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Iwata Emiko  岩田 恵美子

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… Alternative Names

岩田 恵美子  イワタ エミコ

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Researcher Number 00289034
Other IDs
Affiliation (Current) 2026: 畿央大学, 健康科学部, 准教授
Affiliation (based on the past Project Information) *help 2018 – 2021: 畿央大学, 健康科学部, 准教授
Review Section/Research Field
Except Principal Investigator
Basic Section 08030:Family and consumer sciences, and culture and living-related
Keywords
Except Principal Investigator
野菜 / 加熱調理 / 温度 / 内葉 / 外葉 / コマツナ / 茎 / 花蕾 / キャベツ / ミズナ … More / ブロッコリー / アブラナ科野菜 / 加熱時間 / 加熱温度 / アスコルビン酸 / 低温スチーミング Less
  • Research Projects

    (1 results)
  • Research Products

    (2 results)
  • Co-Researchers

    (1 People)
  •  Effects of cooking condition by low -temperature steaming for taste and nutrient composition of vegetables.

    • Principal Investigator
      GOTO Masahiro
    • Project Period (FY)
      2018 – 2021
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Review Section
      Basic Section 08030:Family and consumer sciences, and culture and living-related
    • Research Institution
      Kobe Women's University

All 2021 2020

All Presentation

  • [Presentation] 低温スチーミング加熱がブロッコリーのアスコルビン酸におよぼす影響2021

    • Author(s)
      後藤昌弘,岩田惠美子
    • Organizer
      日本調理科学会2021年度大会
    • Data Source
      KAKENHI-PROJECT-18K02197
  • [Presentation] コマツナの低温スチーミング加熱がアスコルビン酸代謝におよぼす影響2020

    • Author(s)
      後藤昌弘,岩田惠美子
    • Organizer
      日本家政学会第72回大会
    • Data Source
      KAKENHI-PROJECT-18K02197
  • 1.  GOTO Masahiro (20244775)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 2 results

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