Rchr

J-GLOBAL ID：200901038985579690 Update date: Jan. 17, 2024

Tsurushiin Shigeko

ツルシインシゲコ | Tsurushiin Shigeko

Affiliation and department：

Research field (2)： Food sciences , Home economics, lifestyle science

Research keywords (4)：調理科学 , 食品生化学 , Cookery Science , Food Biochemistry

Research theme for competitive and other funds (4)：

豆類タンパク質の生体制御機構について
加熱調理による大豆の生理活性ペプチドについて
Regulatory mechanism of pea proteins
Physiological active peptide of soybeans on the heat cooking

MISC (49)：

加熱小豆のACE阻害活性の分布. 東京家政学院大学紀要. 2001. 41. 41
大豆製品のACE(Angiotensin Converting Eenzyme)阻害活性の変化. 東京家政学院大学紀要. 2001. 41. 37
Distribution of ACE(Angiotensin Converting Enzyme)inhibitory Activities during cooking of Adzuki beans. Journal of Tokyo Kasei Gakuin University. 2001. 41. 41
Changes of ACE(Angiotensin Converting Enzyme)inhibitory Activities during cooking of Soybean products. Journal of Tokyo Kasei Gakuin University. 2001. 41. 37
YOSHIDA Keiko, TSURUSHIIN Shigeko, FUKUBA Hiroyasu, SHIMAMURA Rimiko, TADOKORO Tadahiro, MAEKAWA Akio. Angiotensin I-Converting Enzyme Inhibitory Substances in Black Matpe. Eiyo To Shokuryo. 1999. 52. 3. 153-156

ｍore...

Books (11)：

ネオエスカ調理学
同文書院 2004
Science of Cooking
Dobunshoin 2004
ライフステージの栄養学実習
ドメス出版 2001
標準食品学各論
1999
Chemistry of Food and Resources
1999

ｍore...

Education (4)：

- 1972 Ibaraki University
- 1972 Ibaraki University Graduate School, Division of Agriculture
- 1969 Tokyo Kasei Gakuin University Faculty of Home Economics Department of Home Economics
- 1969 Tokyo Kasei Gakuin University Faculty of Home Economics

Professional career (1)：

(BLANK)

Association Membership(s) (4)：

日本調理科学会 , 日本家政学会 , 日本栄養・食糧学会 , 日本農芸化学会

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