ITO Tomoko 伊藤知子

… Alternative Names

Researcher Number	70238608
Other IDs
External Links
Affiliation (Current)	2022: 帝塚山大学, 現代生活学部, 教授
Affiliation (based on the past Project Information) *help	2007 – 2009: 大阪国際大学, 人間科学部, 准教授 2006: 大阪国際大学, 人間科学部, 助教授 2002: 平安女学院大学, 生活環境学部, 助教授 2001: 平安女学院短期大学, 生活学科, 助教授 1999 – 2000: 平安女学院短期大学, 生活学科, 講師 1994: 広島女子大学, 家政学部, 助手
Review Section/Research Field	Principal Investigator 食生活 / 家政学 Except Principal Investigator Eating habits, studies on eating habits
Keywords	Principal Investigator 糊化 / 細胞内デンプン / 水分 / DSC / 老化 / 小豆 / デンプン / 組織内デンプン / 細胞壁 / 香辛料 … More Except Principal Investigator … More

Applied research for food sanitation program based on HACCP principles
- Principal Investigator
  
  KOMENAMI Naoko
- Project Period (FY)
  2006 – 2009
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Kyoto Women's University
細胞内デンプンの糊化および老化に対する香辛料の影響Principal Investigator
- Principal Investigator
  
  伊藤知子
- Project Period (FY)
  2001 – 2002
- Research Category
  
  Grant-in-Aid for Young Scientists (B)
- Research Field
  
  食生活
- Research Institution
  Heian Jogakuin(St.Agnes')University
  Heian Jogakuin (St. Agnes') College
細胞状食品の嗜好性に及ぼす細胞内デンプンの糊化および老化の影響Principal Investigator
- Principal Investigator
  
  伊藤知子
- Project Period (FY)
  1999 – 2000
- Research Category
  
  Grant-in-Aid for Encouragement of Young Scientists (A)
- Research Field
  
  食生活
- Research Institution
  Heian Jogakuin (St. Agnes') College
小豆組織内デンプンの糊化に関する研究Principal Investigator
- Principal Investigator
  
  藤村知子
- Project Period (FY)
  1994
- Research Category
  
  Grant-in-Aid for Encouragement of Young Scientists (A)
- Research Field
  
  家政学
- Research Institution
  Hiroshima Prefectural Women's University

All 2008

All Presentation

[Presentation] The bactericidal effects of steam cooking and vinegar treatment in the cooking process of a vegetable2008
- Author(s)
  Komenami N., Ueno A., Fujimura-Ito T., Ozeki U., Yoshino Y.
- Organizer
  15th International Congress of Dietetics
- Place of Presentation
  Yokohama, Japan
- Year and Date
  2008-09-09
- Data Source
  KAKENHI-PROJECT-18500614

1. KOMENAMI Naoko (70291979)

# of Collaborated Projects: 1 results

# of Collaborated Products: 1 results
2. OZEKI Yuriko (00169301)

# of Collaborated Projects: 1 results

# of Collaborated Products: 1 results

ITO Tomoko 伊藤知子

伊藤知子イトウトモコ

藤村知子フジムラトモコ

Research Projects

Research Products

Co-Researchers

Applied research for food sanitation program based on HACCP principles

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

細胞内デンプンの糊化および老化に対する香辛料の影響Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

細胞状食品の嗜好性に及ぼす細胞内デンプンの糊化および老化の影響Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

小豆組織内デンプンの糊化に関する研究Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Presentation] The bactericidal effects of steam cooking and vinegar treatment in the cooking process of a vegetable2008

Author(s)

Organizer

Place of Presentation

Year and Date

Data Source

ITO Tomoko 伊藤 知子

伊藤 知子 イトウ トモコ

藤村 知子 フジムラ トモコ

Research Projects

Research Products

Co-Researchers

Applied research for food sanitation program based on HACCP principles

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

細胞内デンプンの糊化および老化に対する香辛料の影響Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

細胞状食品の嗜好性に及ぼす細胞内デンプンの糊化および老化の影響Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

小豆組織内デンプンの糊化に関する研究Principal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Presentation] The bactericidal effects of steam cooking and vinegar treatment in the cooking process of a vegetable2008

Author(s)

Organizer

Place of Presentation

Year and Date

Data Source

ITO Tomoko 伊藤知子

伊藤知子イトウトモコ

藤村知子フジムラトモコ