FUCHIGAMI Michiko 渕上倫子

… Alternative Names

渕上倫子フチガミミチコ

淵上倫子フチガミミチコ

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Researcher Number	60079241
Other IDs
External Links
Affiliation (based on the past Project Information) *help	2010 – 2015: 福山大学, 生命工学部, 教授 1993 – 2008: Okayama Prefectural University, Department of Nutritional Science, Professor, 保健福祉学部, 教授 1992: 岡山県立短期大学, 食物科, 教授 1988: 岡山県立短期大学, 助教授 1987: 岡山県立短期大学, 食物科, 助教授 1986: 岡山県短, その他, 助教授
Review Section/Research Field	Principal Investigator 家政学 / Eating habits, studies on eating habits / 食生活 Except Principal Investigator 食生活 / Eating habits / Applied health science
Keywords	Principal Investigator テクスチャー / 電子顕微鏡 / 冷凍 / ペクチン / 高圧力 / texture / 解凍 / 氷 / scanning electron microscope / hydrocolloid … More / ice / gel / freezing / high pressure / カラギーナン / ハイドロコロイド / ゲル / 高圧氷 / 圧力移動凍結 / 卵黄 / レオロジー / ローカストビーンガム / thawing / こんにゃく / 寒天 / ペクチン質 / 高圧冷凍 / Chinese cabbage / 白菜 / ニンジン / 加熱調理 / 野菜 / カリン / 微細構造 / ユズ / 組織 / イチゴ / 豆腐 / ヘミセルロース / レンコン / 多糖類 / 軟化 / ゴボウ / タケノコ / ダイコン / 食物繊維 / 走査型電子顕微鏡 / pressure-shift-freezing / 水 / ジェランガム / カードラン / 高圧解凍 / ゼラチン / 高圧 / 卵液ゲル / ジェラン / cryo-scanning electron microscope / histological structure / high-pressure-ice / pectin / carrot / high-pressure-freezing / 高圧処理 / 光学顕微鏡 / クライオ-SEM / 組織学 / Low temperature blanching / Carrot / Histological structure / Pectin / Texture / Thawing / Freezing / 静電気解凍 / 組織学的観察 / ブランチング / 凍結防御物質 / 予加熱 / 組織観察 / 物性 / ジャガイモ / 金糸瓜 / 日向夏 / リンゴ / 高圧力処理 / 加熱処理 / βー脱離 / ステムレタス / ヤマクラゲ / 乾燥 / 調理 / 果実 / 卵 / 食品 / チーズ / モモ / 調理・加工 / フレッシュチーズ / ゆで卵 / マーマレード / ジャム … More Except Principal Investigator IgE antibody / Immunoblot / Epitope / cDNA cloning / Tropomyosin / Sandwich ELISA / Monoclonal antibody / Shrimp Allergen / モノクロナール抗体 / エピトープ / cDNAクローニング / イムノブロット / IgE抗体 / サンドイッチELISA / モノクローナル抗体 / トロポミオシン / エビアレルゲン / 食品の物性 / 介護食製造 / 品質管理 / 介護食 / 新調理システム / 買物 / 買い物 / 食料品アクセス / 介護予防 / 買い物弱者 / 低栄養 / 高齢者 Less

The quality control of nursing foods by New cooking system
- Principal Investigator
  
  ISHII Kayoko
- Project Period (FY)
  2013 – 2015
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits
- Research Institution
  Fukuyama University
Food Education and Its Evaluation Based on the Association Analysis Between Disadvantaged Shoppers and Undernutrition
- Principal Investigator
  
  KIMURA Yasumi
- Project Period (FY)
  2012 – 2014
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Applied health science
- Research Institution
  Fukuyama University
Relationship between changes in texture of fruit and vegetables during cooking, drying or pressurization and pectic substancesPrincipal Investigator
- Principal Investigator
  
  FUCHIGAMI Michiko
- Project Period (FY)
  2010 – 2013
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Fukuyama University
The Use of High Pressure to Cooking/Food ProcessingPrincipal Investigator
- Principal Investigator
  
  FUCHIGAMI Michiko
- Project Period (FY)
  2005 – 2008
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Okayama Prefectural University
UTRIZATION OF HIGH PRESSURE ON FREEZING AND THAWING OF FOODPrincipal Investigator
- Principal Investigator
  
  FUCHIGAMI Michiko
- Project Period (FY)
  2003 – 2004
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  OKAYAMA PREFECTURAL UNIVERSITY
Study on tropomyosin, a common and major allergen in Crustacea
- Principal Investigator
  
  KIMOTO Masumi
- Project Period (FY)
  2001 – 2002
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  食生活
- Research Institution
  Okayama Prefectural University
BEHAVIOR OF WATER AND ICE IN FOOD UNDER HIGH- PRESSUREPrincipal Investigator
- Principal Investigator
  
  FUCHIGAMI Michiko
- Project Period (FY)
  1999 – 2002
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  食生活
- Research Institution
  OKAYAMA PREFECTURAL UNIVERSITY
TEXTURE AND STRUCTURE OF HIGH-PRESSURE-FROZEN FOOD GELS.Principal Investigator
- Principal Investigator
  
  FUCHIGAMI Michiko
- Project Period (FY)
  1996 – 1998
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  家政学
- Research Institution
  OKAYAMA PREFECTURAL UNIVERSITY
STUDIES ON HIGH-PRESSURE-FREEZING OF VEGETABLESPrincipal Investigator
- Principal Investigator
  
  FUCHIGAMI Michiko
- Project Period (FY)
  1994 – 1995
- Research Category
  
  Grant-in-Aid for General Scientific Research (C)
- Research Field
  
  家政学
- Research Institution
  OKAYAMA PREFECTURAL UNIVERSITY
Improvement in Texture of Frozen VegetablesPrincipal Investigator
- Principal Investigator
  
  FUCHIGAMI Michiko
- Project Period (FY)
  1992 – 1993
- Research Category
  
  Grant-in-Aid for General Scientific Research (C)
- Research Field
  
  家政学
- Research Institution
  Okayama Prefectural University
  Okayama Prefectural Junior College
野菜や果物のペクチンとテクスチャーの関係Principal Investigator
- Principal Investigator
  
  渕上倫子 (淵上倫子)
- Project Period (FY)
  1986 – 1988
- Research Category
  
  Grant-in-Aid for General Scientific Research (C)
- Research Field
  
  家政学
- Research Institution
  Okayama Prefectural Junior College

All 2015 2014 2013 2012 2011 2010 2009 2008 2007 2006 2005 2004 2003 Other

All Journal Article Presentation Book

[Book] 「生食のおいしさとリスク」　第2章　第3節　第1項　テクスチャーを分析・加熱による変化2013
- Author(s)
  渕上倫子
- Total Pages
  16
- Publisher
  エヌ・ティー・エス
- Data Source
  KAKENHI-PROJECT-22500746
[Book] 生食のおいしさとリスク, PP. 235-250, 第3節生野菜のおいしさとは第1項テクスチャーを分析・加熱による変化を分担執筆2013
- Author(s)
  渕上倫子, 他57名
- Publisher
  エヌ・ティー・エス
- Data Source
  KAKENHI-PROJECT-22500746
[Book] 生食のおいしさとリスク2013
- Author(s)
  一色賢司監修、渕上倫子　他57名
- Total Pages
  552
- Publisher
  エヌ・ティー・エス
- Data Source
  KAKENHI-PROJECT-22500746
[Book] 進化する食品のテクスチャー研究2012
- Author(s)
  山野善正監修、著者渕上倫子, 他34名
- Publisher
  エヌ・ティー・エス
- Data Source
  KAKENHI-PROJECT-22500746
[Book] 新しい食品加工学-食品の保存・加工・流通と栄養2011
- Author(s)
  編者小川正、的場輝佳、著者渕上倫子, 他19名
- Publisher
  南江堂
- Data Source
  KAKENHI-PROJECT-22500746
[Book] 新しい食品加工学-食品の保存・加工・流通と栄養-, pp. 63-71, いも、野菜、果実類の加工を分担執筆2011
- Author(s)
  渕上倫子, 他17名
- Publisher
  南江堂
- Data Source
  KAKENHI-PROJECT-22500746
[Book] 進化する食品のテクスチャー研究, pp. 289-314, 野菜のテクスチャー各論の第3節野菜、第4節果実を分担執筆2011
- Author(s)
  渕上倫子, 他34名
- Publisher
  エヌ・ティー・エス
- Data Source
  KAKENHI-PROJECT-22500746
[Book] Blue Backs料理のなんでも小事典(日本調理科学会編)2008
- Author(s)
  渕上倫子
- Total Pages
  308
- Publisher
  講談社
- Data Source
  KAKENHI-PROJECT-17300236
[Book] 調理学2006
- Author(s)
  渕上倫子(編著)
- Total Pages
  168
- Publisher
  朝倉書店
- Data Source
  KAKENHI-PROJECT-17300236
[Book] レオロジーデータハンドブック(レオロジー学会編)2006
- Author(s)
  渕上倫子
- Publisher
  丸善
- Data Source
  KAKENHI-PROJECT-17300236
[Journal Article] 高圧力を利用したレモンマーマレードの製造2015
- Author(s)
  桒田寛子, 寺本あい，治部祐里，田淵真愉美，石井香代子，渕上倫子
- Journal Title
  
  日本調理科学会誌
  
  Volume: 48 Pages: 31-38
- NAID
  130005002314
- Peer Reviewed / Acknowledgement Compliant / Open Access
- Data Source
  KAKENHI-PROJECT-25350113
[Journal Article] Relationship between Pectic Substances and Strand Separation of Cooked Spaghetti Squash－Part 2. Changes in Firmness, Histological Structure and Pectic Substances during Soaking in Pectin Extractants2014
- Author(s)
  K. Ishii, A. Teramoto, H. Kuwada, C., Nakazaki, Y. Jibu, M. Tabuchi, M. Fuchigami
- Journal Title
  
  Journal of Food Science and Engineering
  
  Volume: 4 Pages: 228-235
- Peer Reviewed / Acknowledgement Compliant / Open Access
- Data Source
  KAKENHI-PROJECT-25350113
[Journal Article] Relationship between Pectic Substances and Strand Separation of Cooked Spaghetti Squash－Part 1. Changes in Pectic Substances during Cooking2014
- Author(s)
  K. Ishii, A. Teramoto, H. Kuwada, C., Nakazaki, Y. Jibu, M. Tabuchi, M. Fuchigami
- Journal Title
  
  Journal of Food Science and Engineering
  
  Volume: 4 Pages: 176-183
- Peer Reviewed / Acknowledgement Compliant / Open Access
- Data Source
  KAKENHI-PROJECT-25350113
[Journal Article] Changes in texture, structure and pectin of peach during pressurization, heating or processing of high- pressure-induced and heat-induced jam2013
- Author(s)
  Kuwada, H., Jibu, Y., Nakamura, K., Tabuchi, M., Teramoto, A., Ishii, K., Kimura, Y., Fuchigami, M.
- Journal Title
  
  J. Food Sci. and Engineering
  
  Volume: 3 Pages: 1-8
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22500746
[Journal Article] The quａlity of high pressure-induced and heat-induced hyuganatsu marmalade2013
- Author(s)
  Kuwada, H., Jibu, Y.,Tabuchi, M., Teramoto, A., Ishii, K.,　Fuchigami, M.
- Journal Title
  
  Journal of Food Science and Engineering
  
  Volume: 3 Pages: 668-667
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22500746
[Journal Article] The quqlity of high pressure-induced and heat-induced hyuganatsu marmalade2013
- Author(s)
  Kuwada, H., Jibu, Y.,Tabuchi, M., Teramoto, A., Ishii, K.,Fuchigami, M.
- Journal Title
  
  J. Food Sci. and Engineering
  
  Volume: 3 Pages: 668-677
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22500746
[Journal Article] 調理・加工による食品物性の挙動と組織に関する総合的研究2013
- Author(s)
  渕上倫子
- Journal Title
  
  日本調理科学会誌(平成24年度日本調理科学会学会賞受賞記念論文)
  
  Volume: 46 (2) Pages: 65-74
- NAID
  110009604201
- Data Source
  KAKENHI-PROJECT-22500746
[Journal Article] The Quality of High Pressure-Induced and Heat-Induced Hyuganatsu Marmalade2013
- Author(s)
  Hiroko Kuwada, Yuri Jibu, Mayumi Tabuchi, Ai Teramoto, Kayoko Ishii1 and Michiko Fuchigami
- Journal Title
  
  Journal of Food Science and Engineering
  
  Volume: 3 Pages: 668-677
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-25350113
[Journal Article] 調理・加工による食品物性の挙動と組織に関する総合的研究2013
- Author(s)
  渕上倫子
- Journal Title
  
  日本調理科学会誌
  
  Volume: 46 Pages: 65-74
- NAID
  110009604201
- Data Source
  KAKENHI-PROJECT-22500746
[Journal Article] Changes in texture, structure and pectin of peach during pressurization, heating or processing of high-pressure-induced and heat-induced jam2013
- Author(s)
  Kuwada, H., Jibu, Y., Nakamura, K., Tabuchi, M., Teramoto, A., Ishii, K., Kimura, Y., Fuchigami, M.
- Journal Title
  
  Journal of Food Science and Engineering
  
  Volume: 3 Pages: 1-8
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22500746
[Journal Article] 調理・加工による食品物性の挙動と組織に関する総合的研究（平成24年度日本調理科学会学会賞受賞記念論文）2013
- Author(s)
  渕上倫子
- Journal Title
  
  日本調理科学会誌
  
  Volume: 46 Pages: 65-74
- Data Source
  KAKENHI-PROJECT-22500746
[Journal Article] Changes in pectin, texture and structure of citrus yuzu during soaking in citric acid, heating or pressurizing2012
- Author(s)
  Kuwada, H., Jibu, Y., Teramoto, A., Fuchigami, M.
- Journal Title
  
  J Cookery Sci. Jpn
  
  Volume: 45 Pages: 181-188
- NAID
  110009457821
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22500746
[Journal Article] Relationship between pectic substances and strand separation of cooked spaghetti squash2012
- Author(s)
  Kayoko Ishii, Ai Teramoto, Hiroko Kuwada, Yuri Jibu, Mayumi Tabuchi, Yasumi Kimura, Michiko Fuchigami
- Journal Title
  
  ICEF11 International Conference Engineering and Food, Elsevier's Procedia
  
  Volume: AFT594(Proceeding CD-ROM版)
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22500746
[Journal Article] Changes in texture, structure and pectin of peach during pressurization, heating or processing of high-pressure-induced and heat-induced jam2012
- Author(s)
  Hiroko Kuwada, Yuri Jibu, Keiko Nakamura, Mayumi Tabuohi, Ai Teramoto, Kayoko Ishii, Yasumi Kimura, Michiko Fuchigami
- Journal Title
  
  ICEF11 International Conference Engineering and Food, Elsevier's Procedia
  
  Volume: NFP441(Proceeding CD-ROM版)
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22500746
[Journal Article] Relationship between pectic substances and strand separation of cooked spaghetti squash2011
- Author(s)
  Ishii,K., Teramoto, A., Kuwada, H., Jibu, Y. Tabuchi, M., Kimura,Y., Fuchigami, M.
- Journal Title
  
  ICEF11 International Conference Engineering and Food, Proceeding CD-ROM版& Science Direct and Scopus on Elsevier's Procedia
  
  Volume: AFT594 Pages: 6-6
- Data Source
  KAKENHI-PROJECT-22500746
[Journal Article] Changes in texture, structure and pectin of peach during pressurization, heating or processing of high- pressure-induced and heat-induced jam2011
- Author(s)
  Kuwada, H., Jibu, Y., Nakamura,K., Tabuchi,M., Teramoto, A., Ishii, K., Kimura,Y., Fuchigami, M.
- Journal Title
  
  ICEF11 International Conference Engineering and Food, Proceeding CD-ROM版& Science Direct and Scopus on Elsevier's Procedia
  
  Volume: NFP441 Pages: 6-6
- Data Source
  KAKENHI-PROJECT-22500746
[Journal Article] 玄米飯の物性と微細構造2011
- Author(s)
  桒田寛子, 寺本あい, 治部祐里, 田淵真愉美, 渕上倫子
- Journal Title
  
  日本調理科学会誌
  
  Volume: 44 (2) Pages: 137-144
- NAID
  110008593962
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22500746
[Journal Article] The quality of high pressure-induced and heat-induced yuzu marmalade2010
- Author(s)
  Kuwada, H., Jibu,Y., Teramoto, A., Fuchigami, M.
- Journal Title
  
  High Pressure Research
  
  Volume: Vol. 30, No. 4 Pages: 547-554
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22500746
[Journal Article] The quality of high pressure-induced and heat-induced yuzu marmalade2010
- Author(s)
  Hiroko Kuwada, Yuri Jibu, Ai Teramoto, Michiko Fuchigami
- Journal Title
  
  High Pressure Research
  
  Volume: 30 Pages: 547-554
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22500746
[Journal Article] 白桃の成熟過程における細胞壁多糖類および細胞壁形態の変動2009
- Author(s)
  渕上倫子, 寺本あい, 治部祐里, 桑田寛子, ほか5名
- Journal Title
  
  日本調理科学会誌 42巻
  
  Pages: 9-16
- NAID
  110007114781
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17300236
[Journal Article] Structure and Texture of Pressure-shift-frozen Boiled Egg2009
- Author(s)
  Jibu, Y., Yasukawa, K., Kuwada, H., Yokohata, N., Teramoto, A., Fuchigami, M.
- Journal Title
  
  日本調理科学会誌 42巻
  
  Pages: 1-7
- NAID
  110007227703
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17300236
[Journal Article] Structure and Texture of Pressure- shift-frozen Boiled Egg2009
- Author(s)
  Y. JIBU, K. YASUKAWA, H. KUWADA, N. YOKOHATA, A. TERAMOTO, and M. FUCHIGAMI
- Journal Title
  
  Journal of Cookery Science of Japan Vol.42
  
  Pages: 86-92
- NAID
  110007227703
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17300236
[Journal Article] 白桃の成熟過程における細胞壁多糖類および細胞壁形態の変動2009
- Author(s)
  渕上倫子、寺本あい、治部祐里、栞田寛子, ほか5名
- Journal Title
  
  日本調理科学会誌 42巻
  
  Pages: 9-16
- NAID
  110007114781
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17300236
[Journal Article] 切り干しダイコンの煮えにくさとペクチンの状態2008
- Author(s)
  加賀田江里、小宮山展子、林真愉美、渕上倫子、松浦康
- Journal Title
  
  日本家政学会誌 59巻
  
  Pages: 575-582
- NAID
  110006862308
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17300236
[Journal Article] 焼きリンゴにおける多糖類の分解と組織の崩壊2008
- Author(s)
  渕上倫子, 治部祐里, 桑田寛子, ほか4名
- Journal Title
  
  日本家政学会誌 59巻
  
  Pages: 871-879
- NAID
  110007008531
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17300236
[Journal Article] 圧力移動した食品の物性と微細構造2008
- Author(s)
  渕上倫子, 寺本あい, 治部祐里
- Journal Title
  
  高圧力の科学と技術 18巻
  
  Pages: 133-138
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17300236
[Journal Article] 焼きリンゴにおける多糖類の分解と組織の崩壊2008
- Author(s)
  渕上倫子、治部祐里、栞田寛子, ほか4名
- Journal Title
  
  日本家政学会誌 59巻
  
  Pages: 871-879
- NAID
  110007008531
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17300236
[Journal Article] 圧力移動凍結した食品の物性と微細構造2008
- Author(s)
  渕上倫子, 寺本あい, 治部祐里
- Journal Title
  
  高圧力の科学の技術 18巻(印刷中)
- NAID
  10021153506
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17300236
[Journal Article] 圧力移動した食品の物性と微細構造2008
- Author(s)
  渕上倫子、寺本あい、治部祐里
- Journal Title
  
  高圧力の科学と技術 18巻
  
  Pages: 133-138
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17300236
[Journal Article] 野菜の加熱とペクチン質2007
- Author(s)
  渕上倫子
- Journal Title
  
  日本調理科学会誌 40巻1号
  
  Pages: 1-9
- NAID
  110006203286
- Data Source
  KAKENHI-PROJECT-17300236
[Journal Article] 野菜の加熱とペクチン質2007
- Author(s)
  渕上倫子
- Journal Title
  
  日本調理科学会誌(総説) 40巻
  
  Pages: 1-99
- NAID
  110006203286
- Data Source
  KAKENHI-PROJECT-17300236
[Journal Article] Texture and structure of pressure-shift-frozen agar gel with high visco-elasticity2006
- Author(s)
  Fuchigami, M., Teramoto, A., Jibu, Y.
- Journal Title
  
  Food Hydrocolloids 20巻
  
  Pages: 160-169
- Data Source
  KAKENHI-PROJECT-17300236
[Journal Article] Changes in Pectic Substances and Histological Structure of Chinese Quince during Cooking2006
- Author(s)
  Jibu, Y., Teramoto, A., Yasukawa, K., Sasaki, A., Fuchigami, M.
- Journal Title
  
  IUFoST Proceedings (13^<th> World Congress of Food Science ＆ Technology)
  
  Pages: 1007-1008
- Data Source
  KAKENHI-PROJECT-17300236
[Journal Article] -20℃での高圧処理による食品の微細構造と物性の変化2006
- Author(s)
  渕上倫子
- Journal Title
  
  食品と容器 47巻
  
  Pages: 380-387
- Data Source
  KAKENHI-PROJECT-17300236
[Journal Article] Texture and structure of pressure- shift-frozen agar gel with high visco-elasticity2006
- Author(s)
  M. FUCHIGAMI, A. TERAMOTO and Y. JIBU
- Journal Title
  
  Food Hydrocolloids Vol.20
  
  Pages: 160-169
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17300236
[Journal Article] Structural and Textural Quality of Pressure-shift-frozen Egg Custard Gel as Affected by Glucose, Trehalose or Sucrose2006
- Author(s)
  Teramoto, A., Jibu, Y., Fuchigami, M.
- Journal Title
  
  日本調理科学会誌 (In press)
- NAID
  110004731936
- Data Source
  KAKENHI-PROJECT-17300236
[Journal Article] Structural and Textural Quality of Pressure-shift-frozen Egg Custard Gel as Affected by Glucose, Trehalose or Sucrose2006
- Author(s)
  Teramoto, A., Jibu, Y., Fuchigami, M.
- Journal Title
  
  日本調理科学会誌 39巻3号
  
  Pages: 194-202
- NAID
  110004731936
- Data Source
  KAKENHI-PROJECT-17300236
[Journal Article] -20℃での高圧処理による食品の微細構造と物性の変化2006
- Author(s)
  渕上倫子
- Journal Title
  
  食品と容器 47巻7号
  
  Pages: 380-387
- Data Source
  KAKENHI-PROJECT-17300236
[Journal Article] Structural and Textural Quality of Pressure-shift-frozen Egg Custard Gel as Affected by Glucose2006
- Author(s)
  A. TERAMOTO, Y. JIBU and M. FUCHIGAMI
- Journal Title
  
  Trehalose or Sucrose, Journal of Cookery Science of Japan Vol.39
  
  Pages: 194-202
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17300236
[Journal Article] Rheology of Pressure-shift-frozen Hen Egg Yolk2006
- Author(s)
  Fuchigami, M., Teramoto, A., Jibu, Y., Yasukawa, K.
- Journal Title
  
  IUFoST Proceedings (13^<th> World Congress of Food Science ＆ Technology)
  
  Pages: 301-302
- Data Source
  KAKENHI-PROJECT-17300236
[Journal Article] Texture and structure of pressure-shift-frozen agar gel with high2005
- Author(s)
  Fuchigami, M., Teramoto, A., Jibu, Y.
- Journal Title
  
  Food Hydrocolloids (In press)
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-15500549
[Journal Article] Texture and structure of pressure-shift-frozen agar gel with high visco-elasticity2005
- Author(s)
  Fuchigami, M., Teramoto, A., Jibu, Y.
- Journal Title
  
  Food Hydrocolloids (In press)
- Data Source
  KAKENHI-PROJECT-15500549
[Journal Article] Modified Alcohol Oxidase Method Used to Determine the Degree of Pectin Methylesterification2005
- Author(s)
  Y. MATSUURA, K. MATSUBARA, A. SASAKI and M. FUCHIGAMI
- Journal Title
  
  Food Science and Technology Research Vol.10
  
  Pages: 157-160
- NAID
  10013346741
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17300236
[Journal Article] Textural and structural quality of pressure-shift-frozen agar gel as affected by trehalose2004
- Author(s)
  Fuchigami, M., Teramoto, A.
- Journal Title
  
  ICEF9 2004, International Conference Engineering and Food, Proceeding (CD-ROM版)
  
  Pages: 212-217
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-15500549
[Journal Article] Textural and structural quality of pressure-shift-frozen agar gel as affected by trehalose.2004
- Author(s)
  Fuchigami, M., Teramoto, A.
- Journal Title
  
  ICEF9 2004, International Conference Engineering and Food, Proceeding. (CD-ROM)
  
  Pages: 212-217
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-15500549
[Journal Article] Modified Alcohol Oxidase Method Used to Determine the Degree of Pectin Methylesterification.2004
- Author(s)
  Matsuura, Y., Matsubara, K., Sasaki, A., Fuchigami, M.
- Journal Title
  
  Food Science and Technology Research. 10(2)
  
  Pages: 157-160
- NAID
  10013346741
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-15500549
[Journal Article] Modified Alchohol Oxidase Method Used to Determine the Degree of Pectin Methylesterification.2004
- Author(s)
  Matsuura, Y., Matsubara, K., Sasaki, A., Fuchigami, M.
- Journal Title
  
  Food Sci.Technol.Res. 10巻2号
  
  Pages: 157-160
- Data Source
  KAKENHI-PROJECT-15500549
[Journal Article] Modified Alchohol Oxidase Method Used to Determine the Degree of Pectin Methylesterification2004
- Author(s)
  Matsuura, Y., Matsubara, K., Sasaki, A., Fuchigami, M.
- Journal Title
  
  Food Science Technology Research 10
  
  Pages: 157-160
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-15500549
[Journal Article] Texture and structure of high-pressure-frozen gellan gum gel2003
- Author(s)
  Fuchigami, M., Teramoto, A.
- Journal Title
  
  Food Hydrocolloids 17
  
  Pages: 895-899
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-15500549
[Journal Article] Texture and structure of high-pressure-frozen gellan gum gel.2003
- Author(s)
  Fuchigami, M., Teramoto, A.
- Journal Title
  
  Food Hydrocolloids. 17
  
  Pages: 895-899
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-15500549
[Journal Article] Changes in temperature and structure of agar gel as affected by sucrose during high-pressure-freezing2003
- Author(s)
  Fuchigami, M., Teramoto, A.
- Journal Title
  
  Journal of Food Science 68
  
  Pages: 528-533
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-15500549
[Journal Article] Changes in temperature and structure of agar gel as affected by sucrose during high-pressure-freezing.2003
- Author(s)
  Fuchigami, M., Teramoto, A.
- Journal Title
  
  Journal of Food Science. 68
  
  Pages: 528-533
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-15500549
[Journal Article] High-pressure-induced Yuzu Marmalade
- Author(s)
  Kuwada, H., Jibu, Y., Yasukawa, K., Makio, S., Teramoto A. and Fuchigami, M.
- Journal Title
  
  Proceedings of The 14th Gums and Stabilisers Conference (印刷中)
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17300236
[Journal Article] Texture and structure of pressure-shift-frozen agar gel with high visco-elasticity.
- Author(s)
  Fuchigami, M., Teramoto, A., Jibu, Y.
- Journal Title
  
  Food Hydrocolloids (In press)
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-15500549
[Presentation] 広島県の郷土料理の摂取状況2015
- Author(s)
  髙橋知佐子、石井香代子、木村安美、桒田寛子、渕上倫子
- Organizer
  日本調理科学会平成27年度大会
- Place of Presentation
  静岡県立大学（静岡県静岡市）
- Year and Date
  2015-08-24
- Data Source
  KAKENHI-PROJECT-25350113
[Presentation] 野菜・果実のペクチン質に関する調理科学的研究2014
- Author(s)
  渕上倫子
- Organizer
  日本家政学会、日本調理科学会中国・四国支部合同公開講演会
- Place of Presentation
  広島女学院大学（広島市）
- Invited
- Data Source
  KAKENHI-PROJECT-22500746
[Presentation] ダイジョの褐変に関する研究（ナガイモ、ツクネイモとの比較）2014
- Author(s)
  桑田寛子、田淵真愉美、石井香代子、渕上倫子
- Organizer
  第61回日本栄養改善学会学術総会
- Place of Presentation
  パシフィコ横浜（神奈川県横浜市）
- Data Source
  KAKENHI-PROJECT-25350113
[Presentation] 事例研究からみた広島県の伝統料理（第6報）三原・尾道地域2014
- Author(s)
  石井香代子、高橋知佐子、山口享子、木村安美、桑田寛子、渕上倫子
- Organizer
  日本調理科学会学術大会平成26年度大会
- Place of Presentation
  県立広島大学(広島県広島市）
- Year and Date
  2014-08-29
- Data Source
  KAKENHI-PROJECT-25350113
[Presentation] 野菜・果実のペクチン質に関する調理科学的研究2014
- Author(s)
  渕上倫子
- Organizer
  日本家政学会第66回大会
- Place of Presentation
  北九州市(平成26年度日本家政学会学会賞受賞講演)
- Data Source
  KAKENHI-PROJECT-22500746
[Presentation] 高圧力を利用したミカンマーマレードに関する研究2014
- Author(s)
  桑田寛子、治部祐里、田淵真愉美、寺本あい、渕上倫子
- Organizer
  日本家政学会第66回大会
- Place of Presentation
  北九州国際会議場、西日本総合展示場新館（北九州市）
- Data Source
  KAKENHI-PROJECT-22500746
[Presentation] フライパンと鍋の調理性の比較2014
- Author(s)
  桑田寛子,木村安美,石井香代子,山口享子,渕上倫子
- Organizer
  日本調理科学会学術大会平成26年度大会
- Place of Presentation
  県立広島大学（広島県広島市）
- Year and Date
  2014-08-30
- Data Source
  KAKENHI-PROJECT-25350113
[Presentation] 野菜・果実のペクチン質に関する調理科学的研究2014
- Author(s)
  渕上倫子
- Organizer
  日本家政学会第66回大会(平成26年度日本家政学会学会賞受賞講演)
- Place of Presentation
  北九州国際会議場、西日本総合展示場新館（北九州市）
- Invited
- Data Source
  KAKENHI-PROJECT-22500746
[Presentation] 高圧力を利用したミカンマーマレードに関する研究2014
- Author(s)
  桒田寛子, 治部祐里, 田淵真愉美, 寺本あい, 渕上倫子
- Organizer
  日本家政学会第66回大会
- Place of Presentation
  北九州市(研究発表要旨集, p.69)
- Data Source
  KAKENHI-PROJECT-22500746
[Presentation] 高圧力を利用したレモンマーマレードに関する研究2013
- Author(s)
  桒田寛子, 治部祐里, 田淵真愉美, 寺本あい, 木村安美, 渕上倫子
- Organizer
  日本家政学会第65回大会
- Place of Presentation
  東京(研究発表要旨集, p.110)
- Data Source
  KAKENHI-PROJECT-22500746
[Presentation] The relationship between pectic compositions of dried stem-lettuce (yama-kurage) and difficulty in cooking2013
- Author(s)
  Fuchigami, M., Kuwada, H., Ishii, K., Kimura, Y., Takahasi, C., Hiramatsu,S.,Jibu, Y., Tabuchi, M., Teramoto,A.
- Organizer
  The 20th International Congress of Nutrition (ICN)
- Place of Presentation
  Granada, Spain
- Data Source
  KAKENHI-PROJECT-22500746
[Presentation] 新調理システムを用いた食材等の変化2013
- Author(s)
  石井香代子、桑田寛子、渕上倫子
- Organizer
  平成25年第60回日本栄養改善学会学術大会
- Place of Presentation
  神戸国際会議場（兵庫県神戸市）
- Data Source
  KAKENHI-PROJECT-25350113
[Presentation] The relationship between pectic compositions of dried stem-lettuce (yama-kurage) and difficulty in cooking2013
- Author(s)
  Fuchigami, M., Kuwada, H., Ishii, K., Kimura, Y., Takahasi, C., Hiramatsu, S., Jibu, Y., Tabuchi, M., Teramoto, A.
- Organizer
  The 20th International Congress of Nutrition
- Place of Presentation
  Granada Congress Centre (Granada, Spain)
- Data Source
  KAKENHI-PROJECT-22500746
[Presentation] ヤマクラゲ(乾燥ステムレタス)の煮熟軟化とペクチンの関係2013
- Author(s)
  桒田寛子, 寺本あい, 田淵真愉美, 石井香代子, 木村安美, 髙橋知佐子, 渕上倫子
- Organizer
  日本栄養改善学会平成25年度大会
- Place of Presentation
  神戸(講演要旨集, p.297)
- Data Source
  KAKENHI-PROJECT-22500746
[Presentation] Changes in browning and calcium oxalate crystals of three varieties of yam by acid-treatment and rheological properties by freezing2013
- Author(s)
  Fuchigami, M., Kuwada, H., Kimura, Y.
- Organizer
  The 17th Biennial International Congress Asian Regional Association for Home Economics
- Place of Presentation
  National Institute of Education （Singapore City, Singapore)
- Data Source
  KAKENHI-PROJECT-22500746
[Presentation] Changes in browning and calcium oxalate crystals of three varieties of yam by acid-treatment and rheological properties by freezing2013
- Author(s)
  Fuchigami, M., Kuwada, H., Kimura,Y.
- Organizer
  The 17th Biennial International Congress Asian Regional Association for Home Economics (ARAHE)
- Place of Presentation
  Singapore
- Data Source
  KAKENHI-PROJECT-22500746
[Presentation] The quality of high-pressure-induced and heat-induced lemon marmalade2013
- Author(s)
  Kuwada,H.,Jibu, Y., Teramoto, A., Kimura,Y., Ishii, K.,Takahasi, C., Fuchigami, M.
- Organizer
  The 20th International Congress of Nutrition (ICN)
- Place of Presentation
  Granada, Spain
- Data Source
  KAKENHI-PROJECT-22500746
[Presentation] ヤマクラゲ（乾燥ステムレタス）の煮熟軟化とペクチンの関係2013
- Author(s)
  桑田寛子、寺本あい、田淵真愉美、石井香代子、木村安美、髙橋知佐子、渕上倫子
- Organizer
  日本栄養改善学会平成25年度大会
- Place of Presentation
  神戸市国際会議場、神戸国際展示場3号館、神戸ポートピアホテル、神戸商工会議所（神戸市）
- Data Source
  KAKENHI-PROJECT-22500746
[Presentation] 高圧力を利用したレモンマーマレードに関する研究2013
- Author(s)
  桑田寛子、治部祐里、田淵真愉美、寺本あい、木村安美、渕上倫子
- Organizer
  日本家政学会第65回大会
- Place of Presentation
  昭和女子大学（東京)
- Data Source
  KAKENHI-PROJECT-22500746
[Presentation] The quality of high-pressure-induced and heat-induced lemon marmalade2013
- Author(s)
  Kuwada, H.,Jibu, Y., Teramoto, A., Kimura, Y., Ishii, K.,Takahasi, C., Fuchigami, M.
- Organizer
  The 20th International Congress of Nutrition
- Place of Presentation
  Granada Congress Centre (Granada, Spain)
- Data Source
  KAKENHI-PROJECT-22500746
[Presentation] The quality of high-pressure- induced and heat-induced hyuga-natsu marmalade2012
- Author(s)
  Kuwada, H., Jibu, Y., Tabuchi, M., Teramoto, A., Kimura,Y., Ishii, K., Fuchigami, M.
- Organizer
  16th World Congress of Food Science & Technology IUFoST
- Place of Presentation
  Foz do Iguassu, Brazil
- Data Source
  KAKENHI-PROJECT-22500746
[Presentation] イモ類の調理科学と食文化2012
- Author(s)
  渕上倫子
- Organizer
  第19回広島県日本栄養改善学会
- Place of Presentation
  広島県健康福祉センター(広島県)(招待講演)
- Year and Date
  2012-02-18
- Data Source
  KAKENHI-PROJECT-22500746
[Presentation] 高圧力を利用したブンタンマーマレードに関する研究2012
- Author(s)
  桒田寛子, 治部祐里, 田淵真愉美, 寺本あい, 木村安美, 石井香代子, 渕上倫子
- Organizer
  日本調理科学会平成24年度大会
- Place of Presentation
  秋田(研究発表要旨集, p. 52)
- Data Source
  KAKENHI-PROJECT-22500746
[Presentation] 高圧力を利用した日向夏マーマレードに関する研究2012
- Author(s)
  桒田寛子, 槙尾幸子, 田淵真愉美, 石井香代子, 木村安美, 渕上倫子
- Organizer
  日本家政学会第64回大会
- Place of Presentation
  大阪(研究発表要旨集, p.116)
- Data Source
  KAKENHI-PROJECT-22500746
[Presentation] 高圧力を利用したグレープフルーツジャムに関する研究2012
- Author(s)
  桒田寛子, 寺本あい, 田淵真愉美, 石井香代子, 木村安美, 髙橋知佐子, 渕上倫子
- Organizer
  日本栄養改善学会平成24年度大会
- Place of Presentation
  名古屋(講演要旨集, p.28)
- Data Source
  KAKENHI-PROJECT-22500746
[Presentation] Changes in texture, structures and pectin of apple during soaking in citric acid, pressurization, heating or processing of high-pressure- induced and heat-induced jam2012
- Author(s)
  Fuchigami, M., Kuwada, H., Jibu, Y., Tabuchi, M., Teramoto,A., Kimura, Y., Ishii, K.
- Organizer
  16th World Congress of Food Science & Technology IUFoST
- Place of Presentation
  Foz do Iguassu, Brazil
- Data Source
  KAKENHI-PROJECT-22500746
[Presentation] CHANGES IN TEXTURE, STRUCTURES AND PECTIN OF APPLE DURING SOAKING IN CITRIC ACID, PRESSURIZATION, HEATING OR PROCESSING OF HIGH-PRESSURE-INDUCED AND HEAT-INDUCED JAM2012
- Author(s)
  Michiko Fuchigami
- Organizer
  16th World Congress of Food Science and Technology
- Place of Presentation
  Ｒａｆａｉｎ　Ｐａｌａｃｅ　Ｈｏｔｅｌ　ａｎｄ　Ｃｏｎｖｅｎｔｉｏｎ　Ｃｅｎｔｅｒ　（Foz do Iguassu, Brazil）
- Data Source
  KAKENHI-PROJECT-22500746
[Presentation] Effects of temperature and time of soaking in distilled water or tap water on the hardening of potatoes during cooking2012
- Author(s)
  Makio, S., Kuwada,H.,Jibu, Y., Tabuchi, M., Teramoto, A., Ishii, K., Kimura,Y., Fuchigami, M.
- Organizer
  16th World Congress of Food Science & Technology IUFoST
- Place of Presentation
  Foz do Iguassu, Brazil
- Data Source
  KAKENHI-PROJECT-22500746
[Presentation] Relationship between pectic substances and strand separation of cooked spaghetti squash2011
- Author(s)
  Kayoko Ishii, Ai Teramoto, Hiroko Kuwada, Yuri Tibu, Mayumi Tabuchi, Yasumi Kimura, Michiko Fuchigami
- Organizer
  11^<th> International Congress on Engineering and Food
- Place of Presentation
  アテネヒルトンホテル(Athens, Greece)
- Year and Date
  2011-05-25
- Data Source
  KAKENHI-PROJECT-22500746
[Presentation] ダイジョの調理特性に関する研究-シュウ酸カルシウム結晶-2011
- Author(s)
  桒田寛子, 石井香代子, 木村安美, 渕上倫子
- Organizer
  日本調理科学会平成23年度大会
- Place of Presentation
  高崎市(研究発表要旨集p. 25)
- Data Source
  KAKENHI-PROJECT-22500746
[Presentation] Relationship between Pectic substances and the softening of potatoes during cooking2011
- Author(s)
  Fuchigami, M., Kuwada, H., Teramoto,A., Jibu, Y., Tabuchi, M., Makio, S.
- Organizer
  The 16th Biennial International Congress Asian Regional Association for Home Economics (ARAHE)
- Place of Presentation
  Makati, Philippines(Abstracts p. 12)
- Data Source
  KAKENHI-PROJECT-22500746
[Presentation] Changes in texture, structure and pectin of peach during pressurization, heating or processing of high-pressure-induced and heat-induced jam2011
- Author(s)
  Hiroko Kuwada, Yuri Jibu, Keiko Nakamura, Mayumi Tabuchi, Ai Teramoto, Kayoko Ishii, Yasumi Kimura, Michiko Fuchigami
- Organizer
  11^<th> International Congress on Engineering and Food
- Place of Presentation
  アテネヒルトンホテル(Athens, Greece)
- Year and Date
  2011-05-23
- Data Source
  KAKENHI-PROJECT-22500746
[Presentation] 圧力の食品の加工への利用2011
- Author(s)
  渕上倫子
- Organizer
  特定非営利活動法人中国四国農林水産・食品先進技術研究会(略称:中四国アグリテック)
- Place of Presentation
  福山大学(広島県)(招待講演)
- Year and Date
  2011-08-05
- Data Source
  KAKENHI-PROJECT-22500746
[Presentation] Relationship between pectic substances and strand separation of cooked spaghetti squash2011
- Author(s)
  Ishii,K., Teramoto, A., Kuwada, H., Jibu, Y. Tabuchi, M., Kimura,Y., Fuchigami, M.
- Organizer
  11th International Congress on Engineering and Food (ICEF11)
- Place of Presentation
  Athens, Greece(Abstracts VolumeIIIpp. 2019-2020)
- Data Source
  KAKENHI-PROJECT-22500746
[Presentation] Relationship between pectic substances and the softening of potatoes during cooking2011
- Author(s)
  Michiko Fuchigami, Hiroko Kuwada, Yasumi Kimura, Ai Teramoto, Yuri Jibu, Mayumi Tabuchi, Sachiko Makio
- Organizer
  The 16th Biennial International Congress Asian Regional Association for Home Economics (ARAHE)
- Place of Presentation
  AIM Conference Center (Makati, Philippines)
- Data Source
  KAKENHI-PROJECT-22500746
[Presentation] ダイジョの調理特性に関する研究-シュウ酸カルシウム結晶-2011
- Author(s)
  桑田寛子、石井香代子、木村安美、渕上倫子
- Organizer
  日本調理科学会平成23年度大会
- Place of Presentation
  高崎健康福祉大学(群馬県)
- Year and Date
  2011-08-30
- Data Source
  KAKENHI-PROJECT-22500746
[Presentation] Changes in texture, structure and pectin of peach during pressurization, heating or processing of high- pressure- induced and heat-induced jam2011
- Author(s)
  Kuwada, H., Jibu, Y., Nakamura,K., Tabuchi,M., Teramoto, A., Ishii, K., Kimura,Y., Fuchigami, M.
- Organizer
  11th International Congress on Engineering and Food (ICEF11)
- Place of Presentation
  Athens, Greece(Abstracts VolumeIIIpp. 1665-1666)
- Data Source
  KAKENHI-PROJECT-22500746
[Presentation] 加熱方法・加熱時間を異にするじゃがいもの物性比較2011
- Author(s)
  桒田寛子, 寺本あい, 槙尾幸子, 田淵真愉美, 石井香代子, 木村安美, 渕上倫子
- Organizer
  日本栄養改善学会平成23年度大会
- Place of Presentation
  広島市(研究発表要旨集p. 229)
- Data Source
  KAKENHI-PROJECT-22500746
[Presentation] 加熱方法、加熱時間を異にするじゃがいもの物性比較2011
- Author(s)
  桑田寛子、寺本あい、槙尾幸子、田淵真愉美、石井香代子、木村安美、渕上倫子
- Organizer
  日本栄養改善学会平成23年度大会
- Place of Presentation
  広島国際会議場(広島県)
- Year and Date
  2011-09-09
- Data Source
  KAKENHI-PROJECT-22500746
[Presentation] Changes in pectin, texture and structure of citrus yuzu during soaking in citric acid, heating or pressurization2010
- Author(s)
  Michiko Fuchigami, Hiroko Kuwada, Yuri Jibu, Ai Teramoto
- Organizer
  6th International Conference on High Pressure Bioscience and Biotechnology (HPBB2010)
- Place of Presentation
  Freising-Weihenstephan, Germany
- Data Source
  KAKENHI-PROJECT-22500746
[Presentation] ジャガイモ(メークイン)の煮熟軟化とペクチン質の関係2010
- Author(s)
  桑田寛子、寺本あい、治部祐里、田淵真愉美、槙尾幸子、渕上倫子
- Organizer
  日本調理科学会平成22年度大会
- Place of Presentation
  福岡市
- Year and Date
  2010-08-27
- Data Source
  KAKENHI-PROJECT-22500746
[Presentation] Changes in pectin, texture and structure of citrus yuzu during soaking in citric acid, heating or pressurization2010
- Author(s)
  Fuchigami, M., Kuwada,H., Jibu, Y., Teramoto, A.
- Organizer
  6th International Conference on High Pressure Bioscience and Biotechnology (HPBB2010)
- Place of Presentation
  Freising, Germany(Abstracts, p.83)
- Year and Date
  2010-08-09
- Data Source
  KAKENHI-PROJECT-22500746
[Presentation] 冷凍処理したジャガイモの物性と官能評価2010
- Author(s)
  桑田寛子、槙尾幸子、寺本あい、田淵真愉美、石井香代子、渕上倫子
- Organizer
  日本栄養改善学会平成22年度大会
- Place of Presentation
  埼玉県坂戸市
- Year and Date
  2010-09-11
- Data Source
  KAKENHI-PROJECT-22500746
[Presentation] ジャガイモ(メークイン)の煮熟軟化とペクチン質の関係2010
- Author(s)
  桒田寛子, 寺本あい, 治部祐里, 田淵真愉美, 槙尾幸子, 渕上倫子
- Organizer
  日本調理科学会平成22年度大会
- Place of Presentation
  福岡市(研究発表要旨集p. 9)
- Data Source
  KAKENHI-PROJECT-22500746
[Presentation] 冷凍処理したジャガイモの物性と官能評価2010
- Author(s)
  桒田寛子, 槙尾幸子, 寺本あい, 田淵真愉美, 石井香代子, 渕上倫子
- Organizer
  日本栄養改善学会平成22年度大会
- Place of Presentation
  札幌(研究発表要旨集p. 211)
- Data Source
  KAKENHI-PROJECT-22500746
[Presentation] The quality of high-pressure-induced and heat-induced yuzu marmalade2010
- Author(s)
  Hiroko Kuwada, Yuri Jibu, Ai Teramoto, Michiko Fuchigami
- Organizer
  6th International Conference on High Pressure Bioscience and Biotechnology (HPBB2010)
- Place of Presentation
  Freising-Weihenstephan, Germany
- Data Source
  KAKENHI-PROJECT-22500746
[Presentation] ジャガイモの硬化に及ぼす蒸留水、水道水への浸漬温度・時間の影響2010
- Author(s)
  槙尾幸子、桑田寛子、治部祐里、田淵(林)真愉美、寺本あい、渕上倫子
- Organizer
  日本家政学会第62回大会
- Place of Presentation
  東広島市
- Year and Date
  2010-05-30
- Data Source
  KAKENHI-PROJECT-22500746
[Presentation] ジャガイモの硬化に及ぼす蒸留水、水道水への浸漬温度・時間の影響2010
- Author(s)
  槙尾幸子, 桒田寛子, 治部祐里, 田淵真愉美, 寺本あい, 渕上倫子
- Organizer
  日本家政学会第62回大会
- Place of Presentation
  東広島市(研究発表要旨集p. 99)
- Data Source
  KAKENHI-PROJECT-22500746
[Presentation] The quality of high-pressure- induced and heat-induced yuzu marmalade2010
- Author(s)
  Kuwada,H., Jibu, Y., Teramoto, A., Fuchigami, M.
- Organizer
  6th International Conference on High Pressure Bioscience and Biotechnology (HPBB2010)
- Place of Presentation
  Freising, Germany(Abstracts, p.84)
- Year and Date
  2010-08-09
- Data Source
  KAKENHI-PROJECT-22500746
[Presentation] A Processing Method for Strawberry Jam using High Pressure Compared to Heat-induced Methods2008
- Author(s)
  Jibu Y., Kuwada, H., Yokohata, N., Makio, S., Teramoto, A., Fuchigami, M.
- Organizer
  14^<th> World Congress of Food Science & Technology
- Place of Presentation
  Shanghai, China
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] 高圧力を利用したイチゴジャムに関する研究2008
- Author(s)
  治部祐里, 尭田寛子, 渡邊(横畑)直子, 寺本あい, 槙尾幸子, 渕上倫子
- Organizer
  日本家政学会第60回大会
- Place of Presentation
  日本女子大学(東京)
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] 高圧力を利用したイチゴジャムに関する研究2008
- Author(s)
  治部祐里、栞田寛子、渡邊(横畑)直子、寺本あい、槙尾幸子、渕上倫子
- Organizer
  日本家政学会第60回大会
- Place of Presentation
  東京
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] 圧力移動凍結したカスタードクリームの物性2008
- Author(s)
  治部祐里、栞田寛子、横畑直子、寺本あい、安川景子、渕上倫子
- Organizer
  日本調理科学会平成20年度大会
- Place of Presentation
  名古屋市
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] Effects of Pressure-shift-freezing, Thawing Temperature and an Addition of Sucrose on the Rheology of Frozen Egg Yolk2008
- Author(s)
  Jibu, Y., Kuwada, H., Yasukawa, K, Teramoto A., Fuchigami, M.
- Organizer
  IFHE(The International Federation for Home Economics)World Congress
- Place of Presentation
  Lucerne, Switzerland
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] Establishment of a Processing Method for Yuzu Marmalade using High Pressure Compared to the Heat-induced Method2008
- Author(s)
  Kuwada, H., Jibu Y., Teramoto, A., Makio, S., Fuchigami, M.
- Organizer
  The 4th Joint Conference on Nutrition between Okayama Prefectural, Sichuan and Woosong Universities
- Place of Presentation
  Daejeon, KOREA
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] Establishment of a Processing Method for Peach Jam Using High Pressure Compared to the Heat-induced Method2008
- Author(s)
  M. FUCHIGAMI, K. YASUKAWA, Y. JIBU, H. KUWADA and A. TERAMOTO
- Organizer
  IFHE (The International Federation for Home Economics) World Congress 2008
- Place of Presentation
  Lucerne, SWIZERLAND
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] A Processing Method for Strawberry Jam using High Pressure Compared to Heat- induced Method2008
- Author(s)
  Y. JIBU, H. KUWADA, A., N. YOKOHATA, S. MAKIO, A. TERAMOTO and M. FUCHIGAMI
- Organizer
  14^<th> World Congress of Food Science & Technology
- Place of Presentation
  Shanghai, CHINA
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] 圧力移動凍結したカスタードクリームの物性2008
- Author(s)
  治部祐里, 尭田寛子, 横畑直子, 寺本あい, 安川景子, 渕上倫子
- Organizer
  日本調理科学会平成20年度大会
- Place of Presentation
  椙山女学園大学星が丘キャンパス(名古屋市)
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] Texture and Structure of Pressure-shift-frozen Kappa-carageenan Gel2008
- Author(s)
  Watanabe-Yokohata, N., Teramo to, A., Jibu, Y., Kuwada, H., Fuchigami, M.
- Organizer
  15^<th> International Congress of Dietetics
- Place of Presentation
  Yokohama, Japan
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] Effects of Pressure-shift-freezing, Thawing Temperature and an Additon of Sucrose on the Rheology of Frozen Egg Yolk2008
- Author(s)
  Y. JIBU, H. KUWADA, K. YASUKAWA, A. TERAMOTO and M. FUCHIGAMI
- Organizer
  IFHE World Congress
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] Establishment of a Processing method for Peach Jam using High Pressure Compared to the Heat-induced Method2008
- Author(s)
  Fuchigami, M., Yasukawa, K., Jibu, Y., Kuwada, H., Teramoto A.
- Organizer
  IFHE (The International Federation for Home Economics)World Congress
- Place of Presentation
  Lucerne, Switzerland
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] Texture and Structure of Pressure- shift-frozen Kappa-carageenan Gel2008
- Author(s)
  N. WATANABE-YOKOHATA, A. TERAMOTO, Y. JIBU, H. KUWADA, and M. FUCHIGAMI
- Organizer
  15^<th> International Congress of Dietetics
- Place of Presentation
  Yokohama, JAPAN
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] Changes in Pectin and Histological Structure of Chinese Quince During Cooking2008
- Author(s)
  Jibu, Y., Ishii, K., Kuwada, H., Teramoto, A., Makio, S., Fuchigami, M.
- Organizer
  The 4th Joint Conference on Nutrition between Okayama Prefectural, Sichuan and Woosong Universities
- Place of Presentation
  Daejeon, KOREA
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] 清水白桃の成熟・保蔵・煮熟による軟化とペクチン質の関係2007
- Author(s)
  安川景子、治部祐里、桑田寛子、槙尾幸子、寺本あい、渡邊直子、渕上倫子
- 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)
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] High-pressure-induced Yuzu Marmalade2007
- Author(s)
  Kuwada, H., Jibu, Y., Yasukawa, K., Makio, S., Teramoto A. and Fuchigami, M.
- Organizer
  The 14th Gums and Stabilisers Conference
- Place of Presentation
  The North East Wales Institute,Wrexham,UK.
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] 高圧力を利用した充填豆腐の製造条件2007
- Author(s)
  安川景子、治部祐里、桑田寛子、槙尾幸子、寺本あい、三宅由紀子、渕上倫子
- Organizer
  日本家政学会第59回大会
- Place of Presentation
  長良川国際会議場(岐阜市)
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] Structure and texture of pressure-shift-frozen fresh cheese2007
- Author(s)
  Jibu, Y., Kuwada, H., Yasukawa, K., Makio, S., Miyake Y., Teramoto A. and Fuchigami, M.
- Organizer
  10th Asian Congress of Nutrition
- Place of Presentation
  Taipei International Convention Center,Taipei,Taiwan
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] High-pressure- induced Yuzu Marmalade2007
- Author(s)
  H. KUWADA, Y. JIBU, K. YASUKAWA, S. MAKIO, A. TERAMOTO and M. FUCHIGAMI
- Organizer
  The 14th Gums and Stabilisers Conference
- Place of Presentation
  Wrexham, UK
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] Texture and Structure of High-pressure-induced Tofu2007
- Author(s)
  K. YASUKAWA, Y. JIBU, H. KUWADA, S. MAKIO, Y. MIYAKE, A. TERAMOTO and M. FUCHIGAMI
- Organizer
  The 14th Biennial International Congress Asian Regional Association for Home Economics (ARAHE)
- Place of Presentation
  Kuala Lumpur, MALAYSIA
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] 清水白桃の成熟・保蔵・煮熟による軟化とペクチン質の関係2007
- Author(s)
  安川景子、治部祐里、栞田寛子、槙尾幸子、寺本あい、渡邊直子、渕上倫子
- Organizer
  日本調理科学会平成19年度大会
- Place of Presentation
  東京
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] 高圧力を利用した充填豆腐の製造条件2007
- Author(s)
  安川景子、治部祐里、栞田寛子、槙尾幸子、寺本あい、三宅由紀子、渕上倫子
- Organizer
  日本家政学会第59回大会
- Place of Presentation
  岐阜市
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] Texture and Structure of High-pressure-induced Tofu2007
- Author(s)
  Yasukawa, K., Jibu, Y., Kuwada, H., Makio, S., Miyake Y., Teramoto A. and Fuchigami, M.
- Organizer
  The 14th Biennial International Congress Asian Regional Association for Home Economics(ARAHE)
- Place of Presentation
  Eastin Hotel,Kuala Lumpur,Malaysia
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] 圧力移動凍結した食品の物性と微細構造2007
- Author(s)
  渕上倫子
- Organizer
  第48回高圧討論会シンポジウム
- Place of Presentation
  倉吉市
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] 圧力移動凍結した食品の物性と微細構造2007
- Author(s)
  渕上倫子
- Organizer
  第48回高圧討論会シンポジウム
- Place of Presentation
  倉吉パークスクエアー(倉吉市)
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] Structure and texture of pressure-shift-frozen boiled egg2006
- Author(s)
  Y. JIBU, K. YASUKAWA, A. TERAMOTO and M. FUCHIGAMI
- Organizer
  8^<th> International Hydrocolloids Conference
- Place of Presentation
  Trondheim, NORWAY
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] Changes in Pectic Substances and Histological Structure of Chinese Quince during Cooking2006
- Author(s)
  Y. JIBU, A. TERAMOTO, K. YASUKAWA and M. FUCHIGAMI
- Organizer
  13^<th> World Congress of Food Science & Technology
- Place of Presentation
  Nants, FRANCE
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] Rheology of Pressure- shift-frozen Hen Egg Yolk2006
- Author(s)
  M. FUCHIGAMI, A. TERAMOTO, Y. JIBU, and K. YASUKAWA
- Organizer
  13^<th> World Congress of Food Science & Technology
- Place of Presentation
  Nants, FRANCE
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] 圧力移動凍結したゆで卵の物性と微細構造2005
- Author(s)
  渕上倫子、寺本あい、治部祐里
- Organizer
  食品科学工学会第52回大会
- Place of Presentation
  札幌市
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] Structural and textural quality of pressure-shift-frozen egg custard gel as affected by sorbitol or martitol2005
- Author(s)
  M. FUCHIGAMI, A. TERAMOTO, Y. JIBU
- Organizer
  18th International Congress of Nutrition
- Place of Presentation
  Durban, SOUTH AFRICA
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] 凍結乾燥豆腐の品質改善への高圧力の利用2005
- Author(s)
  寺本あい、治部祐里、渕上倫子
- Organizer
  日本家政学会第57回大会
- Place of Presentation
  福岡市
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] 高圧力下で冷凍した高粘弾性寒天ゲルの品質へのスクロースの影響2005
- Author(s)
  寺本あい、治部祐里、渕上倫子
- Organizer
  日本調理科学会平成17年度大会
- Place of Presentation
  新潟市
- Data Source
  KAKENHI-PROJECT-17300236
[Presentation] 地域在宅高齢者における買い物状況と歩行能力およびうつとの関連
- Author(s)
  木村安美、桑田寛子、渕上倫子
- Organizer
  日本家政学会第66回大会
- Place of Presentation
  リーガロイヤルホテル小倉(福岡県北九州市）
- Year and Date
  2014-05-23 – 2014-05-25
- Data Source
  KAKENHI-PROJECT-24500843
[Presentation] Association of living alone with nutrient intake in elderly Japanese women
- Author(s)
  Yasumi Kimura, Hiroko Kuwada, Hinako Ito, Satoko Hiramatsu, Michiko Fuchigami
- Organizer
  12th Asian Congress of Nutrition
- Place of Presentation
  Pacifico Yokohama（神奈川県横浜市）
- Year and Date
  2015-05-14 – 2015-05-18
- Data Source
  KAKENHI-PROJECT-24500843

1. TERAMOTO Ai (50275369)

# of Collaborated Projects: 8 results

# of Collaborated Products: 98 results
2. KUWADA Hiroko (20509252)

# of Collaborated Projects: 3 results

# of Collaborated Products: 74 results
3. JIBU Yuri (10433377)

# of Collaborated Projects: 1 results

# of Collaborated Products: 47 results
4. KIMURA Yasumi (00552415)

# of Collaborated Projects: 1 results

# of Collaborated Products: 2 results
5. ISHII Kayoko (20462070)

# of Collaborated Projects: 1 results

# of Collaborated Products: 9 results
6. KATO Noriko (00254566)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
7. KIMOTO Masumi (40108866)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
8. ITO Hinako

# of Collaborated Projects: 1 results

# of Collaborated Products: 1 results

FUCHIGAMI Michiko 渕上 倫子

渕上 倫子 フチガミ ミチコ

淵上 倫子 フチガミ ミチコ

Research Projects

Research Products

Co-Researchers

The quality control of nursing foods by New cooking system

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Food Education and Its Evaluation Based on the Association Analysis Between Disadvantaged Shoppers and Undernutrition

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Relationship between changes in texture of fruit and vegetables during cooking, drying or pressurization and pectic substancesPrincipal Investigator

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The Use of High Pressure to Cooking/Food ProcessingPrincipal Investigator

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UTRIZATION OF HIGH PRESSURE ON FREEZING AND THAWING OF FOODPrincipal Investigator

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Study on tropomyosin, a common and major allergen in Crustacea

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BEHAVIOR OF WATER AND ICE IN FOOD UNDER HIGH- PRESSUREPrincipal Investigator

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TEXTURE AND STRUCTURE OF HIGH-PRESSURE-FROZEN FOOD GELS.Principal Investigator

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STUDIES ON HIGH-PRESSURE-FREEZING OF VEGETABLESPrincipal Investigator

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Improvement in Texture of Frozen VegetablesPrincipal Investigator

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野菜や果物のペクチンとテクスチャーの関係Principal Investigator

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[Book] 「生食のおいしさとリスク」 第2章 第3節 第1項 テクスチャーを分析・加熱による変化2013

Author(s)

Total Pages

Publisher

Data Source

[Book] 生食のおいしさとリスク, PP. 235-250, 第3節生野菜のおいしさとは第1項テクスチャーを分析・加熱による変化を分担執筆2013

Author(s)

Publisher

FUCHIGAMI Michiko 渕上倫子

渕上倫子フチガミミチコ

淵上倫子フチガミミチコ

[Book] 「生食のおいしさとリスク」　第2章　第3節　第1項　テクスチャーを分析・加熱による変化2013