SHIMADA Atsuko 島田淳子

… Alternative Names

島田敦子シマダアツコ

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Researcher Number	60017233
Other IDs
External Links
Affiliation (based on the past Project Information) *help	2013: 昭和女子大学, 生活科学部, 研究員 2005 – 2006: 昭和女子大学, 生活機構研究科, 教授 2001: 昭和女子大学, 大学・生活科学部, 教授 2000 – 2001: 昭和女子大学, 大学院・生活機構研究科, 教授 1999: 昭和女子大学, 生活科学部, 教授 … More 1996 – 1998: お茶の水女子大学, 生活科学部, 教授 1992 – 1994: お茶の水女子大学, 生活科学部, 教授 1986 – 1991: Ochanomizu Univ. Faculty of Home Science, Professor, 家政学部, 教授 1986: お茶大, 家政学部, 教授 Less
Review Section/Research Field	Principal Investigator 家政学 / 食生活 Except Principal Investigator 家政学 / Eating habits, studies on eating habits
Keywords	Principal Investigator 官能検査 / テクスチャー / 米飯 / Physical property / Dense matrix / Water holding capacity / Seasonings / Textured soy protein / TSPの保水性 / TSPの物性変化 … More / 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 / 物性 / 冷凍マグロ / 解凍 / 電子レンジ / Autoxidation / Emulsifying Property / Cooking Properties / Triacylgricerol / Diacylglycerol / 粘度 / エマルジョン / 乳化性 / TAG / DAG / POV / 熱酸化 / 酸化安定性 / 粒度分布 / 流動特性 / 自動酸化 / 乳化特性 / 調理特性 / トリアシルグリセロール / ジアシルグリセロール / Sensory Evaluation / Glucose / Taste Component / Creep Meter / Breaking Strength / Texture / Acetic Acid / Cooked Rice / 粘り / 食味 / タイ米 / グルコース / 呈味成分 / クリープメータ / 破断強度 / 酢酸 / radiative heating / crust layr / heater / infrared radiation / cooking / far infrared radiation / 食品加工 / 食品 / 放射伝熱 / 加熱調理 / 遠赤外線 / 波長 / ヒータ / 表面温度 / 着色度 / クラスト層 / 放射伝熱量 / 赤外線 / 放射特性 / Seasoning / Diffusion coefficient / Diffusion / 拡散係数Diffusion Coefficieut / 拡散Diffusion / 調味料 sea soning / 拡散 diffusion / 調味料seasoning / 拡散係数diffusion coefficient / 拡散diffusion / Aged ; Health : Dietary behavior ; Preference ; Fat / 乳清カルシウム / カプサイシン / 味受容能 / コンブフレ-バ- / やわらかさ / 脂肪 / 嗜好 / 食行動 / 健康 / 高齢者 / 近赤外吸収スペクトル / 近赤外分光法 / 劣化 / 外層粉 / 米 / 貯蔵 / 重回帰分析 / 老化 … More Except Principal Investigator 調理 / 食品加工貯蔵性 / 食品の加工貯蔵性 / 食品の安全性 / 食品の調理性 / 食品の嗜好性 / 食品の品質特性 / Flavor / Nutrient / 官能評価 / 香気成分 / 栄養素 / Interface tension / Particle size / Flow behavior / Egg yolk / Salts / Oil in water emulsion / Emulsifying properties / Diacylglycerol / 粒度分布 / エマルション / 界面張力 / 粒子径 / 流動特性 / 卵黄 / 塩類 / 水中油滴型エマルション / 乳化特性 / ジアシルグリセロール / intake of alcohol / processed food / alcoholic beverage / cooking / determination of alcohol / questionaire study / health / alcohol / ストレス / 味 / 匂い / アルデヒドデヒドロゲナーゼ / 少量アルコール摂取 / 保存食品 / 官能検査 / 食品物性 / 風味 / アルコール依存症 / アルデヒド脱水素酵素 / アルコールデヒドロゲナーゼ / 加工食品 / うつ病 / 不定愁訴 / アルコール飲料 / 定量 / 健康 / アルコール / Displacemen't changeable / RCP (Raised cosine pulse) / Frequency dependence / Large deformation behavior / Non-linearity / Sealed system / Dynamic viscoelasticity / 線形性 / 変位可変 / RCP法 / 周波数分散 / 大変形挙動 / 非線形性 / 密閉系 / 動的粘弾性装置 / 栄養 / 食品 / 新聞 / 昭和時代 / 食生活 / 食文化 / 網状構造 / pH / デンプン / ゲル / 仙草 Less

Storage of descriptive data relating to food during the Showa period and analysis from the perspective of the history of food culture: Newspapers, magazines, and books
- Principal Investigator
  
  OHASHI Kyoko
- Project Period (FY)
  2009 – 2013
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Showa Women's University
Research on the Emulsifying Properties of Diacylglycerol
- Principal Investigator
  
  OHASHI Kyoko
- Project Period (FY)
  2005 – 2006
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Showa Women's University
Cooking Properties of DiscylglycerolPrincipal Investigator
- Principal Investigator
  
  SHUMADA Atsuko
- Project Period (FY)
  2000 – 2001
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  食生活
- Research Institution
  Showa Women's University
Effect of Addition of Acid on the palatability and the Staling of Cooked RicePrincipal Investigator
- Principal Investigator
  
  SHIMADA Atsuko
- Project Period (FY)
  1999 – 2000
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  食生活
- Research Institution
  Showa Women's University
米の劣化の非破壊測定による新しい客観的指標の検索Principal Investigator
- Principal Investigator
  
  島田淳子
- Project Period (FY)
  1996
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  家政学
- Research Institution
  Ochanomizu University
Determination of alcohol in processed foods and effect of dietary alcohol in a low level on health
- Principal Investigator
  
  HOMMA Seiichi
- Project Period (FY)
  1996 – 1998
- Research Category
  
  Grant-in-Aid for Scientific Research (A)
- Research Field
  
  家政学
- Research Institution
  Ochanomizu University
米飯の老化に関する客観評価システムの構築Principal Investigator
- Principal Investigator
  
  島田淳子
- Project Period (FY)
  1994
- Research Category
  
  Grant-in-Aid for General Scientific Research (C)
- Research Field
  
  家政学
- Research Institution
  Ochanomizu University
Study on the system of the cooking mechanismPrincipal Investigator
- Principal Investigator
  
  SHIMADA Atsuko
- Project Period (FY)
  1992 – 1993
- Research Category
  
  Grant-in-Aid for General Scientific Research (B)
- Research Field
  
  家政学
- Research Institution
  Ochanomizu University
Analysis of Non-linearity and Large Deformation Behavior of Foods with Development of Trial Sealed and Displacement Changeable Type Rheometer for Dynamic Viscoelasticity.
- Principal Investigator
  
  KATSUTA Keiko
- Project Period (FY)
  1992 – 1994
- Research Category
  
  Grant-in-Aid for Developmental Scientific Research (B)
- Research Field
  
  家政学
- Research Institution
  Nara Women's University
  Niigata University
新素材仙草抽出物のゲル特性と嗜好性
- Principal Investigator
  
  冨永典子
- Project Period (FY)
  1991
- Research Category
  
  Grant-in-Aid for General Scientific Research (C)
- Research Field
  
  家政学
- Research Institution
  Ochanomizu University
調理における調味機構の解析Principal Investigator
- Principal Investigator
  
  SHIMADA Atsuko
- Project Period (FY)
  1990 – 1991
- Research Category
  
  Grant-in-Aid for General Scientific Research (C)
- Research Field
  
  家政学
- Research Institution
  Ochanomizu University
Contribution of Food to the Aged.Principal Investigator
- Principal Investigator
  
  SHIMADA Atsuko
- Project Period (FY)
  1989 – 1990
- Research Category
  
  Grant-in-Aid for Co-operative Research (A)
- Research Field
  
  家政学
- Research Institution
  OCHANOMIZU UNIVERSITY
Studies on the Cooking Properties of Textured Soy Protein.Principal Investigator
- 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
現代の食環境下における食品品質特性の多面的解析
- Principal Investigator
  
  荒川信彦
- Project Period (FY)
  1987 – 1988
- Research Category
  
  Grant-in-Aid for Co-operative Research (A)
- 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
- 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.
Correlation of Flavor and Nutrition for Food Evaluation
- Principal Investigator
  
  KOBAYASHI AKIO
- Project Period (FY)
  1985 – 1986
- Research Category
  
  Grant-in-Aid for Co-operative Research (A)
- Research Field
  
  家政学
- Research Institution
  OCHANOMIZU UNIVERSITY

All 2011 2010 2006 2005

All Journal Article Presentation

[Journal Article] Emulsifying Properties of Egg Yolk as a Function of Diacylglycerol Oil2006
- Author(s)
  Tomoko, KAWAKAMI, Kyoko, OHASHI, Atsuko, SHIMADA
- Journal Title
  
  Nippon Shokuhin Kagaku Kogaku Kaishi Vol. 53, No.6
  
  Pages: 354-360
- NAID
  10019259057
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-17500550
[Journal Article] マヨネーズ様水中油滴型エマルションの呈味性に及ぼす市販食用塩の影響2006
- Author(s)
  大橋きょう子, 島田淳子
- Journal Title
  
  日本海水学会誌 60・1
  
  Pages: 55-61
- NAID
  10016731947
- Data Source
  KAKENHI-PROJECT-17500550
[Journal Article] ジアシルグリセロールを油相とする卵黄の乳化性2006
- Author(s)
  河上智子, 大橋きょう子, 島田淳子
- Journal Title
  
  日本食品科学工学会誌 53
  
  Pages: 354-360
- NAID
  10019259057
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-17500550
[Journal Article] Effects of Salts on tee Emulsifying Properties of Simulated-Mayonnaise Oil-in-Water Emulsions Properties of Diacylglycerol2005
- Author(s)
  Kyoko, OHASHI, Atsuko, SHIMADA
- Journal Title
  
  Nikon Kaisui Gakkai No.60
  
  Pages: 55-61
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-17500550
[Journal Article] ジアシルグリセロールで調製したマヨネーズ様水中油滴型エマルションの乳化性に及ぼす塩の種類の影響2005
- Author(s)
  大橋きょう子, 島田淳子
- Journal Title
  
  日本食品科学工学会誌 52
  
  Pages: 226-235
- NAID
  130000052611
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-17500550
[Journal Article] ジアシルグリセロールで調製したマヨネーズ様水中油滴型エマルションの乳化性に及ぼす塩の種類の影響2005
- Author(s)
  大橋きょう子, 島田淳子
- Journal Title
  
  日本食品科学工学会誌 52・2
  
  Pages: 226-235
- NAID
  130000052611
- Data Source
  KAKENHI-PROJECT-17500550
[Journal Article] ジアシルグリセロールの乳化性に及ぼす卵黄成分および食塩の影響2005
- Author(s)
  大橋きょう子, 島田淳子
- Journal Title
  
  昭和女子大学生活科学科紀要 782
  
  Pages: 23-24
- NAID
  110004999288
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-17500550
[Journal Article] Effects of Salt Type on the Emulsifying Properties of Simulated-Mayonnaise Oil-in-Water Emulsions Properties with Diacylglycerol2005
- Author(s)
  Kyoko, OHASHI, Atsuko, SHIMADA
- Journal Title
  
  Nippon Shokuhin Kagaku Kogaku Kaishi Vol. 52, No.5
  
  Pages: 226-235
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-17500550
[Journal Article] マヨネーズ様水中油滴型エマルションの呈味性に及ぼす市販食用塩の影響2005
- Author(s)
  大橋きょう子, 島田淳子
- Journal Title
  
  日本海水学会誌 60
  
  Pages: 55-61
- NAID
  10016731947
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-17500550
[Journal Article] Effects of Egg Yolk Components and Added Salt on the Emulsifying Properties of Diacylglycerol2005
- Author(s)
  Kyoko, OHASHI, Atsuko, SHIMADA
- Journal Title
  
  Showa Women's University bullei in Department of Living Science No.782
  
  Pages: 13-24
- NAID
  110004999288
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-17500550
[Presentation] 新聞に見る昭和時代の食生活に関する研究-食品の視点から-2011
- Author(s)
  大橋きょう子、秋山久美子、島田淳子
- Organizer
  平成23年度調理科学会
- Place of Presentation
  高崎医療福祉大学(群馬県高崎市)
- Year and Date
  2011-08-30
- Data Source
  KAKENHI-PROJECT-21500764
[Presentation] 新聞に見る昭和時代の食生活に関する研究-栄養の視点から-2010
- Author(s)
  大橋きょう子、秋山久美子、島田淳子
- Organizer
  平成22年度調理科学会
- Place of Presentation
  福岡:中村学園大学
- Year and Date
  2010-08-28
- Data Source
  KAKENHI-PROJECT-21500764

1. OHASHI Kyoko (60276615)

# of Collaborated Projects: 3 results

# of Collaborated Products: 12 results
2. IGARASHI Osamu (40017231)

# of Collaborated Projects: 3 results

# of Collaborated Products: 0 results
3. KOBAYASHI Akio (40005591)

# of Collaborated Projects: 3 results

# of Collaborated Products: 0 results
4. ARAKAWA Nobuhiko (40017223)

# of Collaborated Projects: 3 results

# of Collaborated Products: 0 results
5. HOMMA Seiichi (50017240)

# of Collaborated Projects: 3 results

# of Collaborated Products: 0 results
6. KUBOTA Kikue (90008730)

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results
7. KURATA Tadao (60011920)

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results
8. HATAE Keiko (50156337)

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results
9. AKIYAMA Kumiko (80155291)

# of Collaborated Projects: 1 results

# of Collaborated Products: 2 results
10. EZAWA Ikuko (10060641)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
11. YAGURAMAKI Kazuko (60074936)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
12. KATSUTA Keiko (50093555)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
13. MATSUMOTO Takayoshi (70026144)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
14. NISHINARI Katsuyoshi (10254426)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
15. MATSUMOTO Sachio (70081502)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
16. HASHIZUME Nataka (60057619)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
17. MURATA Masatsune (60210051)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
18. OTSUKA Megumi (20175243)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
19. KASAI Midori (10262354)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
20. NAKATSUGAWA Kenich (70155761)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
21. ODA Kikuko (80054162)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
22. 冨永典子 (30164031)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
23. 谷澤容子 (30227227)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
24. 早川功 (30038252)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
25. 妻鹿絢子 (40020507)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
26. MATSUMOTO Misuzu

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results

SHIMADA Atsuko 島田 淳子

島田 敦子 シマダ アツコ

Research Projects

Research Products

Co-Researchers

Storage of descriptive data relating to food during the Showa period and analysis from the perspective of the history of food culture: Newspapers, magazines, and books

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Research on the Emulsifying Properties of Diacylglycerol

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Cooking Properties of DiscylglycerolPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Effect of Addition of Acid on the palatability and the Staling of Cooked RicePrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

米の劣化の非破壊測定による新しい客観的指標の検索Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Determination of alcohol in processed foods and effect of dietary alcohol in a low level on health

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

米飯の老化に関する客観評価システムの構築Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Study on the system of the cooking mechanismPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Analysis of Non-linearity and Large Deformation Behavior of Foods with Development of Trial Sealed and Displacement Changeable Type Rheometer for Dynamic Viscoelasticity.

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

新素材仙草抽出物のゲル特性と嗜好性

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

調理における調味機構の解析Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Contribution of Food to the Aged.Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Studies on the Cooking Properties of Textured Soy Protein.Principal Investigator

Principal Investigator

Project Period (FY)

SHIMADA Atsuko 島田淳子

島田敦子シマダアツコ