A Mainstay of Functional Food Science in Japan--History, Present Status, and Future Outlook
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- ARAI Soichi
- Department of Nutritional Science, Tokyo University of Agriculture
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- OSAWA Toshihiko
- Nagoya University Graduate School of Bioagricultural Sciences
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- OHIGASHI Hajime
- Graduate School of Agriculture, Kyoto University
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- YOSHIKAWA Masaaki
- Research Institute for Food Science, Kyoto University
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- KAMINOGAWA Shuichi
- Graduate School of Agricultural and Life Sciences, The University of Tokyo
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- WATANABE Michiko
- Faculty of Education, Tokyo Gakugei University
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- OGAWA Tadashi
- Research Institute for Food Science, Kyoto University
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- OKUBO Kazuyoshi
- Graduate School of Agricultural Science, Tohoku University
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- WATANABE Shaw
- Department of Nutritional Science, Tokyo University of Agriculture
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- NISHINO Hoyoku
- Department of Biochemistry, Kyoto Prefectural University of Medicine
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- SHINOHARA Kazuki
- National Food Research Institute, Ministry of Agriculture, Forestry, and Fisheries
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- ESASHI Takatoshi
- Department of Human Life and Culture, Seitoku University
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- HIRAHARA Tsuneo
- Calpis Co. Ltd.
書誌事項
- タイトル別名
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- A Mainstay of Functional Food Science in Japan—History, Present Status, and Future Outlook
- Mainstay of Functional Food Science in Japan History Present Status and Future Outlook
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説明
The development of food science in the near future probably depends on the advance in functional food science, the concept of which was proposed first in Japan nearly 15 years ago. The new science has been internationally distributed and accepted as conceptually being beyond nutrition. In Japan, however, it traced a unique path of progress in the form of a product-driven rather than concept-driven science. Actually, a number of substances and products with potential for disease risk reduction rather than simply for health maintenance have been investigated for their body-modulating functions. Some of them have been applied in practice to the industrialization of functional foods in terms of “foods for specified health uses” legally defined by new legislation. A variety of sophisticated methods have been introduced as well, including the so-called “XYZ” evaluation system, database construction for assessment of the function, and even the DNA microarray technique. The Ministry of Agriculture, Forestry, and Fisheries (MAFF) and the Ministry of Health and Welfare (MHW) also commenced their scienctific as well as political activity, with its spread to industries which almost simultaneously began to vigorously investigate functional food products for enlargement of the food market. With all of this as a background, the Japan Liaison of the international Union of Food Science and Technology (IUFoST) hold a function food science symposium on behalf of related scientific bodies including the Japan Section of the International Life Science Institute (ILSI). This paper is an overview compiled from 12 presentations made in the symposium, with the aim of internationally publicizing the activity of functional food science in Japan.
収録刊行物
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- Ｂｉｏｓｃｉｅｎｃｅ， Ｂｉｏｔｅｃｈｎｏｌｏｇｙ， ａｎｄ Ｂｉｏｃｈｅｍｉｓｔｒｙ
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Ｂｉｏｓｃｉｅｎｃｅ， Ｂｉｏｔｅｃｈｎｏｌｏｇｙ， ａｎｄ Ｂｉｏｃｈｅｍｉｓｔｒｙ 65 (1), 1-13, 2001
公益社団法人 日本農芸化学会
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詳細情報 詳細情報について
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- CRID
- 1390282681448218368
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- NII論文ID
- 110002680208
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- NII書誌ID
- AA10824164
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- DOI
- 10.1271/bbb.65.1
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- COI
- 1:CAS:528:DC%2BD3MXhtVGgsLY%3D
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- ISSN
- 13476947
- 09168451
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- NDL書誌ID
- 5658705
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- PubMed
- 11272811
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- 本文言語コード
- en
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- 資料種別
- journal article
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- データソース種別
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- NDLサーチ
- Crossref
- PubMed
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- 使用不可
