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ISHIKAWA KYOKO  石川 匡子

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Ishikawa Kyoko  石川 匡子

ISHIKAWA Kyoko  石川 匡子

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Researcher Number 80315598
Other IDs
Affiliation (Current) 2025: 秋田県立大学, 生物資源科学部, 教授
Affiliation (based on the past Project Information) *help 2018 – 2024: 秋田県立大学, 生物資源科学部, 准教授
2014 – 2016: 秋田県立大学, 生物資源科学部, 准教授
2011 – 2012: 秋田県立大学, 生物資源科学部, 准教授
2009 – 2010: Akita Prefectural University, 生物資源科学部, 助教
Review Section/Research Field
Principal Investigator
Basic Section 08030:Family and consumer sciences, and culture and living-related / Eating habits, studies on eating habits / Eating habits
Keywords
Principal Investigator
減塩 / 塩味増強 / 調理と加工 / 調理技法 / 風味 / 塩味強度 / 味の相互作用 / 有機酸 / 酢〆 / 振り塩 / 調味料の作用 / 塩の成分 / 塩の粒径
  • Research Projects

    (6 results)
  • Research Products

    (11 results)
  • Co-Researchers

    (1 People)
  •  家庭調理における下処理が風味向上に与える影響の検証Principal Investigator

    • Principal Investigator
      石川 匡子
    • Project Period (FY)
      2024 – 2026
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Review Section
      Basic Section 08030:Family and consumer sciences, and culture and living-related
    • Research Institution
      Akita Prefectural University
  •  Reserach on elucidation of japanese cooking techniques regarading the penetration of seasoning and their effects on the strength of taste.Principal Investigator

    • Principal Investigator
      石川 匡子
    • Project Period (FY)
      2021 – 2024
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Review Section
      Basic Section 08030:Family and consumer sciences, and culture and living-related
    • Research Institution
      Akita Prefectural University
  •  Elucidation of the relationship between the interaction of umami, which has the effect of enhancing saltiness, and the elution rate of taste components during masticationPrincipal Investigator

    • Principal Investigator
      Ishikawa Kyoko
    • Project Period (FY)
      2018 – 2021
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Review Section
      Basic Section 08030:Family and consumer sciences, and culture and living-related
    • Research Institution
      Akita Prefectural University
  •  Development of novel system for measuring effects of shaking salt and marinating vinegar on cooking processPrincipal Investigator

    • Principal Investigator
      ISHIKAWA Kyoko
    • Project Period (FY)
      2014 – 2016
    • Research Category
      Grant-in-Aid for Scientific Research (C)
    • Research Field
      Eating habits
    • Research Institution
      Akita Prefectural University
  •  Effect of salt diameter and bittern component on cooking propertiesPrincipal Investigator

    • Principal Investigator
      ISHIKAWA Kyoko
    • Project Period (FY)
      2011 – 2012
    • Research Category
      Grant-in-Aid for Young Scientists (B)
    • Research Field
      Eating habits, studies on eating habits
    • Research Institution
      Akita Prefectural University
  •  Effect of salt diameter on cooking propertiesPrincipal Investigator

    • Principal Investigator
      ISHIKAWA Kyoko
    • Project Period (FY)
      2009 – 2010
    • Research Category
      Grant-in-Aid for Young Scientists (B)
    • Research Field
      Eating habits, studies on eating habits
    • Research Institution
      Akita Prefectural University

All 2017 2016 2013 2012 2011 2010

All Presentation

  • [Presentation] Non-destructive Measurement of Salinity Concentration to Evaluate Suitable Food Dipping States During Salting2017

    • Author(s)
      Kyoko Ishikawa, Masashi Nako, Shuya Sato, Yoshinobu Akiyama
    • Organizer
      ICMR 2017 AKITA
    • Place of Presentation
      秋田ビューホテル(秋田県秋田市)
    • Year and Date
      2017-10-25
    • Int'l Joint Research
    • Data Source
      KAKENHI-PROJECT-26350096
  • [Presentation] 酢〆調理加工工程における最適浸漬状態を評価可能にする計測システム開発2016

    • Author(s)
      石川匡子、佐藤柊也、秋山美展
    • Organizer
      日本農芸化学会2016年度大会
    • Place of Presentation
      札幌コンベンションセンター
    • Year and Date
      2016-03-30
    • Data Source
      KAKENHI-PROJECT-26350096
  • [Presentation] 市販塩の粒径及び成分が野菜の調理加工へ及ぼす影響の解明2013

    • Author(s)
      築館亜由美、郡司花梨、佐藤可奈、米山直樹、黒澤隆紀、石川匡子
    • Organizer
      2013 年度日本海水学会 64 年会
    • Place of Presentation
      山梨県立図書館
    • Year and Date
      2013-06-06
    • Data Source
      KAKENHI-PROJECT-23700882
  • [Presentation] 調理時における塩の溶解性および浸透挙動の計測システムの開発2013

    • Author(s)
      石川匡子、築舘亜由美、鈴木晶、菅原弘人、秋山美展
    • Organizer
      日本農芸化学会2013年度大会
    • Place of Presentation
      東北大学川内キャンパス
    • Data Source
      KAKENHI-PROJECT-23700882
  • [Presentation] 市販塩の理化学特性並びに調理加工へ与える影響2012

    • Author(s)
      築舘亜由美、黒澤隆紀、遠藤由香、郡司花梨、石川匡子
    • Organizer
      日本海水学会第63年会
    • Place of Presentation
      日本大学生産工学部
    • Data Source
      KAKENHI-PROJECT-23700882
  • [Presentation] 調理時における塩の溶解性および浸透挙動の計測システムの開発2012

    • Author(s)
      石川匡子、築舘亜由美、鈴木晶、菅原弘人、秋山美展
    • Organizer
      日本農芸化学会 2013 年度大会
    • Place of Presentation
      東北大学川内キャンパス
    • Year and Date
      2012-03-25
    • Data Source
      KAKENHI-PROJECT-23700882
  • [Presentation] 塩のにがり成分が調理特性へ与える影響について2012

    • Author(s)
      黒澤隆紀、築舘亜由美、遠藤由香、郡司花梨、石川匡子
    • Organizer
      日本農芸化学会2012年度大会
    • Place of Presentation
      京都女子大学
    • Data Source
      KAKENHI-PROJECT-23700882
  • [Presentation] 塩のにがり成分が調理特性へ与える影響2012

    • Author(s)
      黒澤隆紀、築舘亜由美、遠藤由香、郡司花梨、石川匡子
    • Organizer
      日本農芸化学会 2012 年度大会
    • Place of Presentation
      京都女子大学
    • Year and Date
      2012-03-04
    • Data Source
      KAKENHI-PROJECT-23700882
  • [Presentation] 市販塩の理化学特性並びに調理加工へ与える影響2012

    • Author(s)
      築館亜由美、黒澤隆紀、遠藤由香、郡司花梨、石川匡子
    • Organizer
      2012 年度日本海水学会 63 年会
    • Place of Presentation
      日本大学生産工学部
    • Year and Date
      2012-06-02
    • Data Source
      KAKENHI-PROJECT-23700882
  • [Presentation] 塩の結晶粒径が食品表面上での溶解性および浸透度に及ぼす影響2011

    • Author(s)
      築舘亜由美石川匡子, 他
    • Organizer
      日本海水学会第62年会
    • Place of Presentation
      赤穂市文化会館
    • Year and Date
      2011-06-10
    • Data Source
      KAKENHI-PROJECT-21700741
  • [Presentation] 塩の粒径が及ぼす食品ゲル表面上での溶解速度への影響2010

    • Author(s)
      石川匡子, 他
    • Organizer
      日本食品科学工学会第56大会
    • Place of Presentation
      東京農業大学
    • Year and Date
      2010-09-02
    • Data Source
      KAKENHI-PROJECT-21700741
  • 1.  伊藤 俊彦 (50336442)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results

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