Rchr
J-GLOBAL ID:200901042680369871   Update date: Nov. 08, 2021

Sawayama Shigeru

サワヤマ シゲル | Sawayama Shigeru
Affiliation and department:
Job title: 研究員
Research field  (1): Food sciences
Research keywords  (3): Scietific Studies on Cultural Properties ,  Food Physics ,  Cookery Science
Research theme for competitive and other funds  (10):
  • 2021 - 2025 『源氏物語』写本の非破壊分析による書写年代推定法の開発と河内本の再評価
  • 1996 - 1996 湿熱処理澱粉のレオロジー的性質と食品への利用に関する研究
  • 1993 - 1995 Functional Properties of Low-methoxyl Pectin as a Food and Its Utilization
  • 1991 - 1992 Functional properties of various molecular weights and functional groups on pectin
  • 1987 - 1988 Fine Structure and Rheological Properties of Starch.
Show all
Papers (87):
  • KAWASHIMA Hino, KAZUNO Chieko, SAWAYAMA Shigeru. The Effect of the Hue, Value, and Chroma of the Blue of a Sometsuke Plate on One's Appetite. Journal of Home Economics of Japan. 2018. 69. 4. 256-268
  • Abe Maki, Sawayama Shigeru, Akita Osamu. Effects of Soaking Pork in Shio-Koji before Cooking. Journal of Cookery Science of Japan. 2018. 51. 3. 142-150
  • KAWASHIMA Hino, KAZUNO Chieko, SAWAYAMA Shigeru. The Effect of Blue Motifs on White Plates, Including the Number of Motifs and the Presence of a Blue Rim, on Appetite by Placing Japanese Food on Small Serving Plates. Journal of Home Economics of Japan. 2017. 68. 3. 113-121
  • Ikeda Masayo, Onezawa Haruka, Kamisaka Nami, Takahashi Kurumi, Mochizuki Nao, Hirasawa Maki, Seki Chiyoko, Sawayama Shigeru. Gender Difference of University Students Depends on their Tendency to Choose Dishes in Cafeterias. Journal of Japanese Society of Shokuiku. 2014. 8. 1. 9-17
  • Seki Chiyoko, Masayo Ikeda, Tomoko Shibasaki, Yukari Yamaguchi, Saki Maruoka, Takahiro Maruyama, Shigeru Sawayama, Maki Hirasawa, Mitsuru Kimira. Dietary Consciousness and Habits of Female College Students in Relation to Living Style. 2013. 58. 2. 97-104
more...
MISC (7):
  • SAGAWA Atsuko, SAWAYAMA Shigeru, IGARASHI Atsuko, NOMURA Shuichi, IIDA Fumiko, YAMAGUCHI Shizuko. Gender differences in liking of sweetness among young and old people in Japan. The Japanese journal of taste and smell research. 2005. 12. 3. 361-364
  • 澤山 茂, 鈴野 弘子. 第3章 鶏肉部門 (プロジェクト共同研究 肉の調理方法とエネルギー). 食に関する助成研究調査報告書. 2002. 15. 129-140
  • SADAOKA Eiko, AKUZAWA Sayuri, SAWAYAMA Shigeru, IIDA Fumiko, YAMAGUCHI Shizuko. Relation of acceptable level of sweetness and amount of intake to sweet food liking. The Japanese journal of taste and smell research. 2001. 8. 3. 485-488
  • 甘味嗜好に関わる要因の構造解析. 日本味と勾学会誌. 2000. 7. 3. 605-608
  • 澤山 茂. 調理学実習について考えること. 日本調理科学会誌. 1998. 31. 2. 77-77
more...
Books (1):
  • 21世紀の調理学-6「調理工学」
    建帛社 1996
Lectures and oral presentations  (3):
  • The influence of blowing agent on physical properties of rice flour.
    (Abstracts of the Annual Meeting of the Japan Society of Cookery Science 2017)
  • Effect of maturation on texture of Chinese noodles with much water absorption
    (Abstracts of the Annual Meeting of the Japan Society of Cookery Science 2006)
  • Gelatinization and Rheological Properties of Bracken Starch
    (Abstracts of Annual Congress of The Japan Society of Home Economics 2004)
Works (3):
  • 中華麺の熟成と食味特性
    2004 -
  • 青森県産米の品質特性と改良
    1993 - 1998
  • Tropical Root Crops, Postharvest Physiology and Processing, Philippines.
    1984 -
Education (2):
  • - 1971 Tokyo University of Agriculture
  • - 1971 Tokyo University of Agriculture
Professional career (1):
  • (BLANK) (Tokyo University of Agriculture)
Work history (3):
  • 2015/04 - 2020/03 実践女子大学食生活科学部食生活科学科
  • 2000/04 - 2014/03 Tokyo University of Agriculture Faculty of Applied Bio-Science, Department of Nutritional Science
  • 1971/04 - 2000/03 東京農業大学農学部栄養学科
Committee career (1):
  • 1996 - 日本官能評価学会 評議委員
Awards (1):
  • 1988 - 日本家政学会奨励賞
Association Membership(s) (2):
日本官能評価学会 ,  日本調理科学会
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