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Hatae Keiko  畑江 敬子

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… Alternative Names

HATAE Keiko  畑江 敬子

HATAE KEIKO  畑江 敬子

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Researcher Number 50156337
Other IDs
External Links
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 2010: 和洋女子大学, 家政学系, 教授
2008 – 2010: Wayo Women's University, 生活科学系, 教授
2006 – 2007: Wayo Women's University, 家政学部, 教授
2000 – 2005: お茶の水女子大学, 大学院・人間文化研究科, 教授
2004: お茶ノ水女子大学, 生活科学研究科, 教授 … More
2002: Ochanomizu University, Graduated school of Humanities and Sciences, Professor, 大学院・人間文化研究所, 教授
1997 – 1998: お茶の水女子大学, 生活科学部, 教授
1993 – 1996: お茶の水女子大学, 生活科学部, 助教授
1986 – 1990: お茶の水女子大学, 家政学部, 助教授
1986: お茶大, 家政学部, 講師 Less
Review Section/Research Field
Principal Investigator
家政学 / 食生活 / Eating habits, studies on eating habits
Except Principal Investigator
家政学 / 食生活 / Area studies / Fisheries chemistry / 家政学一般(含衣・住環境)
Keywords
Principal Investigator
官能検査 / 遊離アミノ酸 / テクスチャー / 野菜 / 高齢者 / Texture / 結合組織 / 魚肉の物性 / 貯蔵 / 養殖魚 … More / 咬合力 / 寒天ゲル / 咀嚼力 / 検査食 / テクスチャ- / Sensory test / Discriminant analysis / Collagen / Wild fish / Cultured fish / マダイ表皮の色 / コラ-ゲン / 判別分析 / 天然魚 / Creep-compliance / Connective tissue of fish meat / Post harvest changes / Extractability of fish protein / Firmness of fish meat / Fish meat / 魚肉の硬さ / クリープコンプライアンス / 魚肉の結合組織 / 魚肉のフラグメント化 / 魚肉タンパク質の抽出率 / aear-gel / cooked vegetables / occlusal force / dental prescale / oral condition / the elderly / 加熱野菜 / white wine / herbs / common squid / tiger prawn / ORAC assay / DPPH assay / radicalscavenging activity / レモン汁 / ワイン / DPPHラジカル消去活性 / ORAC法 / DPPH法 / 抗酸化性 / 白ワイン / ハーブ類 / スルメイカ / ブラックタイガー / ORAC価 / DPPH価 / ラジカル消去活性 / メチルメルカプタン / トリメチルアミン / 酢酸 / においの閾値 / 酸味 / 甘味 / 塩味 / 味の閾値 / The convection quantity of heat transfer / The radiation quantity of heat transfer / In the oven temperature / radiation / copper ball / speed of Heat Transfer / Heat Transfer / oven / 対流伝熱量 / 放射伝熱量 / 庫内温度 / 放熱 / 銅球 / 受熱速度 / 伝熱特性 / オーブン / TEXTURE / ATP AND RELATED COMPOUND / FRESHNESS / COLD STORAGE / HUMIDITY STABILIZING SHEET / COOKING TREATMENT / COCKLE / テクスチャー特性 / ATP関連化合物 / 加熱処理 / ATPおよびATP関連化合物 / 鮮度 / 調湿シート / トリガイ / free amino acids / storage / sugars / organic acids / cucumber / spinach / 呈味成分 / 貯蔵変化 / 糖 / ホウレンソウ / モヤシ / ビタミンC / 遊離糖 / 有機酸 / きゅうり / ほうれん草 / scanning electron microscopy / sensory evaluation / bunsen-style gas burner / brust-style gas burner / charcoal / questionnaire / scoring sheet / grilled fish / 焼く / 魚 / 走査型電子顕微鏡 / ブラスト式ガスバーナー / ブンゼン式ガスバーナー / 炭 / アンケート / 評価シート / 焼き魚 / lipid content / oligopeptide / amino acid / abalone / texture / flavor / seasonal variation / コラーゲン / オリゴペプチド態アミノ酸 / 周年変化 / 脂質 / ヒラメ / ハマチ / マダイ / 脂質含量 / アミノ酸 / クロアワビ / 嗜好性 / 季節変化 / 餅 / 粒度分布 / 咀嚼 / 官能評価 / 食品と咀嚼性 / サケ(鮭) / カルシウム / 酢漬け / 魚骨 … More
Except Principal Investigator
ATP / 物性 / Physical property / Dense matrix / Water holding capacity / Seasonings / Textured soy protein / TSPの保水性 / TSPの物性変化 / 組織化大豆タンパク質 / テクスチュロメトリ- / 保水性 / 物性変化 / 調味特性 / TSP / 組織科大豆タンパク質 / Thawing / Microwave oven / 官能検査 / 冷凍マグロ / 解凍 / 電子レンジ / Minority / Natural resources / Lotus fiber / Limnology / Culture of rice / Traditional medicinal plants / Life environmental / Myanmar / 麻薬植物(ケシ) / 天然資源の調査 / 少数民族 / 天然資源植物 / ハス繊維 / 水環境 / 米文化 / 伝統薬 / 生活環境 / ミャンマー / acrolein / ELISA / functional food materials / herbs / SOD actitivity / ORACK / DPPH radical scavenging / cookery / 過酸化脂質 / Cholesterol / 8-OhdG / Acrolein / Germed sesame seed / Herb / Polyphenol / Antioxidants / Radical Scavenging Activity / 過酸化物質 / 活性酸素 / ORAC / DPPH / SOD / 抗酸化評価 / 調理品 / 食材 / alpha-actinin / Exercise cultivation / Thaw-rigor / "Arai" / Sarcoplasmic reticulum / Rigor off / Rigor-mortis / カルパイン / カルシウムイオン / Mg^<2+>-ATPase活性 / 筋原線維 / 筋原線維ATPase / αーアクチニン / 運動飼育 / 解凍硬直 / あらい / 筋小胞体 / 解硬 / 死後硬直 / アスコルビン酸 / ドリップ / 野菜 / 冷凍処理 / シンポジウム / 研究発表 / アンケート / 生活の質 / 家政学 / アジア / 国際会議 Less
  • Research Projects

    (19 results)
  • Research Products

    (9 results)
  • Co-Researchers

    (27 People)
  •  Development of the sensory test method for evaluating the elderly people's occlusal conditionPrincipal Investigator

    • Principal Investigator
      HATAE Keiko
    • Project Period (FY)
      2008 – 2010
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Research Field
      Eating habits, studies on eating habits
    • Research Institution
      Wayo Women's University
  •  Development of the new food materials to evaluate the oral condition of the elderlyPrincipal Investigator

    • Principal Investigator
      HATAE Keiko
    • Project Period (FY)
      2006 – 2007
    • Research Category
      Grant-in-Aid for Scientific Research (B)
    • Research Field
      Eating habits, studies on eating habits
    • Research Institution
      Wayo Women's University
  •  Radical scavenging activity of marine foods extractsPrincipal Investigator

    • Principal Investigator
      HATAE Keiko
    • Project Period (FY)
      2004 – 2005
    • Research Category
      Grant-in-Aid for Scientific Research (B)
    • Research Field
      Eating habits, studies on eating habits
    • Research Institution
      Ochanomizu University
  •  Scientific Study of the Traditional Knowledge for common life used by the minority tribes in Myanmar

    • Principal Investigator
      SATAKE Motoyoshi
    • Project Period (FY)
      2004 – 2005
    • Research Category
      Grant-in-Aid for Scientific Research (B)
    • Research Field
      Area studies
    • Research Institution
      Ochanomizu University
  •  加熱前処理による植物性食品の硬さの制御 -冷凍・予備加熱処理の新規利用-

    • Principal Investigator
      KASAI Midori
    • Project Period (FY)
      2002 – 2003
    • Research Category
      Grant-in-Aid for Scientific Research (B)
    • Research Field
      食生活
    • Research Institution
      Ochanomizu University
  •  Comparison of the taste and the odor thresholds between the elderly and the youngPrincipal Investigator

    • Principal Investigator
      HATAE Keiko
    • Project Period (FY)
      2002 – 2003
    • Research Category
      Grant-in-Aid for Scientific Research (B)
    • Research Field
      食生活
    • Research Institution
      Ochanomizu University
  •  Evaluation of radical scavenging ability in cooking processes of functional food materials.

    • Principal Investigator
      FUKUDA Yasuko
    • Project Period (FY)
      2002 – 2004
    • Research Category
      Grant-in-Aid for Scientific Research (B)
    • Research Field
      食生活
    • Research Institution
      Nagoya Women's University
      College of Nagoya Women's University
  •  The preparation of the oven for the examination which heat form which aimed at development of a cooking vessel machine for the pottery can control.Principal Investigator

    • Principal Investigator
      HATAE Keiko
    • Project Period (FY)
      2001 – 2002
    • Research Category
      Grant-in-Aid for Scientific Research (B)
    • Research Field
      食生活
    • Research Institution
      Ochanomizu University
  •  Changes in taste characteristics of shellfish by cooking and during storage - Why raw cockle is not eaten ? -Principal Investigator

    • Principal Investigator
      HATAE Keiko
    • Project Period (FY)
      2000 – 2001
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Research Field
      食生活
    • Research Institution
      OCHANOMIZU UNIVERSITY
  •  第10回アジア地区家政学国際会議の開催に関する企画調査

    • Principal Investigator
      下村 道子
    • Project Period (FY)
      1998
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Research Field
      家政学一般(含衣・住環境)
    • Research Institution
      Otsuma Women's University
  •  Evaluation of the quality of vegetables through measurement of nutritive and taste-active component.Principal Investigator

    • Principal Investigator
      HATAE Keiko
    • Project Period (FY)
      1997 – 1998
    • Research Category
      Grant-in-Aid for Scientific Research (B)
    • Research Field
      家政学
    • Research Institution
      Ochanomizu University
  •  Objective scoring method for grilled fish quality and effects of various heat sources on the quality of grilled fish.Principal Investigator

    • Principal Investigator
      HATAE Keiko
    • Project Period (FY)
      1995 – 1996
    • Research Category
      Grant-in-Aid for Scientific Research (B)
    • Research Field
      家政学
    • Research Institution
      Ochanomizu University
  •  Seasonal variations in marine foodsPrincipal Investigator

    • Principal Investigator
      HATAE Keiko
    • Project Period (FY)
      1993 – 1994
    • Research Category
      Grant-in-Aid for General Scientific Research (B)
    • Research Field
      家政学
    • Research Institution
      Ochanomizu University
  •  魚骨の有効利用に関する研究ー食酢による魚骨の軟化とその機構Principal Investigator

    • Principal Investigator
      畑江 敬子
    • Project Period (FY)
      1990
    • Research Category
      Grant-in-Aid for General Scientific Research (C)
    • Research Field
      家政学
    • Research Institution
      Ochanomizu University
  •  Studies on Rigor-Mortis and Rigor Off in Fish

    • Principal Investigator
      YAMANAKA Hideaki
    • Project Period (FY)
      1989 – 1990
    • Research Category
      Grant-in-Aid for Co-operative Research (A)
    • Research Field
      Fisheries chemistry
    • Research Institution
      Tokyo University of Fisheries
  •  Studies on the Cooking Properties of Textured Soy Protein.

    • Principal Investigator
      SHIMADA Atsuko
    • Project Period (FY)
      1988 – 1989
    • Research Category
      Grant-in-Aid for General Scientific Research (C)
    • Research Field
      家政学
    • Research Institution
      Ochanomizu University
  •  Factors Affecting the Textural Differences between Cultured and Wild Fish.Principal Investigator

    • Principal Investigator
      HATAE Keiko
    • Project Period (FY)
      1988 – 1989
    • Research Category
      Grant-in-Aid for General Scientific Research (C)
    • Research Field
      家政学
    • Research Institution
      Ochanomizu University
  •  Studies on thawing of frozen foods by microwave oven. ---Effect of thawing condition on the qualities of fish meat.---

    • Principal Investigator
      SHIMADA Atsuko
    • Project Period (FY)
      1986 – 1987
    • Research Category
      Grant-in-Aid for General Scientific Research (C)
    • Research Field
      家政学
    • Research Institution
      Ochanomizu Universiyt.
  •  Studies on cookery of fish. Chemical and structural factors affecting the textural properties of fish meat.Principal Investigator

    • Principal Investigator
      HATAE Keiko
    • Project Period (FY)
      1985 – 1987
    • Research Category
      Grant-in-Aid for General Scientific Research (C)
    • Research Field
      家政学
    • Research Institution
      Ochanomizu University

All 2011 2010 2009 2007 2005 Other

All Journal Article Presentation

  • [Journal Article] クッキングルーム:フランス、ストラスブールの高齢者施設における食事2010

    • Author(s)
      畑江敬子、戸田貞子、中谷圭子
    • Journal Title

      日本調理科学会誌 43

      Pages: 143-148

    • Data Source
      KAKENHI-PROJECT-20500688
  • [Journal Article] 寒天を機材とした咀嚼能率検査食の開発2009

    • Author(s)
      斉藤真由, 道脇幸博, 斉藤浩人, 戸田貞子, 畑江敬子, 高橋浩二
    • Journal Title

      日本口腔科学会雑誌 58

      Pages: 43-49

    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-20500688
  • [Journal Article] ミャンマーの米文化2005

    • Author(s)
      畑江敬子, 李宜融
    • Journal Title

      日本調理学会誌 38/2

      Pages: 214-218

    • Description
      「研究成果報告書概要(和文)」より
    • Data Source
      KAKENHI-PROJECT-16405004
  • [Journal Article] Rice culture of Myanmar.2005

    • Author(s)
      Keiko Hatae, Lee I-long
    • Journal Title

      Journal of Cookery Science of Japan vol.38/2

      Pages: 214-218

    • Description
      「研究成果報告書概要(欧文)」より
    • Data Source
      KAKENHI-PROJECT-16405004
  • [Journal Article] フランス、ストラスブールの高齢者施設における食事

    • Author(s)
      畑江敬子、中谷圭子、戸田貞子
    • Journal Title

      日本調理科学会誌 43巻、2号

      Pages: 143-148

    • NAID

      110007610383

    • Data Source
      KAKENHI-PROJECT-20500688
  • [Presentation] 検査食による高齢者の口腔内状態の評価2011

    • Author(s)
      戸田貞子、秋葉ちさと、安藤加奈、佐藤志保、畑江敬子
    • Organizer
      日本家政学会第63回大会
    • Place of Presentation
      和洋女子大学
    • Year and Date
      2011-05-29
    • Data Source
      KAKENHI-PROJECT-20500688
  • [Presentation] 検査食による高齢者の口腔内状態の評価2011

    • Author(s)
      戸田貞子、秋葉ちさと、安藤加奈、佐藤しおり、畑江敬子
    • Organizer
      日本家政学会第63回大会
    • Year and Date
      2011-05-29
    • Data Source
      KAKENHI-PROJECT-20500688
  • [Presentation] 高齢者の口腔内状態の分類と野菜テクスチャーの好み2007

    • Author(s)
      戸田貞子、高松菜穂、斉藤真由、香西みどり、畑江敬子
    • Organizer
      日本調理科学会平成19年度大会
    • Place of Presentation
      お茶の水女子大学、東京
    • Year and Date
      2007-08-31
    • Data Source
      KAKENHI-PROJECT-18300249
  • [Presentation] 高齢者の咀嚼機能評価のための検査食の開発2007

    • Author(s)
      戸田貞子、高松菜穂、斉藤真由、香西みどり、畑江敬子
    • Organizer
      第54回日本栄養改善学会学術総会
    • Place of Presentation
      長崎ブリックホール、長崎
    • Year and Date
      2007-09-20
    • Data Source
      KAKENHI-PROJECT-18300249
  • 1.  KASAI Midori (10262354)
    # of Collaborated Projects: 6 results
    # of Collaborated Products: 2 results
  • 2.  TODA Sadako (90341792)
    # of Collaborated Projects: 3 results
    # of Collaborated Products: 7 results
  • 3.  SHIMADA Atsuko (60017233)
    # of Collaborated Projects: 2 results
    # of Collaborated Products: 0 results
  • 4.  FUKUDA Yasuko (40141444)
    # of Collaborated Projects: 2 results
    # of Collaborated Products: 0 results
  • 5.  下村 道子 (70074937)
    # of Collaborated Projects: 2 results
    # of Collaborated Products: 0 results
  • 6.  MATSUMOTO Misuzu
    # of Collaborated Projects: 2 results
    # of Collaborated Products: 0 results
  • 7.  YAMANAKA Hideaki (20092596)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 8.  WATABE Shugo (40111489)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 9.  SEKI Nobuo (20002090)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 10.  TSUCHIMOTO Mutsuyoshi (20080525)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 11.  HASHIMOTO Kanehisa (30011828)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 12.  OBA Kazuko (80023480)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 13.  MATOBA Teruyoshi (10027196)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 14.  MINAMI Hiroko (70097715)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 15.  TSUZIHARA Nobuko (60247632)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 16.  SATAKE Motoyoshi (10170713)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 17.  TOMINAGA Noriko (30164031)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 18.  KOMAKI Motoko (10077480)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 19.  MORIMITSU Yasujirou (00244533)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 20.  OTAKI Masahiro (70272367)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 21.  江澤 郁子 (10060641)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 22.  片山 倫子 (20056386)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 23.  田村 照子 (30060817)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 24.  酒井 豊子 (50073549)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 25.  谷澤 容子 (30227227)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 26.  KONISHI Masako
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 27.  藤江 歩巳
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results

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