Rchr
J-GLOBAL ID：200901027724362161   Update date: Sep. 14, 2022

Shimada Kazuko

シマダ カズコ | Shimada Kazuko
Affiliation and department：
Yamaguchi Prefectural University Faculty of Nursing and Human Nutrition Department of Human Nutrition

About Yamaguchi Prefectural University Faculty of Nursing and Human Nutrition Department of Human Nutrition


Job title： Professor
Research field  (3)： Marine/Aquatic life sciences ,  Food sciences ,  Home economics, lifestyle science
Research keywords  (6)： 食品加工 ,  食品化学 ,  食生活 ,  Food Processing ,  Food Chemistry ,  Food Culture
Research theme for competitive and other funds  (9)：
  • 2010 - 2013 豆腐の風味に寄与する香気成分の生成機構の解明
  • 1997 - 2011 豆腐の食味に関する研究
  • 1997 - 2011 Study on Sensory Taste of Tofu
  • 2003 - 2006 リポキシゲナーゼ活性操作による豆腐の食味の向上と多様化を図る新育種法の開発
  • 1997 - 2000 抹茶特有の風味が生じるためには、なぜ碾茶を熟成保存する必要があるのか
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Papers (42)：
  • HARADA Kazuki, WADA Ritsuko, YAGUCHI Shigenori, MAEDA Toshimichi, DATE Rie, TOKUNAGA Takushi, KAZUMURA Kimiko, SHIMADA Kazuko, MATSUMOTO Misato, WAKO Tadayuki, et al. Supplementation with Japanese Bunching Onion (Allium fistulosum L.) Expressing a Single Alien Chromosome from Shallot Increases the Antioxidant Activity of Kamaboko Fish Jelly Paste in vitro. Biomedical Reports. 2013. 1. 355-358
  • HARADA Kazuki, WADA Ritsuko, YAGUCHI Shigenori, MAEDA Toshimichi, DATE Rie, TOKUNAGA Takushi, KAZUMURA Kimiko, SHIMADA Kazuko, MATSUMOTO Misato, WAKO Tadayuki, et al. Supplementation with Japanese Bunching Onion (Allium fistulosum L.) Expressing a Single Alien Chromosome from Shallot Increases the Antioxidant Activity of Kamaboko Fish Jelly Paste in vitro. Biomedical Reports. 2013. 1. 355-358
  • FUJINO Kanako, ISHISAKA Ayako, OGAWA Yuko, SHIMADA Kazuko. Relationship between Production Conditions and Taste Component of Tofu on the Market. Bulletin of the Graduate Schools Yamaguchi Prefectural University. 2012. 13. 131-136
  • Kenji Matsui, Saki Takaki, Kazuko Shimada, Makita Hajika. Effects of Anaerobic Processing of Soybean Seeds on the Properties of Tofu. BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY. 2011. 75. 6. 1174-1176
  • HARADA Kazuki, MAEDA Toshimichi, TOKUNAGA Takushi, MIYAZAKI Taikou, SHIMADA Kazuko, YOSHIMOTO Kayoko, MATSUI Kenji. Signature Odorant from Puffer and Whale Sauces. Aroma Research. 2011. 12. 3. 74-78
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MISC (14)：
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Books (7)：
  • 食品加工学 第2版
    化学同人 2012
  • 食品学ー食品成分と機能性ー 第2版補訂
    東京化学同人 2011
  • 新しい食品加工学
    南江堂 2011
  • 大豆のすべて
    株式会社サイエンスフォーラム 2010
  • 料理のなんでも小事典
    講談社 2008
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Professional career (2)：
  • Doctor of Agriculture (Kyoto University)
  • Master of Agriculture (Kyoto University)
Association Membership(s) (4)：
日本栄養・食糧学会 ,  日本食品科学工学会 ,  日本家政学会 ,  日本農芸化学会
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