GOTO Masahiro 後藤昌弘

… Alternative Names

Researcher Number	20244775
Other IDs
Affiliation (Current)	2020: 神戸女子大学, 家政学部, 教授
Affiliation (based on the past Project Information) *help	2018: 神戸女子大学, 家政学部, 教授 2012 – 2015: 神戸女子大学, 家政学部, 教授 2007 – 2009: Kobe Women's University, 家政学部, 教授
Review Section/Research Field	Principal Investigator Eating habits, studies on eating habits / Basic Section 08030:Family and consumer sciences, and culture and living-related
Keywords	Principal Investigator 食味 / 加熱調理 / スチームコンベクションオーブン / クックチルシステム / 煮物 / 塩分 / テクスチャー / 煮物料理 / 塩分濃度 / 保存 … More

Effects of cooking condition by low -temperature steaming for taste and nutrient composition of vegetables.Principal InvestigatorOngoing
- Principal Investigator
  
  後藤昌弘
- Project Period (FY)
  2018 – 2021
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 08030:Family and consumer sciences, and culture and living-related
- Research Institution
  Kobe Women's University
Studies on the relations of physicochemical factors and the differences of taste by cooking methods using various potato cultivars.Principal Investigator
- Principal Investigator
  
  GOTO Masahiro
- Project Period (FY)
  2012 – 2015
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Kobe Women's University
Condition of the cooking by Cook-chill system, and the change of vitamin and taste during storage of cooking productPrincipal Investigator
- Principal Investigator
  
  GOTO Masahiro
- Project Period (FY)
  2007 – 2009
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Kobe Women's University

All 2015 2010 2009 Other

All Journal Article Presentation

[Journal Article] ジャガイモの品種による物理化学的性質と食味に及ぼす要因に関する研究2015
- Author(s)
  後藤昌弘
- Journal Title
  
  いも類振興情報
  
  Volume: 124 Pages: 3-6
- Acknowledgement Compliant
- Data Source
  KAKENHI-PROJECT-24500959
[Presentation] ジャガイモの加熱調理方法と食味評価-品種と貯蔵期間によるちがい－2015
- Author(s)
  岩田惠美子，後藤昌弘，西中未央，森元幸
- Organizer
  日本食品保蔵科学会創立40周年記念大会（第64回東京大会）
- Place of Presentation
  東京農業大学（東京都世田谷区）
- Year and Date
  2015-06-28
- Data Source
  KAKENHI-PROJECT-24500959
[Presentation] ジャガイモの品種による物理化学的特性と食味におよぼす要因に関する研究2015
- Author(s)
  後藤昌弘
- Organizer
  日本いも類研究会講演会
- Place of Presentation
  青学会館アイビーホール(東京都渋谷区）
- Year and Date
  2015-03-10
- Invited
- Data Source
  KAKENHI-PROJECT-24500959
[Presentation] ックチルシステムによる煮物調理の加熱及び冷却中の温度変化と冷却中の塩分変化について-ジャガイモを用いた場合-2010
- Author(s)
  後藤昌弘・西川和孝
- Organizer
  第62回日本家政学会大会
- Place of Presentation
  広島大学
- Year and Date
  2010-05-30
- Data Source
  KAKENHI-PROJECT-19500669
[Presentation] 業務用過熱水蒸気オーブンを用いた食品の調理特性について2009
- Author(s)
  後藤昌弘・西川和孝
- Organizer
  第61回日本家政学会大会
- Place of Presentation
  武庫川女子大学
- Year and Date
  2009-08-31
- Data Source
  KAKENHI-PROJECT-19500669
[Presentation] 業務用過熱水蒸気オーブンを用いた食品の調理特性について2009
- Author(s)
  後藤昌弘・西川和孝
- Organizer
  日本家政学会第61回大会
- Place of Presentation
  武庫川女子大学
- Year and Date
  2009-08-31
- Data Source
  KAKENHI-PROJECT-19500669
[Presentation] 長崎県産ジャガイモの品種･系統による物理化学的特性と食味の関連について
- Author(s)
  後藤昌弘，岩田惠美子，大久保郁子，森一幸，中尾敬
- Organizer
  日本家政学会第66回大会
- Place of Presentation
  北九州国際会議場（福岡県北九州市）
- Data Source
  KAKENHI-PROJECT-24500959
[Presentation] 北海道産ジャガイモの品種による化学的成分特性と食味の関連について
- Author(s)
  岩田惠美子，後藤昌弘，大久保郁子，西中未央，森元幸
- Organizer
  日本家政学会第66回大会
- Place of Presentation
  北九州国際会議場（福岡県北九州市）
- Data Source
  KAKENHI-PROJECT-24500959

1. 岩田恵美子 (00289034)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
2. IWATA Emiko

# of Collaborated Projects: 1 results

# of Collaborated Products: 3 results
3. OHKUBO Ikuko

# of Collaborated Projects: 1 results

# of Collaborated Products: 2 results
4. NISHINAKA Mio

# of Collaborated Projects: 1 results

# of Collaborated Products: 2 results
5. MORI Motoyuki

# of Collaborated Projects: 1 results

# of Collaborated Products: 3 results
6. MORI Kazuyuki

# of Collaborated Projects: 1 results

# of Collaborated Products: 3 results
7. NAKAO Takashi

# of Collaborated Projects: 1 results

# of Collaborated Products: 1 results

GOTO Masahiro 後藤 昌弘

後藤 昌弘 ゴトウ マサヒロ

Research Projects

Research Products

Co-Researchers

Effects of cooking condition by low -temperature steaming for taste and nutrient composition of vegetables.Principal InvestigatorOngoing

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Studies on the relations of physicochemical factors and the differences of taste by cooking methods using various potato cultivars.Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Condition of the cooking by Cook-chill system, and the change of vitamin and taste during storage of cooking productPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Journal Article] ジャガイモの品種による物理化学的性質と食味に及ぼす要因に関する研究2015

Author(s)

Journal Title

Data Source

[Presentation] ジャガイモの加熱調理方法と食味評価-品種と貯蔵期間によるちがい－2015

Author(s)

Organizer

Place of Presentation

Year and Date

Data Source

[Presentation] ジャガイモの品種による物理化学的特性と食味におよぼす要因に関する研究2015

Author(s)

Organizer

Place of Presentation

Year and Date

Data Source

[Presentation] ックチルシステムによる煮物調理の加熱及び冷却中の温度変化と冷却中の塩分変化について-ジャガイモを用いた場合-2010

Author(s)

Organizer

Place of Presentation

Year and Date

Data Source

[Presentation] 業務用過熱水蒸気オーブンを用いた食品の調理特性について2009

Author(s)

Organizer

Place of Presentation

Year and Date

Data Source

[Presentation] 業務用過熱水蒸気オーブンを用いた食品の調理特性について2009

Author(s)

Organizer

Place of Presentation

Year and Date

Data Source

[Presentation] 長崎県産ジャガイモの品種･系統による物理化学的特性と食味の関連について

Author(s)

Organizer

Place of Presentation

Data Source

[Presentation] 北海道産ジャガイモの品種による化学的成分特性と食味の関連について

Author(s)

Organizer

Place of Presentation

Data Source

GOTO Masahiro 後藤昌弘

後藤昌弘ゴトウマサヒロ