Rchr
J-GLOBAL ID:200901024917190245
Update date: Sep. 28, 2022
Sasaki Hiroko
ササキ ヒロコ | Sasaki Hiroko
Affiliation and department:
Seitoku University Faculty of Humanities, Department of Human Nutrition
About Seitoku University Faculty of Humanities, Department of Human Nutrition
Search "Seitoku University Faculty of Humanities, Department of Human Nutrition"
Detailed information
Job title:
Professor
Research field (2):
Food sciences
, Home economics, lifestyle science
Research keywords (4):
食生活
, 食品化学
, Home Science
, Food Chemistry
Research theme for competitive and other funds (9):
2005 - 2007 食品中の機能性成分の検索および定量
弁当類の栄養評価
干し椎茸の水もどしに関する研究
ミネラルウォーターの成分について
Ultrasonication of Tobiko for development of new food stuff
Nutritional Evaluation of the Packed Meal
Ultrasonication of Tobiko for development of new foodstuff
Study on Rehydration and Heating of Dried Shiitake Mushroom
Mineral Contents of Mineral waters
Show all
MISC (111):
FUJIHARA Shinobu, SASAKI Hiroko, SUGAHARA Tatsuyuki. Nitrogen-to-Protein Conversion Factors for Some Pulses and Soybean Products. Journal for the integrated study of dietary habits. 2010. 21. 1. 60-66
FUJIHARA Shinobu, KATSURA Kimiyo, SASAKI Hiroko. Applications of Novel Calculation Method for Nitrogen-to-Protein Conversion Factors for Foods : Focusing on School Lunch and Convenience Store Lunch Boxes. Journal for the integrated study of dietary habits. 2010. 21. 2. 115-122
FUJIHARA Shinobu, KATSURA Kimiyo, SASAKI Hiroko. Applications of Novel Calculation Method for Nitrogen-to-Protein Conversion Factors for Foods : Focusing on School Lunch and Convenience Store Lunch Boxes. Journal for the integrated study of dietary habits. 2010. 21. 2. 115-122
FUJIHARA Shinobu, SASAKI Hiroko, SUGAHARA Tatsuyuki. Nitrogen-to-Protein Conversion Factors for Some Pulses and Soybean Products. Journal for the integrated study of dietary habits. 2010. 21. 1. 60-66
FUJIHARA Shinobu, SASAKI Hiroko, SUGAHARA Tatsuyuki. Trial Application of a New Calculation Method for the Nitrogen to Protein Conversion Factor for the Data in the Revised Standard Tables of Food Composition in Japan, Amino Acids Composition of Foods. Journal for the Integrated Study of Dietary Habits. 2009. 20. 3. 220-225
more...
Books (3):
Nブックス 改訂食品学II
建帛社 2008
新食品分析ハンドブック(共著)
(株)建帛社 2000
食品学実験書(共著)
株式会社 建帛社 1996
Works (4):
飛粉の超音波照射と新食品素材開発
2001 - 2002
Ultrasonication of Tobiko for Development of new food stuff
2001 - 2002
弁当類の栄養評価-燃焼法によるタンパク質の定量
2001 -
Nutritional Evaluation of the Packed Meal : Combustion Method of Determination of Crude Protein
2001 -
Education (2):
- 1974 Kagawa Nutrition University Kagawa Nutrition University
- 1974 Kagawa Nutrition University Faculty of Nutrition
Professional career (1):
(BLANK) (Kagawa Nutrition University)
Committee career (3):
2006 - 日本栄養改善学会 評議員
2000 - 2005 日本食品工業学会、日本食品科学工学会 総務委員
1995 - 日本食生活学会 幹事・理事
Awards (1):
2004 - 日本食生活学会貢献賞
Association Membership(s) (5):
日本栄養改善学会
, 日本食生活学会
, 日本調理科学学会
, 日本食品科学工学会
, 日本食品工業学会
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