Hatae Keiko 畑江敬子

… 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

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

Hatae Keiko 畑江 敬子

HATAE Keiko 畑江 敬子

HATAE KEIKO 畑江 敬子

Research Projects

Research Products

Co-Researchers

Development of the sensory test method for evaluating the elderly people's occlusal conditionPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Development of the new food materials to evaluate the oral condition of the elderlyPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Radical scavenging activity of marine foods extractsPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Scientific Study of the Traditional Knowledge for common life used by the minority tribes in Myanmar

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

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

Project Period (FY)

Research Category

Research Field

Research Institution

Comparison of the taste and the odor thresholds between the elderly and the youngPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Evaluation of radical scavenging ability in cooking processes of functional food materials.

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

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

Project Period (FY)

Research Category

Research Field

Research Institution

Changes in taste characteristics of shellfish by cooking and during storage - Why raw cockle is not eaten ? -Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

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

Project Period (FY)

Research Category

Research Field

Research Institution

Evaluation of the quality of vegetables through measurement of nutritive and taste-active component.Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Objective scoring method for grilled fish quality and effects of various heat sources on the quality of grilled fish.Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Seasonal variations in marine foodsPrincipal Investigator

Principal Investigator

Hatae Keiko 畑江敬子

HATAE Keiko 畑江敬子

HATAE KEIKO 畑江敬子