主な論文（2020年）｜雪印メグミルク株式会社

雪印メグミルク研究報告

2020年度内容

Maternal Health and Nutrition Status, Human Milk Composition, and Growth and Development of Infants and Children: A Prospective Japanese Human Milk Study Protocol
母親の健康と栄養状態、母乳成分、乳幼児の成長と発達：日本人母乳についての前向きコホート研究のプロトコール

掲載誌: International Journal of Environmental Research and Public Health, 17(6), 1869, (2020)

著者: Keisuke Nojiri¹, Shunjiro Kobayashi², Satoshi Higurashi¹, Tomoki Takahashi¹, Yuta Tsujimori¹, Hiroshi M. Ueno¹, Shiomi Watanabe-Matsuhashi², Yasuhiro Toba¹, Junichi Yamamura², Taku Nakano², Kyoko Nomura³, and Toshiya Kobayashi¹

所属

¹Research and Development Department, Bean Stalk Snow Co., Ltd.
²Megmilk Snow Brand Co., Ltd.
³Department of Environmental Health Science and Public Health, Akita University Graduate School of Medicine

牛乳・育児用調製粉乳・調製液状乳および植物油中のビタミンKの効率的分析法

掲載誌: 日本栄養・食糧学会誌, 74(2), 79-91, (2021)

著者: 嶋本康広、佐藤孝義、池内義弘、西田元之、松野一郎

所属: 雪印メグミルク株式会社　品質保証部分析センター

Association of DHA Concentration in Human Breast Milk with Maternal Diet and Use of Supplements: A Cross-Sectional Analysis of Data from the Japanese Human Milk Study Cohort

掲載誌: Current Developments in Nutrition, 4(7), 105, (2020)

著者: Hiroshi M Ueno¹, Satoshi Higurashi¹, Yuzuka Shimomura², Ryota Wakui², Hiroaki Matsuura², Makoto Shiota², Hiroaki Kubouchi², Jun-ichi Yamamura¹, Yasuhiro Toba¹, and Toshiya Kobayashi¹

所属

¹Research and Development Department, Bean Stalk Snow Co., Ltd.
²Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.

ガセリ菌SP株の整腸作用

掲載誌: Functional food, 14(4), 208-212, (2020)

著者: 塚原拓也、瀬戸泰幸、木村彰

所属: 雪印メグミルク株式会社　ミルクサイエンス研究所

The effect of mixing temperature on the flavour expression of processed cream cheese

掲載誌: International Dairy Journal, 111, 104842, (2020)

著者: Ai Kohama-Kubouchi¹, Tomoyuki Isogai¹, Fumiyuki Kobayashi², Sachiko Odake², Makoto Shiota¹

所属

¹Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.
²Faculty of applied life science, Nippon veterinary and life science university

Observation of exopolysaccharides (EPS) of Lactobacillus helveticus SBT2171 using the Tokuyasu method

掲載誌: Microscopy, 69(5), 286-290, (2020)

著者: Takamichi Kamigaki, and Akihiro Ogawa

所属: Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.

Microstructural Observation of Dairy Products Using High-Pressure Freezing in Combination with Cryo-Scanning Electron Microscopy

掲載誌: Food Science and Technology Research, 26(6), 743-747, (2020)

著者: Takamichi Kamigaki

所属: Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.

『毎日骨太MBP®900ml』の新容器について

掲載誌: 包装技術, 58(8), 622-626, (2020)

著者: 金野直樹

所属: 雪印メグミルク株式会社　ミルクサイエンス研究所　技術開発研究室

In-Situ Observation of Pouring a High-Viscosity Liquid

掲載誌: Technologies, 8(4), 69, (2020)

著者: Chisa Miyazawa¹ , Koichi Sakagami², Naoki Konno² and Yoshimune Nonomura¹

所属

¹Department of Biochemical Engineering, Graduate School of Science and Engineering, Yamagata University
²Megmilk Snow Brand Co., Ltd.

乳酸菌の免疫調節機能に関する研究

掲載誌: Milk Science, 69(3), 187-191, (2020)

著者: 三好雅也

所属: 雪印メグミルク株式会社　ミルクサイエンス研究所

Lactobacillus helveticus SBT2171 Alleviates Perennial Allergic Rhinitis in Japanese Adults by Suppressing Eosinophils: A Randomized, Double-Blind, Placebo-Controlled Study

掲載誌: Nutrients, 12(12), 3620, (2020)

著者: Maya Yamashita¹, Masaya Miyoshi¹, Masayuki Iwai¹, Ryuji Takeda², Takahiro Ono³ and Toshihide Kabuki¹

所属

¹Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd.
²Department of Nutritional Sciences for Well-Being, Faculty of Health Sciences for Welfare, Kansai University of Welfare Sciences
³Ueno-Asagao Clinic

乳酸菌の免疫調節作用に関する研究

掲載誌: 畜産技術, 789(2), 20-24, (2021)

著者: 三好雅也

所属: 雪印メグミルク株式会社　ミルクサイエンス研究所

Characterisation of aroma profile and evaluation of aroma quality in sweet cream butter

掲載誌: International Dairy Journal, 114, 104935, (2021)

著者: Hirotoshi Tamura¹, Shoko Ueno¹, Azusa Naka¹, Huajie Zhao¹, Lina Yonekura¹, Tomoyuki Isogai^2,3, Ryota Wakui², Makoto Shiota²

所属

¹The Graduate School of Agriculture, Kagawa University
²Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.
³Dairy Foods Development Group, Megmilk Snow Brand Co., Ltd.

Antioxidant activity toward fish oil triacylglycerols exerted by sphingoid bases isolated from butter serum with α-tocopherol

掲載誌: Food Chemistry, 334(1), 127588, (2021)

著者: Ai Suzuki-Iwashima^a, Ai Iwasawa^a,b, Mayumi Kawai^a, Hiroaki Kubouchi^a, Ryuhei Ozaki^c, Kazuo Miyashita^c, Makoto Shiota^a

所属

^aMilk Science Research Institute, Megmilk Snow Brand Co., Ltd.
^bCentral Food Analysis Laboratory, Megmilk Snow Brand Co., Ltd.
^cFaculty of Fisheries Sciences, Hokkaido University

Large-scale preparation and glycan characterization of sialylglycopeptide from bovine milk glycomacropeptide and its bifidogenic properties

掲載誌: Journal of Dairy Science, 104(2), 1433-1444, (2021)

著者: Hirofumi Fukudome, Toshiyuki Yamaguchi, Junichi Higuchi, Akihiro Ogawa, Yuichi Taguchi, Juan Li, Toshihide Kabuki, Koutaro Ito and Fumihiko Sakai

所属: Milk Science Research Institute, Megmilk Snow Brand Co., Ltd.

Effect of Sucrose Esterified Fatty Acid Moieties on the Crystal Nanostructure and Physical Properties of Water-in-oil Palm-based Fat Blends

掲載誌: Journal of Oleo Science, 70(4), 479-490, (2021)

著者: Ryota Wakui¹, Takamichi Kamigaki¹, Yuri Nishino², Yoshiko Ito², Atsuo Miyazawa², Makoto Shiota¹

所属

¹Milk Science Research Institute, Megmilk Snow Brand, Co., Ltd.
²Graduate School of Life Science, University of Hyogo

CFDシミュレーションによる噴霧乾燥機内のホエイ粉の付着堆積の評価
Evaluation of Deposition of Whey Powder in Spray Dryer Using CFD Simulation

掲載誌: 日本食品科学工学会誌, 68(2), 65-76, (2021)

著者: 三塚翔¹、髙野真¹、新川真二郎²、舟橋治幸¹、大上芳文³、吉岡孝一郎¹

所属

¹雪印メグミルク株式会社ミルクサイエンス研究所
²雪印ビーンスターク株式会社商品開発部
³立命館大学理工学部

『CREAM SWEETSコーヒーゼリー』45周年の歴史

掲載誌: 包装技術, 59(3) 191-195,(2021)

著者: 金野直樹

所属: 雪印メグミルク株式会社　ミルクサイエンス研究所　技術開発研究室

Evaluation of crystal nanoplatelet aggregation in intact butter by atomic force microscopy

掲載誌: LWT - Food Science and Technology, 140, 110801, (2021)

著者: Kotaro Matsui^a, Takamichi Kamigaki^a, Ryota Wakui^a, Yuri Nishino^b, Yoshiko Ito^b, Atsuo Miyazawa^b, Koichiro Yoshioka^a and Makoto Shiota^a

所属

^aMilk Science Research Institute, Megmilk Snow Brand, Co., Ltd.
^bGraduate School of Life Science, University of Hyogo

要約: スプレッダビリティー等の機能性と関連性が報告されているバターの微細構造を、原子間力顕微鏡を用いて、前処理を行うことなく非破壊かつ迅速にヤング率による可視化を行った。また、従来の手法である電子顕微鏡やX線小角散乱法を用いて、それらを検証した。本報告により、製菓、製パン業界などに使用されるバターや油脂食品の価値向上に貢献ができる。

Ultra-high-pressure homogenization can modify colloidal, interfacial, and foaming properties of whey protein isolate and micellar casein dispersions differently according to the temperature condition

掲載誌: Colloids and Surfaces A: Physicochemical and Engineering Aspects, 619(20), 126470, (2021)

著者: Ai Sato^a*, Kentaro Matsumiya^a, Wataru Kaneko^b, Masanori Okazaki^b, Yasuki Matsumura^a

所属

^aLaboratory of Quality Analysis and Assessment, Division of Agronomy and Horticultural Science, Graduate School of Agriculture,Kyoto University
^bMilk Science Research Institute, Megmilk Snow Brand Co., Ltd.

年別アーカイブ

主な論文（2020年）

2020年度内容

牛乳・育児用調製粉乳・調製液状乳および植物油中のビタミンKの効率的分析法

Association of DHA Concentration in Human Breast Milk with Maternal Diet and Use of Supplements: A Cross-Sectional Analysis of Data from the Japanese Human Milk Study Cohort

ガセリ菌SP株の整腸作用

The effect of mixing temperature on the flavour expression of processed cream cheese

Observation of exopolysaccharides (EPS) of Lactobacillus helveticus SBT2171 using the Tokuyasu method

Microstructural Observation of Dairy Products Using High-Pressure Freezing in Combination with Cryo-Scanning Electron Microscopy

『毎日骨太MBP®900ml』の新容器について

In-Situ Observation of Pouring a High-Viscosity Liquid

乳酸菌の免疫調節機能に関する研究

Lactobacillus helveticus SBT2171 Alleviates Perennial Allergic Rhinitis in Japanese Adults by Suppressing Eosinophils: A Randomized, Double-Blind, Placebo-Controlled Study

乳酸菌の免疫調節作用に関する研究

Characterisation of aroma profile and evaluation of aroma quality in sweet cream butter

Antioxidant activity toward fish oil triacylglycerols exerted by sphingoid bases isolated from butter serum with α-tocopherol

Large-scale preparation and glycan characterization of sialylglycopeptide from bovine milk glycomacropeptide and its bifidogenic properties

Effect of Sucrose Esterified Fatty Acid Moieties on the Crystal Nanostructure and Physical Properties of Water-in-oil Palm-based Fat Blends

CFDシミュレーションによる噴霧乾燥機内のホエイ粉の付着堆積の評価Evaluation of Deposition of Whey Powder in Spray Dryer Using CFD Simulation

『CREAM SWEETSコーヒーゼリー』45周年の歴史

Evaluation of crystal nanoplatelet aggregation in intact butter by atomic force microscopy

Ultra-high-pressure homogenization can modify colloidal, interfacial, and foaming properties of whey protein isolate and micellar casein dispersions differently according to the temperature condition

CFDシミュレーションによる噴霧乾燥機内のホエイ粉の付着堆積の評価
Evaluation of Deposition of Whey Powder in Spray Dryer Using CFD Simulation