Olives, fishes, vegetables etc. : no-bitter, deliciousness, long storage at wet room temperature more than 1-year without preservatives(salt, vinegar, sugar, alcohol, etc.). These make foods, bones, etc. soft and delicious with no loss, sustainability, etc.
VIII International Olive Symposium. Split (Croatia)October 10-14, 2016. Innovating of fruit, nut, oil, leaf, drink, pickles at wet storage without preservatives of olive, tea, traditional foods, etc.
VIIth INTERNATIONAL SYMPOSIUM ON OLIVE GROWING. San Juan - Argentina | 2012, 24th－29th September. EVOO & Liquid Oil Margarine etc. with Ultramicro-starch-filaments & Delicious Beautiful Polyphenols of Olive, etc. without NaOH nor Salt Treatment
29th EFFoST International Conference. The European Federation of Food Science & Technology. Food Science Research and Innovation: Delivering sustainable solutions to the global economy and society. 10-12 November 2015 | Athens, Greece. Innovative Euro-Japan Collaboration. Olive, cacao, coffee, nuts, milk, meat, fish, grape(wine, nut, fruit, etc.), tea(leaves, nuts, flowers, etc.), pickles, etc. to innovate foods for flavors, bitters, colors, tactile sensations, new nutrients such as vitamin etc., wet storage for more than one year without preservatives such as salts, vinegar, sugar, alcohol, etc.
BIOSCIENCE, BIOCATALYSIS, BIOCHEMISTRY No.001. "Tradition-Innovation of Oily Foods". Since more than ten-thousands years ago, no olive innovation was done: Only changes of cultivation and oil processing were done. In the similar situation stay other oily foods: cocoa, coffee, nuts, milk, meat, fish, grape(nut, fruit, etc.), tea(nuts, leaves, etc.), pickles, oily plants, etc. No-bitter, deliciousness, long storage at wet room temperature more than 1year without preservatives, such as salt, vinegar, sugar, alcohol, etc. 13th Euro Fed Lipid Congress. European Federation for the Science and Technology of Lipids. "Fats, Oils and Lipids: New Challenges in Technology, Quality Control and Health". 27-30 September 2015, Florence, Italy.
Pittcon Conference & Expo学会に選ばれました
Pittcon Conference & Expo, March 2 - 6, 2014
Life sciences, pharmaceutical discovery and QA, food safety, environmental and bioterrorism markets.
McCormick Place,Chicago, IL USA
Edible Materials, Medicines, Green Chemistry, Sustainability, Etc.
Innovation of Tradition: Olive, tea, grape, wine, olive oil, tea leaves, tea flowers, olive leaves, alcohols, milk products, MisoSyouyu, etc.
Third International Conference on Food Studies
University of Texas, Austin, Texas, USA, 15-16 October 2013
Food innovations for traditional edible materials
XXI International Conference on Bioencapsulation
August 28-30, 2013 - Berlin, Germany
BITTERNESS-MASKING INGREDIENT AND METHOD
17th Annual Green Chemistry ＆ Engineering Conference
Sustainable Chemistry ＆ Engineering in the 21st Century
JUNE 18-20, 2013 BETHESDA, MARYLAND, USA
No- trans unsaturated margarine etc. with ultramicro-starch-filaments & delicious beautiful polyphenols of olive, etc. without NaOH nor salt treatment to eradicate massive industrial wastes
The premier meeting for the fats and oils community
世界を見ない楽な旧態依然の状態をinnovationしようと努力されておられる皆様のご援助で、200℃でも溶けないが口に入れた途端に溶ける、不飽和非トランス脂肪酸食品や、日本にない美味しい新鮮オリーブの航空便直輸入など不可能を可能にしてきました。国立香川大学と食品開発共同研究、名古屋市研究開発事業、資生堂共同特許取得２、富士製薬共同特許取得２、名古屋市農業協同組合員、American Chemical Society, American Oil Chemists' Society, International Horticultural Science, Bioencapsulation Research Group, European Federation for the Science and Technology of Lipids, European Federation of Food Science & Technology。Yamada: Analytical Biochemistry, Surgery, Gynecology & Obstetrics(SGO)×２, Nature, J.Biochem.Biophys.Methods×３, Neuroendocrinology, Brain Res×２, Endocrinol.Jap, Gynecolo. Obstet. Invest, Advanced Methods, Biochemical& Clinical Apparatuses, Exp.Brain Res, Physiol.Behav, Neural Integration of Physiological Mechanisms and Behavior, Jpn.J.Alcohol&Drug Dependence, ActaHorticulturae. C.V.: London University St.Bartholomew's Hospital, Senior Registrar, Registered Physician, British Council Scholar. Yale University Hospital, Clinical and research fellow. Harvard Massachusetts General Hospital, Fellow
Unraveling the benefits of the Mediterranean diet: the rise and rise of olive polyphenols A growing body of science unraveling exactly why olives are so healthy - coupled with a new wave of olive-polyphenol ingredients targeting food and beverage makers - is prompting a resurgence of interest in one of the oldest 'heart-friendly' foods in town. While olives have a general health halo owing to their association with the Mediterranean diet, recent studies exploring the benefits of olive polyphenols on markers of chronic inflammation, joint health, skin conditions such as eczema, platelet aggregation in the blood, oxidized LDL cholesterol (a risk factor for heart disease), and neurodegenerative disorders are opening up several new opportunities. FOOD 25 Mar 2013