TAJIMA Mariko 田島真理子

… Alternative Names

田島眞理子タジママリコ

Less

Researcher Number	10117541
Other IDs
External Links
Affiliation (based on the past Project Information) *help	2004 – 2005: 鹿児島大学, 教育学部, 教授 2000 – 2001: 鹿児島大学, 教育学部, 助教授 1992 – 1995: 鹿児島大学, 教育学部, 助教授
Review Section/Research Field	Principal Investigator 食生活 / Eating habits, studies on eating habits Except Principal Investigator 家政学
Keywords	Principal Investigator 牛肉 / スープストック / コラーゲン / ゼラチン / ペプチド / Soup stock / Collagen / Gelatin / 加熱 / 味 … More / タンパク質 / 官能検査 / 牛骨 / Beef meat / Heating / Taste / Protein / Sensory evaluation / 鶏肉 / ウェスタンブロッティング / 電気泳動 / ELISA / コラーゲン量 / Chicken meat / Beef / SDS-PAGE / Western blotting … More Except Principal Investigator ペクチン / 豆 / カルボン酸 / フマル酸 / マレイン酸 / 煮熟軟化 / 分子軌道法 / マグネシウム複合体 / 九州南部 / 伝統食品 / 食品包み材 / サネン / 成分の分離 / 抗菌活性 / 食品への利用 / 乾燥大豆 / 二段階浸漬 / 2価鉄イオン / 可溶化 / α-D-ガラクツロン酸 / 分子軌道計算 / 静電ポテンシャル / 大豆 / ペクチン質 / α-D-ガラクツロン酸ダイマー / 低分子化 / セルラーゼ / カタラーゼ / Dried soybeans / Two-step soaking / Iron (II) ion / Pectin / Solubilization / alpha-D-Galacturonic acid / Electrostatic potential / Molecular orbital calculation Less

Research Projects
(5 results)
Co-Researchers
(3 People)

Effect of the kinds of meat and cooking conditions on peptides in soup stockPrincipal Investigator
- Principal Investigator
  
  TAJIMA Mariko
- Project Period (FY)
  2004 – 2005
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Kagoshima University
Effect of gelatin on the taste of beef soup stock and the physiological functionPrincipal Investigator
- Principal Investigator
  
  TAJIMA Mariko
- Project Period (FY)
  2000 – 2001
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  食生活
- Research Institution
  Kagoshima University
A mode of action of divalent iron ions on the solubilization of pectin in dried soybeans
- Principal Investigator
  
  NAKAMURA Yasuhiko
- Project Period (FY)
  1994 – 1995
- Research Category
  
  Grant-in-Aid for General Scientific Research (C)
- Research Field
  
  家政学
- Research Institution
  Kagoshima University
地域伝承の食品包み材として用いられる植物葉の機能
- Principal Investigator
  
  中村泰彦
- Project Period (FY)
  1993
- Research Category
  
  Grant-in-Aid for General Scientific Research (C)
- Research Field
  
  家政学
- Research Institution
  Kagoshima University
カルボン酸イオンによる古豆の煮熟軟化に関する実験的ならびに理論的研究
- Principal Investigator
  
  NAKAMURA Yasuhiko
- Project Period (FY)
  1992
- Research Category
  
  Grant-in-Aid for General Scientific Research (C)
- Research Institution
  Kagoshima University

1. NAKAMURA Yasuhiko (90041194)

# of Collaborated Projects: 3 results

# of Collaborated Products: 0 results
2. 瀬戸房子 (00179350)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
3. 橋永文男 (70038222)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results

TAJIMA Mariko 田島 真理子

田島 眞理子 タジマ マリコ

Research Projects

Co-Researchers

Effect of the kinds of meat and cooking conditions on peptides in soup stockPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Effect of gelatin on the taste of beef soup stock and the physiological functionPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

A mode of action of divalent iron ions on the solubilization of pectin in dried soybeans

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

地域伝承の食品包み材として用いられる植物葉の機能

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

カルボン酸イオンによる古豆の煮熟軟化に関する実験的ならびに理論的研究

Principal Investigator

Project Period (FY)

Research Category

Research Institution

TAJIMA Mariko 田島真理子

田島眞理子タジママリコ