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ENOMOTO Toshiki  榎本 俊樹

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榎本 俊樹  エノモト トシキ

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Researcher Number 70203643
Affiliation (Current) 2025: 北陸学院大学, 健康科学部(栄養学科), 教授
2025: 石川県立大学, 生物資源環境学部, 客員教授
Affiliation (based on the past Project Information) *help 2015 – 2020: 石川県立大学, 生物資源環境学部, 教授
2015: 石川県立大学, 公私立大学の部局等, 教授
2003: Ishikawa Agricultural College, Food Science, Professor, 食品科学科, 助教授
2002 – 2003: 石川県農業短期大学, 食品科学科, 教授
2001: 石川県農業短期大学, 食品科学科, 助教授
Review Section/Research Field
Principal Investigator
Basic Section 38050:Food sciences-related / Food science / General fisheries
Except Principal Investigator
Eating habits
Keywords
Principal Investigator
除去技術 / 水銀 / 重金属 / タンニン酸 / キレート樹脂 / 除去 / 資化性 / 好塩性乳酸菌 / 好塩性微生物 / 除去方法 … More / 危害成分 / ヒスタミン / ヒ素 / 魚醤油 / 微生物叢 / フグ卵巣の糠漬け / 代謝 / フグ毒低減化 / テトロドトキシン / 発酵食品 / 糠漬け / 微生物 / 無毒化 / 発酵 / フグ毒 / フグ卵巣 / Opine fermentation / Environmental acclimation / Energy metabolism / Adenylates / Phosphofructokinase / Anaerobiosis / Osmotic regulation / Mollusca / 浸透圧調整 / 核酸関連物質 / PFK / ホタテ貝 / 環境順応 / アデニル酸 / ホスホフルクトキナーゼ / エネルギー / オピン発酵 / 嫌気代謝 / 浸透圧調節 / 貝類 … More
Except Principal Investigator
βグルカン / デンプン損傷度 / 増粘多糖類 / 破断特性 / 大麦粉蒸しパン / 大麦粉シュー / 大麦粉パン / イーストパン / 蒸しパン / シュー / 力学特性 / 糊化特性 / 粉体特性 / 膨化性 / 大麦粉 Less
  • Research Projects

    (4 results)
  • Research Products

    (5 results)
  • Co-Researchers

    (6 People)
  •  Study on removal of harmful substances from fish saucePrincipal Investigator

    • Principal Investigator
      ENOMNOTO TOSHIKI
    • Project Period (FY)
      2018 – 2020
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Review Section
      Basic Section 38050:Food sciences-related
    • Research Institution
      Ishikawa Prefectural University
  •  Why is puffer ovary detoxified by traditional processing method?Principal Investigator

    • Principal Investigator
      ENOMOTO Toshiki
    • Project Period (FY)
      2015 – 2016
    • Research Category
      Grant-in-Aid for Challenging Exploratory Research
    • Research Field
      Food science
    • Research Institution
      Ishikawa Prefectural University
  •  Elucidation of basic characteristics of domestic barley flour and influence of preparation condition on swelling property of various barley foods

    • Principal Investigator
      KOBAYASHI Rie
    • Project Period (FY)
      2015 – 2017
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Research Field
      Eating habits
    • Research Institution
      Tokyo Kasei University
  •  Environmental acclimation of molluscan are related to a new mechanism for economizing energyPrincipal Investigator

    • Principal Investigator
      ENOMOTO Toshiki
    • Project Period (FY)
      2001 – 2003
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Research Field
      General fisheries
    • Research Institution
      Ishikawa Agricultural College

All 2021 2017 2016

All Journal Article Presentation Patent

  • [Journal Article] Effects of the Addition of Saccharified Cereal Solutions on the Quality and Taste Properties of Breads2017

    • Author(s)
      橋詰奈々世, 小林理恵, 岩田惠美子, 土田幸一, 榎本俊樹
    • Journal Title

      Journal of Home Economics of Japan

      Volume: 68 Issue: 8 Pages: 402-412

    • DOI

      10.11428/jhej.68.402

    • NAID

      130006068173

    • ISSN
      0913-5227, 1882-0352
    • Language
      Japanese
    • Peer Reviewed / Open Access
    • Data Source
      KAKENHI-PROJECT-15K00795
  • [Patent] 食品中のヒスタミンの除去方法2021

    • Inventor(s)
      榎本俊樹、小栁 喬、道畠俊英、笹木哲也
    • Industrial Property Rights Holder
      榎本俊樹、小栁 喬、道畠俊英、笹木哲也
    • Industrial Property Rights Type
      特許
    • Industrial Property Number
      2021-052719
    • Filing Date
      2021
    • Data Source
      KAKENHI-PROJECT-18K05491
  • [Presentation] 雑穀粉シューの膨化に及ぼすデンプン粒径及びその分散状態2017

    • Author(s)
      橋詰奈々世、磯邊瞳、榎本俊樹、小林理恵
    • Organizer
      日本食生活学会 第55回大会
    • Data Source
      KAKENHI-PROJECT-15K00795
  • [Presentation] 大麦粉パンの性状に及ぼす加水量及び各種増粘多糖類添加の影響2017

    • Author(s)
      小林理恵, 小更かおる, 原沙友子, 橋詰奈々世, 榎本俊樹
    • Organizer
      日本調理科学会 平成29年度大会
    • Data Source
      KAKENHI-PROJECT-15K00795
  • [Presentation] 製菓・製パンに関する大麦粉の基礎特性および大麦粉生地の力学特性2016

    • Author(s)
      坂巻明日香、橋詰奈々世、榎本俊樹、小林理恵
    • Organizer
      日本調理科学会
    • Place of Presentation
      名古屋学芸大学
    • Year and Date
      2016-08-28
    • Data Source
      KAKENHI-PROJECT-15K00795
  • 1.  小柳 喬 (20535041)
    # of Collaborated Projects: 2 results
    # of Collaborated Products: 0 results
  • 2.  KUDA Takashi (00290081)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 3.  KOBAYASHI Rie (00342014)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 3 results
  • 4.  橋詰 奈々世 (30737705)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 3 results
  • 5.  笹木 哲也 (00504846)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 6.  道畠 俊英 (10504855)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results

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