Mitsuhashi Tomiko

ミツハシトミコ | Mitsuhashi Tomiko

Affiliation and department：

Research field (1)： Home economics, lifestyle science

Research keywords (6)： Behavior , Food Life , Denaturation , Meat , Protein , cookery science

Papers (40)：

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MISC (2)：

Books (8)：

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Lectures and oral presentations (12)：

塩麹による肉の軟化
(日本調理科学会平成27年度大会 2015)
塩麹が肉に与える軟化および呈味物質への影響
(日本家政学会第67回大会 2015)
The effects of "Shiokouji", a traditional Japanese seasoning, on the proteins and taste related substances of the beef
(17th World Congress of Food Science and Technology(17th IUFoST) 2014)
Effect of water hardness on tne green tea infusion
(The Japan Society of Cookery Science The Heisei 25 fiscal year meeting 2013)
A Study on Consciousness of Dietary Habit and Management among University and Junior College Students
(International Federation for Home Economics 2008)

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Education (3)：

- 2003 Ochanomizu University Graduate School, Doctral Research Course in Human Culture
- 1975 Ochanomizu University Graduate School, Division of Home Economics
1969 - 1973 お茶の水女子大学 department of domestic science food science

Professional career (2)：

Work history (1)：

Nihon University Junior College (Mishima Campus), Department of Food and Nutrition Professor

Association Membership(s) (8)：

日本家政学会 , 日本家庭科教育学会 , 日本調理科学会 , Institute of Food Technologist , 日本水産学会 , 日本食品科学工学会 , International Federation of Home Economics , 日本食肉研究会

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