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)	2022: 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 / Eating habits, studies on eating habits / 食生活 Except Principal Investigator 食生活 / 家政学 / 家政学一般(含衣・住環境) / Fisheries chemistry / Area studies
Keywords	Principal Investigator 官能検査 / 高齢者 / 野菜 / テクスチャー / 遊離アミノ酸 / テクスチャ- / 検査食 / 咀嚼力 / 寒天ゲル / 咬合力 … More / 養殖魚 / 貯蔵 / 魚肉の物性 / 結合組織 / Texture / 魚骨 / 酢漬け / カルシウム / サケ(鮭) / 食品と咀嚼性 / 官能評価 / 咀嚼 / 粒度分布 / 餅 / 季節変化 / 嗜好性 / クロアワビ / アミノ酸 / 脂質含量 / マダイ / ハマチ / ヒラメ / 脂質 / 周年変化 / オリゴペプチド態アミノ酸 / コラーゲン / seasonal variation / flavor / texture / abalone / amino acid / oligopeptide / lipid content / 焼き魚 / 評価シート / アンケート / 炭 / ブンゼン式ガスバーナー / ブラスト式ガスバーナー / 走査型電子顕微鏡 / 魚 / 焼く / grilled fish / scoring sheet / questionnaire / charcoal / brust-style gas burner / bunsen-style gas burner / sensory evaluation / scanning electron microscopy / ほうれん草 / きゅうり / 有機酸 / 遊離糖 / ビタミンC / モヤシ / ホウレンソウ / 糖 / 貯蔵変化 / 呈味成分 / spinach / cucumber / organic acids / sugars / storage / free amino acids / トリガイ / 調湿シート / 鮮度 / ATPおよびATP関連化合物 / 加熱処理 / ATP関連化合物 / テクスチャー特性 / COCKLE / COOKING TREATMENT / HUMIDITY STABILIZING SHEET / COLD STORAGE / FRESHNESS / ATP AND RELATED COMPOUND / TEXTURE / オーブン / 伝熱特性 / 受熱速度 / 銅球 / 放熱 / 庫内温度 / 放射伝熱量 / 対流伝熱量 / oven / Heat Transfer / speed of Heat Transfer / copper ball / radiation / In the oven temperature / The radiation quantity of heat transfer / The convection quantity of heat transfer / 味の閾値 / 塩味 / 甘味 / 酸味 / においの閾値 / 酢酸 / トリメチルアミン / メチルメルカプタン / ラジカル消去活性 / DPPH価 / ORAC価 / ブラックタイガー / スルメイカ / ハーブ類 / 白ワイン / 抗酸化性 / DPPH法 / ORAC法 / DPPHラジカル消去活性 / ワイン / レモン汁 / radicalscavenging activity / DPPH assay / ORAC assay / tiger prawn / common squid / herbs / white wine / 加熱野菜 / the elderly / oral condition / dental prescale / occlusal force / cooked vegetables / aear-gel / 魚肉タンパク質の抽出率 / 魚肉のフラグメント化 / 魚肉の結合組織 / クリープコンプライアンス / 魚肉の硬さ / Fish meat / Firmness of fish meat / Extractability of fish protein / Post harvest changes / Connective tissue of fish meat / Creep-compliance / 天然魚 / 判別分析 / コラ-ゲン / マダイ表皮の色 / Cultured fish / Wild fish / Collagen / Discriminant analysis / Sensory test … More Except Principal Investigator 物性 / ATP / 国際会議 / アジア / 家政学 / 生活の質 / アンケート / 研究発表 / シンポジウム / 冷凍処理 / 野菜 / ドリップ / アスコルビン酸 / 死後硬直 / 解硬 / 筋小胞体 / あらい / 解凍硬直 / 運動飼育 / αーアクチニン / 筋原線維ATPase / 筋原線維 / Mg^<2+>-ATPase活性 / カルシウムイオン / カルパイン / Rigor-mortis / Rigor off / Sarcoplasmic reticulum / "Arai" / Thaw-rigor / Exercise cultivation / alpha-actinin / 食材 / 調理品 / 抗酸化評価 / SOD / DPPH / ORAC / 活性酸素 / 過酸化物質 / Radical Scavenging Activity / Antioxidants / Polyphenol / Herb / Germed sesame seed / Acrolein / 8-OhdG / Cholesterol / 過酸化脂質 / cookery / DPPH radical scavenging / ORACK / SOD actitivity / herbs / functional food materials / ELISA / acrolein / ミャンマー / 生活環境 / 伝統薬 / 米文化 / 水環境 / ハス繊維 / 天然資源植物 / 少数民族 / 天然資源の調査 / 麻薬植物(ケシ) / Myanmar / Life environmental / Traditional medicinal plants / Culture of rice / Limnology / Lotus fiber / Natural resources / Minority / 電子レンジ / 解凍 / 冷凍マグロ / 官能検査 / Microwave oven / Thawing / 組織科大豆タンパク質 / TSP / 調味特性 / 物性変化 / 保水性 / テクスチュロメトリ- / 組織化大豆タンパク質 / TSPの物性変化 / TSPの保水性 / Textured soy protein / Seasonings / Water holding capacity / Dense matrix / Physical property 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