CHUBU UNIVERSITY
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NEGISHI Haruo

Profile

Title Professor
Belong to Dept. of Food and Nutritional Sciences
Bioscience and Biotechnology (graduate school)
Center for Registered Dietitian Practicum Support
Graduated Tohoku University, Faculty of Agriculture
Degree Dr. of Agriculture, Tohoku University
Academic Institutional Membership Japan Society for Bioscience, Biotechnology, and Agrochemistry, Japanese Society of Animal Science, The Japanese Society of Nutrition and Food Science, Japan Society for Meat Science and Technology, Japanese Dairy Science Association
Field of Study Food Science, Food Processing
Research, Studies Scientific Studies on Development and Manufacturing of Foods in the Aspect of their Palatability and Functionality
Curriculum Specialized Introduction to Food Problem, Laboratory of Food Science, Laboratory of Food Chemistry, Laboratory of Food Processing, Studying Methods in Food and Nutrition Science, Special Lesson of Food Processing, Special Lesson of Food Engineering, Special Lesson of Studying Methods in Food Processing, Seminar in Food and Nutrition Science

Books Published, Translation

Fachkunde für Fleischer (translation, joint work), Shokuniku Tsushin Co. Ltd., 1991

Academic Papers, Critique

Structural analysis of a new antihypertensive peptide (beta-lactosin B) isolated from a commercial whey product, J. Dairy Sci., accepted, 2004

Stabilität von Oxymyoglobin und Nitrosomyoglobin beim Gefriervorgang, Fleischwirtschaft, Vol.77, No.2, 1997

Clinical evaluation of skin-care products containing cow’s milk minerals for infants-Study about the usefulness for treatment of patients with atopic dermatitis-, J. Pediat. Dermatol., Vol. 15, No.2, 1996

Separation and amino acid composition of three troponin components from bovine muscle, Meat Sci., Vol.42, No.4, 1996

The origin of the 30 kDa component appearing during post-mortem ageing of bovine muscle, Meat Sci., Vol.42, No.3, 1996

Application of dairy ingredients in nutritional, functional and healthful aspects, A Technical Journal on Food Chemistry & Chemicals, Vol.7, 1996

Relationship between 30kDa components and K-values in broiler meat during postmortem storage, Anim. Sci. Technol. (Jpn.), Vol. 65, No.9, 1994

Changes in physical and chemical properties of breast meat during processing of broiler at a chicken factory after slaughter, Anim. Sci. Technol. (Jpn.), Vo. 65, No.8, 1994

The effects of beef muscle variety on beef aging indices, Anim. Sci. Technol. (Jpn.), Vol. 64, No. 12, 1993

Some observations on the yellowing phenomenon in cooked hams, Anim. Sci. Technol. (Jpn.), Vol.64, No.11, 1993

Shear force values, ATP-related compounds, myofibrillar fragmentation index and 30,000-dalton components in imported frozen beef loins as indices of aging, Anim. Sci. Technol. (Jpn.), Vol. 63, No. 12, 1992

Certain physical and chemical properties in beef loins as indices of aging, Anim. Sci. Technol. (Jpn.), Vol. 62, No. 11, 1991

Improvement in the palatability of frozen beef by 0?- storage after thawing, Jpn. J. Zootech. Sci., Vol. 61, No. 11, 1990

Lectures, Symposium, Presentation

Effects of different thawing methods on meat quality after thawing, Proceeding of the 49th Inter. Cong. of Meat Sci. & Tech. (ICoMST), in Campinas, Brazil, 2003

Meat Industry in Japan-Present Status and Future Outlook, the 27th Symposium of the Korean Society for Animal Resources and Food Science in Seoul, Korea, 2001

Cosmetic properties of whey minerals and their application to skin care products for babies, Proceedings of the 2nd Inter. Whey Conf., in Chicago, USA, 1997

Social Activities

Permanent editorial staff and trustee of Japan Society for Meat Science and Technology

Others

The development of the skin lotion derived from milk and the method for production, Japan Patent 11-302152, 1999, Patent No. 2951640

The compounds with emulsifying properties, Japan Patent 11-253783, 1999, Patent No. 3274646

The method for separation and purification of lactoferrin from milk and its by-products, Japan Patent 11-240899, 1999, Patent No. 2963081

The method for preparation of the high Fisher’s ratio peptide with a less bitter and similar to the amino acid composition of human milk, Japan Patent 11-018724, 1999, Patent No. 2986764

The method for measuring the freshness of chicken, Japan Patent 07-239318, 1995, Patent No. 3417989

The method for the production of ham not to occur yellow discoloration, Japan Patent 06-054667, 1994, Patent No. 3140193

The manufacturing process of jerky, Japan Patent 03-019646, 1991, Patent No. 2880183

The manufacturing process of jerky, Japan Patent 02-097364, 1990, Patent No. 2690115

The method for binding between raw meat pieces, Japan Patent 01-132354, 1989, Patent No. 1940693

The method for binding between raw meat pieces, Japan Patent 01-124366, 1989, Patent No. 2516034

The manufacturing process of non-heated meat products with better shelf life, Japan Patent 63-014656, 1988, Patent No. 2071735

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