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J-GLOBAL ID：200901060579187841   Update date: Mar. 04, 2026

Yamanaka Natsumi

ヤマナカ ナツミ | Yamanaka Natsumi
Affiliation and department：
Nagoya Aoi University Faculty of Health and Science Department of Health and Nutrition

About Nagoya Aoi University Faculty of Health and Science Department of Health and Nutrition


Job title： Professor
Research field  (1)： Home economics, lifestyle science
Research keywords  (2)： 調理と機能性成分 ,  Cooking and Physiologically Functional Component
Research theme for competitive and other funds  (8)：
  • 2014 - 2017 Changes in the properties of protein with food preparation affect its inhibitory action on elevation in blood cholesterol levels
  • 2008 - 2010 Is it possible that cooking conditions control the physiological effects of dietary fiber?
  • 2006 - 2008 Biochemical and cookery behavior of arsenic in seaweeds, Hijiki (Sargassum fusiforme) and Akamoku (Sargassum horneri)
  • 2006 - 2007 Influence of cooking and intake method on physiology function appearance of dietary fiber
  • 2006 - 2007 Combined research for functionality developing of egg
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Papers (33)：
  • Properties of Barley bran bread and the effect of gluten addition. 2025. 36. 1. 19-27
  • YAMANAKA Yumi, ISHIDA Yasuyuki, ICHIKI Ayami, NAITO Michihiro, YAMANAKA Natsumi, OGAWA Noriko, IZUMI Hidehiko. Evaluation of Tempura Quality Using Visual Information During Deep Frying - For Protein Foods -. THE RESERCH SOCIETY for SCIENCE of DIETARY HABITS. 2025. 45. 1. 55-63
  • YAMANAKA Yumi, ISHIDA Yasuyuki, KATO Kunihito, NAITO Michihiro, YAMANAKA Natsumi, OGAWA Noriko, IZUMI Hidehiko. Evaluation of Tempura Quality Using Visual Information during the Deep Frying of Starchy Foods. THE RESERCH SOCIETY for SCIENCE of DIETARY HABITS. 2025. 45. 2. 55-66
  • 小川宣子, 小林由実, 山中なつみ. ガス加熱とIHの違いがゆで加熱調理に及ぼす影響 -炒飯,ほうれん草炒め,厚焼き卵の仕上がりの比較-. 日本家政学会誌. 2021. 72. 11. 739-749
  • 池田倫子, 山中なつみ, 小川宣子. 加熱方法の違いがさつまいもの食物繊維量と物理的性質に及ぼす影響. 日本家政学会誌. 2020. 71. 11. 719-726
ｍore...
MISC (36)：
  • 池田倫子, 山中なつみ. 玄米の調理条件がレジスタントスターチ含量に及ぼす影響. 名古屋文理大学紀要. 2024. 24. 21-26
  • 池田倫子, 山中なつみ. 加熱による大麦糠の物理的性質の変化. 名古屋文理大学紀要. 2022. 22. 101-106
  • 池田倫子, 山中なつみ. 加熱方法の違いによるさつまいもの食物繊維の腸内発酵性に及ぼす影響. 名古屋文理大学紀要. 2021. 21. 55-61
  • Kenichi Tanabe, Natsumi Yamanaka, Maki Ogawa, Yasuo Nagata. Effect of barley bran by improving cleaned barley method on growth and lipid metabolism in rats fed choline deficiency diet. Journal of Nagoya Women's University. 2017. 63. 15-24
  • Noriko Ogawa, Yasushi Yamada, Natsumi Yamanaka. The effect of dietary egg on the serum cholesterol in rats. Annual report of Research Institute for Biological Function. 2013. 13. 75-84
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Books (4)：
  • 基礎栄養学
    化学同人 2020 ISBN:9784759821529
  • 調理の科学 : 基礎から実践まで
    学文社 2020 ISBN:9784762029684
  • 生化学・基礎栄養学
    朝倉書店 2017 ISBN:9784254616583
  • 基礎調理実習 : 食品・栄養・大量調理へのアプローチ
    化学同人 2007 ISBN:9784759810783
Lectures and oral presentations  (12)：
  • Effect of Cooking Conditions on the Resistant Starch Content of Brown Rice
    (2023)
  • 加熱方法の違いがさつまいもの食物繊維に及ぼす影響(第2報)
    (日本調理科学会2019年度大会 2019)
  • 調理操作をふまえたルミナコイドの機能性評価
    (中部大学生命健康科学研究所・一次予防部門公開セミナー 2018)
  • 加熱方法の違いがさつまいもの食物繊維に及ぼす影響
    (日本調理科学会平成29年度大会 2017)
  • ガック(Momordica cochinchinensis)の摂取は高脂肪食投与ラットの脂肪肝を改善する
    (日本食品科学工学会第63回大会 2016)
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Education (2)：
  • 1989 - 1991 Ochanomizu University
  • 1985 - 1989 Ochanomizu University
Professional career (2)：
  • (BLANK) (Ochanomizu University)
  • (BLANK) (Osaka City University)
Work history (8)：
  • 2025/04 - 現在 Nagoya Aoi University Faculty of Health and Science Department of Health and Nutrition
  • 2019/04 - 2025/03 Nagoya Women's University Faculty of Health and Science Department of Health and Nutrition Professor
  • 2015/04 - 2019/03 Nagoya Women's University Faculty of Human Life and Environment Sciences Professor
  • 2010/04 - 2015/03 Cubu University college of Bioscinece and Biotechnology Professor
  • 2006/04 - 2010/03 Gifu Women's University Faculty of Home Economics Professor
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Committee career (3)：
  • 2018/06 - 2022/05 日本調理科学会 編集委員
  • 2020/01 - 2021/12 日本調理科学会 代議員
  • 2016/01 - 2017/12 日本家政学会 代議員
Awards (2)：
  • 2008 - 国際家政学会日本支部国際交流研究基金奨励賞
  • 1999 - 日本調理科学会奨励賞
Association Membership(s) (4)：
THE JAPAN SOCIETY OF COOKERY SCIENCE ,  THE JAPAN SOCIETY OF HOME ECONOMICS ,  JAPAN SOCIETY OF NUTRITION AND FOOD SCIENCE ,  JAPANESE ASSOCIATION FOR DIETARY FIBER RESEARCH
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