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J-GLOBAL ID：200901004367243310
Update date: Sep. 22, 2022 Ichikawa Tomoko
イチカワ トモコ | Ichikawa Tomoko
Otsuma Women's University Faculty of Home Economics, Department of Food Science
About Otsuma Women's University Faculty of Home Economics, Department of Food Science
Job title： professor
Research keywords (6)：
ポリイオンコンプレックスフィルム
, 高吸水性高分子
, スポンジケーキの性状
, Poly Ion Complex Film
, Super Absorbant Polymer
, Qualities of Sponge Cake
Research theme for competitive and other funds (7)： - 2007 - 2008 アラキドン酸の油脂調理食品への添加効果
- 2006 - 2008 手打ちうどんの物性と食味に及ぼす澱粉・活性グルテン添加の影響
- 2003 - 2008 調整味噌床を用いた味噌づけサワラ肉とメロ肉の味とテクスチャーの変化
- 無洗米の調理性
- 新糖質甘味料がスポンジケーキの性状に及ぼす影響
Show all
- Tomoko Ichikawa, Michiko Shimomura. Effects of sodium chloride and other salts on the properties of diluted egg white sols and gels. FOOD SCIENCE AND TECHNOLOGY RESEARCH. 2007. 13. 2. 173-177
- Ichikawa Tomoko, Kikushima Kazuna, Shimomura Michiko. Effect of Western Pumpkin on the Taste and Properties of Sponge Cake. Journal of cookery science of Japan. 2007. 40. 2. 82-89
- Abe Yoshiko, Kamifunatsu Youko, Ichikawa Tomoko, Shimomura Michiko. Effects of Added Egg on the Taste and Texture of Noodles. Journal of cookery science of Japan. 2006. 39. 5. 289-295
- ABE Yoshiko, ICHIKAWA Tomoko, SHIMOMURA Michiko. Effects of "Kansui" (Alkaline Solution) on Physical Property of Noodle. Journal of Home Economics of Japan. 2006. 57. 7. 461-467
- Shimosaka Chie, Ichikawa Tomoko, Shimomura Michiko. Preparation Method and Puffing Behavior of Pao de Queijo with Rice Flour. Journal of Cookery Science of Japan. 2004. 38. 2. 135-142
- 生活環境論
光生館 2008 - 調理学6(スタンダード栄養・食物シリーズ)
東京化学同人 2003 - 食生活と健康
八千代出版株式会社版 1999 - 新版 中国料理全書(共著)
建帛社 1999 - 生活科学概論(共著)
光生館 1999
-
食塩が希釈卵液のソルゲル物質及び塩味強度に及ぼす影響の研究
2002 - -
Effect of salts on the properties and salty taste of diluted egg solution
2002 - -
生活科学概論・光生館
1999 - -
環境に配慮した簡易炊飯
1998 - -
Special Methods of Cooking Rice to prevent Environmental Water Pollution
1998 -
- (BLANK) (Ochanomizu University)
- (BLANK)
- 1999 - 日本調理科学会 評議員、理事
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