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Researcher Information

last modified:2017/07/11

Professor TERASAWA Naoko

Mail

Faculty, Affiliation

Faculty of Human Sciences, Institute of Human and Social Sciences

College and School Educational Field

Graduate School of Human and Socio-Environmental Studies
Graduate School of Natural Science and Technology
Health and Sport Science Course, School of Regional Development Studies, College of Human and Social Sciences

Laboratory

 TEL:076-264-5484

Academic Background

【Academic background(Doctoral/Master's Degree)】
Ochanomizu University Master Completed
Ochanomizu University Doctor Unfinished course
【Academic background(Bachelor's Degree)】
Ochanomizu University

Career

Ochanomizu Univ.
Ochanomizu Univ.
Ochanomizu Univ.
Kanazawa Univ.
Kanazawa Univ.

Year & Month of Birth

Academic Society

The Japanese Society for Food Science and Technology
Japanese Society of Nutrotion and Food Science
The Japanese Society of Nutrition and Dietetics
Japan Maillard Reaction Society



Award

Specialities

Food science、Eating habits、Applied health science

Speciality Keywords

Food Science, Nutrition

Research Themes

地域食材の機能性に関する研究

食生活と健康に関する研究

Research on relation between nutrition and sports performance

Analysis of nutrition of food, sensory evaluation

Books

Papers

  •  Effect of conjugated linoleic acid intake on endurance exercise performance and anti-fatigue in student athletes 66 7 723-733 2017/07
  •  Formation Mechanism and Characterization of Dilysyl-Dipyrrolones, the Maillard-Type Yellow Pigments Y. Nomi, R. Masuzaki, N. Terasawa, et al. 4 1067-1075 2013/02
  •  Polysaccharide components and functional activity of commercial brown algae collected from the Noto peninsula, Ishikawa Prefecture 77 4 656-664 2011/07
  •  Radical scavenging activity of ishiru and isolation of the active substance 61 8 493-499 2010/08
  •  Effects of Position on the Plant, Ripening Stage and Water Stress Due to Root-zone Restriction on the Quality and Radical Scavenging Activity of Tomato 55 3 109-116 2008/03

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  •  Effect of coffee ingestion on physiological responses and ratings of perceived exertion during submaximal endurance exercise 105 1109-1116 2007/12
  •  Identification and some properties of anthocyanin isolated from zuiki, stalk of Colocasia esculenta N. Terasawa, A. Saotome, et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 55 10 4154-4159 2007/05
  •  Antioxidative Activity of Avocado Epicarp Hot Water Extract N. Terasawa, M. Sakakibara, M. Murata 12 1 55-58 2006/02
  •  Effect of Colored Rice on the Lipid Peroxidation in Cookies and Effect of Treatments on the Radical-Scavenging Activity of Colored Rice Pigment 56 9 653-659 2005/09
  •  Radical scavenging constituents of corn bran 54 7-10 2005/02
  •  Isolation of a microorganism to oxidize 5-hydroxymethylfurfural N. Terasawa, A. Sugiyama, M. Murata, and S. Homma 8 1 28-31 2002/02
  •  Radical scavenging activity of Japanese black tea, Toyama Kurocha 寺沢なお子, 山崎希 8 3 218-2 2002/08
  •  Decolorization of brown pigments in foods by immobilized mycelia of Coriolus versicolor IFO 30340 and Paecilomyces canadensis NC-1. N. Terasawa, M. Murata, and S. Homma 65 5 870-875 2000/10
  •  Changes in Chemical Properties of Melanoidin by Oxidation and Reduction. S. Homma, N. Terasawa, et al. 61 3 533-535 1997/03
  •  Comparison of Brown Pigments in Foods by Microbial Decolorization. N. Terasawa, M. Murata, and S. Homma 61 4 669-672 1996/08
  •  Isolation of a fungus to decolorize coffee. 58 11 2093-2095 1994/11
  •  Screening of microorganisms to decolorize a model melanoidin and the chemical properties of a microbially terated melanoidin. 56 8 1182-1187 1992/08
  •  Separation of model melanoidin into components with copper chelating sepharose 6B column chromatography and comparison of chelating activity. N. Terasawa, M. Murata, and S. Homma 55 6 1507-1514 1991/06

Conference Presentations

Arts and Fieldwork

Patent

Theme to the desired joint research

Grant-in-Aid for Scientific Research

○「ビール,納豆,炒めもやし,その色,香り,安全性とメイラード反応」(2017-2020) 
○「褐変反応生成物の分子的研究-新たな低分子色素ならびに前駆体の同定と褐変機構の提唱」(2014-2017) 
○「新たな低分子メイラード反応色素を手がかりに食品褐変反応の功罪を問い直す」(2010-2013) 
○「加賀能登の伝統食品の機能性と抗酸化素材としての有用性」(2009-2011) 
○「カット野菜の新貯蔵法 シンナムアルデヒドによる褐変抑制機構の解明及び品質評価」(2007-2009) 
○「北陸地方の魚介発酵食品の機能性に関する研究」(2005-2007) 
○「薬草茶に含有される抗菌性・抗酸化性成分の検索」(2000-2001) 
○「食品の褐色色素の微生物による脱色と,排水処理への活用」(1996-1996) 
○「微生物による脱色機構を利用した食品の褐色色素の分類」(1993-1993) 
○「レクチンによる糖鎖部分の検出を用いる穀醤と魚醤の色素の識別」(1993-1993) 

Classes (Bachelors)

○Internship in Health and Sport Sciences(2017)
○Health and Nutrition(2017)
○Health and Food Functions(2017)
○Practice in Health and Nutrition(2017)
○Health Exercise(2017)
○Introduction to Information Technology(2017)
○Health and Food Functions 1(2017)
○Regional Development Studies 2(2017)
○Study for Graduation Thesis(2017)
○Seminar of Graduation Thesis(2017)
○Seminar in Health and Sport Sciences 2(2017)
○Seminar in Health and Sport Sciences 1(2017)
○Regional Development Studies(2017)
○Health Exercise 2(2017)
○Health Exercise 1(2017)
○Health and Sport Sciences 1(2017)
○Health and Sport Sciences 2(2017)
○Regional Development Studies 1(2017)
○Health and Nutrition 1(2017)
○Health and Food Functions 2(2017)
○Practice in Health and Nutrition(2017)
○Seminar in Health and Nutrition(2017)
○Health and Nutrition(2017)
○Seminar in Health and Sport Sciences(2017)
○Health and Sport Sciences(2017)
○Health and Nutrition 2(2017)
○Health and Food Functions(2017)
○Internship in Health and Sport Sciences(2016)
○Health and Sport Sciences 2(2016)
○Health and Sport Sciences(2016)
○Seminar of Graduation Thesis(2016)
○Regional Development Studies 1(2016)
○Regional Development Studies 2(2016)
○Seminar in Health and Sport Sciences(2016)
○Study for Graduation Thesis(2016)
○Health and Food Functions(2016)
○Health and Nutrition(2016)
○Health and Nutrition(2016)
○Health Exercise(2016)
○Health and Food Functions(2016)
○Regional Development Studies(2016)
○Practice in Health and Nutrition(2016)
○Health and Sport Sciences 1(2016)
○Nutrition(2016)
○Seminar in Health and Nutrition(2016)
○Practice in Health and Nutrition(2016)

Classes (Graduate Schools)

○Special Study on Functional Food 1(2017)
○Physiological Function of Food(2017)
○Physiological Function of Food(2017)
○Nutrition(2017)
○Physiological Function of Food(2017)
○Lectures in Leading Regional Development Studies(2017)
○Special Study on Health and Nutrition(2017)
○Research Seminar on Exercise and Health Promotion 1(2017)
○Special Study on Health and Nutrition 1(2017)
○Problem Based Internship (Long Term)(2017)
○Special Study on Functional Food(2017)
○Research Seminar on Exercise and Health Promotion 2(2017)
○Problem Based Internship (Short Term)(2017)
○Special Study on Health and Nutrition 2(2017)
○Special Study on Functional Food 2(2017)
○Research Seminar on Exercise and Health Promotion(2017)
○Physiological Function of Food(2017)
○Nutrition(2016)
○Physiological Function of Food(2016)
○Special Study on Functional Food 1(2016)
○Special Study on Functional Food 2(2016)
○Research Seminar on Exercise and Health Promotion 1(2016)
○Research Seminar on Exercise and Health Promotion 2(2016)
○Lectures in Leading Regional Development Studies(2016)
○Special Study on Health and Nutrition 1(2016)
○Problem Based Internship (Short Term)(2016)
○Special Study on Health and Nutrition 2(2016)
○Special Study on Functional Food(2016)
○Problem Based Internship (Long Term)(2016)
○Special Study on Health and Nutrition(2016)
○Research Seminar on Exercise and Health Promotion(2016)

International Project

International Students

Lecture themes

Others (Social Activities)

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