FUJINO Sachiyo 藤野吉世

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FUJINO SACHIYO 藤野吉世

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Researcher Number	70110806
Affiliation (based on the past Project Information) *help	1989 – 1990: 奈良女子大学, 家政学部, 助手 1986 – 1987: NARA WOMEN'S UNIVERSITY, 家政学部, 助手
Review Section/Research Field	Except Principal Investigator 家政学 / 製造化学・食品
Keywords	Except Principal Investigator 大豆 / 豆乳 / 脂質過酸化物 / ヘキサナ-ル / リポキシゲナ-ゼ / 大豆タンパク質 / カルボニル化合物 / soy milk / lipid peroxidized product / n-hexanal … More / lipoxigenase / soybean protein / carbonyl compound / soybean homogenate / 豆臭 / ヘキサナール / リポキシゲナーゼ / ヒドロペルオキシドリアーゼ / Soybean / Beany flavor / Hexanal / Lipoxygeanse / 食用油脂 / 揚げ過程 / 混合油 / エステル交換油 / 泡立ち / トリアシルグリセロール組成 / 油脂の熱酸化安定性 / ヤシ油 / 分子種 / 脂肪酸組成 / Edible fats and oils / Deep-fat frying / Mixed oil / Interesterified oil / Foaming under deep-fat frying / Triacylglycerol composition Less

Research Projects
(3 results)
Co-Researchers
(2 People)

Relations between the Behavior of Oils and the Flavor of Soy Milk
- Principal Investigator
  
  HASEGAWA Kiyozo
- Project Period (FY)
  1989 – 1990
- Research Category
  
  Grant-in-Aid for General Scientific Research (C)
- Research Field
  
  家政学
- Research Institution
  Nara Women's University
Studies on Foaming of Mixed Edible Oil with Coconut Oil under Deep-fat Frying
- Principal Investigator
  
  HASEGAWA Kiyozo
- Project Period (FY)
  1986 – 1987
- Research Category
  
  Grant-in-Aid for General Scientific Research (C)
- Research Field
  
  家政学
- Research Institution
  Nara Women's University
MECHANISM OF DEVELOPMENT OF BEANY FLAVOR DURING PROCESSING OF SOYBEAN
- Principal Investigator
  
  MATOBA TERUYOSHI
- Project Period (FY)
  1985 – 1986
- Research Category
  
  Grant-in-Aid for General Scientific Research (C)
- Research Field
  
  製造化学・食品
- Research Institution
  NARA WOMEN'S UNIVERSITY
  Kyoto University

1. HASEGAWA Kiyozo (00027179)

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results
2. MATOBA TERUYOSHI (10027196)

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results