tsutsui kazumi 筒井和美

… Alternative Names

TSUTSUI Kazumi 筒井和美

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Researcher Number	50435278
Other IDs
Affiliation (Current)	2022: 愛知教育大学, 教育学部, 准教授
Affiliation (based on the past Project Information) *help	2014 – 2019: 愛知教育大学, 教育学部, 准教授 2012 – 2013: 愛知教育大学, 教育学部, 講師 2009 – 2011: 新潟県立大学, 人間生活学部, 助教 2010: 新潟県立大学, 人間生活学部・健康栄養学科, 助教
Review Section/Research Field	Principal Investigator Eating habits, studies on eating habits / Eating habits
Keywords	Principal Investigator 米 / 乳心白米 / 澱粉 / 高温障害 / 地球温暖化 / パン / 食味評価 / 画像解析 / 乳心白粒 / 破断特性 … More / SEM / 食味 / 糊化 / 熱特性 / 膨潤度 / 物理化学的特性 / 温水処理 / 米パン / 米粉 / 米澱粉 / 湿熱処理 / 加工澱粉 Less

Studies for the new production of rice bread and the characterisitic evaluation of modified rice starch to make effective use of the rice grains stressed at high temperature during the fillingPrincipal Investigator
- Principal Investigator
  
  Tsutsui Kazumi
- Project Period (FY)
  2017 – 2019
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits
- Research Institution
  Aichi University of Education
Studies for the food products of rice grains stressed at high temperature to improve food self-sufficiencyPrincipal Investigator
- Principal Investigator
  
  Tsutsui Kazumi
- Project Period (FY)
  2014 – 2016
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits
- Research Institution
  Aichi University of Education
Effects of physicochemical properties of starch on the taste of rice grains stressed at high temperaturePrincipal Investigator
- Principal Investigator
  
  TSUTSUI Kazumi
- Project Period (FY)
  2011 – 2013
- Research Category
  
  Grant-in-Aid for Young Scientists (B)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Aichi University of Education
  University of Niigata Prefecture
Studies for the mechanism of the quality change of rice grown at high temperatures and a new evaluation method of the taste of cooked rice based on the image analysisPrincipal Investigator
- Principal Investigator
  
  TSUTSUI Kazumi
- Project Period (FY)
  2009 – 2010
- Research Category
  
  Grant-in-Aid for Young Scientists (B)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  University of Niigata Prefecture

All 2017 2016 2013 2011 2010 Other

All Journal Article Presentation

[Journal Article] Characteristics of Opaque and Translucent Parts of High Temperature Stressed Grains of Rice2013
- Author(s)
  Kazumi TSUTSUI, Kentaro KANEKO, Isao HANASHIRO, Katsuyoshi NISHINARI, Toshiaki MITSUI
- Journal Title
  
  J. Appl. Glycosci.
  
  Volume: 60 Issue: 1 Pages: 61-67
- DOI
  10.5458/jag.jag.jag-2012_014
  10.5458/jag.jag.JAG-2012_014
- NAID
  130004481019
- ISSN
  1344-7882, 1880-7291
- Language
  English
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22380186, KAKENHI-PROJECT-23700883
[Presentation] 米澱粉の熱特性に及ぼす温水処理の影響2017
- Author(s)
  筒井和美、岩下滉平、田中裕子、奥村日菜子、權田　栞、西成勝好
- Organizer
  日本調理科学会　平成29年度大会
- Data Source
  KAKENHI-PROJECT-17K00814
[Presentation] 高温障害米澱粉の糊化と老化2016
- Author(s)
  筒井和美、田中裕子、長尾杏樹、斉藤萌絵、辻村幸紀、西成勝好
- Organizer
  日本調理科学会　平成28年度大会
- Place of Presentation
  名古屋学芸大学（愛知県・日進市）
- Year and Date
  2016-08-28
- Data Source
  KAKENHI-PROJECT-26350092
[Presentation] 愛知県産米粉パンの膨化特性2016
- Author(s)
  宇佐見佳恵、伊藤里佳子、佐藤三恵、大和佳純、島村葵衣、筒井和美、早瀬和利、西成勝好
- Organizer
  日本調理科学会　平成28年度大会
- Place of Presentation
  名古屋学芸大学(愛知県・日進市）
- Year and Date
  2016-08-28
- Data Source
  KAKENHI-PROJECT-26350092
[Presentation] Characteristics of various rice grains stressed at high temperature2013
- Author(s)
  Kazumi Tsutsui, Chiharu Nishikawa, Toshiaki Mitsui, Kentaro Kaneko, Kazutoshi Hayase and Katsuyoshi Nishinari
- Organizer
  23rd Annual Meeting of MRS-Japan 2013
- Place of Presentation
  横浜波止場
- Year and Date
  2013-12-10
- Data Source
  KAKENHI-PROJECT-23700883
[Presentation] 高温被害米の物理化学的特性の解明2013
- Author(s)
  筒井和美、金古堅太郎、花城勲、西成勝好、三ツ井敏明
- Organizer
  平成25年度日本調理科学会東海・北陸支部第10回研究発表会
- Place of Presentation
  三重大学環境・情報科学館
- Year and Date
  2013-07-06
- Data Source
  KAKENHI-PROJECT-23700883
[Presentation] 高温被害米の澱粉の糊化特性2013
- Author(s)
  筒井和美、齋藤由佳、斉藤萌絵、三ツ井敏明、西成勝好
- Organizer
  日本食品科学工学会第60回記念大会
- Place of Presentation
  実践女子大学
- Year and Date
  2013-08-31
- Data Source
  KAKENHI-PROJECT-23700883
[Presentation] 各種乳心白粒の物理化学的特性2011
- Author(s)
  筒井和美、廣神里奈、金古堅太郎、西成勝好、三ツ井敏明
- Organizer
  日本応用糖質科学会平成23年度大会
- Place of Presentation
  北海道大学学術交流会館
- Year and Date
  2011-09-28
- Data Source
  KAKENHI-PROJECT-23700883
[Presentation] 乳心白粒の物理化学的特性に関する研究2010
- Author(s)
  筒井和美・原田亜由美・金古堅太郎・西成勝好・三ツ井敏明
- Organizer
  日本応用糖質科学会平成22年度大会
- Place of Presentation
  静岡県コンベンションアーツセンター
- Year and Date
  2010-09-16
- Data Source
  KAKENHI-PROJECT-21700744
[Presentation] 乳心白粒の物理化学的特性に関する研究2010
- Author(s)
  筒井和美・原田亜由美・金古堅太郎・西成勝好・三ツ井敏明
- Organizer
  日本応用糖質科学会平成22年度大会
- Place of Presentation
  静岡県コンベンションアーツセンター(静岡県)
- Year and Date
  2010-09-16
- Data Source
  KAKENHI-PROJECT-21700744
[Presentation] 各種乳心白粒の物理化学的特性
- Author(s)
  筒井和美、廣神里奈、金古堅太郎、西成勝好、三ツ井敏明
- Organizer
  日本応用糖質科学会　平成23年度大会
- Place of Presentation
  北海道大学　学術交流会館
- Data Source
  KAKENHI-PROJECT-23700883
[Presentation] Characteristics of various rice grains stressed at high temperature
- Author(s)
  Kazumi Tsutsui, Chiharu Nishikawa, Toshiaki Mitsui, Kentaro Kaneko, Kazutoshi Hayase, Katsuyoshi Nishinari
- Organizer
  23rd Annual Meeting of MRS-Japan 2013
- Place of Presentation
  横浜波止場
- Data Source
  KAKENHI-PROJECT-23700883
[Presentation] 高温被害米の物理化学的特性の解明
- Author(s)
  筒井和美、金古堅太郎、花城勲、西成勝好、三ツ井敏明
- Organizer
  平成25年度日本調理科学会　東海・北陸支部第10回研究発表会
- Place of Presentation
  三重大学　環境・情報科学館
- Data Source
  KAKENHI-PROJECT-23700883

1. HANASHIRO Isao

# of Collaborated Projects: 0 results

# of Collaborated Products: 1 results
2. 三ツ井敏明

# of Collaborated Projects: 0 results

# of Collaborated Products: 1 results

tsutsui kazumi 筒井 和美

TSUTSUI Kazumi 筒井 和美

Research Projects

Research Products

Co-Researchers

Studies for the new production of rice bread and the characterisitic evaluation of modified rice starch to make effective use of the rice grains stressed at high temperature during the fillingPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Studies for the food products of rice grains stressed at high temperature to improve food self-sufficiencyPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Effects of physicochemical properties of starch on the taste of rice grains stressed at high temperaturePrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Studies for the mechanism of the quality change of rice grown at high temperatures and a new evaluation method of the taste of cooked rice based on the image analysisPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Journal Article] Characteristics of Opaque and Translucent Parts of High Temperature Stressed Grains of Rice2013

Author(s)

Journal Title

DOI

NAID

ISSN

Language

Data Source

[Presentation] 米澱粉の熱特性に及ぼす温水処理の影響2017

Author(s)

Organizer

Data Source

[Presentation] 高温障害米澱粉の糊化と老化2016

Author(s)

Organizer

Place of Presentation

Year and Date

Data Source

[Presentation] 愛知県産米粉パンの膨化特性2016

Author(s)

Organizer

Place of Presentation

Year and Date

Data Source

[Presentation] Characteristics of various rice grains stressed at high temperature2013

Author(s)

Organizer

Place of Presentation

Year and Date

Data Source

[Presentation] 高温被害米の物理化学的特性の解明2013

Author(s)

Organizer

Place of Presentation

Year and Date

Data Source

[Presentation] 高温被害米の澱粉の糊化特性2013

Author(s)

Organizer

Place of Presentation

Year and Date

Data Source

[Presentation] 各種乳心白粒の物理化学的特性2011

Author(s)

Organizer

Place of Presentation

Year and Date

Data Source

[Presentation] 乳心白粒の物理化学的特性に関する研究2010

Author(s)

Organizer

tsutsui kazumi 筒井和美

TSUTSUI Kazumi 筒井和美