Rchr
J-GLOBAL ID：200901052316743550
Update date: Jan. 30, 2024
Kugino Mutsuko
クギノ ムツコ | Kugino Mutsuko
Affiliation and department：
Research field (1)：
Home economics, lifestyle science
Research keywords (2)：
調理科学
, cookery science
Research theme for competitive and other funds (8)：
Papers (15)：
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Junko Funaki, Michiko Minami, Sachie Abe, Reiko Ueda, Wakako Eto, Kenji Kugino, Mutsuko Kugino, Keiko Abe, Kiyoshi Toko, Tomiko Asakura. Effect of Proteolytic Modification on Texture and Mastication of Heat-Treated Egg White Gels. JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2017. 41. 1. 1-8
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Mutsuko Kugino, Kenji Kugino, Tomoko Tamura, Tomiko Asakura. Relationship between tissue structural collapse and disappearance of flesh transparency during postmortem changes in squid mantles. Journal of Food Science. 2009. 74. 9. E495-E501
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K Kugino, Suzuki, I, M Kugino. Studies on ACh-induced contraction of ileum in rats. NUTRITION RESEARCH. 1998. 18. 11. 1879-1888
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KUGINO Mutsuko, KUGINO Kenji, OGAWA Tadashi. Changes in Microstructure and Rheological Properties of squid Mantle during Storage. Food Sci. Technol. Int. Tokyo. 1997. 3. 2. 157-162
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Effect of dietary protein level on breaking force of femur in rats. Recent Res. Devel. in Nutrition. 1996. 1. 1. 93-98
ｍore...
Education (4)：
- - 1981 Ochanomizu University
- - 1981 Ochanomizu University Graduate School, Division of Home Economics
- - 1979 Ochanomizu University
- - 1979 Ochanomizu University Faculty of Home Economics
Professional career (2)：
- (BLANK) (The University of Tokushima)
- (BLANK)
Association Membership(s) (5)：
日本官能評価学会
, 日本栄養学教育学会
, 日本家庭科教育学会
, 日本調理科学会
, 日本家政学会
