[OP66] Structural analysis and supercritical carbon dioxide fluid extraction of sphingomyelin from the head of Atlantic salmon, Salmo salar

*Saki Nishimoto¹, Shinsuke Mohri², Yuki Manabe¹, Tatsuya Sugawara¹ (1. Kyoto Univ., 2. Ritsumeikan Univ.)

9:45 AM - 10:00 AM

[OP67] Rheo-impedance behavior of aqueous gelatin solutions during gelation process

*Yoshifumi Yamagata¹, Keisuke Miyamoto¹ (1. Anton Paar Japan)

10:00 AM - 10:15 AM

[OP68] Bioaccumulation of lipids including n-3 polyunsaturated fatty acids produced by marine bacteria and improvement of glucose and lipid metabolism

*Hana Sato¹, Fumiaki Beppu¹, Naoki Takatani¹, Noritaka Yoshikawa², Kunihiko Soma², Motoya Ikeguchi^2,3, Masashi Hosokawa¹ (1. Hokkaido University Fisheries Sciences, 2. Biomaterials Development Center, R&D Headquarters, Research Institute, DIC Co.Ltd., 3. Department of Nutrition, Faculty of Health and Welfare, Okayama Prefectural University)

Session information

E. Food & Feed Nutrition Chemistry

[OP66] Structural analysis and supercritical carbon dioxide fluid extraction of sphingomyelin from the head of Atlantic salmon, Salmo salar

[OP67] Rheo-impedance behavior of aqueous gelatin solutions during gelation process

[OP68] Bioaccumulation of lipids including n-3 polyunsaturated fatty acids produced by marine bacteria and improvement of glucose and lipid metabolism

Authentication