Koriyama Takako 郡山貴子

… Alternative Names

郡山貴子コオリヤマタカコ

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Researcher Number	20825369
Other IDs
Affiliation (Current)	2026: 東洋大学, 食環境科学部, 准教授
Affiliation (based on the past Project Information) *help	2026: 東洋大学, 食環境科学部, 准教授 2023 – 2024: 東洋大学, 食環境科学部, 准教授 2020 – 2021: 東洋大学, 食環境科学部, 講師 2019: お茶の水女子大学, 基幹研究院, リサーチフェロー
Review Section/Research Field	Principal Investigator Basic Section 08030:Family and consumer sciences, and culture and living-related
Keywords	Principal Investigator 抗酸化 / 焙煎 / 調理 / 貯蔵 / 豆 / 機能性 / Hard-to-Cook Beans / 粉末 / ムクナ豆 / 速度論的解析 / 硬化

Research Projects
(3 results)
Research Products
(18 results)

貯蔵豆における焙煎・発酵処理が機能性成分に及ぼす影響と新規食材としての利用展開Principal Investigator
- Principal Investigator
  
  郡山貴子
- Project Period (FY)
  2026 – 2028
- 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
  Toyo University
The effect of roasting on the variation of functional components in various beans to expand the use of stored beansPrincipal Investigator
- Principal Investigator
  
  郡山貴子
- 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
  Toyo University
Examination of effective utilization of stored beans as a new cooking / processing method and new foodstuff with functional characteristicsPrincipal Investigator
- Principal Investigator
  
  Koriyama Takako
- 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
  Toyo University
  Ochanomizu University

All 2025 2024 2023 2021 2020 2019

All Journal Article Presentation

[Journal Article] Optimizing Chickpea Cooking Water (Aquafaba): Enhancing Superior Foaming and Emulsifying Properties Through Concentration Protocols2025
- Author(s)
  Koriyama Takako、Iijima Kumiko、Hosoya Takahiro
- Journal Title
  
  Gastronomy
  
  Volume: 3 Issue: 1 Pages: 3-3
- DOI
  10.3390/gastronomy3010003
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-23K12691
[Journal Article] Impact of Roasting on Functional Properties of Hard-to-Cook Beans Under Adverse Storage Conditions2025
- Author(s)
  Koriyama Takako、Teranaka Kiriko、Kumagai Michiyo
- Journal Title
  
  Foods
  
  Volume: 14 Issue: 3 Pages: 470-470
- DOI
  10.3390/foods14030470
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-23K12691
[Journal Article] ムクナ豆の有効利用に関する調理科学的研究2023
- Author(s)
  郡山貴子
- Journal Title
  
  東洋大学工業技術県所報告
  
  Volume: 45 Pages: 66-69
- Data Source
  KAKENHI-PROJECT-23K12691
[Journal Article] Effects of Roasting on the Quality of Moringa oleifera Leaf Powder and Loaf Volume of Moringa oleifera-Supplemented Bread2023
- Author(s)
  Koriyama Takako、Saikawa Mika、Kurosu Yuria、Kumagai Michiyo、Hosoya Takahiro
- Journal Title
  
  Foods
  
  Volume: 12 Issue: 20 Pages: 3760-3760
- DOI
  10.3390/foods12203760
- Peer Reviewed / Open Access
- Data Source
  KAKENHI-PROJECT-23K12691
[Journal Article] Cooking Characteristics and Freezing / Freeze-Drying Resistance of Vegetable Gel as a New Food Material2021
- Author(s)
  郡山貴子、小川歩実、大田原美保、大石恭子、香西みどり
- Journal Title
  
  Journal of Home Economics of Japan
  
  Volume: 72 Issue: 2 Pages: 74-85
- DOI
  10.11428/jhej.72.74
- NAID
  130007991773
- ISSN
  0913-5227, 1882-0352
- Language
  Japanese
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19K14006
[Journal Article] Effect of Sodium Bicarbonate on L-DOPA in Cooked Mucuna Bean Products2020
- Author(s)
  郡山貴子、飯島久美子、江原瑞樹、小西史子、香西みどり
- Journal Title
  
  Journal of Home Economics of Japan
  
  Volume: 71 Issue: 6 Pages: 392-400
- DOI
  10.11428/jhej.71.392
- NAID
  130007877732
- ISSN
  0913-5227, 1882-0352
- Language
  Japanese
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19K14006
[Journal Article] The History of Mucuna Beans and Color Characteristic2020
- Author(s)
  飯島久美子、郡山貴子、香西みどり
- Journal Title
  
  Journal of Home Economics of Japan
  
  Volume: 71 Issue: 5 Pages: 280-288
- DOI
  10.11428/jhej.71.280
- NAID
  130007848756
- ISSN
  0913-5227, 1882-0352
- Language
  Japanese
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19K14006
[Journal Article] Influence of Presoaking Treatment on Softening Rate during Cooking in Various Storage Legumes2019
- Author(s)
  郡山貴子、香西みどり
- Journal Title
  
  Journal of Home Economics of Japan
  
  Volume: 70 Issue: 5 Pages: 239-249
- DOI
  10.11428/jhej.70.239
- NAID
  130007652429
- ISSN
  0913-5227, 1882-0352
- Language
  Japanese
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19K14006
[Journal Article] Analysis of Hardening/Softening during Cooking in Dry Legumes and Influence of Soaking Treatment2019
- Author(s)
  郡山貴子
- Journal Title
  
  Journal of Cookery Science of Japan
  
  Volume: 52 Issue: 3 Pages: 129-137
- DOI
  10.11402/cookeryscience.52.129
- NAID
  130007666047
- ISSN
  1341-1535, 2186-5787
- Year and Date
  2019-06-05
- Language
  Japanese
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19K14006
[Journal Article] Effect of Pre-soaking Treatment on Softening and Hardening during Cooking of Stored Beans2019
- Author(s)
  Koriyama Takako、Kasai Midori
- Journal Title
  
  FSTR
  
  Volume: 25 Issue: 3 Pages: 425-434
- DOI
  10.3136/fstr.25.425
- NAID
  130007690031
- ISSN
  1344-6606, 1881-3984
- Language
  English
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19K14006
[Journal Article] Influence of Storage Conditions on L-DOPA Content and CotyledonTissue of Mucuna Beans (<i>Mucuna</i> <i>Pruriens</i>)2019
- Author(s)
  郡山貴子、飯島久美子、香西みどり
- Journal Title
  
  Journal of Cookery Science of Japan
  
  Volume: 52 Issue: 4 Pages: 240-248
- DOI
  10.11402/cookeryscience.52.240
- NAID
  130007692406
- ISSN
  1341-1535, 2186-5787
- Year and Date
  2019-08-05
- Language
  Japanese
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19K14006
[Presentation] ムクナ豆を活用した麹発酵甘味食品の還元糖とグルタミン酸の増加効果2024
- Author(s)
  矢崎遥，深澤美優，郡山貴子
- Organizer
  日本調理科学会2024年大会
- Data Source
  KAKENHI-PROJECT-23K12691
[Presentation] L-dopa の自動酸化を制御する食品由来成分の探索　Search for food-derived components regulating autoxidation of L-dopa，小林諒馬、郡山貴子、細谷孝博，Ryoma KOBAYASHI, Takako KORIYAMA, Takahiro HOSOYA，2024
- Author(s)
  小林諒馬、郡山貴子、細谷孝博
- Organizer
  日本農芸化学会2024年度大会
- Data Source
  KAKENHI-PROJECT-23K12691
[Presentation] ムクナ豆ペーストを用いたハンバーグの調製と抗酸化能への影響2021
- Author(s)
  郡山貴子、渡邉正彩、鎌田玲於奈、飯島久美子
- Organizer
  日本調理科学会2021年度大会
- Data Source
  KAKENHI-PROJECT-19K14006
[Presentation] 豆の抗酸化性に及ぼす貯蔵および焙煎の影響2021
- Author(s)
  寺中規理子、郡山貴子、佐藤揺子、香西みどり
- Organizer
  日本家政学会第73回大会
- Data Source
  KAKENHI-PROJECT-19K14006
[Presentation] ムクナ豆粉入りバナナケーキのL-DOPA量に及ぼすバナナの影響2021
- Author(s)
  飯島久美子、清水蓉加、郡山貴子
- Organizer
  日本調理科学会2021年度大会
- Data Source
  KAKENHI-PROJECT-19K14006
[Presentation] ひよこ豆茹で汁の起泡性の検討と菓子への応用2019
- Author(s)
  郡山貴子，中澤美波，森下裕太，飯島久美子
- Organizer
  日本家政学会
- Data Source
  KAKENHI-PROJECT-19K14006
[Presentation] ムクナ豆餡の最適な調製方法と和菓子への利用2019
- Author(s)
  飯島久美子，廣田成美，岩井あすか，郡山貴子
- Organizer
  日本調理科学会
- Data Source
  KAKENHI-PROJECT-19K14006

Koriyama Takako 郡山 貴子

郡山 貴子 コオリヤマ タカコ

Research Projects

Research Products

貯蔵豆における焙煎・発酵処理が機能性成分に及ぼす影響と新規食材としての利用展開Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

The effect of roasting on the variation of functional components in various beans to expand the use of stored beansPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

Examination of effective utilization of stored beans as a new cooking / processing method and new foodstuff with functional characteristicsPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Review Section

Research Institution

[Journal Article] Optimizing Chickpea Cooking Water (Aquafaba): Enhancing Superior Foaming and Emulsifying Properties Through Concentration Protocols2025

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Impact of Roasting on Functional Properties of Hard-to-Cook Beans Under Adverse Storage Conditions2025

Author(s)

Journal Title

DOI

Data Source

[Journal Article] ムクナ豆の有効利用に関する調理科学的研究2023

Author(s)

Journal Title

Data Source

[Journal Article] Effects of Roasting on the Quality of Moringa oleifera Leaf Powder and Loaf Volume of Moringa oleifera-Supplemented Bread2023

Author(s)

Journal Title

DOI

Data Source

[Journal Article] Cooking Characteristics and Freezing / Freeze-Drying Resistance of Vegetable Gel as a New Food Material2021

Author(s)

Journal Title

DOI

NAID

ISSN

Language

Data Source

[Journal Article] Effect of Sodium Bicarbonate on L-DOPA in Cooked Mucuna Bean Products2020

Author(s)

Journal Title

DOI

NAID

ISSN

Language

Data Source

[Journal Article] The History of Mucuna Beans and Color Characteristic2020

Author(s)

Journal Title

DOI

NAID

ISSN

Language

Data Source

[Journal Article] Influence of Presoaking Treatment on Softening Rate during Cooking in Various Storage Legumes2019

Author(s)

Journal Title

DOI

NAID

ISSN

Language

Data Source

[Journal Article] Analysis of Hardening/Softening during Cooking in Dry Legumes and Influence of Soaking Treatment2019

Author(s)

Journal Title

DOI

NAID

ISSN

Year and Date

Koriyama Takako 郡山貴子

郡山貴子コオリヤマタカコ

[Presentation] L-dopa の自動酸化を制御する食品由来成分の探索　Search for food-derived components regulating autoxidation of L-dopa，小林諒馬、郡山貴子、細谷孝博，Ryoma KOBAYASHI, Takako KORIYAMA, Takahiro HOSOYA，2024