JIBU Yuri 冶部祐里

… Alternative Names

治部祐理ジブユリ

Less

Researcher Number	10433377
Affiliation (based on the past Project Information) *help	2008: Okayama Prefectural University, 保健福祉学部栄養学科, 助手 2006 – 2008: 岡山県立大学, 保健福祉学部, 助手
Review Section/Research Field	Principal Investigator Eating habits, studies on eating habits Except Principal Investigator Eating habits, studies on eating habits
Keywords	Principal Investigator 乳化安定性 / 官能検査 / 氷結晶 / レオロジー / カスタードクリーム / 卵黄 / 冷凍 / 高圧力 Except Principal Investigator 氷 / 卵 … More / 食品 / 電子顕微鏡 / カリン / チーズ / 冷凍 / 微細構造 / ユズ / 組織 / テクスチャー / イチゴ / モモ / 調理・加工 / 豆腐 / フレッシュチーズ / ゆで卵 / マーマレード / ジャム / ペクチン / 圧力移動凍結 / 高圧力 Less

Effect of Pressure-shift-freezing on Improving the Quality of Frozen Egg Yolk and Custard CreamPrincipal Investigator
- Principal Investigator
  
  JIBU Yuri
- Project Period (FY)
  2007 – 2008
- Research Category
  
  Grant-in-Aid for Young Scientists (B)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Okayama Prefectural University
The Use of High Pressure to Cooking/Food Processing
- Principal Investigator
  
  FUCHIGAMI Michiko
- Project Period (FY)
  2005 – 2008
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Okayama Prefectural University

All 2009 2008 2007 2006 2005 Other

All Journal Article Presentation

[Journal Article] Structure and Texture of Pressure- shift-frozen Boiled Egg2009
- Author(s)
  Y. JIBU, K. YASUKAWA, H. KUWADA, N. YOKOHATA, A. TERAMOTO, and M. FUCHIGAMI
- Journal Title
  
  Journal of Cookery Science of Japan Vol.42
  
  Pages: 86-92
- NAID
  110007227703
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17300236
[Journal Article] 白桃の成熟過程における細胞壁多糖類および細胞壁形態の変動2009
- Author(s)
  渕上倫子、寺本あい、治部祐里、栞田寛子, ほか5名
- Journal Title
  
  日本調理科学会誌 42巻
  
  Pages: 9-16
- NAID
  110007114781
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17300236
[Journal Article] 白桃の成熟過程における細胞壁多糖類および細胞壁形態の変動2009
- Author(s)
  渕上倫子, 寺本あい, 治部祐里, 桑田寛子, ほか5名
- Journal Title
  
  日本調理科学会誌 42巻
  
  Pages: 9-16
- NAID
  110007114781
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17300236
[Journal Article] Structure and Texture of Pressure-shift-frozen Boiled Egg2009
- Author(s)
  Jibu, Y., Yasukawa, K., Kuwada, H., Yokohata, N., Teramoto, A., Fuchigami, M.
- Journal Title
  
  日本調理科学会誌 42巻
  
  Pages: 1-7
- NAID
  110007227703
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17300236
[Journal Article] 焼きリンゴにおける多糖類の分解と組織の崩壊2008
- Author(s)
  渕上倫子, 治部祐里, 桑田寛子, ほか4名
- Journal Title
  
  日本家政学会誌 59巻
  
  Pages: 871-879
- NAID
  110007008531
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17300236
[Journal Article] 圧力移動した食品の物性と微細構造2008
- Author(s)
  渕上倫子, 寺本あい, 治部祐里
- Journal Title
  
  高圧力の科学と技術 18巻
  
  Pages: 133-138
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17300236
[Journal Article] 焼きリンゴにおける多糖類の分解と組織の崩壊2008
- Author(s)
  渕上倫子、治部祐里、栞田寛子, ほか4名
- Journal Title
  
  日本家政学会誌 59巻
  
  Pages: 871-879
- NAID
  110007008531
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17300236
[Journal Article] 圧力移動凍結した食品の物性と微細構造2008
- Author(s)
  渕上倫子, 寺本あい, 治部祐里
- Journal Title
  
  高圧力の科学の技術 18巻(印刷中)
- NAID
  10021153506
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17300236
[Journal Article] 圧力移動した食品の物性と微細構造2008
- Author(s)
  渕上倫子、寺本あい、治部祐里
- Journal Title
  
  高圧力の科学と技術 18巻
  
  Pages: 133-138
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17300236
[Journal Article] Structural and Textural Quality of Pressure-shift-frozen Egg Custard Gel as Affected by Glucose2006
- Author(s)
  A. TERAMOTO, Y. JIBU and M. FUCHIGAMI
- Journal Title
  
  Trehalose or Sucrose, Journal of Cookery Science of Japan Vol.39
  
  Pages: 194-202
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17300236
[Journal Article] Changes in Pectic Substances and Histological Structure of Chinese Quince during Cooking2006
- Author(s)
  Jibu, Y., Teramoto, A., Yasukawa, K., Sasaki, A., Fuchigami, M.
- Journal Title
  
  IUFoST Proceedings (13^<th> World Congress of Food Science ＆ Technology)
  
  Pages: 1007-1008
- Data Source
  KAKENHI-PROJECT-17300236
[Journal Article] Rheology of Pressure-shift-frozen Hen Egg Yolk2006
- Author(s)
  Fuchigami, M., Teramoto, A., Jibu, Y., Yasukawa, K.
- Journal Title
  
  IUFoST Proceedings (13^<th> World Congress of Food Science ＆ Technology)
  
  Pages: 301-302
- Data Source
  KAKENHI-PROJECT-17300236
[Journal Article] Texture and structure of pressure- shift-frozen agar gel with high visco-elasticity2006
- Author(s)
  M. FUCHIGAMI, A. TERAMOTO and Y. JIBU
- Journal Title
  
  Food Hydrocolloids Vol.20
  
  Pages: 160-169
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17300236
[Journal Article] Texture and structure of pressure-shift-frozen agar gel with high visco-elasticity2006
- Author(s)
  Fuchigami, M., Teramoto, A., Jibu, Y.
- Journal Title
  
  Food Hydrocolloids 20巻
  
  Pages: 160-169
- Data Source
  KAKENHI-PROJECT-17300236
[Journal Article] Structural and Textural Quality of Pressure-shift-frozen Egg Custard Gel as Affected by Glucose, Trehalose or Sucrose2006
- Author(s)
  Teramoto, A., Jibu, Y., Fuchigami, M.
- Journal Title
  
  日本調理科学会誌 (In press)
- NAID
  110004731936
- Data Source
  KAKENHI-PROJECT-17300236
[Journal Article] Structural and Textural Quality of Pressure-shift-frozen Egg Custard Gel as Affected by Glucose, Trehalose or Sucrose2006
- Author(s)
  Teramoto, A., Jibu, Y., Fuchigami, M.
- Journal Title
  
  日本調理科学会誌 39巻3号
  
  Pages: 194-202
- NAID
  110004731936
- Data Source
  KAKENHI-PROJECT-17300236
[Journal Article] High-pressure-induced Yuzu Marmalade
- Author(s)
  Kuwada, H., Jibu, Y., Yasukawa, K., Makio, S., Teramoto A. and Fuchigami, M.
- Journal Title
  
  Proceedings of The 14th Gums and Stabilisers Conference (印刷中)
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] A Processing Method for Strawberry Jam using High Pressure Compared to Heat- induced Method2008
- Author(s)
  Y. JIBU, H. KUWADA, A., N. YOKOHATA, S. MAKIO, A. TERAMOTO and M. FUCHIGAMI
- Organizer
  14^<th> World Congress of Food Science & Technology
- Place of Presentation
  Shanghai, CHINA
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] 圧力移動凍結したカスタードクリームの物性2008
- Author(s)
  治部祐里、桑田寛子、横畑直子、寺本あい、安川景子、渕上倫子
- Organizer
  日本調理科学会平成20年度大会
- Place of Presentation
  椙山女学園大学星が丘キャンパス(名古屋市)
- Year and Date
  2008-08-29
- Data Source
  KAKENHI-PROJECT-19700579
[Presentation] A Processing Method for Strawberry Jam using High Pressure Compared to Heat-induced Methods2008
- Author(s)
  Jibu Y., Kuwada, H., Yokohata, N., Makio, S., Teramoto, A., Fuchigami, M.
- Organizer
  14^<th> World Congress of Food Science & Technology
- Place of Presentation
  Shanghai, China
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] 圧力移動凍結したカスタードクリームの物性2008
- Author(s)
  治部祐里, 尭田寛子, 横畑直子, 寺本あい, 安川景子, 渕上倫子
- Organizer
  日本調理科学会平成20年度大会
- Place of Presentation
  椙山女学園大学星が丘キャンパス(名古屋市)
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] 圧力移動凍結したカスタードクリームの物性2008
- Author(s)
  治部祐里、栞田寛子、横畑直子、寺本あい、安川景子、渕上倫子
- Organizer
  日本調理科学会平成20年度大会
- Place of Presentation
  名古屋市
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] Effects of Pressure-shift-freezing, Thawing Temperature and an Addition of Sucrose on the Rheology of Frozen Egg Yolk2008
- Author(s)
  Jibu, Y., Kuwada, H., Yasukawa, K, Teramoto A., Fuchigami, M.
- Organizer
  IFHE(The International Federation for Home Economics)World Congress
- Place of Presentation
  Lucerne, Switzerland
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] Texture and Structure of Pressure-shift-frozen Kappa-carageenan Gel2008
- Author(s)
  Watanabe-Yokohata, N., Teramo to, A., Jibu, Y., Kuwada, H., Fuchigami, M.
- Organizer
  15^<th> International Congress of Dietetics
- Place of Presentation
  Yokohama, Japan
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] 高圧力を利用したイチゴジャムに関する研究2008
- Author(s)
  治部祐里, 尭田寛子, 渡邊(横畑)直子, 寺本あい, 槙尾幸子, 渕上倫子
- Organizer
  日本家政学会第60回大会
- Place of Presentation
  日本女子大学(東京)
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] Establishment of a Processing method for Peach Jam using High Pressure Compared to the Heat-induced Method2008
- Author(s)
  Fuchigami, M., Yasukawa, K., Jibu, Y., Kuwada, H., Teramoto A.
- Organizer
  IFHE (The International Federation for Home Economics)World Congress
- Place of Presentation
  Lucerne, Switzerland
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] Establishment of a Processing Method for Yuzu Marmalade using High Pressure Compared to the Heat-induced Method2008
- Author(s)
  Kuwada, H., Jibu Y., Teramoto, A., Makio, S., Fuchigami, M.
- Organizer
  The 4th Joint Conference on Nutrition between Okayama Prefectural, Sichuan and Woosong Universities
- Place of Presentation
  Daejeon, KOREA
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] 高圧力を利用したイチゴジャムに関する研究2008
- Author(s)
  治部祐里、栞田寛子、渡邊(横畑)直子、寺本あい、槙尾幸子、渕上倫子
- Organizer
  日本家政学会第60回大会
- Place of Presentation
  東京
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] Texture and Structure of Pressure- shift-frozen Kappa-carageenan Gel2008
- Author(s)
  N. WATANABE-YOKOHATA, A. TERAMOTO, Y. JIBU, H. KUWADA, and M. FUCHIGAMI
- Organizer
  15^<th> International Congress of Dietetics
- Place of Presentation
  Yokohama, JAPAN
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] Changes in Pectin and Histological Structure of Chinese Quince During Cooking2008
- Author(s)
  Jibu, Y., Ishii, K., Kuwada, H., Teramoto, A., Makio, S., Fuchigami, M.
- Organizer
  The 4th Joint Conference on Nutrition between Okayama Prefectural, Sichuan and Woosong Universities
- Place of Presentation
  Daejeon, KOREA
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] Effects of Pressure-shift-freezing, Thawing Temperature and an Additon of Sucrose on the Rheology of Frozen Egg Yolk2008
- Author(s)
  Y. JIBU, H. KUWADA, K. YASUKAWA, A. TERAMOTO and M. FUCHIGAMI
- Organizer
  IFHE World Congress
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] Establishment of a Processing Method for Peach Jam Using High Pressure Compared to the Heat-induced Method2008
- Author(s)
  M. FUCHIGAMI, K. YASUKAWA, Y. JIBU, H. KUWADA and A. TERAMOTO
- Organizer
  IFHE (The International Federation for Home Economics) World Congress 2008
- Place of Presentation
  Lucerne, SWIZERLAND
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] Texture and Structure of High-pressure-induced Tofu2007
- Author(s)
  Yasukawa, K., Jibu, Y., Kuwada, H., Makio, S., Miyake Y., Teramoto A. and Fuchigami, M.
- Organizer
  The 14th Biennial International Congress Asian Regional Association for Home Economics(ARAHE)
- Place of Presentation
  Eastin Hotel,Kuala Lumpur,Malaysia
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] Structure and texture of pressure-shift- frozen fresh cheese2007
- Author(s)
  Y. JIBU, H. KUWADA, K. YASUKAWA, S. MAKIO, Y. MIYAKE, A. TERAMOTO and M. FUCHIGAM
- Organizer
  10th Asian Congress of Nutrition
- Place of Presentation
  Taipei, TAIWAN
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] 清水白桃の成熟・保蔵・煮熟による軟化とペクチン質の関係2007
- Author(s)
  安川景子、治部祐里、桑田寛子、槙尾幸子、寺本あい、渡邊直子、渕上倫子
- Organizer
  日本調理科学会平成19年度大会
- Place of Presentation
  お茶の水女子大学(東京)
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] High-pressure- induced Yuzu Marmalade2007
- Author(s)
  H. KUWADA, Y. JIBU, K. YASUKAWA, S. MAKIO, A. TERAMOTO and M. FUCHIGAMI
- Organizer
  The 14th Gums and Stabilisers Conference
- Place of Presentation
  Wrexham, UK
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] High-pressure-induced Yuzu Marmalade2007
- Author(s)
  Kuwada, H., Jibu, Y., Yasukawa, K., Makio, S., Teramoto A. and Fuchigami, M.
- Organizer
  The 14th Gums and Stabilisers Conference
- Place of Presentation
  The North East Wales Institute,Wrexham,UK.
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] Texture and Structure of High-pressure-induced Tofu2007
- Author(s)
  K. YASUKAWA, Y. JIBU, H. KUWADA, S. MAKIO, Y. MIYAKE, A. TERAMOTO and M. FUCHIGAMI
- Organizer
  The 14th Biennial International Congress Asian Regional Association for Home Economics (ARAHE)
- Place of Presentation
  Kuala Lumpur, MALAYSIA
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] 清水白桃の成熟・保蔵・煮熟による軟化とペクチン質の関係2007
- Author(s)
  安川景子、治部祐里、栞田寛子、槙尾幸子、寺本あい、渡邊直子、渕上倫子
- Organizer
  日本調理科学会平成19年度大会
- Place of Presentation
  東京
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] 高圧力を利用した充填豆腐の製造条件2007
- Author(s)
  安川景子、治部祐里、桑田寛子、槙尾幸子、寺本あい、三宅由紀子、渕上倫子
- Organizer
  日本家政学会第59回大会
- Place of Presentation
  長良川国際会議場(岐阜市)
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] 高圧力を利用した充填豆腐の製造条件2007
- Author(s)
  安川景子、治部祐里、栞田寛子、槙尾幸子、寺本あい、三宅由紀子、渕上倫子
- Organizer
  日本家政学会第59回大会
- Place of Presentation
  岐阜市
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] Rheology of pressure-shift-frozen egg yolk2007
- Author(s)
  Jibu, Y., Teramoto A., Kuwada, H., Yasukawa, K., and Fuchigami, M.
- Organizer
  Third Woosong University-Okayama Prefectural University Joint Conference on Nutrition
- Place of Presentation
  Okayama Prefectural University
- Year and Date
  2007-08-11
- Data Source
  KAKENHI-PROJECT-19700579
[Presentation] Structure and texture of pressure-shift-frozen fresh cheese2007
- Author(s)
  Jibu, Y., Kuwada, H., Yasukawa, K., Makio, S., Miyake Y., Teramoto A. and Fuchigami, M.
- Organizer
  10th Asian Congress of Nutrition
- Place of Presentation
  Taipei International Convention Center,Taipei,Taiwan
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] Changes in Pectic Substances and Histological Structure of Chinese Quince during Cooking2006
- Author(s)
  Y. JIBU, A. TERAMOTO, K. YASUKAWA and M. FUCHIGAMI
- Organizer
  13^<th> World Congress of Food Science & Technology
- Place of Presentation
  Nants, FRANCE
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] Rheology of Pressure- shift-frozen Hen Egg Yolk2006
- Author(s)
  M. FUCHIGAMI, A. TERAMOTO, Y. JIBU, and K. YASUKAWA
- Organizer
  13^<th> World Congress of Food Science & Technology
- Place of Presentation
  Nants, FRANCE
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] Structure and texture of pressure-shift-frozen boiled egg2006
- Author(s)
  Y. JIBU, K. YASUKAWA, A. TERAMOTO and M. FUCHIGAMI
- Organizer
  8^<th> International Hydrocolloids Conference
- Place of Presentation
  Trondheim, NORWAY
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] 圧力移動凍結したゆで卵の物性と微細構造2005
- Author(s)
  渕上倫子、寺本あい、治部祐里
- Organizer
  食品科学工学会第52回大会
- Place of Presentation
  札幌市
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] Structural and textural quality of pressure-shift-frozen egg custard gel as affected by sorbitol or martitol2005
- Author(s)
  M. FUCHIGAMI, A. TERAMOTO, Y. JIBU
- Organizer
  18th International Congress of Nutrition
- Place of Presentation
  Durban, SOUTH AFRICA
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] 高圧力下で冷凍した高粘弾性寒天ゲルの品質へのスクロースの影響2005
- Author(s)
  寺本あい、治部祐里、渕上倫子
- Organizer
  日本調理科学会平成17年度大会
- Place of Presentation
  新潟市
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] 凍結乾燥豆腐の品質改善への高圧力の利用2005
- Author(s)
  寺本あい、治部祐里、渕上倫子
- Organizer
  日本家政学会第57回大会
- Place of Presentation
  福岡市
- Data Source
  KAKENHI-PROJECT-17300236

1. TERAMOTO Ai (50275369)

# of Collaborated Projects: 2 results

# of Collaborated Products: 45 results
2. FUCHIGAMI Michiko (60079241)

# of Collaborated Projects: 1 results

# of Collaborated Products: 47 results
3. KUWADA Hiroko (20509252)

# of Collaborated Projects: 1 results

# of Collaborated Products: 23 results

JIBU Yuri 冶部 祐里

治部 祐理 ジブ ユリ

Research Projects

Research Products

Co-Researchers

Effect of Pressure-shift-freezing on Improving the Quality of Frozen Egg Yolk and Custard CreamPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

The Use of High Pressure to Cooking/Food Processing

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Journal Article] Structure and Texture of Pressure- shift-frozen Boiled Egg2009

Author(s)

Journal Title

NAID

Data Source

[Journal Article] 白桃の成熟過程における細胞壁多糖類および細胞壁形態の変動2009

Author(s)

Journal Title

NAID

Data Source

[Journal Article] 白桃の成熟過程における細胞壁多糖類および細胞壁形態の変動2009

Author(s)

Journal Title

NAID

Data Source

[Journal Article] Structure and Texture of Pressure-shift-frozen Boiled Egg2009

Author(s)

Journal Title

NAID

Data Source

[Journal Article] 焼きリンゴにおける多糖類の分解と組織の崩壊2008

Author(s)

Journal Title

NAID

Data Source

[Journal Article] 圧力移動した食品の物性と微細構造2008

Author(s)

Journal Title

Data Source

[Journal Article] 焼きリンゴにおける多糖類の分解と組織の崩壊2008

Author(s)

Journal Title

NAID

Data Source

[Journal Article] 圧力移動凍結した食品の物性と微細構造2008

Author(s)

Journal Title

NAID

Data Source

[Journal Article] 圧力移動した食品の物性と微細構造2008

Author(s)

Journal Title

Data Source

[Journal Article] Structural and Textural Quality of Pressure-shift-frozen Egg Custard Gel as Affected by Glucose2006

Author(s)

Journal Title

Data Source

[Journal Article] Changes in Pectic Substances and Histological Structure of Chinese Quince during Cooking2006

Author(s)

Journal Title

Data Source

[Journal Article] Rheology of Pressure-shift-frozen Hen Egg Yolk2006

Author(s)

Journal Title

Data Source

[Journal Article] Texture and structure of pressure- shift-frozen agar gel with high visco-elasticity2006

Author(s)

Journal Title

Data Source

[Journal Article] Texture and structure of pressure-shift-frozen agar gel with high visco-elasticity2006

Author(s)

Journal Title

Data Source

JIBU Yuri 冶部祐里

治部祐理ジブユリ