KUGINO MUTSUKO 久木野睦子

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KUGINO Mutsuko 久木野睦子

久木野睦子クギノムツコ

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Researcher Number	70152246
Other IDs
External Links
Affiliation (Current)	2022: 活水女子大学, 健康生活学部, 教授
Affiliation (based on the past Project Information) *help	2016 – 2019: 活水女子大学, 健康生活学部, 教授 2004: Kwassui Women's College, Department of Nutritional Health, Professor, 健康生活学部, 教授 2002 – 2004: 活水女子大学, 健康生活学部・食生活健康学科, 教授 1993: 活水女子短期大学, 生活学科, 助教授
Review Section/Research Field	Principal Investigator 家政学 / 食生活 / Eating habits
Keywords	Principal Investigator 物性 / イカ / 組織 / イカ外套膜 / 鮮度 / 筋組織構造 / ATP関連化合物 / 透明度 / イカ外套幕 / ATP関連物質 … More / 電顕像 / SQUID / FRESHNESS / MICROSCOPY / TRANSPARENCY / ATP / マグロ / 脱血 / 活け締め / 官能評価 / 大型魚 / 脱血処理 / 食品 / 魚肉 Less

Research Projects
(3 results)
Research Products
(1 results)

Possibility of improving of value to large fish by removing bloodPrincipal Investigator
- Principal Investigator
  
  KUGINO MUTSUKO
- Project Period (FY)
  2016 – 2019
- Research Category
  
  Grant-in-Aid for Challenging Exploratory Research
- Research Field
  
  Eating habits
- Research Institution
  Kwassui Women's College
Effect of killing way and preserving temperature of squid on physical property for preservation mantle freshnessPrincipal Investigator
- Principal Investigator
  
  KUGINO Mutsuko
- Project Period (FY)
  2002 – 2004
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  食生活
- Research Institution
  Kwassui Women's College
イカ筋肉タンパク質の加熱変性に関する組織学的検討Principal Investigator
- Principal Investigator
  
  久木野睦子
- Project Period (FY)
  1993
- Research Category
  
  Grant-in-Aid for Encouragement of Young Scientists (A)
- Research Field
  
  家政学
- Research Institution
  Kwassui Women's Junior College

All Presentation

[Presentation] 魚肉刺身の評価に影響をおよぼす要因について2017
- Author(s)
  久木野　睦子・柿山　章江
- Organizer
  日本調理科学会平成29年度大会
- Data Source
  KAKENHI-PROJECT-16K12714