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Editor - Toshiyuki Toyosaki | Koran Women's Junior College | 26405
ISSN 2472-0542

Journal of Experimental Food Chemistry
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Toshiyuki Toyosaki

Toshiyuki Toyosaki Toshiyuki Toyosaki Dept. of Foods and Nutrition
Koran Women's Junior College
Yokote Minami-ku Fukuoka
Japan
Tel: 81- 092- 581-1538  
Biography

1990, Department of Foods and Nutrition, Koran Women’s Junior College. It arrives as a lecturer, an assistant professor, and a professor engaging and now. Currently, I have appointed the department chair. 1994, Department of Applied Chemistry, Kinki University of Science and Enginering. Awarded the degree of PhD in Science.

Research Interest

 My research field is broad lipid nutrition. In an era graduate Formation Mechanism of lipid peroxidation in vivo is the center, it is the elucidation of the mechanism and the effect of antioxidants together. With companies in the study, we are trying to approach from the point of view medium-chain fatty acid-containing oil (MCT) nutrition. We also consider the nutritional characteristics of silky fowl eggs.

Publications

Effects of Medium-Chain Triacylglycerols (MCT) On the Maillard Reaction
Toshiyuki Toyosaki, Yasuhide Sakane and Michio Kasai
Research Article: J Food Process Technol 2013, 4: 224
DOI: 10.4172/2157-7110.1000224
 
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