SHIBATA SHIBATA

シバタケイコ | SHIBATA SHIBATA

Affiliation and department：
Job title： Associate Professor

Research field (3)： Home economics, lifestyle science , Home economics, lifestyle science , Food sciences

Research theme for competitive and other funds (4)：

Papers (8)：

Effect of Egg Yoik to Egg White Ratio on the Quality of Chiffon Cakes. J.Cookery Science. Jpn. 2024. 57. 5. 274-280
SAINEN Sachie, SEKIYAMA Misato, SHIBATA Keiko. Application of Vacuum Cooking to Plant -Based Foods: Boiled Soybeans and Cooked Soybeans. J. Cookery Sci. Jpn. 2022. 55. 5. 222-234
SAINEN Sachie, SEKIYAMA Misato, SHIBATA Keiko. Application of Vacuum Cooking to Plant -Based Foods: Boiled Soybeans and Cooked Soybeans. J. Cookery Sci. Jpn. 2022. 55. 5. 222-234
Matsuura tomoko, Shibata keiko. Effect of ingredient mixture ratio on quality characteristics and palatability of sponge cake cooked using microwave oven. 2021. 54. 5. 224-233
SHIBATA Keiko, MASTUURA(TAKAMI) Tomoko, WATANABE Youko. Effect of washing rice with calcined scallpop shell calcium on stored rice palatability. Journal of cookery science of Japan. 2020. 53. 5. 344-351

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MISC (5)：

Studies on the Improvement of Food Palatability through Cooking. 2024. 57. 2. 69-79
Comparison of quality characteristics and palatability of sponge cake made using microwave or conventional oven. 2023. 56. 3. 132-140
松浦朋子, 柴田圭子. 電子レンジでスポンジケーキをおいしく作る材料の配合. 養鶏の友. 2022. 4. 52-57
Influence of Stirring Number on the Quality of Cocoa Sponge Cake. 2019. 52. 2. 103-108
ココアスポンジケーキの品質と純ココア粉末の置換率. おいしさの科学ニュース. 2018. 63

Books (15)：

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Lectures and oral presentations (11)：

グルテンフリー米粉パンの品質に及ぼす材料の影響
(日本調理科学会 2024年度大会 2024)
調理による食品の嗜好性向上に関する研究
(2024)
Effect of heating method and formulation on the aroma profile of sponge cake
(22nd IUNS-International Congress of Nutrtion 2022)
ホタテ貝殻焼成カルシウムを利用した洗浄が貯蔵米の食味におよぼす影響
(日本調理科学会2019年度大会 2019)
女子大学生における年末年始の食習慣について-家庭の正月料理に及ぼす調理実習の影響
(日本調理科学会平成29年度大会 2017)

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Education (1)：

1997 - 2000 Kagawa Nutrition University Graduate School, Division of Nutrition Health and Sciences

Professional career (2)：

Work history (6)：

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Committee career (1)：

Awards (5)：

2023/09 - 日本調理科学会学会賞調理による食品の嗜好性向上に関する研究
2023/04 - 日本調理科学会学会賞調理による食品の嗜好性向上に関する研究
2006/05 - Japan Society of Home Economics Japan Society of Home Economics Encouragement Award Effect of cooking on palatability and nutritional content of meat-derived ingredients
1989/03 - 社団法人全国栄養士養成施設協会会長表彰
1989/03 - 社団法人全国栄養士養成施設協会全国栄養士養成施設協会会長表彰

Association Membership(s) (2)：

日本調理科学会 , 日本家政学会

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