Research field (1):
Home economics, lifestyle science
Research keywords (5):
抗酸化
, 硬化
, 豆
, 調理科学
, 食品科学
Research theme for competitive and other funds (3):
2023 - 2026 The effect of roasting on the variation of functional components in various beans to expand the use of stored beans
2022 - 2023 Studies on crepes of cookery science in Japan
2019 - 2022 Examination of effective utilization of stored beans as a new cooking / processing method and new foodstuff with functional characteristics
Papers (13):
Takako Koriyama, Mika Saikawa, Yuria Kurosu, Michiyo Kumagai, Takahiro Hosoya. Effects of Roasting on the Quality of Moringa oleifera Leaf Powder and Loaf Volume of Moringa oleifera-Supplemented Bread. Foods. 2023. 12. 20. 3760-3760
KORIYMMA Takako. Cookery science research on effective utilization of Mucuna beans. 2023. 45. 66-69
Takako Koriyama, Kiriko Teranaka, Mitose Tsuchida, Midori Kasai. Effects of Storage and Roasting Condition on the Antioxidant Activity of Soybeans with Different Colors of Seed Coat. Foods. 2022. 12. 1. 92-92
Koriyama Takako, Ogawa Ayumi, Otahara Miho, Ohishi Kyoko, Kasai Midori. Cooking characteristics and freezing / freeze-drying resistance of vegetable gel as a new food material. 2021. 72. 2
官能評価学会
, NPO法人 うま味インフォメーションセンター 会員
, 日本栄養士会
, 日本食品科学工学会
, THE JAPAN SOCIETY OF HOME ECONOMICS
, Institute of Food Technologists
, The Japan Society of Cookery Science