated: May 31, 2017 at 17:01
 
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Name
Toyozaki Toshiyuki
E-mail
toyosakikoran.ac.jp
Affiliation
Koran Women's Junior College
Section
Department of Foods and Nutrition
Job title
Professor
Degree
Doctor of Physical Science(Kinki University), Master of Nutrition Science(Kobe Gakuin University)

Research Areas

 
 

Awards & Honors

 
Apr 2012
Chairman's Award, The Japan Association of Dietitian Trainig Institutes
 

Published Papers

 
Rheological properties and oxidative stability during storage of dough fried made from corn oil with medium-chain triacylglycerlos (MCT)
Toyozaki Toshiyuki
African Journal of Food Science   8(6) 356-360   Jun 2014   [Refereed]
Effects of salt on wheat flour fermentation
Toyozaki Toshiyuki
Adv. J. Food Sci.Technol   5 84-89   2013   [Refereed]
Effects of medium-chain triacylglycerols (MCT) on the maillard reaction
Toyozaki Toshiyuki, Yasuhide Sakane
J. Food Process. Technol   4(4)    2013   [Refereed]
Partial purification of an antioxidizing comoinent in silky fowl egg
Toyozaki Toshiyuki
Adv. J. Food Sci. Technol   4 34-38   2012   [Refereed]
Toyozaki Toshiyuki Yasuhide Sakane
Food Res. Internal   44 807-811   2011   [Refereed]

Misc

 
Bleach of methylene blue as an index of lipoxygenase activity
J. AOAC   75    1992
Mechanism of riboflavin photolysis studies by its decomposition products in model systems
Milchwissenschaft   45    1990
Mechanism of milk riboflavin photolysis in model systems
Milchwissenschaft   44    1989
J. Agric. Food Chem.   37    1989

Books etc

 
LIPID PEROXIDATION
Toyozaki Toshiyuki (Part:Joint Work, Chapter 11)
INTECH   Apr 2012   

Works

 
Using of MCT in food chemical field
2001

Research Grants & Projects

 
Study of MCT in food science field
Promotion of Basic Research Activities for Innovative Biosciences