SHIMADA Kazuko 島田和子

Researcher Number	70145936
Other IDs
External Links
Affiliation (based on the past Project Information) *help	2010 – 2012: 山口県立大学, 看護栄養学部, 教授 2003 – 2005: 山口県立大学, 生活科学部, 教授 1998 – 1999: 山口県立大学, 生活科学部, 教授 1996 – 1997: Yamaguchi Prefectural University, Department of Food and Life Science, Professor, 家政学部, 教授 1995: 山口女子大学, 家政学部, 教授 1992 – 1993: 山口女子大学, 家政学部, 助教授
Review Section/Research Field	Principal Investigator 家政学 / Eating habits, studies on eating habits Except Principal Investigator Breeding science
Keywords	Principal Investigator 遊離糖 / Emulsion / 粘度 / 豆腐 / 製造条件 / 香気成分 / マルトール / リポキシゲナーゼ / 風味 / 官能評価 … More / 豆腐製造条件 / 主成分分析 / 重回帰分析 / こく味 / 甘味 / マルトール / DDMPサポニン / シクロデキストリン / 乳化 / 包接 / ギブスの吸着式 / トリグリセライド / 乳化安定剤 / 粒子径 / 増粘多糖類 / 乳化特性 / 乳化活性 / ショ糖脂肪酸エステル / 界面活性 / 油脂 / 脂肪酸 / Cyclodextrin / Inclusion / Gibbs' adsorption equation / Triglyceride / Emulsion Stabilizer / Droplet size / Polysaccharide / キサンタンガム / 抗酸化物質 / キレート作用 / 鉄結合能 / 溶存酸素 / エマルション / セルラーゼ / ピルビン酸 / Xanthan / Antioxidant / Chelation / Iron-binding property / Dissolved oxygen / Viscosity / Cellulase / 抹茶 / 碾茶 / カテキン類 / ビタミンC / 緑茶 / サポニン / 泡立ち性 / ペクチン / クロロフィル / クロロフィラーゼ / 熟成 / テアニン / カフェイン / Matcha / Tencha / catechins / Vitamin C / green tea / saponin / foaming volume / pectin … More Except Principal Investigator ダイズ / リポキシゲナーゼ / 脂質酸化生成物 / 豆腐味質多様化 / 育種法開発 / 豆腐風味改良 / 遺伝変異 / 豆腐風味成分 / リポキシゲナーゼ欠失 / Soybean / Lipoxygenase / Lipid-oxidation products / Diversification of tofu taste / Breeding method Less

tudy of mechanism on format ion of volatile components contributing to tofu flavorPrincipal Investigator
- Principal Investigator
  
  SHIMADA Kazuko
- Project Period (FY)
  2010 – 2012
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Yamaguchi Prefectural University
Development of Breeding Method by Controlling Lipoxygenase Activity in Soybeans for Rising and Diversifying the Taste and Flavor of Tofu.
- Principal Investigator
  
  KITAMURA Keisuke
- Project Period (FY)
  2003 – 2005
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Breeding science
- Research Institution
  Hokkaido University
Changes in Gustatory Substances and Palatability of Matcha (powdered Tencha) during Aging of Tencha (green tea)Principal Investigator
- Principal Investigator
  
  SHIMADA Kazuko
- Project Period (FY)
  1997 – 1999
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  家政学
- Research Institution
  Yamaguchi Prefectural University
Relationship between the physico-chemical Property of Xanthan and its Antioxidative Activity in Emulsion.Principal Investigator
- Principal Investigator
  
  SHIMADA Kazuko
- Project Period (FY)
  1995 – 1996
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  家政学
- Research Institution
  Yamaguchi Prefectural University
Studies on the Emulsifying Properties of Cyclodextrin and Effect of its Emulsion StabilizersPrincipal Investigator
- Principal Investigator
  
  SHIMADA Kazuko
- Project Period (FY)
  1992 – 1993
- Research Category
  
  Grant-in-Aid for General Scientific Research (C)
- Research Field
  
  家政学
- Research Institution
  Yamaguchi Women's University

All 2013 2012 2011 2006 Other

All Journal Article Presentation

[Journal Article] 市販豆腐における製造工程の違いと風味成分との関係2012
- Author(s)
  藤野加奈子、石坂綾子、小川裕子、島田和子
- Journal Title
  
  山口県立大学学術情報
  
  Volume: 5 Pages: 131-136
- NAID
  110008907120
- Data Source
  KAKENHI-PROJECT-22500735
[Journal Article] Effects of naerobic Processing of Soybean Seeds on the Properties of Tofu, Biosci2011
- Author(s)
  Kenji Matsui, Saki Takaki, KazukShimada and Makita Hajika
- Journal Title
  
  Biotechnol.Biochem
  
  Volume: 75 Pages: 1174-1176
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22500735
[Journal Article] Oxylipin metabolism in soybean seeds containing different sets of lipoxygenase isozymes after homogenization2006
- Author(s)
  Zinna Marie Pulvera, Keisuke Kitamura, Makita Hajika, Kazuko Shimada, Kenji Matsui
- Journal Title
  
  Biosci. Biotech. Biochem. (accepted)
  
  Pages: 2006-2006
- NAID
  10018524496
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-15380009
[Journal Article] Oxylipin metabolism in soybean seeds containing different sets of lipoxygenase isozymes after homogenization
- Author(s)
  Zinna Marie Pulvera, Keisuke Kitamura, Makita Hajika, Kazuko Shimada, Kenji Matsui
- Journal Title
  
  Biosci.Biotech.Biochem. (accepted)
- NAID
  10018524496
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-15380009
[Presentation] Genetic Modification of Soybean Saponins Showing Health Beneficial and Undesirable Taste Characteristics2013
- Author(s)
  Wanida Tewaruth, Mei Itabashi, Yukik,Takahashi, Yuya Takahashi, Kazuko,Shimada,Warunee Varanyanond and Chigen Tsukamoto
- Organizer
  Changes of the Composition and Content in Soybean Processed Foods 11 International Meeting on Biosynthesis, Function andBiotechnology of Isoprenoids in Terrestrial and Marine Organisms
- Place of Presentation
  Crete, Greece
- Year and Date
  2013-06-05
- Data Source
  KAKENHI-PROJECT-22500735

1. KITAMURA Keisuke (50111240)

# of Collaborated Projects: 1 results

# of Collaborated Products: 2 results
2. MATSUI Kenji (90199729)

# of Collaborated Projects: 1 results

# of Collaborated Products: 2 results
3. HAJIKA Makita

# of Collaborated Projects: 1 results

# of Collaborated Products: 2 results

SHIMADA Kazuko 島田 和子

Research Projects

Research Products

Co-Researchers

tudy of mechanism on format ion of volatile components contributing to tofu flavorPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Development of Breeding Method by Controlling Lipoxygenase Activity in Soybeans for Rising and Diversifying the Taste and Flavor of Tofu.

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Changes in Gustatory Substances and Palatability of Matcha (powdered Tencha) during Aging of Tencha (green tea)Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Relationship between the physico-chemical Property of Xanthan and its Antioxidative Activity in Emulsion.Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Studies on the Emulsifying Properties of Cyclodextrin and Effect of its Emulsion StabilizersPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Journal Article] 市販豆腐における製造工程の違い と風味成分との関係2012

Author(s)

Journal Title

NAID

Data Source

[Journal Article] Effects of naerobic Processing of Soybean Seeds on the Properties of Tofu, Biosci2011

Author(s)

Journal Title

Data Source

[Journal Article] Oxylipin metabolism in soybean seeds containing different sets of lipoxygenase isozymes after homogenization2006

Author(s)

Journal Title

NAID

Description

Data Source

[Journal Article] Oxylipin metabolism in soybean seeds containing different sets of lipoxygenase isozymes after homogenization

Author(s)

Journal Title

NAID

Description

Data Source

[Presentation] Genetic Modification of Soybean Saponins Showing Health Beneficial and Undesirable Taste Characteristics2013

Author(s)

Organizer

Place of Presentation

Year and Date

Data Source

SHIMADA Kazuko 島田和子

[Journal Article] 市販豆腐における製造工程の違いと風味成分との関係2012