廣野久子

ヒロノヒサコ | Hisako Hirono

所属機関・部署：
職名：主任研究員

研究分野 (1件)：食品科学

研究キーワード (3件)：クロロフィル , ペクチン , 茶

論文 (9件)：

Hisako Hirono, Shuya Yamashita, Yuhei Hirono. Influence of steaming duration, chlorophyll-a and -b content and ratio, and pH on the color of green tea processed from multiple tea (Camellia sinensisL.) cultivars. Journal of the Science of Food and Agriculture. 2024
Hisako Hirono. Effect of tea infusion-derived pectin on the astringent taste of catechins. FOOD SCIENCE AND TECHNOLOGY RESEARCH. 2022. 28. 2. 187-194
Hisako Hirono, Shouichi Goto, Shinya Aiba. A Study on the Contents of Water-soluble Pectin and Catechins in Sen-cha (Unrefined Tea) of Different Degrees of Steaming. JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 2020. 67. 8. 264-270
Hisako Hirono, Yuzo Mizukami. Dynamics of Water-soluble Pectin in the Roasting Process during Green Tea Manufacturing. FOOD SCIENCE AND TECHNOLOGY RESEARCH. 2018. 24. 1. 177-181
Hisako Hirono. Dynamics of Water-soluble Pectin during Unrefined Tea Processing: Content and Molecular Weight Distribution. FOOD SCIENCE AND TECHNOLOGY RESEARCH. 2016. 22. 2. 297-300

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廣野 久子