MATOBA TERUYOSHI 的場輝佳

… Alternative Names

Researcher Number	10027196
Other IDs
External Links
Affiliation (Current)	2019: 関西福祉科学大学, 健康福祉学部, 客員教授
Affiliation (based on the past Project Information) *help	2013 – 2017: 関西福祉科学大学, 健康福祉学部, 客員教授 2008 – 2012: Kansai University of Welfare Sciences, 健康福祉学部, 教授 2006: Kansai University of Welfare Sciences, Faculty of Health Science for Welfare, Professor 2003 – 2005: Nara Women's University, Department of Food Science and Nutrition, Professor, 生活環境学部, 教授 2002 – 2004: 奈良女子大学, 大学院・人間文化研究科, 教授 … More
Review Section/Research Field	Principal Investigator 家政学 / Eating habits, studies on eating habits / 食生活 / 製造化学・食品 / Eating habits Except Principal Investigator 家政学 / 食生活 / Food science / Eating habits / Eating habits, studies on eating habits
Keywords	Principal Investigator ラジカル捕捉活性 / 野菜 / ポリフェノール / フリーラジカル / 調理 / アスコルビン酸 / 抗酸化成分 / 調味料 / 生活習慣病 / 活性酸素 … More Except Principal Investigator 食品 / 生活環境 / 食品物性 / 抗酸化性 / 内陸への輸送 / ヤシ油 / 脂肪酸組成 / 生活文化 / 生活環境素材 / 快適性 / 凍結含浸法 / Herb / 嚥下食 / エステル交換油 / デンプン粒表面タンパク質 / 被服への立体裁断 / 乳化系ゲル / 人間 / 生活環境材料 / トリアシルグリセロール組成 / Interesterified oil / functional food materials / Germed sesame seed / Cholesterol / ファッションの主導モデル / 住宅建設と都市計画 / Breadmaking properties / におい / 衣服 / 咀嚼・嚥下困難者食 / Human Life and Environment / ORACK / コミュニテイー / Human Environment / Mixed oil / 揚げ過程 / Triacylglycerol composition / 在宅介護 / Residential Environment / Food Life and Environment / Food processing and cooking / Environmental Health / Antioxidants / ラジカル捕捉活性 / 住生活環境 / 嚥下 / 小麦粉 / 食品貯蔵と加工性 / Acrolein / 酵素拡散 / 生活健康 / 嚥下調整食 / 湿潤性力学特性 / 過酸化脂質 / 活性酸素 / 8-OhdG / 凍結含浸 / 抗酸化能 / 介護食 / Textile and Apparel / 被服の立体裁断 / Edible fats and oils / Radical Scavenging Activity / Deep-fat frying / 大豆 / 調理品 / 衣生活文化 / 食品加工調理 / 乳化性ゲル / DPPH radical scavenging / 形状保持 / high modulus / 食品素材 / 繊維状材料 / 人間と生活環境 / 人間環境 / 住様式 / アパレル感性工学 / 解凍 / radical-scavenging activity / housing / 衣服の快適性 / 界面活性能 / 高弾性率高強度繊維 / 形状保持型介護食 / ORAC / 過酸化物質 / ELISA / 咀嚼 / ガウスの曲率 / Fibrous Material / Foaming under deep-fat frying / 抗酸化評価 / Polyphenol / ヤク毛織物 / acrolein / ペプチド結合性多糖類 / 居住環境 / 食材 / SOD actitivity / 人間と室内環境 / Food Rheology / 透湿性 / gelation mechanism / 酵素 / 食用油脂 / 凍結 / 混合油 / interfacial activity / Culture and Humanities / Wheat flour / comfort of fabrics / foods / 乳化系 / 保存整備 / 泡立ち / 製パン適性 / cookery / 温熱的快適環境 / SOD / clothing / 高齢者食 / 酵素含浸 / 衣生活環境 / 羊毛紡織の原料資源 / DPPH / 軟化 / 油脂の熱酸化安定性 / herbs / emulsion gel / 食生活環境 / anti-oxidative activity / 分子種 / 衣食住 / Ergonomics / 室内の空調 / 食品衛生 / 湿潤性や力学特性 Less

においによる嚥下食の嗜好性の検証Ongoing
- Principal Investigator
  
  真部真里子
- Project Period (FY)
  2016 – 2018
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits
- Research Institution
  Doshisha Women's College of Liberal Arts
氷結晶誘導を利用した酵素含浸による形状保持型介護食作製に関する研究Ongoing
- Principal Investigator
  
  坂本宏司
- Project Period (FY)
  2016 – 2018
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Food science
- Research Institution
  Hiroshima International University
Development of dysphagia diets by collaboration with the top chefs of Japanese restaurant in KyotoPrincipal Investigator
- Principal Investigator
  
  Matoba Teruyoshi
- Project Period (FY)
  2014 – 2015
- Research Category
  
  Grant-in-Aid for Challenging Exploratory Research
- Research Field
  
  Eating habits
- Research Institution
  Kansai University of Welfare Sciences
How does ecological cooking affect food functionality and palatability ?Principal Investigator
- Principal Investigator
  
  MATOBA Teruyoshi
- Project Period (FY)
  2011 – 2013
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Kansai University of Welfare Sciences
Are the functional foods from Indonesian plants acceptable to Japanese dietary life?Principal Investigator
- Principal Investigator
  
  MATOBA Teruyoshi
- Project Period (FY)
  2008 – 2010
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Kansai University of Welfare Sciences
旬の朝採り野菜は健康増進に良いのか?Principal Investigator
- Principal Investigator
  
  的場輝佳
- Project Period (FY)
  2005 – 2006
- Research Category
  
  Grant-in-Aid for Exploratory Research
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Kansai University of Welfare Sciences
  Nara Women's University
Design of functional menus by consideration of food combinationPrincipal Investigator
- Principal Investigator
  
  MATOBA Teruyoshi
- Project Period (FY)
  2004 – 2006
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Kansai University of Welfare Sciences
  Nara Women's University
Effect of anti-oxidative and surface active components in natural materials on food processing and cookery characteristics
- Principal Investigator
  
  SEGUCHI Masaharu
- Project Period (FY)
  2003 – 2005
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Kobe Women's University
動物性食素材に含まれる新規ラジカル捕捉活性成分の探索と調理過程における挙動Principal Investigator
- Principal Investigator
  
  的場輝佳
- Project Period (FY)
  2002 – 2003
- Research Category
  
  Grant-in-Aid for Exploratory Research
- Research Field
  
  食生活
- Research Institution
  Nara Women's University
Evaluation of radical scavenging ability in cooking processes of functional food materials.
- Principal Investigator
  
  FUKUDA Yasuko
- Project Period (FY)
  2002 – 2004
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  食生活
- Research Institution
  Nagoya Women's University
  College of Nagoya Women's University
Analysis of Changes in Reactive Oxygen Acavenging Compounds durin CookingPrincipal Investigator
- Principal Investigator
  
  MATOBA Teruyoshi
- Project Period (FY)
  2001 – 2003
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  食生活
- Research Institution
  Nara Women's University
Design of Diet Menu with Free Radical Scavenging Activity and Analysis of Its AvailabilityPrincipal Investigator
- Principal Investigator
  
  MATOBA Teruyoshi
- Project Period (FY)
  1999 – 2000
- Research Category
  
  Grant-in-Aid for Scientific Research (B).
- Research Field
  
  食生活
- Research Institution
  Nara Women's University
Evaluation of Active Oxygen Scavenging Activity of Vegetables during CookingPrincipal Investigator
- Principal Investigator
  
  MATOBA Teruyoshi
- Project Period (FY)
  1997 – 1998
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  家政学
- Research Institution
  Nara Women's University
Chinese-Japnese Co-operative University Research Program for Living Environment
- Principal Investigator
  
  MATSUO Masaru
- Project Period (FY)
  1996 – 1998
- Research Category
  
  Grant-in-Aid for international Scientific Research
- Research Field
  
  家政学
- Research Institution
  Nara Women's University
近赤外分光法による食用油脂の過酸化物価の測定法の確立Principal Investigator
- Principal Investigator
  
  的場輝佳
- Project Period (FY)
  1995
- Research Category
  
  Grant-in-Aid for Developmental Scientific Research (B)
- Research Field
  
  家政学
- Research Institution
  Nara Women's University
Color Control of Fish Sauce during Fermentation and StoragePrincipal Investigator
- Principal Investigator
  
  MATOBA Teruyoshi
- Project Period (FY)
  1994 – 1995
- Research Category
  
  Grant-in-Aid for General Scientific Research (B)
- Research Field
  
  家政学
- Research Institution
  Nara Women's University
Sino-Japanese Co-operative University Research on Living Environment - The Material and Culture of Clothing, Food and Housing -
- Principal Investigator
  
  NIWA Masako
- Project Period (FY)
  1992 – 1994
- Research Category
  
  Grant-in-Aid for international Scientific Research
- Research Institution
  Nara Women's University
Relationship between the Molecular Structures of Edible Oils and their Food Processing and Cooking PropertiesPrincipal Investigator
- Principal Investigator
  
  MATOBA Teruyoshi
- Project Period (FY)
  1992 – 1993
- Research Category
  
  Grant-in-Aid for General Scientific Research (C)
- Research Field
  
  家政学
- Research Institution
  Nara Women's University
Non-Destructive Analysis of Food Protein Content by Near Infrared SpectroscopyPrincipal Investigator
- Principal Investigator
  
  MATOBA Teruyoshi
- Project Period (FY)
  1990 – 1991
- Research Category
  
  Grant-in-Aid for General Scientific Research (C)
- Research Field
  
  家政学
- Research Institution
  Nara Women's University
Relationship between Chemical Changes in 5'-Ribonucleotide Umami Seasonings and Their Behavior of Taste during CookingPrincipal Investigator
- Principal Investigator
  
  MATOBA Teruyoshi
- Project Period (FY)
  1988 – 1989
- Research Category
  
  Grant-in-Aid for General Scientific Research (C)
- Research Field
  
  家政学
- Research Institution
  Nara Women's University
Studies on Foaming of Mixed Edible Oil with Coconut Oil under Deep-fat Frying
- Principal Investigator
  
  HASEGAWA Kiyozo
- Project Period (FY)
  1986 – 1987
- Research Category
  
  Grant-in-Aid for General Scientific Research (C)
- Research Field
  
  家政学
- Research Institution
  Nara Women's University
MECHANISM OF DEVELOPMENT OF BEANY FLAVOR DURING PROCESSING OF SOYBEANPrincipal Investigator
- Principal Investigator
  
  MATOBA TERUYOSHI
- Project Period (FY)
  1985 – 1986
- Research Category
  
  Grant-in-Aid for General Scientific Research (C)
- Research Field
  
  製造化学・食品
- Research Institution
  NARA WOMEN'S UNIVERSITY
  Kyoto University

All 2016 2015 2014 2013 2012 2010 2009 2007 2006 2004 2003 2002 Other

All Journal Article Presentation Book

[Book] In "Effects of processing on bioactive compounds in foods"(Lee., FC and Ho C-T., American Chemical Society, Edt.)2002
- Author(s)
  Takamura.M, Yamaguchi, T., Terao J, Matoba.T.
- Total Pages
  40
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-14380047
[Journal Article] 京料理と嚥下食のコラボレーション2015
- Author(s)
  的場輝佳
- Journal Title
  
  食文化誌　Vesta
  
  Volume: 97号 Pages: 2-3
- Data Source
  KAKENHI-PROJECT-26560048
[Journal Article] Antioxidant and DNA damage prevention activities of the edible parts of Gnetum gnemon and their changes upon heat treatment2010
- Author(s)
  M.Santoso, Y.Naka, C.Angkawidjaja, T.Yamaguchi, T.Matoba, H.Takamura
- Journal Title
  
  Food Science and Technology Research 16(印刷中)
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-20300242
[Journal Article] Antioxidant and DNA Damage Prevention Activities of the Edible Parts of Gnetum gnemon and Their Changes upon Heat Treatment2010
- Author(s)
  Martha Santoso, Yuko Naka, Clement Angkawidjaja, Tomoko Yamaguchi, Teruyoshi Matoba, Hitoshi Takamura
- Journal Title
  
  Food Sci. Technol. Res
  
  Volume: 16 Pages: 549-556
- Data Source
  KAKENHI-PROJECT-20300242
[Journal Article] Changes in Radical-scavenging Activity of Vegetables during Different Thermal Cooking Processes2007
- Author(s)
  T.Yamaguchi, Y.Oda, M.Katsuda, T.Inakuma, Y.Ishiguro, K.Kanazawa, H.Takamura, T.Matoba
- Journal Title
  
  J. Cook. Sci. Jpn. 40(3)
  
  Pages: 1-11
- Data Source
  KAKENHI-PROJECT-16300236
[Journal Article] Changes in Radical-scavenging Activity of Vegentables during Different Thermal Cooking Processes2007
- Author(s)
  T. Yamaguchi, T. Oda, M. Katsuda, T. Inakuma, Y. Ishiguro, K. Kanazawa, H. Takamura, T. Matoba
- Journal Title
  
  J. Cook. Sci. Jpn. 40(3)
  
  Pages: 127-137
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-16300236
[Journal Article] Changes in Radical-scavenging Activity of Vegetables during Different Thermal Cooking Processes2007
- Author(s)
  T.Yamaguchi, Y.Oda, M.Katsuda, T.Inakuma, Y.Ishiguro, K.Kanazawa, H.Takamura, T.Matoba
- Journal Title
  
  J.Cook.Sci.Jpn. 40(3)
  
  Pages: 127-137
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-16300236
[Journal Article] Antioxidant components and activities, fermented seeds of Pangium edule Reinw. (kluwak) and their changes during cooking process2007
- Author(s)
  M.Santoso, T.Yamaguchi, H.Takamura, T.Matoba
- Journal Title
  
  Asia Pac. J. Clin. Nutr. 印刷中
- Data Source
  KAKENHI-PROJECT-16300236
[Journal Article] Effect of heating on antioxidants in vegetables during cooking process of Miso soup2006
- Author(s)
  T. Yamaguchi, T. Oya, Y. Shimizu, H. Takamura, T. Matoba
- Journal Title
  
  Asia Pacific J. Clin. Nutr. 15(Supplement2)
  
  Pages: 117-117
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-16300236
[Journal Article] Effect of heating on antioxidants in vegetables during cooking process of Miso soup2006
- Author(s)
  T.Yamaguchi, T.Oya, Y.Shimizu, H.Takamura, T.Matoba
- Journal Title
  
  Asia Pacific J.Clin.Nutr. 15(Supple-ment2)
  
  Pages: 117-117
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-16300236
[Journal Article] Effects of thermal treatment on radical-scavenging activity of single and mixed polyphenolic compounds2004
- Author(s)
  M.Murakami, T.Yamaguchi, H.Takamura, T.Matoba
- Journal Title
  
  J.Food Sci. 69(1)
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-13480028
[Journal Article] Change in the radical-scavenging activity of quercetin and epigallocatechin gallate during heat treatment2004
- Author(s)
  M.Murakami, T.Yamaguchi, H.Takamura, T.Matoba
- Journal Title
  
  J.Home Econ.Jpn. 55(3)
  
  Pages: 213-217
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-13480028
[Journal Article] ハーブ給餌により生産した牛乳のラジカル捕捉活性2004
- Author(s)
  石渡仁子, 河智義弘, 中西克己, 高田修, 細田謙次, 高村仁知, 的場輝佳
- Journal Title
  
  日本食品科学工学会誌 51
  
  Pages: 332-338
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-14380047
[Journal Article] Influence of Polyphenol and Ascorbate Oxidases during Cooking Process on the Radical-Scavenging Activity of Vegetables.2003
- Author(s)
  Yamaguchi.T, Katsuda.M, Terao, J.Kanazawa, K.Oshima, S.Inakura, T.Ishiguro, Y.Takamura, H.Matoba.T
- Journal Title
  
  Food Sci, Technol.Res. 9
  
  Pages: 79-83
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-14380047
[Journal Article] Effects of Ascorbic Acid and α-Tocopherol on Antioxidant Activity of Polyphenolic Compounds2003
- Author(s)
  M.Murakami, T.Yamaguchi, H.Takamura, T.Matoba
- Journal Title
  
  J.Food Sci. 68(5)
  
  Pages: 1622-1625
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-13480028
[Journal Article] 加熱調理で大豆たん白質食材のラジカル捕捉能はどの程度変化するか?2002
- Author(s)
  的場輝佳
- Journal Title
  
  大豆たん白質研究 5
  
  Pages: 47-50
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-14380047
[Journal Article] A Comparative Study on the various in vitro assays of active oxygen scavenging activity in foods2002
- Author(s)
  Murakami.M, Yamaguchi.T, Takamura.H, Matoba.T
- Journal Title
  
  J, Food Sci. 67
  
  Pages: 539-543
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-14380047
[Journal Article] Changes of vitamin C contents with position of leaves and leaf segments of Spinacia
- Author(s)
  清田マキ, 的場輝佳
- Journal Title
  
  J.Food Sci. (submitted)
- Data Source
  KAKENHI-PROJECT-17650223
[Journal Article] The influences of chemical fertilizers, temperature and illumination as cultivation conditions on the components and taste of spinach
- Author(s)
  清田マキ, 的場輝佳
- Journal Title
  
  J.Nutr.Sci.Vitaminol. (submitted)
- Data Source
  KAKENHI-PROJECT-17650223
[Presentation] 日本人の伝統的な食文化『和食』が健康寿命に果たす役割2016
- Author(s)
  的場輝佳
- Organizer
  日本健康体力栄養学会大会（特別講演）
- Place of Presentation
  神戸学院大学
- Year and Date
  2016-03-05
- Data Source
  KAKENHI-PROJECT-26560048
[Presentation] 学校給食における和食の継承2015
- Author(s)
  的場輝佳
- Organizer
  農林水産省近畿農政局「教えたい、伝えたい、和食と郷土」交流会
- Place of Presentation
  KKRホテル大阪　大阪市中央区馬場町2-24
- Year and Date
  2015-03-14
- Invited
- Data Source
  KAKENHI-PROJECT-26560048
[Presentation] 京料理と嚥下調整食のコラボレーション2015
- Author(s)
  的場輝佳
- Organizer
  ifia/HFEJapan「高齢者の健康とおいしい介護食品の開発普及」セミナー
- Place of Presentation
  東京ビッグサイト会議棟
- Year and Date
  2015-05-21
- Invited
- Data Source
  KAKENHI-PROJECT-26560048
[Presentation] エコロジー調理に適した調理法の検討-調味料が機能性と CO_2 排出量に及ぼす影響-2014
- Author(s)
  高村仁知, 八木京子, 安藤真美, 北尾悟, 的場輝佳
- Organizer
  日本家政学会第66回大会
- Place of Presentation
  北九州
- Year and Date
  2014-05-25
- Data Source
  KAKENHI-PROJECT-23300272
[Presentation] 和食に歴史とその魅力2014
- Author(s)
  的場輝佳
- Organizer
  IFTジャパンセクション講演会
- Place of Presentation
  東京農業大学　グリーンカデミミホール　東京都世田谷区桜丘3-9-31
- Year and Date
  2014-10-29
- Invited
- Data Source
  KAKENHI-PROJECT-26560048
[Presentation] Effects of Seasoning During Ecological Cooking on Food Functionality2014
- Author(s)
  H. Takamura, K. Yagi, S. Kitao, M. Ando, T. Matoba
- Organizer
  2014 Annual Meeting of Institute of Food Technologists (IFT14)
- Place of Presentation
  New Orleans, LA, USA
- Year and Date
  2014-06-24
- Data Source
  KAKENHI-PROJECT-23300272
[Presentation] エコロジー調理に適した調理法の検討～醤油またはみりんを用いた場合の消費一次エネルギー消費量および CO_2 排出量～2014
- Author(s)
  安藤真美, 北尾悟, 高村仁知, 的場輝佳
- Organizer
  日本調理科学会平成26年度大会
- Place of Presentation
  広島
- Year and Date
  2014-08-30
- Data Source
  KAKENHI-PROJECT-23300272
[Presentation] エコロジー調理に適した調理法の検討-調味料を用いた場合の消費一次エネルギー量および CO_2 排出量-2013
- Author(s)
  安藤真美, 松本真由子, 長谷川朋子, 北尾悟, 高村仁知, 的場輝佳
- Organizer
  日本家政学会第65回大会
- Place of Presentation
  東京
- Year and Date
  2013-05-19
- Data Source
  KAKENHI-PROJECT-23300272
[Presentation] エコロジー調理に適した調理法の検討-調味料を用いた場合に調理法が機能性に及ぼす影響2013
- Author(s)
  高村仁知, 八木京子, 藪崎友歌, 安藤真美, 北尾悟, 的場輝佳
- Organizer
  日本家政学会第65回大会
- Place of Presentation
  東京
- Year and Date
  2013-05-18
- Data Source
  KAKENHI-PROJECT-23300272
[Presentation] エコロジー調理に適した調理法の検討と調味料の影響2013
- Author(s)
  八木京子, 藪崎友歌, 南風原千夏, 安藤真美, 北尾悟, 的場輝佳, 高村仁知
- Organizer
  日本調理科学会近畿支部第40回研究発表会
- Place of Presentation
  大阪
- Year and Date
  2013-12-07
- Data Source
  KAKENHI-PROJECT-23300272
[Presentation] Effects of Ecological Cooking Procedures on Food Functionality2013
- Author(s)
  H. TAKAMURA, M. UDAGA WA, A. FUKATSU, S. KITAO, M. ANDO, T. MATOBA
- Organizer
  2013 Annual Meeting of Institute of Food T echnologists (IFT13)
- Place of Presentation
  Chicago, IL, USA
- Year and Date
  2013-07-15
- Data Source
  KAKENHI-PROJECT-23300272
[Presentation] エコロジー調理に適した調理法の検討(1)同一物性を得るために必要なエネルギー消費量の測定2012
- Author(s)
  松本真由子, 長谷川朋子, 北尾悟, 安藤真美, 高村仁知, 的場輝佳
- Organizer
  日本調理科学会平成24年度大会
- Place of Presentation
  秋田
- Year and Date
  2012-08-25
- Data Source
  KAKENHI-PROJECT-23300272
[Presentation] エコロジー調理に適した調理法の検討(2)調理操作の違いが機能性に及ぼす影響2012
- Author(s)
  高村仁知, 宇田川みすず, 深津歩美, 北尾悟, 安藤真美, 的場輝佳
- Organizer
  日本調理科学会平成24年度大会
- Place of Presentation
  秋田
- Year and Date
  2012-08-25
- Data Source
  KAKENHI-PROJECT-23300272
[Presentation] メリンジョの機能性および食品への応用に関する研究2010
- Author(s)
  朝倉奈菜子、中裕子、東千浩、サントソマルタ、山口智子、的場輝佳、高村仁知
- Organizer
  日本農芸化学会大会
- Place of Presentation
  東京都目黒区
- Year and Date
  2010-03-28
- Data Source
  KAKENHI-PROJECT-20300242
[Presentation] メリンジョの機能性および食品への応用に関する研究2010
- Author(s)
  朝倉奈菜子、中裕子、東千浩、サントソ・マルタ、山口智子、的場輝佳、高村仁知
- Organizer
  日本農芸化学会2010年度大会
- Place of Presentation
  東京
- Year and Date
  2010-03-28
- Data Source
  KAKENHI-PROJECT-20300242
[Presentation] Antioxidative compounds and their functions of melinjo (Gnetum gnemon): Application to food and food additives2010
- Author(s)
  N.Asakura, Y.Naka, C.Azuma, M.Santoso, T.Yamaguchi, T.Matoba, H.Takamura
- Organizer
  2010 International Chemical Congress of Pacific Basin Societies (PACIFICHEM 2010)
- Place of Presentation
  米国ハワイ州ホノルル市
- Year and Date
  2010-12-18
- Data Source
  KAKENHI-PROJECT-20300242
[Presentation] Antioxidant and DNA damage protection activity of the edible parts of Gnetum gnemon and their changes during cooking process2009
- Author(s)
  Martha Santoso, Yuko Naka, Clement Angkawidjaja, Tomoko Yamaguchi, Teruyoshi Matoba, Hitoshi Takamura
- Organizer
  Institute of Food Technologists 2009 Annual Meeting
- Place of Presentation
  Las Vegas, NV, USA
- Year and Date
  2009-06-08
- Data Source
  KAKENHI-PROJECT-20300242
[Presentation] The effect of Gnetum gnemon seed extract as a natural antioxidant to inhibit lipid oxidation in mackerel during cooking2009
- Author(s)
  M.Santoso, C.Azuma, M.Horikawa, N.Ganeko, T.Matoba, H.Takamura
- Organizer
  IFT-2009(Institute for Food Scientists)
- Place of Presentation
  カリフォルニア州アナハイム(米国)
- Year and Date
  2009-06-08
- Data Source
  KAKENHI-PROJECT-20300242
[Presentation] Antioxidant and DNA damage protection activity of the edible parts of Gnetum gnemon and their changes during cooking process2009
- Author(s)
  M.Santoso, Y.Naka, C.Angkawidjaja, T.Yamaguchi, T.Matoba, H.Takamura
- Organizer
  IFT-2009(Institute for Food Scientists)
- Place of Presentation
  カリフォルニア州アナハイム(米国)
- Year and Date
  2009-06-08
- Data Source
  KAKENHI-PROJECT-20300242
[Presentation] メリンジョ可食部の機能性および調理過程における変化2009
- Author(s)
  甲裕子、朝倉奈菜子、サントソ・マルタ、アンカウィジャヤ・クレメン、山口智子、的場輝佳、高村仁知
- Organizer
  日本食品科学工学会第56回大会
- Place of Presentation
  名古屋
- Year and Date
  2009-09-12
- Data Source
  KAKENHI-PROJECT-20300242
[Presentation] The effect of Gnetum gnemon seed extract as a natural antioxidant to inhibit lipid oxidation in mackerel during cooking2009
- Author(s)
  Martha Santoso, Chihiro Azuma, Megumi Horikawa, Natsuki Ganeko, Teruyoshi Matoba, Hitoshi Takamura
- Organizer
  Institute of Food Technologists 2009 Annual Meeting
- Place of Presentation
  Las Vegas, NV, USA
- Year and Date
  2009-06-08
- Data Source
  KAKENHI-PROJECT-20300242
[Presentation] メリンジョ可食部の機能性および調理過程における変化2009
- Author(s)
  中裕子, 朝倉奈菜子, サントソマルタ, アンカウィジャヤクレメン, 山口智子, 的場輝佳, 高村仁知
- Organizer
  日本食品科学工学会大会
- Place of Presentation
  名古屋市
- Year and Date
  2009-09-12
- Data Source
  KAKENHI-PROJECT-20300242
[Presentation] エコロジー調理に適した調理法の検討　－調味料が機能性とCO2排出量に及ぼす影響－
- Author(s)
  ○高村仁知、八木京子、安藤真美、北尾悟、的場輝佳
- Organizer
  日本家政学会第66回大会
- Place of Presentation
  北九州市
- Data Source
  KAKENHI-PROJECT-23300272
[Presentation] Effects of Seasoning during Ecological Cooking on Food Functionality
- Author(s)
  *H. TAKAMURA, Y. YAGI, S. KITAO, M. ANDO, T. MATOBA
- Organizer
  2014 Annual Meeting of Institute of Food Technologists (IFT14)
- Place of Presentation
  New Orleans, LA, USA
- Data Source
  KAKENHI-PROJECT-23300272
[Presentation] Effects of Ecological Cooking Procedures on Food Functionality
- Author(s)
  *H. TAKAMURA, M. UDAGAWA, A. FUKATSU, S. KITAO, M. ANDO, T. MATOBA
- Organizer
  2013 Annual Meeting of Institute of Food Technologists (IFT13)
- Place of Presentation
  Chicago, IL, USA
- Data Source
  KAKENHI-PROJECT-23300272
[Presentation] エコロジー調理に適した調理法の検討調味料を用いた場合に調理法が機能性に及ぼす影響
- Author(s)
  ○高村仁知, 八木京子, 藪崎友歌, 安藤真美, 北尾悟, 的場輝佳
- Organizer
  日本家政学会第65回大会
- Place of Presentation
  東京
- Data Source
  KAKENHI-PROJECT-23300272
[Presentation] エコロジー調理に適した調理法の検討－調味料を用いた場合の消費一次エネルギー量およびCO2排出量－
- Author(s)
  ○安藤真美, 松本真由子, 長谷川朋子, 北尾悟, 高村仁知, 的場輝佳
- Organizer
  日本家政学会第65回大会
- Place of Presentation
  東京
- Data Source
  KAKENHI-PROJECT-23300272
[Presentation] エコロジー調理に適した調理法の検討と調味料の影響
- Author(s)
  ○八木京子，藪崎友歌，南風原千夏，安藤真美，北尾悟，的場輝佳，高村仁知
- Organizer
  日本調理科学会近畿支部第40回研究発表会
- Place of Presentation
  大阪
- Data Source
  KAKENHI-PROJECT-23300272

1. TAKAMURA Hitoshi (70202158)

# of Collaborated Projects: 6 results

# of Collaborated Products: 35 results
2. Sakamoto Koji (80613017)

# of Collaborated Projects: 3 results

# of Collaborated Products: 0 results
3. KAWAI Hiroyasu (80026525)

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# of Collaborated Projects: 3 results

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5. TERAO Junji (60093275)

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9. NIWA Masako (80031665)

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10. ISODA Norio (60016871)

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11. NISHIMURA Ichiro (30043186)

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12. MIYOSHI Masumitsu (30046479)

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13. MOROOKA Hideo (40021175)

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16. YAO Mu

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17. LI Yumin

# of Collaborated Projects: 2 results

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18. 方敏

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19. 趙林

# of Collaborated Projects: 2 results

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20. KITAO Satoshi (40150081)

# of Collaborated Projects: 1 results

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21. ANDO Mami (50234183)

# of Collaborated Projects: 1 results

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22. Hara Tomoko (40192281)

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23. TAJIMI Sakon (10163461)

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24. SETO Akiko (60179348)

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25. IMAI Noriko (30031719)

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26. SANO Toshiyuki (20196299)

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27. ISHIKAWA Minoru (20039118)

# of Collaborated Projects: 1 results

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28. MATSUO Masaru (80091841)

# of Collaborated Projects: 1 results

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29. YOKOIGAWA Kumio (60230637)

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31. FUKUDA Yasuko (40141444)

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32. OBA Kazuko (80023480)

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33. HATAE Keiko (50156337)

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34. MINAMI Hiroko (70097715)

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35. TSUZIHARA Nobuko (60247632)

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36. SEGUCHI Masaharu (40149612)

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37. MATSUMURA Yasuki (50181756)

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38. HASEGAWA Kiyozo (00027179)

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39. 濱田マキ (10386899)

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50. 久保加織 (10190836)

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51. LI Meie

# of Collaborated Projects: 1 results

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52. LI Pan

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53. 達林顕一

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55. 朱松文

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56. 蒋素嬋

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57. 陳黎曦

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58. 党群

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59. CHEN Lixi

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60. DANG Qun

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61. ZHU Songwen

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62. JIANG Suchan

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63. HU Zongde

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80. 清田マキ

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# of Collaborated Products: 2 results

MATOBA TERUYOSHI 的場 輝佳

MATOBA Teruyoshi 的場 輝佳

的場 輝生 マトバ テルオ

Research Projects

Research Products

Co-Researchers

においによる嚥下食の嗜好性の検証Ongoing

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氷結晶誘導を利用した酵素含浸による形状保持型介護食作製に関する研究Ongoing

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Development of dysphagia diets by collaboration with the top chefs of Japanese restaurant in KyotoPrincipal Investigator

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How does ecological cooking affect food functionality and palatability ?Principal Investigator

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Are the functional foods from Indonesian plants acceptable to Japanese dietary life?Principal Investigator

Principal Investigator

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旬の朝採り野菜は健康増進に良いのか?Principal Investigator

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Design of functional menus by consideration of food combinationPrincipal Investigator

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Effect of anti-oxidative and surface active components in natural materials on food processing and cookery characteristics

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動物性食素材に含まれる新規ラジカル捕捉活性成分の探索と調理過程における挙動Principal Investigator

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Evaluation of radical scavenging ability in cooking processes of functional food materials.

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Analysis of Changes in Reactive Oxygen Acavenging Compounds durin CookingPrincipal Investigator

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Design of Diet Menu with Free Radical Scavenging Activity and Analysis of Its AvailabilityPrincipal Investigator

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Evaluation of Active Oxygen Scavenging Activity of Vegetables during CookingPrincipal Investigator

Principal Investigator

MATOBA TERUYOSHI 的場輝佳

MATOBA Teruyoshi 的場輝佳

的場輝生マトバテルオ