FUKUDA Yasuko 福田靖子

Researcher Number	40141444
Other IDs
External Links
Affiliation (based on the past Project Information) *help	2011: 前静岡大学, 教育学部, 教授 2007: Tokyo University of Agriculture, Department of Applied Biological Science, Gest Professor 2001 – 2006: 名古屋女子大学, 家政学部, 教授 2004 – 2005: 名古屋女子大学, 生活科学部, 教授 2002: 名古屋女子大学短期大学部, 教授 1995 – 2001: Shizuoka University, Education, Professor, 教育学部, 教授 1994: 静岡大学, 教育学部, 助教授
Review Section/Research Field	Principal Investigator 家政学 / 食生活 / Eating habits, studies on eating habits Except Principal Investigator 食生活 / Eating habits, studies on eating habits / 家政学
Keywords	Principal Investigator ELISA / herbs / ELISA法 / caffeic acid alvcoside / ligunan glucosides / high level lignan sesame seed / DPPH radical scavenging activity / SOD activity / germinated sesame seed / ラット … More / 高コレステロール食 / 機器分析 / 発芽発酵食品 / ラジカル捕捉能 / ゴマ発芽体 / カフェ酸配糖体 / DPPHラジカル捕捉 / 分別定量法 / ゴマリグナン / カフェ酸配糖 / リグナン配糖体 / SOD様活性 / DPPHラジカル捕捉能 / 高リグナン種 / 発芽ゴマ / acrolein / functional food materials / SOD actitivity / ORACK / DPPH radical scavenging / cookery / 過酸化脂質 / Cholesterol / 8-OhdG / Acrolein / Germed sesame seed / Herb / Polyphenol / Antioxidants / Radical Scavenging Activity / 過酸化物質 / 活性酸素 / ORAC / DPPH / SOD / 抗酸化評価 / 調理品 / 食材 / lipase / frying oil / roasted seed oil / toxic aldehyde, / Acrolein(ACR) / フライ油加熱 / 油酔い成分 / 生体傷害 / 油の熱酸化 / 油酔い / アクロレン / リパーゼ / フライ油 / 焙煎種子油 / エライザー / 有害アルデヒド / アクロレイン(ACR) / functional oil / scavenging / active oxygen / sesame salad oil / oxidative stability / セサミノール / 抗酸化性物質 / ハ-ブ / 活性酸素消去 / 酸化安定性 / 活性酸素消去能 / 酸性安定性 / ゴマサラダ油 / ハーブ添加油 / linear gradient HPLC / edible oil / thermal oxidation / alpha beta-unsaturated aldehydes / 4-hydroxynonenal / determination / フライ食品の劣化の評価 / 油による胸やけ / 生体毒性 / ヒドロキシノネナ-ル / フライ食品の劣化 / フライ油の酸化的劣化 / フライ油の劣化 / HNE / 短鎖α,β-不飽和アルデヒド / 直線的濃度勾配HPLC / 食用油 / 熱酸化 / α,β-不飽和アルデヒド / 4-ヒドロキシノネナ-ル / 定量 / 市販フライ食品 / 加熱油 / 4-ヒドロキシ-2-ノネナ-ル(HNE) … More Except Principal Investigator 抗酸化性 / すりゴマ / white wine / herbs / common squid / tiger prawn / ORAC assay / DPPH assay / radicalscavenging activity / レモン汁 / ワイン / DPPHラジカル消去活性 / ORAC法 / DPPH法 / 白ワイン / ハーブ類 / スルメイカ / ブラックタイガー / ORAC価 / DPPH価 / ラジカル消去活性 / 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 / 粥 / 炊飯 / 竹炭 / disperse system / physical properties / texture / flow characteristics / ground sesame seed / sesame seed / 擂子 / sesame seed ゴマ種子 / 分散系 / 物性 / テクスチャー / 流動特性 / ゴマ種子 / イソフラボン類 / 加熱調理 / ポリフェノール / セサムフラワ / 健康増進機能 / 発酵食品 / 調理 / 磨砕 / ゴマペースト / ゴマ / 製パン / リグナン類 / フィチン酸 / ゴマ粕 Less

Properties of the novel products of miso developed using sesame flour, and these health promotion functions
- Principal Investigator
  
  TAKASAKI Sadako
- Project Period (FY)
  2009 – 2011
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Shinshu University
Anti-oxidative Stress Function and Utilization of Germed Sesame SeedPrincipal Investigator
- Principal Investigator
  
  FUKUDA Yasuko
- Project Period (FY)
  2005 – 2007
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Tokyo University of Agriculture
  Nagoya Women's University
Radical scavenging activity of marine foods extracts
- Principal Investigator
  
  HATAE Keiko
- Project Period (FY)
  2004 – 2005
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Ochanomizu University
Evaluation of radical scavenging ability in cooking processes of functional food materials.Principal Investigator
- Principal Investigator
  
  FUKUDA Yasuko
- Project Period (FY)
  2002 – 2004
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  食生活
- Research Institution
  Nagoya Women's University
  College of Nagoya Women's University
A study on the utilization of bamboo charcoal to food processing and cookery
- 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
Investigation of a toxic aldehyde, acrolein from heated frying oilsPrincipal Investigator
- Principal Investigator
  
  FUKUDA Yasuku
- Project Period (FY)
  1999 – 2000
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  食生活
- Research Institution
  Shizuoka University
Effects of the Grinding Time and Addition of Water on Flow Characteristics and Texture of Ground Sesame beeds
- Principal Investigator
  
  TAKEDA Tamami
- Project Period (FY)
  1999 – 2000
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  食生活
- Research Institution
  St. Catherine University Junior College
Antioxidative and Radical Scavenging Effect of Sesame Salad Oil Added HerbsPrincipal Investigator
- Principal Investigator
  
  FUKUDA Yasuko
- Project Period (FY)
  1997 – 1998
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  家政学
- Research Institution
  Shizuoka University
過酸化脂質由来の低分子アルデヒド(HNE)を指標にした油脂・食品の安全性の評価Principal Investigator
- Principal Investigator
  
  福田靖子
- Project Period (FY)
  1996
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  家政学
- Research Institution
  Shizuoka University
ゴマの磨砕による組織構造および呈味成分の変化ならびに調理適性
- Principal Investigator
  
  武田珠美
- Project Period (FY)
  1995
- Research Category
  
  Grant-in-Aid for General Scientific Research (C)
- Research Field
  
  家政学
- Research Institution
  St. Catherine University Junior College
ゴマ粕の食用資源化に有効なフィチン酸の溶出分離に関する研究
- Principal Investigator
  
  TAKEDA Tamami
- Project Period (FY)
  1994
- Research Category
  
  Grant-in-Aid for General Scientific Research (C)
- Research Field
  
  家政学
- Research Institution
  St. Catherine University Junior College
Determination of alpha beta-unsaturated aldehydes formed from deteriorated deep fried oils and food in large scale cooking.Principal Investigator
- Principal Investigator
  
  FUKUDA Yasuko
- Project Period (FY)
  1994 – 1995
- Research Category
  
  Grant-in-Aid for General Scientific Research (C)
- Research Field
  
  家政学
- Research Institution
  Shizuoka University

All 2011 2010 2009 2007 2006 2005 2004 2003 2002

All Journal Article Presentation Book

[Book] Asian Functional Foods(分担:Antioxidative Functional Factors Of Seeds(Nuts)and their Traditional Oils2005
- Author(s)
  Y. Fukuda, M. Nagashima
- Publisher
  Marcel Dekker Publishing Company
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-17500560
[Book] Asian Functional Foods(John Shi.Chi-Tang Ho and Fereidoon Shahidi edt.)2005
- Author(s)
  Y.Fukuda, M.Nagashima
- Total Pages
  29
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-14380047
[Journal Article] セサムフラワ添加味噌の品質特性と発酵熟成過程における抗酸化性の変化2010
- Author(s)
  高崎禎子, 鴻田育美, 石川森夫, 貝沼(岡本)章子, 小泉幸道, 福田靖子
- Journal Title
  
  日本醸造協会誌
  
  Volume: 105巻 Pages: 749-758
- NAID
  10027494730
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21500756
[Journal Article] 伝統食品「ゴマ」の調理加工からみた健康増進効果2007
- Author(s)
  福田靖子
- Journal Title
  
  日本調理科学会 40
  
  Pages: 297-304
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-17500560
[Journal Article] ゴマリグナン類の分別定量法および血清中リグナン類の定量法の検討2007
- Author(s)
  辻原命子, 福田靖子
- Journal Title
  
  名古屋女子大学紀要(家政・自然編) 59巻
  
  Pages: 111-118
- NAID
  120005695977
- Data Source
  KAKENHI-PROJECT-17500560
[Journal Article] ゴマリグナン種の分別定量法および血清中りリグナン類の定量法の検討2007
- Author(s)
  辻原命子・福田靖子
- Journal Title
  
  名古屋女子大学紀要 53
  
  Pages: 111-118
- Description
  「研究成果報告書概要(和文)」より
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17500560
[Journal Article] 伝統食品「ゴマ」の調理加工からみた健康増進効果2007
- Author(s)
  福田靖子
- Journal Title
  
  日本調理科学会誌 40
  
  Pages: 297-304
- Data Source
  KAKENHI-PROJECT-17500560
[Journal Article] ゴマリグナン類の分別定量法および血清中のリグナン類定量法の検討2007
- Author(s)
  辻原命子・福田靖子
- Journal Title
  
  名古屋女子大学紀要 53
  
  Pages: 111-118
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17500560
[Journal Article] From Aspect of Cookery Science and Food Preservation, Health Promoting Effects of Sesame, a Traditional Food in Japan2007
- Author(s)
  Y., Fukuda
- Journal Title
  
  J. Cookery Science of Japan 40
  
  Pages: 297-304
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-17500560
[Journal Article] Changes in Amounts of Lignans Compounds and Radical Scavenging Activities Improved High-Lignan Breed of Sesame,"Gomazou"during Germination2006
- Author(s)
  K., Ishiyama, M., Nagoshima T., Yasumoto, Y., Fukuda
- Journal Title
  
  J.Japanese Society For Food Science and Technology 54(1)
  
  Pages: 8-16
- NAID
  130000052327
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-17500560
[Journal Article] 高リグナン含有種「ごまぞう」の発芽に伴うリグナン化合物の変化とラジカル捕捉活性2006
- Author(s)
  石山絹子, 長島万弓, 安本知子, 福田靖子
- Journal Title
  
  日本食品科学工学会誌 53(1)
  
  Pages: 8-16
- NAID
  130000052327
- Data Source
  KAKENHI-PROJECT-17500560
[Journal Article] 高リグナン含有種「ごまぞう」の発芽に伴うリグナン化合物の変化とラジカル捕捉活性2006
- Author(s)
  石山絹子・長島万弓・安本知子・福田靖子
- Journal Title
  
  日本食品科学工学会誌 53
  
  Pages: 8-16
- NAID
  130000052327
- Description
  「研究成果報告書概要(和文)」より
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17500560
[Journal Article] 発芽ゴマ食品の機能性と食味に及ぼす発芽の影響2005
- Author(s)
  長島万弓, 石山絹子, 七野知子, 福田靖子
- Journal Title
  
  日本調理科学会誌 38(6)
  
  Pages: 455-461
- NAID
  110002555692
- Data Source
  KAKENHI-PROJECT-17500560
[Journal Article] Changes in the Antioxidative Activities and Contents of Sesame Lignans and Polar Components, and in Free Amino Acids during Germination of Two Types Of Sesame Seed2005
- Author(s)
  M., Nagashima, K., Ishiyama, T., Shichino, Y., Fukuda
- Journal Title
  
  J. Cookery Science of Japan 3845
  
  Pages: 5-46
- NAID
  110002555692
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-17500560
[Journal Article] 発芽ゴマ食品の機能性と食味に及ぼす発芽の影響2005
- Author(s)
  長島万弓・石山絹子・七野知子・福田靖子
- Journal Title
  
  日本調理科学会誌 38
  
  Pages: 455-461
- NAID
  110002555692
- Description
  「研究成果報告書概要(和文)」より
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17500560
[Journal Article] Antioxidative Functional Factors of Seed(Nuts) and their Traditional Oils in the Orient2005
- Author(s)
  Y., Fukuda, M., Nagashima
- Journal Title
  
  Asian Functional Foods, Edts,John Shi, et. al. Nutraceutical Science and Technology Series(Marcel Dekker Publishing Company)
  
  Pages: 381-409
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-17500560
[Journal Article] Antioxidative Functional Factors of Seeds (Nuts) and Their Traditional Oils in the Orient2005
- Author(s)
  Y.Fukuda, M.Nagashima
- Journal Title
  
  Asian Functional Foods (Book)
  
  Pages: 381-409
- Data Source
  KAKENHI-PROJECT-14380047
[Journal Article] セサムフラワーの微生物処理が抗酸化機能性に及ぼす影響2005
- Author(s)
  石山絹子, 森下真希, 小泉幸道, 福田靖子
- Journal Title
  
  名古屋女子大学紀要 51, 家政自然編
  
  Pages: 27-32
- Data Source
  KAKENHI-PROJECT-14380047
[Journal Article] Antioxidative Function of Seeds and Nuts and Their Traditional Oils in the Orient2005
- Author(s)
  Y.Fukuda, M.Nagashima
- Journal Title
  
  Asian Functional Foods (Joh Shi, CHkTang Ho and Fereidoon Shahidi edt) (Mercel Dekker/CRC Press)
  
  Pages: 381-409
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-14380047
[Journal Article] Asian Functional Foods(分担:Antioxidative Functional Factors Of Seeds(Nuts)and their Traditional Oils2005
- Author(s)
  Y. Fukuda, M. Nagashima
- Journal Title
  
  the Orient), Marcel Dekker Publishing Company
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-17500560
[Journal Article] Chemical Properties of Bamboo Charcoal Soaking Solution and its Effect on Cooking2004
- Author(s)
  K.Ishiyama, N.Tsujihara, Y.Kainuma, Y.Fukuda
- Journal Title
  
  Nippon Shokuhin Kagaku Kogaku Kaishi 51(11)
  
  Pages: 585-591
- NAID
  10014019732
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-14380047
[Journal Article] 竹炭浸漬液の生体内脂質過酸化の抑制効果2004
- Author(s)
  辻原命子, 石山絹子, 福田靖子
- Journal Title
  
  名古屋女子大学紀要 50
  
  Pages: 65-72
- NAID
  120005696090
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-14380047
[Journal Article] 竹炭浸漬液の調理水としての化学的特性2004
- Author(s)
  石山絹子, 辻原命子, 貝沼やす子, 福田靖子
- Journal Title
  
  日本食品科学工学会誌 51・11
  
  Pages: 585-591
- NAID
  10014019732
- Data Source
  KAKENHI-PROJECT-14380047
[Journal Article] 産地別各種ゴマ種皮の水溶性成分の分析とその抗酸化性について2004
- Author(s)
  長島万弓, 福田靖子
- Journal Title
  
  名古屋経済大学自然科学研究会誌 38
  
  Pages: 45-53
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-14380047
[Journal Article] 竹炭浸漬液の調理水としての効果2004
- Author(s)
  石山絹子, 辻原命子, 見沼やす子, 福田靖子
- Journal Title
  
  日本食品科学工学会誌 51
  
  Pages: 585-591
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-14380047
[Journal Article] 竹炭浸漬液の生体内脂質過酸化の抑制効果2004
- Author(s)
  辻原命子, 石山絹子, 福田靖子
- Journal Title
  
  名古屋女子大学紀要 50, 家政自然編
  
  Pages: 65-72
- NAID
  120005696090
- Data Source
  KAKENHI-PROJECT-14380047
[Journal Article] Isolation of Sesaminols as Antioxidative Components from Roasted Sesame Seed Oil2003
- Author(s)
  Y.Fukuda, S.Kumazawa, M.Koike, Y.Usui, T.Nakayama
- Journal Title
  
  J.Oleo Scie. 52
  
  Pages: 303-307
- NAID
  130000060415
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-14380047
[Journal Article] 炭を用した調理とその特性-揚げ油部門-2003
- Author(s)
  福田靖子
- Journal Title
  
  食に関する助成研究調査報告書(すかいらーくフードサイエンス研究所) 16
  
  Pages: 131-138
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-14380047
[Journal Article] TGを用いた食用油(種子系・ナッツ系)の酸化安定性およびナッツ系油の官能検査2003
- Author(s)
  福田靖子, 柴田靖史, 熊崎稔子
- Journal Title
  
  名古屋女子大学紀要 49
  
  Pages: 117-123
- NAID
  120005696136
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-14380047
[Journal Article] 調理と食品の抗酸化機能性2002
- Author(s)
  福田靖子
- Journal Title
  
  日本調理科学会誌 35
  
  Pages: 139-147
- NAID
  110001170145
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-14380047
[Presentation] セサムフラワ添加味噌の発酵熟成による抗酸化性成分の挙動と加熱調理による抗酸化性の変化2011
- Author(s)
  高崎禎子,鴻田育美,福田靖子
- Organizer
  日本調理科学会平成23年度大会
- Place of Presentation
  高崎
- Year and Date
  2011-08-30
- Data Source
  KAKENHI-PROJECT-21500756
[Presentation] セサムフラワー添加味噌の熟成における成分および抗酸化性の変化2010
- Author(s)
  高崎禎子,鴻田育美,小泉幸道,福田靖子
- Organizer
  日本食品科学工学会第57回大会
- Place of Presentation
  東京
- Year and Date
  2010-09-03
- Data Source
  KAKENHI-PROJECT-21500756
[Presentation] セサムフラワー添加味噌の開発および健康機能性に関する研究2009
- Author(s)
  鴻田育美,高崎禎子,小泉幸道,福田靖子
- Organizer
  第24回日本ゴマ科学会大会
- Place of Presentation
  つくば
- Year and Date
  2009-10-17
- Data Source
  KAKENHI-PROJECT-21500756
[Presentation] Structures and Radical Scavenging Activities of the Glycosides from Sesame Seed During Germination2007
- Author(s)
  Mayumi, Nagashima, Yasuko, Fukuda
- Organizer
  98th A Joint World Congress with the Japan Oil Chemistry Society
- Place of Presentation
  Quebec Canada
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-17500560
[Presentation] Effects of Components from Fermented Sesame Flour on Radical Scavcenging ActiVity2007
- Author(s)
  Y. Fukuda, K. Koizumi
- Organizer
  98th A Joint World Congress with the Japan Oil Chemistry Society
- Place of Presentation
  ケベック(カナダ)
- Year and Date
  2007-05-13
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-17500560
[Presentation] Effects of Components from Fermented Sesame Flour on Radical Scavenging Activity2007
- Author(s)
  Y. Fukuda and K. Koizumi
- Organizer
  98th A Joint World Congress with the Japan Oil Chemistry Society
- Place of Presentation
  Quebec(Canada)
- Data Source
  KAKENHI-PROJECT-17500560
[Presentation] Studies on the Lipid-lowering Effect of Pre-germinated Sesame Seeds In Rats Fed a High-cholesterol Diet2007
- Author(s)
  Nobuko, Tsujihara, Yasuko, Fukuda
- Organizer
  98th A Joint World Congress with the Japan Oil Chemistry Society
- Place of Presentation
  Quebec Canada
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-17500560
[Presentation] Structures and Radical Scavenging Activity of Glycosides from Sesame Seed during Germination2007
- Author(s)
  M. Nagashima and Y. Fukuda
- Organizer
  98th A Joint World Congress with the Japan Oil Chemistry Society
- Place of Presentation
  Quebec(Canada)
- Data Source
  KAKENHI-PROJECT-17500560
[Presentation] Structures and Radical Scavenging Activities of the Glycosides from Sesame Seed During Germination2007
- Author(s)
  M. Nagashima, Y. Fukuda
- Organizer
  98th A Joint World Congress with the Japan Oil Chemistry Society
- Place of Presentation
  ケベック(カナダ)
- Year and Date
  2007-05-13
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-17500560
[Presentation] Effects of Components from Fermented Sesame Flour on Radical Scavenging Activity2007
- Author(s)
  Yasuko, Fukuda, Kodou, Koizumi
- Organizer
  98th A Joint World Congress with the Japan Oil Chemistry Society
- Place of Presentation
  Quebec Canada
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-17500560
[Presentation] Studies on the Lipid-Lowering Effect of Pre-germinated Sesame Seeds in Rats Fed a High Cholesterol Diet.2007
- Author(s)
  N. Tsuzihara, and Y. Fukuda
- Organizer
  98th A Joint World Congress with the Japan Oil Chemistry Society
- Place of Presentation
  Quebec(Canada)
- Data Source
  KAKENHI-PROJECT-17500560
[Presentation] Studies on the Lipid-Lowering Effect of Pre-Germinated Sesame Seeds In Rats Fed a High Cholesterol Diet2007
- Author(s)
  N. Tsujihara, Y. Fukuda
- Organizer
  98th A Joint World Congress with the Japan Oil Chemistry Society
- Place of Presentation
  ケベック(カナダ)
- Year and Date
  2007-05-13
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-17500560

1. TAKEDA Tamami (80149781)

# of Collaborated Projects: 4 results

# of Collaborated Products: 0 results
2. KOIZUMI Yukimichi (80078203)

# of Collaborated Projects: 2 results

# of Collaborated Products: 6 results
3. TSUZIHARA Nobuko (60247632)

# of Collaborated Projects: 2 results

# of Collaborated Products: 11 results
4. UCHIDA Koji (40203533)

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results
5. NAGASHIMA Mayumi (80261105)

# of Collaborated Projects: 2 results

# of Collaborated Products: 11 results
6. HATAE Keiko (50156337)

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results
7. TAKASAKI Sadako (50171434)

# of Collaborated Projects: 1 results

# of Collaborated Products: 4 results
8. ARAL Eiko (90134783)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
9. KUMAZAWA Shigenori (10295561)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
10. KAINUMA Yasuko (90071000)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
11. OBA Kazuko (80023480)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
12. MATOBA Teruyoshi (10027196)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
13. MINAMI Hiroko (70097715)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
14. KASAI Midori (10262354)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
15. 下村道子 (70074937)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
16. KOUDA Ikumi

# of Collaborated Projects: 1 results

# of Collaborated Products: 4 results
17. 藤江歩巳

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results

FUKUDA Yasuko 福田 靖子

Research Projects

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Co-Researchers

Properties of the novel products of miso developed using sesame flour, and these health promotion functions

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Anti-oxidative Stress Function and Utilization of Germed Sesame SeedPrincipal Investigator

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Radical scavenging activity of marine foods extracts

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Evaluation of radical scavenging ability in cooking processes of functional food materials.Principal Investigator

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

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Investigation of a toxic aldehyde, acrolein from heated frying oilsPrincipal Investigator

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Effects of the Grinding Time and Addition of Water on Flow Characteristics and Texture of Ground Sesame beeds

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Antioxidative and Radical Scavenging Effect of Sesame Salad Oil Added HerbsPrincipal Investigator

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過酸化脂質由来の低分子アルデヒド(HNE)を指標にした油脂・食品の安全性の評価Principal Investigator

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ゴマの磨砕による組織構造および呈味成分の変化ならびに調理適性

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ゴマ粕の食用資源化に有効なフィチン酸の溶出分離に関する研究

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Determination of alpha beta-unsaturated aldehydes formed from deteriorated deep fried oils and food in large scale cooking.Principal Investigator

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[Book] Asian Functional Foods(分担:Antioxidative Functional Factors Of Seeds(Nuts)and their Traditional Oils2005

Author(s)

Publisher

Description

FUKUDA Yasuko 福田靖子