Ishihara Miki

イシハラミキ | Ishihara Miki

Research field (1)： Home economics, lifestyle science

Research keywords (3)：テクスチャー , 食品物性 , Texture

Research theme for competitive and other funds (4)：

2001 - 2005 多糖類ゲルの力学物性
2001 - 2005 -
食品物性に関する研究
Study on Physical Properties of Food

MISC (10)：

ISHIHARA Miki, MORITAKA Hatsue. Effects of Addition on Rheological Properties of Agar Gels Treated with Freezing-Thawing : Trehalose and Glycerin. NIPPON SHOKUHIN KOGYO GAKKAISHI. 2004. 51. 8. 382-387
石原三妃, 森高初恵, 福場博保. 冷凍解凍寒天ゲルの性状及ぼす増粘剤の影響. 日本食品科学工学会誌. 2003. 50. 5. 218-223
石原三妃, 森高初恵, 内藤成弘, 福場博保. ジェランガムのゲル力学特性及び官能特性に及ぼすポリデキストロースの影響. 日本食品科学工学会誌. 2002. 49. 2. 72-81
ISHIHARA Miki, MORITAKA Hatsue, NAITO Shigehiro, FUKUBA Hiroyasu. Effect of Soybean Dietary Fiber on the Sensory Attributes of Gellan Gum Gel. Journal of Home Economics of Japan. 2001. 52. 2. 175-180
ジェランガムデルの力学物性に及ぼす大豆食物繊維の影響(共著). 日本家政学会誌. 2000. 51. 1. 33-40

ｍore...

Education (4)：

- 2003 Showa Women's University
- 2003 Showa Women's University Graduate School, Division of Living System
- 1994 Japan Women's University Graduate School of Human Sciences and Design
- 1994 Japan Women's University Graduate School, Division of Home Economics food and nutrition

Professional career (1)：

学術博士 (昭和女子大学)

Work history (1)：

Matsumoto University Faculty of Human Health Sciense, Department of Health and Nutritional Science Lecturer

Association Membership(s) (8)：

日本官能評価学会 , 日本調理科学会 , 日本食品科学工学会 , 日本家政学会 , Japanese society for Sensory Evaluation , The Japan Society of Cookery Science , The Japanese Society for Food Science and Technology , The Japan Society of Home Economics

※ Researcher’s information displayed in J-GLOBAL is based on the information registered in researchmap. For details, see here.

Return to Previous Page