SEGUCHI Masaharu 瀬口正晴

Researcher Number	40149612
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 健康と食生活 / gluten- free bread / yam flour / banana flour / グルテンフリーパン / gluten-free bread / ラジカル捕捉活性 / 界面活性能 / 抗酸化能 / 製パン適性 … More Except Principal Investigator セルロース / 構造形成 / 水酸化ナトリウム / 分子動力学 / 可食性フィルム / 食材 / ノンカロリー / 可食性セルロース / 分子動力学計算 / 表面エネルギー / パン / 発ガン性 / Cellulose / Structural Formation / Sodium Hydroxide / Molecular Dynamics / Edible Film / Food Material / Non Calorie / Edible Cellulose Less

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 (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 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
  
  Food Science and Technology Research
  
  Volume: 20巻 , No. 3 Issue: 3 Pages: 2014-2014
- 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 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

SEGUCHI Masaharu 瀬口 正晴

Research Projects

Research Products

Co-Researchers

Study of gluten-free leavening foods such as a breadPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

New Functional Food Prepared from Cellulose/Aqueous Sodium Hydroxide Solution

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Effect of anti-oxidative and surface active components in natural materials on food processing and cookery characteristicsPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[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)

Total Pages

Publisher

Data Source

[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)

Total Pages

Publisher

Description

Data Source

[Journal Article] Development of gluten-free bread baked with banana (Musa spp.) flour2014

Author(s)

Journal Title

NAID

Data Source

[Journal Article] Development of Gluten-Free Bread Baked with Banana (<i>Musa spp</i>.) Flour2014

Author(s)

Journal Title

DOI

NAID

ISSN

Language

Data Source

[Journal Article] Development of gluten-free bread baked with yam flour2012

Author(s)

Journal Title

NAID

Data Source

[Journal Article] Development of gluten-free bread baked with yam flour2012

Author(s)

Journal Title

NAID

Data Source

[Journal Article] "Development of Gluten-Free Bread baked with Yam Flour", Food Science and Technology Research2012

Author(s)

Journal Title

Data Source

[Journal Article] Effects of Size of Cellulose Granules on Dough Rheology, Microscopy, and Bread making Properties.2007

Author(s)

Journal Title

Data Source

[Journal Article] Effects of Size of Cellulose Granules on Dough Rheology, Microscopy, and Bread making Properties.2007

Author(s)

Journal Title

Description

Data Source

[Journal Article] Effects of Size of Cellulose Granules on Dough Rheology,Microscopy,and Bread making Properties2007

Author(s)

Journal Title

Data Source

[Journal Article] Effects of Size of Cellulose Granules on Dough Rheology,Microscopy,and Bread making Properties2007

Author(s)

Journal Title

Description

Data Source

[Journal Article] Ghosts of B-type Wheat Starch Granules in Concentrated KI/I_2 Solution2005

Author(s)

SEGUCHI Masaharu 瀬口正晴