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SEGUCHI Masaharu  瀬口 正晴

ORCIDConnect your ORCID iD *help
Researcher Number 40149612
Other IDs
Affiliation (based on the past Project Information) *help 2011 – 2013: 神戸女子大学, 家政学部, 教授
2003 – 2007: 神戸女子大学, 家政学部, 教授
Review Section/Research Field
Principal Investigator
Eating habits, studies on eating habits
Except Principal Investigator
Eating habits, studies on eating habits
Keywords
Principal Investigator
Food processing and cooking / emulsion gel / Wheat flour / Food Rheology / Breadmaking properties / anti-oxidative activity / interfacial activity / radical-scavenging activity / デンプン粒表面タンパク質 / ペプチド結合性多糖類 … More / 乳化系 / 抗酸化性 / 乳化系ゲル / 食品加工調理 / 乳化性ゲル / 小麦粉 / 食品物性 / 製パン適性 / 抗酸化能 / 界面活性能 / ラジカル捕捉活性 / gluten-free bread / グルテンフリーパン / banana flour / yam flour / gluten- free bread / 健康と食生活 … More
Except Principal Investigator
Edible Cellulose / Non Calorie / Food Material / Edible Film / Molecular Dynamics / Sodium Hydroxide / Structural Formation / Cellulose / 発ガン性 / パン / 表面エネルギー / 分子動力学計算 / 可食性セルロース / ノンカロリー / 食材 / 可食性フィルム / 分子動力学 / 水酸化ナトリウム / 構造形成 / セルロース Less
  • Research Projects

    (3 results)
  • Research Products

    (48 results)
  • Co-Researchers

    (5 People)
  •  Study of gluten-free leavening foods such as a breadPrincipal Investigator

    • Principal Investigator
      SEGUCHI Masaharu
    • Project Period (FY)
      2011 – 2013
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Research Field
      Eating habits, studies on eating habits
    • Research Institution
      Kobe Women's University
  •  New Functional Food Prepared from Cellulose/Aqueous Sodium Hydroxide Solution

    • Principal Investigator
      YAMANE Chihiro
    • Project Period (FY)
      2005 – 2007
    • Research Category
      Grant-in-Aid for Scientific Research (B)
    • Research Field
      Eating habits, studies on eating habits
    • Research Institution
      Kobe Women's University
  •  Effect of anti-oxidative and surface active components in natural materials on food processing and cookery characteristicsPrincipal Investigator

    • 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

All 2014 2013 2012 2007 2006 2005 2004 2003 Other

All Journal Article Presentation Book Patent

  • [Book] レオロジーデータハンドブック(日本レオロジー学会編)2006

    • Author(s)
      瀬口正晴
    • Total Pages
      546
    • Publisher
      丸善株式会社
    • Data Source
      KAKENHI-PROJECT-15300256
  • [Book] レオロジーデーターハンドブック(日本レオロジー学会編)2006

    • Author(s)
      瀬口 正晴
    • Total Pages
      546
    • Publisher
      丸善株式会社
    • Description
      「研究成果報告書概要(和文)」より
    • Data Source
      KAKENHI-PROJECT-15300256
  • [Journal Article] Development of Gluten-Free Bread Baked with Banana (<i>Musa spp</i>.) Flour2014

    • Author(s)
      瀬口 正晴, 田原 彩, 井関 杏子, 竹内 美貴, 中村 智英子
    • Journal Title

      FSTR

      Volume: 20 Issue: 3 Pages: 613-619

    • DOI

      10.3136/fstr.20.613

    • NAID

      130004848109

    • ISSN
      1344-6606, 1881-3984
    • Language
      English
    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-23500982
  • [Journal Article] Development of gluten-free bread baked with banana (Musa spp.) flour2014

    • Author(s)
      Masaharu Seguchi, Aya Tabara, Kyoko Iseki, Miki Takeuchi and Chieko Nakamura
    • Journal Title

      Food Sci. Technol. Res.

      Volume: 20 Pages: 543-548

    • NAID

      130004848109

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-23500982
  • [Journal Article] Development of gluten-free bread baked with yam flour2012

    • Author(s)
      Masaharu Seguchi, Miki Ozawa, Chieko Nakamura, Aya Tabara
    • Journal Title

      Food Science and Technology Research

      Volume: 18(5)

    • NAID

      130002538055

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-23500982
  • [Journal Article] Development of gluten-free bread baked with yam flour2012

    • Author(s)
      Masaharu Seguchi, Miki Ozawa, Chieko Nakamura, Aya Tabara
    • Journal Title

      Food Sci. Technol. Res.

      Volume: 18 Pages: 543-548

    • NAID

      130002538055

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-23500982
  • [Journal Article] "Development of Gluten-Free Bread baked with Yam Flour", Food Science and Technology Research2012

    • Author(s)
      瀬口 正晴, 小澤 美貴, 中村 智英子, 田原 彩
    • Journal Title

      ヤマイモ粉を用いたグルテンフリーパンの製造研究

      Volume: 18 巻, No.4 Pages: 543-548

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-23500982
  • [Journal Article] Effects of Size of Cellulose Granules on Dough Rheology, Microscopy, and Bread making Properties.2007

    • Author(s)
      M.Seguchi
    • Journal Title

      Journal of Food Science 72

      Pages: 79-84

    • Data Source
      KAKENHI-PROJECT-17300241
  • [Journal Article] Effects of Size of Cellulose Granules on Dough Rheology, Microscopy, and Bread making Properties.2007

    • Author(s)
      M. Seguchi, A. Tabara, I. Fukawa, H. Ono, C. Kumashiro, Y. Yoshino, C. Kusunose, C. Yamane
    • Journal Title

      Journal of Food Science 72

      Pages: 79-84

    • Description
      「研究成果報告書概要(欧文)」より
    • Data Source
      KAKENHI-PROJECT-17300241
  • [Journal Article] Effects of Size of Cellulose Granules on Dough Rheology,Microscopy,and Bread making Properties2007

    • Author(s)
      M. Seguchi
    • Journal Title

      Journal of Food Science 72

      Pages: 79-84

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-17300241
  • [Journal Article] Effects of Size of Cellulose Granules on Dough Rheology,Microscopy,and Bread making Properties2007

    • Author(s)
      M.Seguchi, A.Tabara, I.Fukawa, H.Ono, C.Kumashiro, Y.Yoshino, C.Kusunose and C.Yamane
    • Journal Title

      Journal of Food Science 72

      Pages: 79-84

    • Description
      「研究成果報告書概要(和文)」より
    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-17300241
  • [Journal Article] Ghosts of B-type Wheat Starch Granules in Concentrated KI/I_2 Solution2005

    • Author(s)
      Masaharu Seguchi
    • Journal Title

      Starch/Starke 57

      Pages: 384-387

    • Data Source
      KAKENHI-PROJECT-15300256
  • [Journal Article] Presence and Amounts of Starch Granule Surface Proteins in Various Starches.2005

    • Author(s)
      Masaharu Seguchi
    • Journal Title

      Cereal Chem. 82(6)

      Pages: 739-742

    • Data Source
      KAKENHI-PROJECT-15300256
  • [Journal Article] Effect of Leek (A.ampeloprasum L.) and Scallion (A.chinense L.) on breadmaking properties.2004

    • Author(s)
      M.Seguchi
    • Journal Title

      Food Sci.Technol.Res. (4)

      Pages: 479-482

    • Description
      「研究成果報告書概要(欧文)」より
    • Data Source
      KAKENHI-PROJECT-15300256
  • [Journal Article] Oil binding of heat-treated waxy wheat starch granules and starch granule ghosts produced with concentrated KI and I_22004

    • Author(s)
      M.Seguchi
    • Journal Title

      Cereal Chem. 81(5)

      Pages: 621-625

    • Data Source
      KAKENHI-PROJECT-15300256
  • [Journal Article] Effect of Leek (A.ampeloprasum L.) and Scallion (A.chinense L.) on breadmaking properties.2004

    • Author(s)
      M.Seguchi
    • Journal Title

      Food Sci.Technol.Res. 4

      Pages: 479-482

    • Description
      「研究成果報告書概要(和文)」より
    • Data Source
      KAKENHI-PROJECT-15300256
  • [Journal Article] Effects of secondary structures of heated egg white protein on thebinding between prime starch and tailings fractions in fresh wheat flour.2004

    • Author(s)
      M.Seguchi
    • Journal Title

      Cereal Chem. 81

      Pages: 633-636

    • Description
      「研究成果報告書概要(和文)」より
    • Data Source
      KAKENHI-PROJECT-15300256
  • [Journal Article] Effect of number of carbons in the added disulfide on breadmaking quality.2004

    • Author(s)
      M.Seguchi
    • Journal Title

      Cereal Chem. 81(6)

      Pages: 710-713

    • Description
      「研究成果報告書概要(欧文)」より
    • Data Source
      KAKENHI-PROJECT-15300256
  • [Journal Article] Effects of secondary structures of heated egg white protein on the binding between prime starch and tailings fractions in fresh wheat flour.2004

    • Author(s)
      M.Seguchi
    • Journal Title

      Cereal Chem. 81(5)

      Pages: 633-636

    • Description
      「研究成果報告書概要(欧文)」より
    • Data Source
      KAKENHI-PROJECT-15300256
  • [Journal Article] Effect of number of carbons in the added disulfide on breadmaking quality.2004

    • Author(s)
      M.Seguchi
    • Journal Title

      Cereal Chem. 81

      Pages: 710-713

    • Description
      「研究成果報告書概要(和文)」より
    • Data Source
      KAKENHI-PROJECT-15300256
  • [Journal Article] Presence of a minor amylose fraction in the central portion of waxy wheat starch granules and its contribution to granular stability.2004

    • Author(s)
      M.Seguchi
    • Journal Title

      Cereal Chem. 81(5)

      Pages: 589-593

    • Data Source
      KAKENHI-PROJECT-15300256
  • [Journal Article] The centrifuged liquid and breadmaking properties of frozen-and-thawed bread dough.2003

    • Author(s)
      Seguchi M
    • Journal Title

      Cereal Chem. 80(3)

      Pages: 264-268

    • Description
      「研究成果報告書概要(欧文)」より
    • Data Source
      KAKENHI-PROJECT-15300256
  • [Journal Article] Role of amylose in the maintenance of the configuration of rice starch granules.2003

    • Author(s)
      M.Seguchi
    • Journal Title

      Starke 55

      Pages: 524-528

    • Description
      「研究成果報告書概要(和文)」より
    • Data Source
      KAKENHI-PROJECT-15300256
  • [Journal Article] Effect of Welsh Onion (Allium fistulosum L.) on breadmaking propereties.2003

    • Author(s)
      M.Seguchi
    • Journal Title

      J.Food Sci. 68(5)

      Pages: 1810-1813

    • Description
      「研究成果報告書概要(欧文)」より
    • Data Source
      KAKENHI-PROJECT-15300256
  • [Journal Article] The centrifuged liquid and breadmaking properties of frozen-and-thawed bread dough.2003

    • Author(s)
      Seguchi M
    • Journal Title

      Cereal Chem. 80

      Pages: 264-268

    • Description
      「研究成果報告書概要(和文)」より
    • Data Source
      KAKENHI-PROJECT-15300256
  • [Journal Article] Effect of Welsh Onion (Allium fistulosum L.) on breadmaking propereties.2003

    • Author(s)
      M.Seguchi
    • Journal Title

      J.Food Sci. 68

      Pages: 1810-1813

    • Description
      「研究成果報告書概要(和文)」より
    • Data Source
      KAKENHI-PROJECT-15300256
  • [Journal Article] Adsorption of Xanthene Food Dyes to cellulose Granule and Possibility of Exclusion of the Hazardous Dyes from Body by Taking a Bread baked with Cellulose Granule/Wheat Flour.

    • Author(s)
      Tabara, N. Hara, C. Yamane, C. Kumashiro, M. Seguchi
    • Journal Title

      Journal of Food Science (to be submitted)

    • Description
      「研究成果報告書概要(欧文)」より
    • Data Source
      KAKENHI-PROJECT-17300241
  • [Journal Article] Structure and Properties of Cellulose-Starch Composites Regenerated from Aqueous Sodium Hydroxide Solution.

    • Author(s)
      H. Miyamoto, M. Seguchi, C. Yamane, K. Okajima
    • Journal Title

      Journal of Food Science (to be submitted)

    • Description
      「研究成果報告書概要(欧文)」より
    • Data Source
      KAKENHI-PROJECT-17300241
  • [Patent] カステラ用小麦粉の製造方法2007

    • Inventor(s)
      瀬口 正晴
    • Filing Date
      2007
    • Data Source
      KAKENHI-PROJECT-17300241
  • [Patent] セルロースパンとその製造方法2005

    • Inventor(s)
      山根, 瀬口
    • Industrial Property Rights Holder
      山根, 瀬口
    • Patent Publication Number
      2007-135562
    • Filing Date
      2005
    • Description
      「研究成果報告書概要(和文)」より
    • Data Source
      KAKENHI-PROJECT-17300241
  • [Patent] セルロースパンとその製造方法2005

    • Inventor(s)
      山根, 瀬口
    • Industrial Property Rights Holder
      山根, 瀬口
    • Industrial Property Number
      2005-363999
    • Filing Date
      2005
    • Data Source
      KAKENHI-PROJECT-17300241
  • [Patent] 低カロリーパン2004

    • Inventor(s)
      瀬口, 山根
    • Industrial Property Rights Holder
      瀬口, 山根, 旭化成
    • Patent Publication Number
      2006-180846
    • Filing Date
      2004
    • Description
      「研究成果報告書概要(和文)」より
    • Data Source
      KAKENHI-PROJECT-17300241
  • [Presentation] Development of gluten-free bread baked with banana flour2013

    • Author(s)
      M.Seguchi
    • Organizer
      AACC International Annual Meeting
    • Place of Presentation
      Albuquerque, New Mexico, U.S.A.
    • Data Source
      KAKENHI-PROJECT-23500982
  • [Presentation] Effect of polysaccharides to improve the deterioration of breadmaking properties by frozen and thawed bread dough2013

    • Author(s)
      Masaharu Seguchi
    • Organizer
      ICC CONFEREACE 2013
    • Place of Presentation
      Perth, Western Australia
    • Data Source
      KAKENHI-PROJECT-23500982
  • [Presentation] バナナを用いたGluten-free パンの調製2012

    • Author(s)
      瀬口 正晴, 小澤 美貴, 中村 智英子
    • Organizer
      第59回大会日本食品科学工学会
    • Place of Presentation
      藤女子大学
    • Data Source
      KAKENHI-PROJECT-23500982
  • [Presentation] Development of gluten-free bread baked with yam flour2012

    • Author(s)
      Masaharu Seguchi, Miki Ozawa, Chieko Nakamura, Aya Tabara
    • Organizer
      14th ICC CEREAL AND BREAD CONGRESS AND FORUM ON FATS & OILS
    • Place of Presentation
      Beijin, China
    • Data Source
      KAKENHI-PROJECT-23500982
  • [Presentation] バナナを用いたGluten-freeパンの調製2012

    • Author(s)
      瀬口正晴、小澤美貴、中村智英子
    • Organizer
      日本食品科学工学会 第59回大会
    • Place of Presentation
      藤女子大学(札幌)
    • Data Source
      KAKENHI-PROJECT-23500982
  • [Presentation] Development of Gluten-Free Bread Baked with Yam Flour2012

    • Author(s)
      Masaharu Seguchi, Miki Ozawa, Chieko Nakamura, Aya Tabara
    • Organizer
      14th ICC CEREAL AND BREAD CONGRESS AND FORUM ON FATS & OILS
    • Place of Presentation
      Beijing China
    • Data Source
      KAKENHI-PROJECT-23500982
  • [Presentation] Development of gluten-free bread baked with yam flour2012

    • Author(s)
      Masaharu Seguchi
    • Organizer
      14th ICC Cereal nd Bread Congress and Forum on Fats & Oils
    • Place of Presentation
      Beijing, China
    • Data Source
      KAKENHI-PROJECT-23500982
  • [Presentation] アルカリ可溶セルロースを使用した新しい食材用セルロース成型体2007

    • Author(s)
      宮本 ひとみ, 瀬口 正晴, 岡島 邦彦, 山根 千弘
    • Organizer
      食品科学工学会
    • Place of Presentation
      福岡
    • Description
      「研究成果報告書概要(和文)」より
    • Data Source
      KAKENHI-PROJECT-17300241
  • [Presentation] 可食性セルロース成型体の構造と物性2007

    • Author(s)
      宮本 ひとみ, 瀬口 正晴, 岡島 邦彦, 山根 千弘
    • Organizer
      家政学会年次大会
    • Place of Presentation
      岐阜
    • Description
      「研究成果報告書概要(和文)」より
    • Data Source
      KAKENHI-PROJECT-17300241
  • [Presentation] セルロース分子シートの各種媒体中での安定性2007

    • Author(s)
      宮本 ひとみ, 瀬口 正晴, 岡島 邦彦, 山根 千弘
    • Organizer
      セルロース学会年次大会
    • Place of Presentation
      静岡
    • Description
      「研究成果報告書概要(和文)」より
    • Data Source
      KAKENHI-PROJECT-17300241
  • [Presentation] セルロース/食用多糖ナノ複合体の構造と食材への展開2007

    • Author(s)
      山根 千弘, 宮本 ひとみ, 瀬口 正晴, 岡島 邦彦
    • Organizer
      日本食糧栄養学会年次大会
    • Place of Presentation
      京都
    • Description
      「研究成果報告書概要(和文)」より
    • Data Source
      KAKENHI-PROJECT-17300241
  • [Presentation] 炭化セルロース粒を含んだパンによる合成着色料の体外除去の可能性2007

    • Author(s)
      田原 彩, 瀬口 正晴, 山根 千弘
    • Organizer
      食品科学工学会
    • Place of Presentation
      福岡
    • Description
      「研究成果報告書概要(和文)」より
    • Data Source
      KAKENHI-PROJECT-17300241
  • [Presentation] セルロースブレンド小麦粉を用いた糖尿病患者用低カロリーパンの問題点解決2006

    • Author(s)
      瀬口 正晴, 山根 千弘, 田原 彩
    • Organizer
      日本農芸化学会年次大会
    • Place of Presentation
      京都
    • Description
      「研究成果報告書概要(和文)」より
    • Data Source
      KAKENHI-PROJECT-17300241
  • [Presentation] 食用多糖複合体2006

    • Author(s)
      宮本 ひとみ, 瀬口 正晴, 岡島 邦彦, 山根 千弘
    • Organizer
      家政学会関西支部大会
    • Place of Presentation
      神戸
    • Description
      「研究成果報告書概要(和文)」より
    • Data Source
      KAKENHI-PROJECT-17300241
  • [Presentation] セルロースブレンド小麦粉を用いた低カロリーパン2006

    • Author(s)
      田原 彩, 瀬口 正晴, 山根 千弘
    • Organizer
      セルロース学会年次大会
    • Place of Presentation
      東京
    • Description
      「研究成果報告書概要(和文)」より
    • Data Source
      KAKENHI-PROJECT-17300241
  • [Presentation] 構造制御されたセルロースからの機能性食品材料2006

    • Author(s)
      山根 千弘, 宮本 ひとみ, 瀬口 正晴, 岡島 邦彦
    • Organizer
      食品科学工学会年次大会
    • Place of Presentation
      神奈川
    • Description
      「研究成果報告書概要(和文)」より
    • Data Source
      KAKENHI-PROJECT-17300241
  • 1.  MATOBA Teruyoshi (10027196)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 2.  MATSUMURA Yasuki (50181756)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 3.  YAMANE Chihiro (70368489)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 13 results
  • 4.  OKAJIMA Kunihiko (30389168)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 7 results
  • 5.  冨岡 和子 (70031705)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results

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