IOKU Kana 井奥加奈

… Alternative Names

Researcher Number	40243282
Other IDs
External Links
Affiliation (Current)	2020: 大阪教育大学, 教育学部, 教授
Affiliation (based on the past Project Information) *help	2017 – 2018: 大阪教育大学, 教育学部, 教授 2013 – 2014: 大阪教育大学, 教育学部, 教授 2012: 大阪教育大学, 教育学部, 准教授 2002 – 2005: 大阪教育大学, 教育学部, 助教授 1994 – 1997: 大阪教育大学, 教育学部, 助手 1996: 大阪教育大学, 教育学科, 助手 1994: 大阪教育大学, 教育学部・家政教育講座, 文部教官助手
Review Section/Research Field	Principal Investigator 家政学 / 食生活 / Eating habits, studies on eating habits / Eating habits Except Principal Investigator 家政学 / Eating habits, studies on eating habits
Keywords	Principal Investigator フラボノイド / ケルセチン / β-グルコシターゼ / キャベツ / 抗酸化性 / 配糖体 / 脂質過酸化 / β-グルコシダーゼ / 脂質摂取量 / ケルセチン配糖体 … More Except Principal Investigator ケルセチン / フラボノイド / vegetables / quercetin / 包装 / 紫外線 / 脂質酸化 / 色素 / 匂い / 保存 / 食品 / すりごま / 野菜類 / 抗酸化性物質 / 調理操作 / タマネギ / 配糖体 / antioxidant / flavonoid / cooking method / 緑黄色野菜 / 調理 / 食事摂取量 / 血中ケルセチン濃度 / green vegetables / cooking procedure / 菜食 / 血液流動性 / 血中タンパク質 / 肥満 / イソフラボン / 野菜 / 大豆 / 血中脂質 / 血圧 / ヘマトクリツト値 / vegetarian diet / blood rheology / serum protein / obesity / isoflavone / soy Less

野菜の呈味成分・テクスチャーが偏食に及ぼす影響と思考型調理プログラムの開発Principal InvestigatorOngoing
- Principal Investigator
  
  井奥加奈
- Project Period (FY)
  2017 – 2019
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits
- Research Institution
  Osaka Kyoiku University
The relationship of the palatability of the vegetables, the ingredient content and texturePrincipal Investigator
- Principal Investigator
  
  IOKU Kana
- Project Period (FY)
  2012 – 2014
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Osaka Kyoiku University
Effect of cooking procedures with green vegetables on concentrations of food functional compounds in blood
- Principal Investigator
  
  TAKEI Yoko
- Project Period (FY)
  2003 – 2005
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Osaka Kyoiku University
The effects of the vegetarian diet (soy and vegetables) on blood rheology and health status in middle-aged women
- Principal Investigator
  
  OKUDA Toyoko
- Project Period (FY)
  2003 – 2004
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Osaka Kyoiku University
野菜類に含まれるフラボノイド配糖体の小腸内における加水分解に及ぼす食事成分の影響Principal Investigator
- Principal Investigator
  
  井奥加奈
- Project Period (FY)
  2002 – 2004
- Research Category
  
  Grant-in-Aid for Young Scientists (B)
- Research Field
  
  食生活
- Research Institution
  Osaka Kyoiku University
食餌に含まれる抗酸化性配糖体の消化・吸収に関する研究Principal Investigator
- Principal Investigator
  
  井奥加奈
- Project Period (FY)
  1996
- Research Category
  
  Grant-in-Aid for Encouragement of Young Scientists (A)
- Research Field
  
  家政学
- Research Institution
  Osaka Kyoiku University
Effect of antioxidative glycoside compounds in food on domestic cooking processes
- Principal Investigator
  
  TAKEI Yoko
- Project Period (FY)
  1995 – 1997
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  家政学
- Research Institution
  Osaka Kyoiku University
食餌性抗酸化配糖体の糖置換位置が抗酸化能に及ぼす影響Principal Investigator
- Principal Investigator
  
  井奥加奈
- Project Period (FY)
  1994
- Research Category
  
  Grant-in-Aid for Encouragement of Young Scientists (A)
- Research Field
  
  家政学
- Research Institution
  Osaka Kyoiku University
食品の保存性に及ぼす包装の影響
- Principal Investigator
  
  TAKEI Yoko
- Project Period (FY)
  1994
- Research Category
  
  Grant-in-Aid for General Scientific Research (C)
- Research Field
  
  家政学
- Research Institution
  Osaka Kyoiku University

All 2018 2014 2006 Other

All Journal Article Presentation

[Journal Article] 緑黄色野菜の継続的な摂取と調理形態が血漿ケルセチン濃度に及ぼす影響2006
- Author(s)
  井奥加奈
- Journal Title
  
  FFIジャーナル 211(印刷中)
- NAID
  40015347947
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-15500537
[Journal Article] Effect of intake and cooking procedures of green vegetables on quercetin concentration in human plasma.2006
- Author(s)
  Kana Ioku, et al.
- Journal Title
  
  FFI journal 211(in printed)
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-15500537
[Presentation] 質問紙調査による関西在住の消費者における野菜の消費意識と調理方法の比較2018
- Author(s)
  井奥加奈、川越星来、山本真子、岸田恵津
- Organizer
  日本調理科学会平成30年度大会
- Data Source
  KAKENHI-PROJECT-17K00817
[Presentation] 質問紙調査による関西在住の消費者における野菜の消費意識と調理方法の比較2018
- Author(s)
  井奥加奈, 川越星来, 山本真子, 岸田恵津
- Organizer
  平成30年度大会（一社）日本調理科学会
- Data Source
  KAKENHI-PROJECT-17K00817
[Presentation] 1997年と2016年の野菜の調査からみた野菜の調理方法の比較2018
- Author(s)
  橘ゆかり, 井奥加奈
- Organizer
  平成30年度大会（一社）日本調理科学会
- Data Source
  KAKENHI-PROJECT-17K00817
[Presentation] 1997年と2016年における野菜の調査からみた野菜の調理方法の比較2018
- Author(s)
  橘ゆかり、井奥加奈
- Organizer
  日本調理科学会平成30年度大会
- Data Source
  KAKENHI-PROJECT-17K00817
[Presentation] 蒸し加熱の違いがキャベツのテクスチャーに及ぼす影響2014
- Author(s)
  井奥加奈、高瀬珠未、岸田恵津
- Organizer
  日本家政学会
- Place of Presentation
  第66回大会（北九州国際会議場)
- Data Source
  KAKENHI-PROJECT-24500944
[Presentation] 蒸し加熱の違いがキャベツのテクスチャーに及ぼす影響
- Author(s)
  井奥加奈，高瀬珠未，岸田恵津
- Organizer
  日本家政学会
- Place of Presentation
  北九州国際会議場
- Year and Date
  2014-05-23 – 2014-05-25
- Data Source
  KAKENHI-PROJECT-24500944

1. TAKEI Yoko (30017248)

# of Collaborated Projects: 4 results

# of Collaborated Products: 0 results
2. OKUDA Toyoko (90047308)

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results
3. KOHDA Katsuyasu (60273182)

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results
4. KAJIWARA Naemi (10131541)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results

IOKU Kana 井奥 加奈

井奥 加奈 イオク カナ

Research Projects

Research Products

Co-Researchers

野菜の呈味成分・テクスチャーが偏食に及ぼす影響と思考型調理プログラムの開発Principal InvestigatorOngoing

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

The relationship of the palatability of the vegetables, the ingredient content and texturePrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Effect of cooking procedures with green vegetables on concentrations of food functional compounds in blood

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

The effects of the vegetarian diet (soy and vegetables) on blood rheology and health status in middle-aged women

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

野菜類に含まれるフラボノイド配糖体の小腸内における加水分解に及ぼす食事成分の影響Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

食餌に含まれる抗酸化性配糖体の消化・吸収に関する研究Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Effect of antioxidative glycoside compounds in food on domestic cooking processes

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

食餌性抗酸化配糖体の糖置換位置が抗酸化能に及ぼす影響Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

食品の保存性に及ぼす包装の影響

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Journal Article] 緑黄色野菜の継続的な摂取と調理形態が血漿ケルセチン濃度に及ぼす影響2006

Author(s)

Journal Title

NAID

Description

Data Source

[Journal Article] Effect of intake and cooking procedures of green vegetables on quercetin concentration in human plasma.2006

Author(s)

Journal Title

Description

Data Source

[Presentation] 質問紙調査による関西在住の消費者における野菜の消費意識と調理方法の比較2018

Author(s)

Organizer

Data Source

[Presentation] 質問紙調査による関西在住の消費者における野菜の消費意識と調理方法の比較2018

Author(s)

Organizer

Data Source

[Presentation] 1997年と2016年の野菜の調査からみた野菜の調理方法の比較2018

Author(s)

IOKU Kana 井奥加奈

井奥加奈イオクカナ