HASHIBA Hiroko 橋場浩子

Researcher Number	20208440
Other IDs
Affiliation (based on the past Project Information) *help	2011 – 2013: 東京聖栄大学, 公私立大学の部局等, 教授
Review Section/Research Field	Principal Investigator Eating habits, studies on eating habits
Keywords	Principal Investigator Cooking / Potato / Fish / Diffusion / 食塩 / 食材 / NaCl / 拡散 / 煮物

A study on the diffusion of seasoning components in the foodstuffs to make cooked food good-tastingPrincipal Investigator
- Principal Investigator
  
  HASHIBA Hiroko
- Project Period (FY)
  2011 – 2013
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Tokyo Seiei College

All 2014 2013 2012 2011 Other

All Journal Article Presentation

[Journal Article] Dual mode diffusion and sorption of sodium chloride in surimis under cooking conditions2014
- Author(s)
  Hashiba, H., Gocho, H., & Komiyama, J
- Journal Title
  
  Journal of Food Engineering
  
  Volume: 137 Pages: 101-109
- DOI
  10.1016/j.jfoodeng.2014.03.006
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-23500939
[Journal Article] Dual Mode Diffusion and Sorption of Sodium Chloride in Pre-Cooked Potato (Solanum tuberosum L.)2013
- Author(s)
  Hiroko Hashiba, Hiromi Gocho & Jiro Komiyama
- Journal Title
  
  Journal of Food Research
  
  Volume: 1 Issue: 1 Pages: 66-79
- DOI
  10.5539/jfr.v2n1p66
- NAID
  110009780446
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-23500939
[Journal Article] Dual mode diffusion and sorption of sodium chloride in pre-cooked potato ( Solanum tuberosum L.)2013
- Author(s)
  Hashiba, H., Gocho, H., & Komiyama, J
- Journal Title
  
  Journal of Food Research
  
  Volume: 2 (1) Pages: 66-79
- NAID
  110009780446
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-23500939
[Journal Article] 炭水化物（じゃがいも）中のNaClの二元収着拡散2011
- Author(s)
  橋場浩子、牛腸ヒロミ
- Journal Title
  
  公益財団法人ソルト・サイエンス研究財団助成研究報告書
  
  Volume: - Pages: 199-207
- Data Source
  KAKENHI-PROJECT-23500939
[Journal Article] 食塩水に浸漬した豚ロース肉の比較
- Author(s)
  橋場浩子, 牛腸ヒロミ
- Journal Title
  
  日本調理科学会誌
  
  Volume: (投稿中)
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-23500939
[Presentation] Dual mode diffusion and sorption-from dyeing to diffusion of NaCl in five Foodsuffs2014
- Author(s)
  H.Hashiba, H.Gocho, and J.Komiyama
- Organizer
  International Symposium on Fiber Science and Technology 2014
- Place of Presentation
  Big sight Tokyo
- Data Source
  KAKENHI-PROJECT-23500939
[Presentation] ジャガイモ中のNaClの二元拡散とペクチン2014
- Author(s)
  橋場浩子、牛腸ヒロミ、小見山二郎
- Organizer
  日本食品科学工学会第61回大会
- Place of Presentation
  中村学園大学
- Data Source
  KAKENHI-PROJECT-23500939
[Presentation] 食材中の荷電基が食材基質中の NaCl の拡散に及ぼす影響2013
- Author(s)
  橋場浩子, 牛腸ヒロミ, 小見山二郎
- Organizer
  日本家政学会第65回大会
- Place of Presentation
  昭和女子大学
- Year and Date
  2013-05-19
- Data Source
  KAKENHI-PROJECT-23500939
[Presentation] 食塩を拡散させた豚ロース肉の官能評価2012
- Author(s)
  橋場浩子, 牛腸ヒロミ, 小見山二郎
- Organizer
  日本家政学会第64回大会
- Place of Presentation
  大阪市立大学
- Year and Date
  2012-05-13
- Data Source
  KAKENHI-PROJECT-23500939
[Presentation] 液体水を含む食材基質へのNaClの二元収着拡散2012
- Author(s)
  橋場浩子、牛腸ヒロミ、小見山二郎
- Organizer
  日本家政学会第６４回大会
- Place of Presentation
  大阪市立大学
- Data Source
  KAKENHI-PROJECT-23500939
[Presentation] 3 種のジャガイモ中の NaCl の二元収着拡散2012
- Author(s)
  橋場浩子, 牛腸ヒロミ, 小見山二郎
- Organizer
  日本食品科学工学会第59回大会
- Place of Presentation
  藤女子大学
- Year and Date
  2012-08-30
- Data Source
  KAKENHI-PROJECT-23500939
[Presentation] Dual mode Diffusion and Sorption of NaCl in Foodstuffs under Cooking ConditionsII2012
- Author(s)
  H.Hashiba, H.Gocho, and J.Komiyama
- Organizer
  International Federation for Home Economics XX II World Congress
- Place of Presentation
  Melbourne
- Year and Date
  2012-07-29
- Data Source
  KAKENHI-PROJECT-23500939
[Presentation] 液体水を含む食材基質への NaCl の二元収着拡散2012
- Author(s)
  橋場浩子, 牛腸ヒロミ, 小見山二郎
- Organizer
  日本家政学会第64回大会
- Place of Presentation
  大阪市立大学
- Year and Date
  2012-05-13
- Data Source
  KAKENHI-PROJECT-23500939
[Presentation] Dual mode Diffusion and Sorption of NaCl in Foodstuffs under Cooking Conditions II2012
- Author(s)
  H.Hashiba, H.Gocho, and J.Komiyama
- Organizer
  International Federation for Home Economics XXII World Congress
- Place of Presentation
  Melbourne
- Data Source
  KAKENHI-PROJECT-23500939
[Presentation] 食塩を拡散させた豚ロース肉の官能評価2012
- Author(s)
  橋場浩子、牛腸ヒロミ、小見山二郎
- Organizer
  日本家政学会第６４回大会
- Place of Presentation
  大阪市立大学
- Data Source
  KAKENHI-PROJECT-23500939
[Presentation] 3種のジャガイモ中のNaClの二元拡散-ペクチンの働き-2012
- Author(s)
  橋場浩子、牛腸ヒロミ、小見山二郎
- Organizer
  第50回高分子と水に関する討論会
- Place of Presentation
  東京工業大学
- Data Source
  KAKENHI-PROJECT-23500939
[Presentation] 3 種のジャガイモ中の NaCl の二元拡散-ペクチンの働き-2012
- Author(s)
  橋場浩子, 牛腸ヒロミ, 小見山二郎
- Organizer
  高分子と水に関する討論会第50回大会
- Place of Presentation
  東京工業大学
- Year and Date
  2012-12-07
- Data Source
  KAKENHI-PROJECT-23500939
[Presentation] 3種のジャガイモ中のNaClの二元収着拡散2012
- Author(s)
  橋場浩子、牛腸ヒロミ、小見山二郎
- Organizer
  日本食品科学工学会第59回大会
- Place of Presentation
  藤女子大学
- Data Source
  KAKENHI-PROJECT-23500939
[Presentation] 6種の食材中のNaClの二元収着拡散2011
- Author(s)
  橋場浩子、牛腸ヒロミ、小見山二郎
- Organizer
  高分子と水に関する討論会
- Place of Presentation
  東京工業大学
- Data Source
  KAKENHI-PROJECT-23500939
[Presentation] 魚肉すり身中のNaClの二元収着拡散2011
- Author(s)
  橋場浩子、哥亜紀、牛腸ヒロミ、小見山二郎
- Organizer
  日本食品科学工学会
- Place of Presentation
  東北大学
- Data Source
  KAKENHI-PROJECT-23500939
[Presentation] 魚肉すり身中の NaCl の二元収着拡散2011
- Author(s)
  橋場浩子, 哥亜紀, 牛腸ヒロミ, 小見山二郎
- Organizer
  日本食品科学工学会第58回大会
- Place of Presentation
  東北大学
- Year and Date
  2011-09-11
- Data Source
  KAKENHI-PROJECT-23500939
[Presentation] 食材中の荷電基が食材基質中のNaClの拡散に及ぼす影響
- Author(s)
  橋場浩子、牛腸ヒロミ、小見山二郎
- Organizer
  日本家政学会第65回大会
- Place of Presentation
  昭和女子大学
- Data Source
  KAKENHI-PROJECT-23500939
[Presentation] 二元収着拡散機構の適用性
- Author(s)
  橋場浩子、牛腸ヒロミ、小見山二郎
- Organizer
  第51回高分子と水に関する討論会
- Place of Presentation
  東京工業大学
- Data Source
  KAKENHI-PROJECT-23500939

1. GOCHO Hiromi (80114916)

# of Collaborated Projects: 1 results

# of Collaborated Products: 23 results

HASHIBA Hiroko 橋場 浩子

Research Projects

Research Products

Co-Researchers

A study on the diffusion of seasoning components in the foodstuffs to make cooked food good-tastingPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Journal Article] Dual mode diffusion and sorption of sodium chloride in surimis under cooking conditions2014

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Dual Mode Diffusion and Sorption of Sodium Chloride in Pre-Cooked Potato (Solanum tuberosum L.)2013

Author(s)

Journal Title

DOI

NAID

Data Source

[Journal Article] Dual mode diffusion and sorption of sodium chloride in pre-cooked potato ( Solanum tuberosum L.)2013

Author(s)

Journal Title

NAID

Data Source

[Journal Article] 炭水化物（じゃがいも）中のNaClの二元収着拡散2011

Author(s)

Journal Title

Data Source

[Journal Article] 食塩水に浸漬した豚ロース肉の比較

Author(s)

Journal Title

Data Source

[Presentation] Dual mode diffusion and sorption-from dyeing to diffusion of NaCl in five Foodsuffs2014

Author(s)

Organizer

Place of Presentation

Data Source

[Presentation] ジャガイモ中のNaClの二元拡散とペクチン2014

Author(s)

Organizer

Place of Presentation

Data Source

[Presentation] 食材中の荷電基が食材基質中の NaCl の拡散に及ぼす影響2013

Author(s)

Organizer

Place of Presentation

Year and Date

Data Source

[Presentation] 食塩を拡散させた豚ロース肉の官能評価2012

Author(s)

Organizer

Place of Presentation

Year and Date

Data Source

[Presentation] 液体水を含む食材基質へのNaClの二元収着拡散2012

Author(s)

Organizer

Place of Presentation

Data Source

[Presentation] 3 種のジャガイモ中の NaCl の二元収着拡散2012

Author(s)

Organizer

Place of Presentation

Year and Date

Data Source

[Presentation] Dual mode Diffusion and Sorption of NaCl in Foodstuffs under Cooking ConditionsII2012

Author(s)

Organizer

Place of Presentation

Year and Date

Data Source

[Presentation] 液体水を含む食材基質への NaCl の二元収着拡散2012

Author(s)

Organizer

Place of Presentation

Year and Date

Data Source

[Presentation] Dual mode Diffusion and Sorption of NaCl in Foodstuffs under Cooking Conditions II2012

HASHIBA Hiroko 橋場浩子