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FUKUNAGA Toshiko  福永 淑子

ORCIDConnect your ORCID iD *help
Researcher Number 40199253
Other IDs
Affiliation (Current) 2025: 昭和学院短期大学, その他部局等, 教授
Affiliation (based on the past Project Information) *help 2009 – 2010: Kawamura Gakuen Woman's University, 人間文化学部, 教授
2008: Showa Gakuin Junior College, ヘルスケア栄養学科, 教授
2002 – 2003: 上野学園大学短期大学部, 家政科, 教授
Review Section/Research Field
Principal Investigator
食生活 / Eating habits, studies on eating habits
Keywords
Principal Investigator
IMP / AMP / Alkaline solution / Softening / Soaked in water / Heating Dry / Sunlight Dry / Dried Squids / 筋肉繊維 / 筋原繊維 … More / 破断応力 / 低音スルメ / 高温スルメ / 乳酸 / 水もどし / 温風乾燥 / 天日乾燥 / アルカリ戻し / 膨潤度 / 水戻し / 40℃ / 4℃ / スルメイカ / 口当たり / 日本米米粉麺 / 調理と加工 / こしの強さ / テクスチャー / 粒径 / 米麺 / 米粉 Less
  • Research Projects

    (2 results)
  • Research Products

    (3 results)
  • Co-Researchers

    (3 People)
  •  Investigation on manufacturing and stiffness control of pure rice noodle made from Japonica ricePrincipal Investigator

    • Principal Investigator
      FUKUNAGA Toshiko
    • Project Period (FY)
      2008 – 2010
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Research Field
      Eating habits, studies on eating habits
    • Research Institution
      Showa Gakuin Junior College
  •  Finding out a proper condition for cooking dried squids.Principal Investigator

    • Principal Investigator
      FUKUNAGA Toshiko
    • Project Period (FY)
      2002 – 2003
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Research Field
      食生活
    • Research Institution
      Ueno Gakuen Junior College Dept., Ueno Gakuen University

All 2010 2009

All Presentation

  • [Presentation] 純米麺の製作と米粉のアミロペクチン含有量に関する研究2010

    • Author(s)
      福永淑子
    • Organizer
      日本調理科学会平成22年度大会
    • Place of Presentation
      福岡中村学園大学
    • Year and Date
      2010-08-28
    • Data Source
      KAKENHI-PROJECT-20500696
  • [Presentation] 米麺の調理学的特性に及ぼす米粉粒径の影響Effect of mesh size of rice powder on cookery characteristics of rice noodle2009

    • Author(s)
      福永淑子
    • Organizer
      日本調理科学会
    • Place of Presentation
      同志社女子大学
    • Data Source
      KAKENHI-PROJECT-20500696
  • [Presentation] 米粉の粒系違いによる米麺の製作の調理学的影響2009

    • Author(s)
      福永淑子
    • Organizer
      日本調理科学会平成21年度大会
    • Place of Presentation
      京都同志社女子大学
    • Year and Date
      2009-08-28
    • Data Source
      KAKENHI-PROJECT-20500696
  • 1.  HASUNUMA Ryoich (30104566)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 2.  OSAKA Kaholi (30176854)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 3.  NAGASHIMA Kumiko (00279663)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results

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