Rchr
J-GLOBAL ID：200901082594021597   Update date: Dec. 04, 2023

Okamoto Yoko

オカモト ヨウコ | Okamoto Yoko
Research field  (1)： Home economics, lifestyle science
Research keywords  (5)： taste ,  sensory evaluation ,  texture ,  食文化 ,  food education
Research theme for competitive and other funds  (7)：
  • 2017 - 2019 調理と加工の視点からみた甘味および塩味と「脂肪味」の相互作用の多面的解明
  • 2019 - おいしさを科学しよう ~甘味の感じ方の不思議~
  • 2019 - Study on the effect of taste reduction:Would adding sweetness to fruit juice suppress sourness and bitterness?
  • 2007 - 2008 ヒトを対象とした基本味の官能評価に及ぼす化学的および物理的諸要因の影響とその解明
  • 2005 - 2006 乳幼児食のあり方と食育プログラムの検討
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Papers (39)：
  • Yoko Okamoto, Kenji Tayama, Tomoka Kurotobi, Yoshimi Watanabe. Sensory analysis of sweetness in viscous solutions and gels with agar. Journal of Sensory Studies. 2023
  • Yoko Okamoto, Kenji Tayama, Yuji Okada, Masaru Kurokawa. Relationship between sensory saltiness intensity and added oil in low-viscosity and high-viscosity polymer solutions. Journal of Texture Studies. 2023. 54. 1. 85-91
  • Yoko Okamoto, Kenji Tayama, Maki Suzuki, Hitomi Morihisa, Ayumi Furuta, Run Wang, Shota Tanimoto. Comparison of Taste in Japanese Stock: Biochemical Components and Sensory Analysis of Handmade Stock and Instant Packet Bonito-Kelp Stock. Journal of Cookery Science of Japan. 2022. 55. 3. 155-163
  • Yoko Okamoto, Kenji Tayama, Noriko Konagaya. Effects of added oils on the sensory evaluation of saltiness and sweetness. Journal of Association of Food Science Education in Japan. 2021. 12. 1. 9-17
  • Yoko Okamoto, Kenji Tayama, Tomoka Kurotobi, Takayohshi Hoshino. Enhancement of salty taste by the addition of oils based on a “time-intensity” analysis. International Journal of Gastronomy and Food Science. 2020. 22. 100267-100267
ｍore...
MISC (48)：
  • 岡本洋子. 調理と加工の視点からみた甘味および塩味と「脂肪味」の相互作用の多面的解明. 科学研究費助成事業研究成果報告. 2021
  • Study on the effect of taste reduction: Would adding sweetness to fruit juice suppress sourness and bitterness?. 2020. 35. 355-356
  • 岩倉里恵, 多山賢二, 岡本洋子. リンゴにおける食塩の挙動. 食品科学教育協議会会誌. 2018. 9. 1. 25-33
  • 垰久美子, 多山賢二, 岡本洋子. いも・野菜類の物性に及ぼす塩味調味料の影響. 食品科学教育協議会会誌. 2017. 8. 1. 19-26
  • Yoko Okamoto, Kenji Tayama. Relationship between taste composition and sensory evaluation ratings of fruits. Journal of Association of Food Science Education in Japan. 2017. 8. 1. 11-17
ｍore...
Books (9)：
  • 糖質・甘味のおいしさ評価と健康・調理・加工
    (株) エヌ・ティー・エス 2022
  • 栄養管理と生命科学シリーズ 新版 調理学
    理工図書 2020
  • 栄養管理と生命科学シリーズ 調理の科学
    理工図書 2012
  • 食物と栄養科学シリーズ5 調理学
    朝倉書店 2006
  • 新版 総合調理科学事典
    光生館 2006
ｍore...
Lectures and oral presentations  (14)：
  • Biochemical components and sensory analysis of handmade stock and instant bonito-kelp stock in Japanese-style dishes
    (IUNS-ICN 22nd International Congress of Nutrition in Tokyo, Japan 2022)
  • Effects of adding oils on the sensory evaluation of saltiness and sweetness
    (The 74rd Annual Congress for the Japan Society of Home Economics 2021(Kobe,Japan) 2021)
  • Enhancement of salty taste by addition of oils based on "Time-Intensity" analysis
    (2019)
  • Study on the effect of taste reduction:Would adding sweetness to fruit juice suppress sourness and bitterness?
    (Asian Regional Association for Home Economics(20th ARAHE Biennial International Congress 2019)(Hangzhou, China) 2019)
  • Antioxidative Activity of three beans -black soybeans, black matpe and mung beans-
    (Asian Regional Association for Home Economics(20th ARAHE Biennial International Congress 2019)(Hangzhou, China) 2019)
ｍore...
Education (3)：
  • - 2007 Ochanomizu University
  • - 1975 Ochanomizu University
  • - 1975 Ochanomizu University Faculty of Home Economics
Professional career (1)：
  • PH.D. (Okayama University)
Work history (3)：
  • 2021/04 - 2023/03 Institute of OISHISA Science Research advisor
  • 2017/04 - 2021/03 Hiroshima Shudo University professor
  • - 2017/03 Suzugamine Women's College
Committee career (15)：
  • 2020 - 現在 日本調理科学会 理事
  • 2020 - 現在 日本食生活学会 理事
  • 2018 - 現在 日本食生活学会 編集委員
  • 2023 - 日本調理科学会2023年度全国大会実行委員 顧問
  • 2018 - 2021 日本家政学会中国・四国支部 常任幹事
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Association Membership(s) (10)：
JAPANESE SOCIETY OF SHOKUIKU ,  JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY ,  日本官能評価学会 ,  日本栄養改善学会 ,  日本味と匂学会 ,  日本食生活学会 ,  国際家政学会International Federation for Home Economics ,  日本家政学会 ,  日本栄養・食糧学会 ,  日本調理科学会
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