Nakagawa Reiko

ナカガワレイコ | Nakagawa Reiko

Affiliation and department：

Research field (1)： Home economics, lifestyle science

Research keywords (1)：霊芝、米飯粒、炊飯液、小麦、大麦、パン

Papers (9)：

Reiko Okuda-Nakagawa. Attempt of menu development by industry-academia collaboration of Morineki project. Annual Reports of Shijonawate Gakuen Junior College. 2021. 54. 66-74
Reiko Okuda-Nakagawa, Naoko Kataoka-Shirasugi. Examination of Conditions for Minimizing Uneven Baking of Household Gas High-speed Oven Range in Bread Making. Annual Reports of Shijonawate Gakuen Junior College. 2020. 53. 39-48
Reiko Okuda, Aya Tabara, Hideki Okusu, Masaharu Seguchi. Measurement of Water Absorption in Wheat Flour by Mixograph Test. FOOD SCIENCE AND TECHNOLOGY RESEARCH. 2016. 22. 6. 841-846
Okuda Reiko, Ishimura Tetsuyo, Kanatani Akiko. Okuda Reiko , Ishimura Tetuyo , Kanatani Akiko. Annual reports of Shijonawate Gakuen Junior College. 2010. 43. 19-27
Okuda Reiko, Ishimura Tetsuyo, Kanatani Akiko. Study on Rice Cooking, Part 1 : Effect of Solid Components in the Rice Cooking Liquid on the Rice Grain Surface. Journal of cookery science of Japan. 2009. 42. 6. 394-403

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Books (4)：

Lectures and oral presentations (9)：

高β-glucan 大麦含有食パンの調整と特性評価
(日本調理科学会近畿支部第45回研究発表会 2019)
ホームベーカリーによる高β-glucan大麦添加パンの調製と官能評価
(日本調理科学会平成30年度大会 2018)
大麦粉添加パンの調整方法の検討
(日本調理科学会近畿支部第42回研究発表会 2016)
大麦添加パンの膨化と官能評価
(日本調理科学会平成28年度大会 2016)
アーモンドパウダーを用いないマカロン様菓子の試作 -ナッツアレルギー対策として
(日本調理科学会平成26年度大会 2014)

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Education (2)：

Professional career (1)：

Work history (2)：

Committee career (1)：

Association Membership(s) (2)：

THE JAPANESE SOCIETY OF NUTRITION AND DIETETICS , THE JAPAN SOCIETY OF COOKERY SCIENCE

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