Rchr
J-GLOBAL ID：200901061752393840   Update date: Jan. 30, 2024

Yamada Masako

ヤマダ マサコ | Yamada Masako
Affiliation and department：
Tokyo Kasei Gakuin University

About Tokyo Kasei Gakuin University


Job title： Associate Professor
Research field  (2)： Home economics, lifestyle science ,  Food sciences
Research keywords  (4)： 食品衛生 ,  給食経営管理 ,  食品科学 ,  Food science
Research theme for competitive and other funds  (4)：
  • 2011 - 2015 The amount of formaldehyde eluted into food and adsorbing to food during the warming or chilling of food on tableware made of melamine resin.
  • 1997 - 1998 Antimutagenic studies of Camembert cheese
  • 1995 - チーズの抗変異原性
  • Antimutagenic activity of cheese
Papers (3)：
  • A Dietary Education Activity through the Cooperation between a University and the Local Public Health Center: Its Effects on the Education of the University Students. 2019. 59
  • 山田 正子, 佐野 紗和子, 千田 美奈子, 古谷 友利恵, 森 まどか, 瀬戸 美江, 澤田 崇子, 細山田 康恵. 市販塩素系漂白剤の保管条件による有効塩素濃度の経時的変化. 日本給食経営管理学会学術総会プログラム・講演要旨集. 2013. 9回. 52-52
  • Kawai Tsunehiko, Yamada Masako, Nakazawa Yuji. Studies on the Camembert Cheese Manufacture Using the Yeast Flora (3) Instrumental Measurement of Texture during Ripening. JAPANESE JOURNAL OF DAIRY AND FOOD SCIENCE. 1996. 45. 2. A-43-A-50
MISC (1)：
  • 細山田 康恵, 金澤 匠, 阿曽 菜美, 東本 恭幸, 山田 正子. 低糖質食と脂肪酸組成の異なる油脂がラットの不安行動に及ぼす影響. 日本栄養・食糧学会大会講演要旨集. 2019. 73回. 275-275
Lectures and oral presentations  (1)：
  • 水溶液の違いによる鉄玉からの鉄溶出量
    (第15回日本給食経営管理学会学術総会プログラム・講演要旨集 2019)
Professional career (1)：
  • - (Gifu University)
Association Membership(s) (5)：
JAPANESE SOCIETY FOR FOOD HYGIENE AND SAFETY ,  JAPANESE DAIRY SCIENCE ASSOCIATION ,  THE JAPANESE SOCIETY OF NUTRITION AND DIETETICS ,  Japanese Society of Nutrition and Foodservice Management ,  THE JAPAN SOCIETY OF COOKERY SCIENCE
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