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"ja": "中部大学応用生物学部健康栄養科学科管理栄養科学専攻
\n学術博士(お茶の水女子大学)
\n日本サプリメントアドバイザー
\n第21期日本学術会議連携会員(健康・生活科学委員会 生活科学分科会)
\n第22期日本学術会議第二部会員
\n第23.24期日本学術会議第二部会員(平成26年10月1日~平成32年9月30日)
\n日本家政学会監事 日本食生活学会評議員 日本栄養・食糧学会代議員
\n日本臨床栄養協会評議員 日本食物繊維学会評議員
\n日本食品科学工学会(授賞選考委員会委員、総務委員会委員)
\n日本家禽学会評議員
\n 所属学会
\n 日本調理科学会,日本家政学会,日本食品科学工学会
\n 日本家禽学会,日本栄養・食糧学会,
\n 日本食生活学会,日本レオロジー学会, 日本食物繊維学会
\n International Federation for Home Economics
\n World's Poultry Science Association
\n 所属研究会
\n 食文化研究部会, 伝統食品研究会, 食品組織研究会
\n〔専門〕
\n 調理科学,栄養学
\n〔研究テーマ〕
\n 1.鶏卵の特性と機能
\n 2.米の調理・加工特性
\n 3.幼児期における食物栄養教育
\n 4.食文化
\n 5.生活支援
\n〔著書〕
\n卵の科学(朝倉書店),動物タンパク質食品(朝倉書店)
\n最新畜産学(朝倉書店),畜産物資源利用学(文永堂)
\n調理学(中央法規),新しい調理学(学建書院)
\n動物性食品(朝倉書店),わかりやすい調理(みらい)
\n食生活論(朝倉書店),食品の物性(食品資材研究会)
\n最新栄養学実習(みらい), 食育入門(建帛社),応用栄養学(朝倉書店),
\n四訂ライフステージの栄養学 理論と実習-日本人の食事摂取基準2010年版対応-
\n食卵の科学と機能-発展的利用とその課題-(㈱アイ・ケイコーポレーション)
\n進化するテクスチャー研究(㈱エヌ・ティー・エス) 他
\n家政学からの提言 震災にそなえて(一般社団法人家政学会)
\n人と生活(建帛社)
\n生食のおいしさとリスク(㈱エヌ・ティー・エス)
\n炊き出し衛生マニュアル(一般社団法人家政学会)
\n東日本第震災ボランテイアによる支援と仮設住宅-家政学が見守る石巻の2年半-(建帛社)
\n〔その他〕
\n・たまごの「おいしさ」を発揮するには①②③(鶏の研究 86巻,9・11号、87巻,1号)
\n・岐阜新聞 サンデーコラム 掲載
\n〔社会活動〕
\n・農政水産技術会議専門委員
\n・ 先端技術を活用した農林水産研究高度化事業 専門評価委員
\n・ 東海農政局 東海地域農政懇談会 委員
\n・ 各務原ブランド創出「キムチ日本一の街研究会」委員"
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The properties of red glutinous rice steamed using gas and induction heating were compared to clarify the different effects of the two heat sources on steaming. Gas heating resulted in no significant differences in moisture content, hardness, adhesiveness or degree of gelatinization between rice from the center of the steamer and rice from the periphery. With gas heating, the side temperature of the steamer became high, so the temperature at the peripheral part of the upper pot was higher than the temperature at its center. However, since some of the steam became superheated, the extra water was not presumably condensed on the rice surface. When the rice was steamed using induction heating, its moisture and hardness when collected from the periphery of the steamer were 54.3% and 0.60×105 Pa, respectively. The moisture and hardness at the center were 58.6% and 0.52×105 Pa, respectively. Thus, significant differences were found between the center and the periphery. Namely, the rice from the center had higher water content and was softer than the rice at the periphery. With induction heating, only the bottom of the steamer became hot, making it difficult for the temperature to rise at the side. Therefore, the temperature at the peripheral part of the upper pot was lower than the temperature at its center. These phenomena were regarded as the reasons why the rice was not steamed uniformly with induction heating.
", "en": "The properties of red glutinous rice steamed using gas and induction heating were compared to clarify the different effects of the two heat sources on steaming. Gas heating resulted in no significant differences in moisture content, hardness, adhesiveness or degree of gelatinization between rice from the center of the steamer and rice from the periphery. With gas heating, the side temperature of the steamer became high, so the temperature at the peripheral part of the upper pot was higher than the temperature at its center. However, since some of the steam became superheated, the extra water was not presumably condensed on the rice surface. When the rice was steamed using induction heating, its moisture and hardness when collected from the periphery of the steamer were 54.3% and 0.60×105 Pa, respectively. The moisture and hardness at the center were 58.6% and 0.52×105 Pa, respectively. Thus, significant differences were found between the center and the periphery. Namely, the rice from the center had higher water content and was softer than the rice at the periphery. With induction heating, only the bottom of the steamer became hot, making it difficult for the temperature to rise at the side. Therefore, the temperature at the peripheral part of the upper pot was lower than the temperature at its center. These phenomena were regarded as the reasons why the rice was not steamed uniformly with induction heating.
" }, "publisher": { "ja": "一般社団法人 日本家政学会", "en": "The Japan Society of Home Economics" }, "publication_date": "2017-09", "publication_name": { "ja": "日本家政学会誌", "en": "Journal of Home Economics of Japan" }, "volume": "68", "number": "9", "starting_page": "468", "ending_page": "477", "languages": [ "jpn" ], "referee": true, "invited": false, "rm:is_open_access": false, "identifiers": { "doi": [ "10.11428/jhej.68.468" ], "issn": [ "0913-5227" ], "cinii_na_id": [ "130006094303" ], "cinii_nc_id": [ "AN10040097" ] }, "see_also": [ { "label": "doi", "@id": "https://doi.org/10.11428/jhej.68.468", "is_downloadable": false }, { "label": "cinii_articles", "@id": "http://ci.nii.ac.jp/naid/130006094303", "is_downloadable": false }, { "label": "cinii_books", "@id": "http://ci.nii.ac.jp/ncid/AN10040097", "is_downloadable": false }, { "label": "url", "@id": "http://id.ndl.go.jp/bib/028508907", "is_downloadable": false } ] }, { "@id": "https://api.researchmap.jp/read0032432/published_papers/35439222", "@type": "published_papers", "@reverse": "https://api.researchmap.jp/read0032432/published_papers", "rm:id": "35439222", "rm:user_id": "1000099139", "display": "disclosed", "major_achievement": false, "rm:creator_id": "ai:assign_based_internal_feeds", "rm:creator_type": "ai", "rm:created": "2021-10-26T22:52:28Z", "rm:modifier_id": "ai:assign_based_internal_feeds", "rm:modifier_type": "ai", "rm:modified": "2021-10-26T22:52:28Z", "paper_title": { "ja": "加熱方法の違いがさつまいもの食物繊維に及ぼす影響", "en": "Effect of cooking conditions on the physical properties of dietary fiber in sweet potato" }, "authors": { "ja": [ { "name": "池田 倫子" }, { "name": "小川 宣子" }, { "name": "山中 なつみ" } ], "en": [ { "name": "Ikeda Noriko" }, { "name": "Ogawa Noriko" }, { "name": "Yamanaka Natsumi" } ] }, "description": { "ja": "【目的】食物繊維の保水性や吸着性といった物理的性質は生理作用に深く関係するが、これらの性質は調理に伴い変化する可能性がある。本研究ではさつまいもを試料とし、加熱方法の違いが食物繊維の量ならびに物理的性質に及ぼす影響を調べた。