Rchr
J-GLOBAL ID：200901027155285846   Update date: Aug. 23, 2024

Ioku Kana

イオク カナ | Ioku Kana
Affiliation and department：
Osaka Kyoiku University Division of Health and Safety Sciences Education

About Osaka Kyoiku University Division of Health and Safety Sciences Education


Job title： Professor
Research field  (2)： Home economics, lifestyle science ,  Food sciences
Research keywords  (12)： cooking methods ,  Polyphenol ,  Sensory Evaluation ,  Palatability ,  Vegetables ,  Food functionality ,  バイオアベイラビリティ ,  フラボノイド ,  食品機能 ,  Bioavailability ,  Flavonoid ,  Vegetables
Research theme for competitive and other funds  (28)：
  • 2019 - 2021 甘みを中心とした加熱野菜のおいしさの可視化に関する基礎的研究
  • 2017 - 2020 野菜の呈味成分・テクスチャーが偏食に及ぼす影響と思考型調理プログラムの開発
  • 2018 - 2019 食品の機能性に関する食育教材の構築 〜栄養学・食品科学・教育学関連分野の横断的連携〜
  • 2017 - 2018 食品の機能性に関する食育教材の構築 〜栄養学・食品科学・教育学関連分野の横断的連携〜
  • 2012 - 2014 食育に還元可能な野菜のおいしさ評価の再検討と成分含有量・テクスチャーとの関連
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Papers (26)：
  • Kana Ioku, Norie Nishikawa, Shinobu Nakata. Investigation of High School Home Economics Cooking Practice during the Prevention of the Spread of New Corona Infection and Issues of Cooking Practice in Line with New Lifestyles. Jouenal of Life Culture. 2023. 60. 93-103
  • Kana Ioku, Natsuki Sakakibara, Akihiro Kiyota. The Effect of the Physical Properties of Gellan Gum Jelly on the Choice of Texture Terminology. Memoirs of Osaka Kyoiku University. Humanities and Social Science, Natural Science. 2022. 70. 187-198
  • Risk Evaluation in Cooking Classes among 5th Grade Students. 東北家庭科教育研究. 2022. 20. 1-8
  • Mako Yamamoto, Kana Ioku, Etsu Kishida. The Sweetness and Palatability oif Steamed Turnip. Journal of Cookery Science of Japan. 2021. 54. 1. 49-55
  • Kana Ioku, Seira Kawagoe, Yuki Shibato, Yukari Tachibana. Studies of Vegetable Cooking Methods in the Child-rearing Generation in Kansai. Journal of Life Culture. 2021. 58. 79-88
ｍore...
MISC (42)：
  • Sakuda Harumi, Tachibana Yukari, Naoko Shirasugi(Kataoka), Horiuti Miwa, Sakamoto Kaoru, Morii Saeko, Miura Kayoko, Ioku Kana, Nakatani Kozue, Masui Hironori, et al. Report on university students who aspiring to become teachers ofrice cooking practice using pot according to elementary home economics textbooks. Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2022. 33. 154
  • Understanding of the Heating Process Description of Rice-Cooking in a Pot on a Stovetop, Appearing on Elementary Home Economics Textbooks : A Survey among Prospective School Teachers m the University. 2020. 53. 2. 114-126
  • Current State and Problems of Rice-Cooking Practical Lessons in Home Economics from the Teachers' Point of View in Elementary School. 2020. 53. 1. 44-52
  • Sakuda Harumi, Miura Kayoko, Kawanishi Masako, Masui Hironori, Iwaki Keiko, Kishida Etsu, Tachibana Yukari, Shirasugi Naoko, Katahira Riko, Sakamoto Kaoru, et al. Practice of rice cooking in a pot for university students aspiring to become teachers according to the descriptions of those in elementary home economics textbooks and its future issues. Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2018. 30. 0. 127-127
  • Shirasugi Naoko, Miura Kayoko, Kawanishi Masako, Masui Hironori, Iwaki Keiko, Kishida Etsu, Katahira Riko, Tachibana Yukari, Sakuda Harumi, Sakamoto Kaoru, et al. Understanding by university students aspiring to become teachers of the descriptions of heating process during rice cooking in a pot in elementary home economics textbooks. Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2018. 30. 0. 126-126
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Books (8)：
  • 新スポーツ栄養学
    2023
  • 味以外のおいしさの科学 : 見た目・色・温度・重さ・イメージ、容器・パッケージ、食器、調理器具による感覚変化
    エヌ・ティー・エス 2022 ISBN:9784860438029
  • 栄養科学イラストレイテッド 食品学II 食品の分類と特性、加工を学ぶ 改訂第2版
    羊土社 2021
  • Testing Protocols of Early Stage Evaluation for Developing Functional Foods
    CMC Publishing Co.,Ltd 2017
  • やさしいスポーツ医科学の基礎知識
    嵯峨野書院 2016 ISBN:9784782305485
ｍore...
Lectures and oral presentations  (17)：
  • 蒸し加熱した白ネギの嗜好特性と成分含有量の関連
    (日本調理科学会2023年度大会 2023)
  • Report on university students who aspiring to become teachers ofrice cooking practice using pot according to elementary home economics textbooks
    (Abstracts of the Annual Meeting of the Japan Society of Cookery Science 2022)
  • Relationship between sweetness evaluation and free amino acids in steamed turnips
    (2022)
  • Evaluation of sweetness by a panel of university students using gellan gum jelly
    (2021)
  • 京阪神の家庭における新しい生活様式にあった食事作りに関する実態調査
    (日本家政学会第73回大会 2021)
ｍore...
Education (2)：
  • 1991 - 1992 Osaka City University Graduate School, Division of Domestic Science 食品栄養科学
  • 1985 - 1989 Kobe University Faculty of Education 中学家政科
Professional career (4)：
  • Master of Arts (大阪市立大学 生活科学研究科)
  • 家政学修士 (大阪市立大学 生活科学研究科)
  • Doctor of Philosophy (Osaka City University)
  • 博士(学術) (大阪市立大学)
Work history (4)：
  • 2014/04/01 - Professor
  • 2007/04/01 - 2014/03/31 大阪教育大学 教育学部 准教授
  • 2002/10/01 - 2007/03/31 Associate Professor, Faculty of Education, Osaka Kyoiku University Faculty of Education
  • 1992/04/01 - 2002/09/30 Research Associate, Faculty of Education, Osaka Kyoiku University Faculty of Education
Committee career (7)：
  • 2024/05 - 現在 日本食品科学工学会関西支部 運営委員
  • 2022/01 - 現在 日本油化学会 代議員
  • - 現在 大阪科学技術センター LSS委員
  • 2019 - 2024/04 日本家政学会 関西支部副支部長
  • 2022/01/01 - 日本調理科学会 代議員
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Association Membership(s) (13)：
日本咀嚼学会 ,  日本官能評価学会 ,  日本食生活学会 ,  日本食品衛生学会 ,  日本調理科学会 ,  日本家政学会 ,  日本油化学会 ,  日本栄養・食糧学会 ,  日本農芸化学会 ,  日本食品科学工学会 ,  日本食育学会 ,  THE JAPANESE SOCIETY OF NUTRITION AND DIETETICS ,  日本香辛料研究会
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