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Otsuki Naoko  大槻 尚子

ORCIDConnect your ORCID iD *help
… Alternative Names

大槻 尚子  オオツキ ナオコ

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Researcher Number 20825004
Other IDs
Affiliation (Current) 2025: 静岡県立大学, 食品栄養科学部, 助教
Affiliation (based on the past Project Information) *help 2019 – 2023: 静岡県立大学, 食品栄養科学部, 助教
Review Section/Research Field
Principal Investigator
Basic Section 08030:Family and consumer sciences, and culture and living-related
Except Principal Investigator
Basic Section 59040:Nutrition science and health science-related
Keywords
Principal Investigator
食品ロス / 共起分析 / SDGs / 食材料管理 / レディフードシステム / 特定給食施設 / 食品ロス削減
Except Principal Investigator
ヒト試験 / 調理変化 / フラボノイド … More / 吸収動態 / 抗炎症 / ポリフェノール / 調理方法 / 食事摂取 / 生体内炎症マーカー / 食事 / 高フラボノイド食 / 機能性活用 / 生体内炎症指標 Less
  • Research Projects

    (3 results)
  • Research Products

    (13 results)
  • Co-Researchers

    (3 People)
  •  特定給食施設における食品ロス削減を目指したレディフードシステム活用に関する研究Principal Investigator

    • Principal Investigator
      大槻 尚子
    • Project Period (FY)
      2022 – 2024
    • 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
      University of Shizuoka
  •  Research on change of flavonoids content in foodstuffs by cooking methods and storage time after cooking, and in vivo inflammation index, aiming at utilization of food functionality

    • Principal Investigator
      市川 陽子
    • Project Period (FY)
      2022 – 2024
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Review Section
      Basic Section 59040:Nutrition science and health science-related
    • Research Institution
      University of Shizuoka
  •  Research on the changes of flavonoid content by cooking procedure and the antioxidant biomarkers in human after ingestion of flavonoid for utilizing food functionality.

    • Principal Investigator
      Ichikawa Yoko
    • Project Period (FY)
      2019 – 2021
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Review Section
      Basic Section 59040:Nutrition science and health science-related
    • Research Institution
      University of Shizuoka

All 2023 2022 2019

All Journal Article Presentation

  • [Journal Article] The Effect of the Cook-Chill Process on the Quality of Butter Rice Cooking with a Steam Convection Oven2023

    • Author(s)
      Naoko Otsuki, Airi Hirase, Miho Nakamura, Midori Kurokawa, Yoko Ichikawa
    • Journal Title

      Journal of Cookery Science of Japan

      Volume: 56 Issue: 4 Pages: 163-171

    • DOI

      10.11402/cookeryscience.56.163

    • ISSN
      1341-1535, 2186-5787
    • Year and Date
      2023-08-05
    • Language
      English
    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-22K02097
  • [Journal Article] Change of Flavonoid Contents Before and After Cooking in Model Menu of Daily Meals2022

    • Author(s)
      MANNEN Ryo, HANE Asako, SANO Ayami, OTSUKI Naoko, GODA Toshinao, SHIMOI Kayoko, ICHIKAWA Yoko
    • Journal Title

      Journal of Cookery Science of Japan

      Volume: 55 Issue: 2 Pages: 84-96

    • DOI

      10.11402/cookeryscience.55.84

    • ISSN
      1341-1535, 2186-5787
    • Year and Date
      2022-04-05
    • Language
      Japanese
    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19K11645
  • [Presentation] 特定給食施設における食品ロス削減を目指した給食運営に関する実態調査2023

    • Author(s)
      三宅希美、大槻尚子、市川陽子
    • Organizer
      第70回日本栄養改善学会学術総会
    • Data Source
      KAKENHI-PROJECT-22K02097
  • [Presentation] 豆腐摂取後のフラボノイドの吸収動態に調理方法が及ぼす影響2023

    • Author(s)
      青木夢那、萬年遼、大槻尚子、合田敏尚、下位香代子、市川陽子
    • Organizer
      第77回日本栄養・食糧学会大会
    • Data Source
      KAKENHI-PROJECT-22K11856
  • [Presentation] 特定給食施設における食品ロスに関する実態調査-調理従事者の意識調査と作業の適正化に向けた検討-2023

    • Author(s)
      光川晴香、大槻尚子、窪田政成、市川陽子
    • Organizer
      第18回日本給食経営管理学会学術総会
    • Data Source
      KAKENHI-PROJECT-22K02097
  • [Presentation] 豆腐摂取後のフラボノイドの吸収動態に 調理方法が及ぼす影響2023

    • Author(s)
      青木夢那、萬年遼、大槻尚子、合田敏尚、下位香代子、市川陽子
    • Organizer
      第77回日本栄養・食糧学会大会
    • Data Source
      KAKENHI-PROJECT-22K11856
  • [Presentation] スチームコンベクションオーブンを用いた全粥のクックチル提供の可能性2022

    • Author(s)
      大槻尚子、 中村美穂、 市川陽子
    • Organizer
      第17回給食経営管理学会学術総会
    • Data Source
      KAKENHI-PROJECT-22K02097
  • [Presentation] 食材中のフラボノイド含有量、総ポリフェノール量、抗酸化活性に調理方法が及ぼす影響2022

    • Author(s)
      吉村夢那、萬年遼、大槻尚子、下位香代子、市川陽子
    • Organizer
      第75回日本栄養・食糧学会大会
    • Data Source
      KAKENHI-PROJECT-19K11645
  • [Presentation] Possibility of using a steam convection oven to cook rice and provide cook-chilled system.2022

    • Author(s)
      Naoko Otsuki, Miho Nakamura, Midori Kurokawa, Yoko Ichikawa
    • Organizer
      The 8th Asian Congress of Dietetics (ACD 2022)
    • Int'l Joint Research
    • Data Source
      KAKENHI-PROJECT-22K02097
  • [Presentation] The effects of cooking methods and times course for functional component in foodstuffs after cooking2022

    • Author(s)
      Ryo Mannen, Momoka Kawasaki, Naoko Otsuki, Kayoko Shimoi, Yoko Ichikawa
    • Organizer
      The 8th Asian Congress of Dietetics (ACD 2022)
    • Int'l Joint Research
    • Data Source
      KAKENHI-PROJECT-22K11856
  • [Presentation] 玉ねぎ摂取時のケルセチンの体内動態に対する調理方法の検討2019

    • Author(s)
      鈴木杏奈、萬年遼、大原裕也、大槻尚子、下位香代子、市川陽子
    • Organizer
      第73回日本栄養・食糧学会大会
    • Data Source
      KAKENHI-PROJECT-19K11645
  • [Presentation] 食材中の機能性成分に調理の種類および調理後の時間経過が及ぼす影響2019

    • Author(s)
      川崎杏香、萬年遼、大槻尚子、下位香代子、市川陽子
    • Organizer
      第73回日本栄養・食糧学会大会
    • Data Source
      KAKENHI-PROJECT-19K11645
  • [Presentation] Effects of different cooking methods and storage time after cooking functional ingredients in foodstuffs2019

    • Author(s)
      Ryo Mannen, Momoka Kawasaki, Naoko Otsuki, Kayoko Shimoi, Yoko Ichikawa
    • Organizer
      The 9th International Conference on Polyphenols and Health
    • Int'l Joint Research
    • Data Source
      KAKENHI-PROJECT-19K11645
  • 1.  Ichikawa Yoko (50269495)
    # of Collaborated Projects: 3 results
    # of Collaborated Products: 11 results
  • 2.  下位 香代子 (10162728)
    # of Collaborated Projects: 2 results
    # of Collaborated Products: 7 results
  • 3.  合田 敏尚 (70195923)
    # of Collaborated Projects: 2 results
    # of Collaborated Products: 2 results

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