ISHIMURA Tetsuyo 石村哲代

Researcher Number	90149584
Other IDs
External Links
Affiliation (based on the past Project Information) *help	2013: 四條畷学園短期大学, その他部局等, 名誉教授 2013: 四條畷学園短期大学, 保育学科, 名誉教授 2012: 四條畷学園短期大学, その他部局等, 教授 2011: 四條畷学園短期大学, 保育学科, 教授 1991: Shijonawate Gakuen Women's Jr. Coll ・Dept. Liberal Arts, Professor, 教養学科, 教授 1990: 四条畷学園女子短期大学, 教養学科, 教授
Review Section/Research Field	Principal Investigator 家政学 Except Principal Investigator Eating habits, studies on eating habits
Keywords	Principal Investigator 200V電圧調理用加熱機器 / 100V電圧調理用加熱機器 / ハロゲンヒ-タ- / シ-ズヒ-タ- / 電磁調理器 / 熱効率 / 高温調理機能 / 保温性能 / 電気エネルギ- / 200V電圧 … More Except Principal Investigator 調理 / 加工 / 貯蔵 / エキス / ハマチ / カツオ節 / こく / 隠し味 / 魚介類 / 普通肉 / 血合肉 / 風味 / かつお節 Less

Development of thickness and the effect of secret ingredient on fish meat tastes
- Principal Investigator
  
  SAKAGUCHI Morihiko
- Project Period (FY)
  2011 – 2013
- Research Category
  
  Grant-in-Aid for Challenging Exploratory Research
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Shijonawate Gakuen Junior College
  Shijonawate Gakuen University
Research on New Heating CookersPrincipal Investigator
- Principal Investigator
  
  ISHIMURA Tetsuyo
- Project Period (FY)
  1990 – 1991
- Research Category
  
  Grant-in-Aid for General Scientific Research (C)
- Research Field
  
  家政学
- Research Institution
  Shijonawate Gakuen Women's Jr. Coll.

All 2013 2012 Other

All Presentation

[Presentation] かつお節「だし」の酸味とイノシン酸の役割2013
- Author(s)
  坂口守彦(代表者)・石村哲代・奥田玲子・松田有加・吉岡立仁・山岸海・石崎早苗・荻野目望
- Organizer
  日本調理科学会
- Place of Presentation
  奈良市(奈良女子大学)
- Year and Date
  2013-08-24
- Data Source
  KAKENHI-PROJECT-23650466
[Presentation] かつお節「だし」の酸味とイノシン酸の役割2013
- Author(s)
  坂口守彦（代表者）・石村哲代・奥田玲子・松田有加・吉岡立仁・山岸　海・石﨑早苗・
- Organizer
  日本調理科学会
- Place of Presentation
  奈良市（奈良女子大学）
- Data Source
  KAKENHI-PROJECT-23650466
[Presentation] かつお「だし」の成分-普通肉と血合肉の違い2012
- Author(s)
  坂口守彦(代表者), 石村哲代・奥田玲子・松田有加・荻野目望・吉岡立仁・山岸海
- Organizer
  日本調理科学会
- Place of Presentation
  秋田市(秋田大学)
- Year and Date
  2012-08-24
- Data Source
  KAKENHI-PROJECT-23650466
[Presentation] かつお「だし」の成分－普通肉と血合肉の違い
- Author(s)
  坂口守彦・石村哲代・奥田玲子・松田有加・荻野目　望・吉岡立仁・山岸　海
- Organizer
  日本調理科学会平成24年度大会
- Place of Presentation
  秋田大学教育文化学部
- Data Source
  KAKENHI-PROJECT-23650466

1. SAKAGUCHI Morihiko (00027187)

# of Collaborated Projects: 1 results

# of Collaborated Products: 4 results
2. OKUDA Reiko (10390139)

# of Collaborated Projects: 1 results

# of Collaborated Products: 4 results
3. SUGAHARA Tatsuya (70378818)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
4. YAMANO Yoshimasa (40036009)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results

ISHIMURA Tetsuyo 石村哲代

Research Projects

Research Products

Co-Researchers

Development of thickness and the effect of secret ingredient on fish meat tastes

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Research on New Heating CookersPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Presentation] かつお節「だし」の酸味とイノシン酸の役割2013

Author(s)

Organizer

Place of Presentation

Year and Date

Data Source

[Presentation] かつお節「だし」の酸味とイノシン酸の役割2013

Author(s)

Organizer

Place of Presentation

Data Source

[Presentation] かつお「だし」の成分-普通肉と血合肉の違い2012

Author(s)

Organizer

Place of Presentation

Year and Date

Data Source

[Presentation] かつお「だし」の成分－普通肉と血合肉の違い

Author(s)

Organizer

Place of Presentation

Data Source

ISHIMURA Tetsuyo 石村 哲代

Research Projects

Research Products

Co-Researchers

Development of thickness and the effect of secret ingredient on fish meat tastes

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Research on New Heating CookersPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Presentation] かつお節「だし」の酸味とイノシン酸の役割2013

Author(s)

Organizer

Place of Presentation

Year and Date

Data Source

[Presentation] かつお節「だし」の酸味とイノシン酸の役割2013

Author(s)

Organizer

Place of Presentation

Data Source

[Presentation] かつお「だし」の成分-普通肉と血合肉の違い2012

Author(s)

Organizer

Place of Presentation

Year and Date

Data Source

[Presentation] かつお「だし」の成分－普通肉と血合肉の違い

Author(s)

Organizer

Place of Presentation

Data Source

ISHIMURA Tetsuyo 石村哲代