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Otahara Miho  大田原 美保

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大田原 美保  オオタハラ ミホ

OTAHARA Miho  大田原 美保

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Researcher Number 00824632
Other IDs
Affiliation (Current) 2026: 大妻女子大学, 家政学部, 教授
Affiliation (based on the past Project Information) *help 2023 – 2024: 大妻女子大学, 家政学部, 教授
2021: 大妻女子大学, 家政学部, 教授
2019 – 2020: 東京聖栄大学, 公私立大学の部局等, 教授
Review Section/Research Field
Principal Investigator
Basic Section 08030:Family and consumer sciences, and culture and living-related
Keywords
Principal Investigator
糊化度 / 画像解析 / 老化 / 米飯 / 米 / テクスチャー / 糊化 / 玄米 / 炊飯 / 調味料 … More / 明度 / 色 / 力学物性測定 / 澱粉 / 官能評価 / 熱分析 / 品質評価 Less
  • Research Projects

    (2 results)
  • Research Products

    (4 results)
  •  Establishment of a new rice evaluation method based on visualization and quantification of gelatinization inside rice grains and its application to texture controlPrincipal Investigator

    • Principal Investigator
      大田原 美保
    • Project Period (FY)
      2023 – 2025
    • Research Category
      Grant-in-Aid for Early-Career Scientists
    • Review Section
      Basic Section 08030:Family and consumer sciences, and culture and living-related
    • Research Institution
      Otsuma Women's University
  •  Visualization and quantification of taste deterioration of cooked rice during low temperature storagePrincipal Investigator

    • Principal Investigator
      OTAHARA Miho
    • Project Period (FY)
      2019 – 2021
    • Research Category
      Grant-in-Aid for Early-Career Scientists
    • Review Section
      Basic Section 08030:Family and consumer sciences, and culture and living-related
    • Research Institution
      Otsuma Women's University
      Tokyo Seiei College

All 2023 2021 2020 2019

All Journal Article Presentation

  • [Journal Article] Evaluation of Early Staling of Seasoned Cooked Rice Using Squashed Cooked Rice Grains2020

    • Author(s)
      大田原美保、北原茉美、大石恭子、香西みどり
    • Journal Title

      Journal of Cookery Science of Japan

      Volume: 53 Issue: 3 Pages: 187-196

    • DOI

      10.11402/cookeryscience.53.187

    • NAID

      130007854015

    • ISSN
      1341-1535, 2186-5787
    • Year and Date
      2020-06-05
    • Language
      Japanese
    • Peer Reviewed
    • Data Source
      KAKENHI-PROJECT-19K14038
  • [Presentation] 炊飯過程の米粒内部の視覚的・定量的把握および糊化度との対応性2023

    • Author(s)
      大田原美保
    • Organizer
      一般社団法人 日本調理科学会
    • Data Source
      KAKENHI-PROJECT-23K12690
  • [Presentation] 圧縮米飯粒法を用いた玄米飯の性状評価2021

    • Author(s)
      福原 美鶴 , 大田原 美保 , 大石 恭子 , 佐藤 瑶子 , 香西 みどり
    • Organizer
      日本調理科学会2021年度大会
    • Data Source
      KAKENHI-PROJECT-19K14038
  • [Presentation] 調味料を添加して炊飯した米飯の圧縮米飯粒を用いた老化評価2019

    • Author(s)
      大田原美保,北原茉美,大石恭子,香西みどり
    • Organizer
      日本調理科学会2019年度大会
    • Data Source
      KAKENHI-PROJECT-19K14038

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