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J-GLOBAL ID：200901045869530036 Update date: May. 13, 2020

Ishida Hiroshi

イシダヒロシ | Ishida Hiroshi

Affiliation and department：

Research field (1)： Home economics, lifestyle science

Research keywords (3)： Utilization of Foods , Cooking and Food Procesing , Food Hygine

Research theme for competitive and other funds (4)：

サツマイモ葉の栄養成分特性と食料資源としての可能性
食品に関る苦情と原因の解明
The nutritional compornents in leaves of sweet potato and possibility as the food resources
The complaint concerned with food,and the elucidation of the cause

MISC (11)：

さつま芋の葉,柄,茎中の成分の栄養学的評価(共著). 2000. 68. 359-367
Nutritive evaluation of chemical components of leaves, stalks and stems of sweet potatoes. Food Chemistry. 2000. 68. 3. 359-367
保存および調理過程におけるイミダゾール系防カビ剤の消長. 日本調理科学会平成7年度大会要旨集. 1995. 53
Fall down of the addifives which prevents mold by preservation and cooking process. Cookery Science of Japan. 1995. 53
H ISHIDA, N SUGIYAMA, K TAKAHATA, M HATTO. ADSORPTION OF P-DICHLOROBENZENE BY FOODS AND RESIDUE AFTER COOKING. JOURNAL OF THE FOOD HYGIENIC SOCIETY OF JAPAN. 1994. 35. 3. 305-309

Books (1)：

Education (2)：

Association Membership(s) (4)：

日本食品微生物学会 , 日本調理科学会 , 日本栄養食糧学会 , 日本食品衛生学会

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