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