KAINUMA Yasuko 貝沼やす子

… Alternative Names

貝沼やす子カイヌマヤスコ

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Researcher Number	90071000
Other IDs
External Links
Affiliation (based on the past Project Information) *help	2008: University of Shizuoka, 静岡県立大学, 教授 2001 – 2008: University of Shizuoka, School of Food & Nutritional Sciences, Professor, 食品栄養科学部, 教授 2000: 静岡県立大学短期大学部, 食物栄養学科, 教授 1993 – 1994: 静岡県立大学短期大学部, 助教授 1987: Shizuoka Women's College, 食物栄養学科, 助教授
Review Section/Research Field	Principal Investigator Eating habits, studies on eating habits / 家政学 / 食生活 Except Principal Investigator Eating habits, studies on eating habits / 食生活
Keywords	Principal Investigator 米飯 / テクスチャー / 粥 / 官能検査 / 冷凍保存 / Microscopic Observation / Texture / Degree of Gelatinization / Weight Change / Effect of Murashi … More / 水分の状態 / 顕微鏡観察 / 糊化度 / 重量変化 / 蒸らしの効果 / ratio of added water / temperature of freezing / freezing preservation / vacuum packaging / rupture stress / texture / cooked rice / rice gruel / 米粥 / 真空包装 / 破断強度測定 / テクスチャー測定 / 米飯粥 / 加水量の異なる米飯 / 最大氷結晶生成帯通過時間 / 保存形態 / 米の加水 / 冷凍温度 / 真空調理 / 破断強度 / antioxidative effect / acrolein / anisizine value / frying oil / pH of soaking water / rice porridge / rice cooking / bamboo charcoal / 粉砕竹炭 / 竹炭の電気抵抗 / 油の熱酸化安定性 / 導電率 / 炭化温度 / 酸化防止 / 低分子不飽和アルデヒド / 有害アルデヒド / 冷蔵 / 冷凍 / 米への加水量 / 酸化安定性 / アクロレイン / アニシジン価 / フライ油 / 浸漬液のpH / 炊飯 / 竹炭 / 濁度 / 粘度 / 緑色度 / 茶浸出温度 / 茶浸出時間 / 油添加 / 米の浸漬時間 / 茶葉量 / 茶種 / 静置時間 / 茶葉の粒径 / 茶葉粒径 / 茶浸出油 / カテキン / 緑色 / 茶浸出液 / 緑茶 / 蒸発水分量 / 収穫年度 / 解凍 / レオロメーター / 還元糖量 / 品種 / 炊飯条件 / 自然解凍 … More Except Principal Investigator determination / extraction / stability / cooking / capsiate / capsaicin / カレー / 油系 / 水系 / カプシノイド / 定量 / 抽出 / 安定性 / 調理 / カプシエイト / カプサイシン / Koshihikari / Hitomebore / sucrose fatty acid ester / emulsified oil / texture / enthalpy / heat of aging / boiled rice / レオメータ / エンタルピー / 老化熱 / コシヒカリ / ひとめぼれ / ショ糖脂肪酸エステル / 米飯用乳化油脂 / テクスチャー測定 / 熱測定 / 老化 / 米飯 Less

Study of Preparing Green Tea Cha-meshi with Optimum Green Color and Tea FlavorPrincipal Investigator
- Principal Investigator
  
  KAINUMA Yasuko
- Project Period (FY)
  2006 – 2008
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  University of Shizuoka
Studies on the preparation methods for rice gruel made from cooked rice adaptable for the person in difficult to mastication and swallowingPrincipal Investigator
- Principal Investigator
  
  KAINUMA Yasuko
- Project Period (FY)
  2004 – 2005
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  University of Shizuoka
Measurement of changes of pungency-related compounds in pepper under cooking and development of stabilization method
- Principal Investigator
  
  WATANABE Tatsuo
- Project Period (FY)
  2003 – 2004
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  University of Shizuoka
A study on the utilization of bamboo charcoal to food processing and cookeryPrincipal Investigator
- Principal Investigator
  
  KAINUMA Yasuko
- Project Period (FY)
  2001 – 2003
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  食生活
- Research Institution
  University of Shizuoka
Heat-of-Aging Measurements of Boiled Rice by Isothermal Microcalorimetry
- Principal Investigator
  
  HARADA Shigeharu
- Project Period (FY)
  2000 – 2001
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  食生活
- Research Institution
  Shizuoka College, University of Shizuoka (Pref.)
冷凍保存米飯の解凍時の性状に及ぼす要因の検討Principal Investigator
- Principal Investigator
  
  貝沼やす子
- Project Period (FY)
  1993 – 1994
- Research Category
  
  Grant-in-Aid for General Scientific Research (C)
- Research Field
  
  家政学
- Research Institution
  University of Shizuoka,Shizuoka College
The Effect of Murashi as a Factor Controlling Rice CookingPrincipal Investigator
- Principal Investigator
  
  KAINUMA Yasuko
- Project Period (FY)
  1987
- Research Category
  
  Grant-in-Aid for General Scientific Research (C)
- Research Field
  
  家政学
- Research Institution
  Shizuoka Women's College

All 2008 2006 2005 Other

All Journal Article Presentation

[Journal Article] 緑茶の色と味を生かした茶飯調製のための茶浸出条件の検討2008
- Author(s)
  貝沼やす子
- Journal Title
  
  日本調理科学会誌 41
  
  Pages: 26-34
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-18500605
[Journal Article] 緑茶の色と味を生かした茶飯調製のための茶浸出条件の検討2008
- Author(s)
  貝沼やす子、今井明菜
- Journal Title
  
  日本調理科学会誌 41巻
  
  Pages: 26-34
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-18500605
[Journal Article] 貯蔵米を利用した米飯からの粥調製方法の検討2005
- Author(s)
  貝沼やす子, 福田靖子
- Journal Title
  
  日本家政学会誌 56・4
  
  Pages: 215-222
- NAID
  110003167084
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-16500514
[Journal Article] 貯蔵米を利用した粥調製方法の検討2005
- Author(s)
  貝沼やす子, 福田靖子
- Journal Title
  
  日本家政学会誌 56・4(発表予定)
- Data Source
  KAKENHI-PROJECT-16500514
[Journal Article] Preparation Method for Rice Gruel Made from Cooked Rice of Long-Stored Rice2005
- Author(s)
  Yasuko KAINUMA, Yasuko FUKUDA
- Journal Title
  
  Journal of Home Economics of Japan Vol.56
  
  Pages: 215-222
- NAID
  110003167084
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-16500514
[Journal Article] 加水量の異なる米飯から調製した粥の性状
- Author(s)
  貝沼やす子
- Journal Title
  
  日本家政学雑誌 (発表予定(審査修了,巻・号未定))
- Data Source
  KAKENHI-PROJECT-16500514
[Presentation] 緑茶茶飯の着色状態に影響を及ぼす要因の検討2008
- Author(s)
  貝沼やす子
- Organizer
  日本家政学会第60回大会
- Place of Presentation
  日本女子大学
- Year and Date
  2008-06-01
- Data Source
  KAKENHI-PROJECT-18500605
[Presentation] 緑茶茶飯の着色状態に影響を及ぼす要因の検討2008
- Author(s)
  貝沼やす子
- Organizer
  日本家政学会
- Place of Presentation
  日本家政学会第60会大会(日本女子大学)
- Year and Date
  2008-06-01
- Data Source
  KAKENHI-PROJECT-18500605
[Presentation] 緑茶の浸出条件が溶出成分および茶飯の性状に及ぼす影響2006
- Author(s)
  貝沼やす子
- Organizer
  日本調理科学会平成18年度大会
- Place of Presentation
  岡山県立大学
- Data Source
  KAKENHI-PROJECT-18500605

1. HARADA Shigeharu (20132227)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
2. SAHARA Hideko (60150843)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
3. FUKUDA Yasuko (40141444)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
4. WATANABE Tatsuo (10210915)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
5. KOBATA Kenji (70275105)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
6. 伊藤千恵子 (90141176)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
7. 江間章子

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
8. ITO Chieko

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
9. EMA Shoko

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results

KAINUMA Yasuko 貝沼 やす子

貝沼 やす子 カイヌマ ヤスコ

Research Projects

Research Products

Co-Researchers

Study of Preparing Green Tea Cha-meshi with Optimum Green Color and Tea FlavorPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Studies on the preparation methods for rice gruel made from cooked rice adaptable for the person in difficult to mastication and swallowingPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Measurement of changes of pungency-related compounds in pepper under cooking and development of stabilization method

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

A study on the utilization of bamboo charcoal to food processing and cookeryPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Heat-of-Aging Measurements of Boiled Rice by Isothermal Microcalorimetry

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

冷凍保存米飯の解凍時の性状に及ぼす要因の検討Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

The Effect of Murashi as a Factor Controlling Rice CookingPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Journal Article] 緑茶の色と味を生かした茶飯調製のための茶浸出条件の検討2008

Author(s)

Journal Title

Data Source

[Journal Article] 緑茶の色と味を生かした茶飯調製のための茶浸出条件の検討2008

Author(s)

Journal Title

Data Source

[Journal Article] 貯蔵米を利用した米飯からの粥調製方法の検討2005

Author(s)

Journal Title

NAID

Description

Data Source

[Journal Article] 貯蔵米を利用した粥調製方法の検討2005

Author(s)

Journal Title

Data Source

[Journal Article] Preparation Method for Rice Gruel Made from Cooked Rice of Long-Stored Rice2005

Author(s)

Journal Title

NAID

Description

Data Source

[Journal Article] 加水量の異なる米飯から調製した粥の性状

Author(s)

Journal Title

Data Source

[Presentation] 緑茶茶飯の着色状態に影響を及ぼす要因の検討2008

Author(s)

Organizer

Place of Presentation

Year and Date

KAINUMA Yasuko 貝沼やす子

貝沼やす子カイヌマヤスコ