| Project/Area Number |
23700894
|
|---|
| Research Category |
Grant-in-Aid for Young Scientists (B)
|
| Allocation Type | Multi-year Fund |
|---|
| Research Field |
Eating habits, studies on eating habits
|
|---|
| Research Institution | Mukogawa Women's University (2013)
Mukogawa Women's University Junior College Division (2011-2012) |
|---|
Principal Investigator |
ARII Yasuhiro 武庫川女子大学, 生活環境学部, 准教授 (60360484)
|
|---|
| Project Period (FY) |
2011 – 2013
|
| Project Status |
Completed (Fiscal Year 2013)
|
| Budget Amount *help |
¥4,420,000 (Direct Cost: ¥3,400,000、Indirect Cost: ¥1,020,000)
Fiscal Year 2013: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2012: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2011: ¥2,860,000 (Direct Cost: ¥2,200,000、Indirect Cost: ¥660,000)
|
|---|
| Keywords | 鉄強化食品 / 豆腐 / 鉄欠乏性貧血 / 金属イオン / 凝固剤 / 鉄分強化 / 貧血改善 / 新規栄養機能食品 / 栄養機能性食品 / ミネラル不足の改善 |
|---|
| Research Abstract |
In this study, we purposed the development of new tofu-like iron-fortified foods utilized for the improvement of iron-deficiency anemia and the understanding of the molecular mechanism for the formation of tofu precipitate . We showed the results of this study as described below. (1) Development of a regular tofu-like iron-fortified food, (2) Measurement of the texture of the food, (3) Determination of the role of metal ions in tofu formation, (4) Determination of the molecular mechanism for the destination of tofu into regular and silken tofu. About (1), we applied for a patent. About (2), the texture is similar to that of a general tofu made by adding magnesium chloride. About (3) and (4), two original papers was submitted three papers. In three papers, two papers were accepted and one is under examination.
|
