Rchr
J-GLOBAL ID:200901041713898445   Update date: Jun. 29, 2022

Kikuchi Setsuko

キクチ セツコ | Kikuchi Setsuko
Affiliation and department:
Research field  (1): Home economics, lifestyle science
Research keywords  (5): 郷土料理 ,  減塩 ,  調理学 ,  食生活 ,  Food Culture
Research theme for competitive and other funds  (4):
  • 福島県の盆行事について
  • 野菜類の蒸気加熱処理による調理科学的諸性状の変化に関する研究
  • Studies on the Observance of the Feast of Lanterns in Fukushima
  • Study on Changes in Cookery Scientific Characteristics of Vegetables throughout the Steam-Heating
Papers (1):
  • KANEKO Kentaro, OTOGURO Chikao, TSUJI Kyoko, KIKUCHI Setsuko, CHA Hawan-Soo. Effect of the Low Temperature Steam-Heating Process on Taste Components, Amino Acids, Cyanogenic Glycosides, Pectic Substances and Texture of Ume Fruit Removed from Liquor. journal of the japanese society for cold preservation of food. 1998. 24. 2. 95-101
MISC (55):
Books (1):
  • 応用栄養学実習書
    光生館 2003
Education (3):
  • - 1995 Koriyama Women's University
  • - 1982 Koriyama Women's University Department of Food & Nutrition
  • - 1982 Koriyama Women's University
Professional career (1):
  • (BLANK)
Committee career (2):
  • 2017/07 - 現在 郡山市 郡山市地域福祉計画策定委員会
  • 2017/04 - 現在 福島県 福島県普及指導協力委員
Association Membership(s) (2):
日本調理科学会 ,  日本家政学会
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