Rchr
J-GLOBAL ID：200901098892315017
Update date: Aug. 20, 2022
Fukumoto Tamiko
フクモト タミコ | Fukumoto Tamiko
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Affiliation and department：
Osaka Ohtani College Department of Life and Creative Science
About Osaka Ohtani College Department of Life and Creative Science
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Detailed information
Job title：
Professor
Research field (3)：
Food sciences
, Mathematical physics and basic theory
, Home economics, lifestyle science
Research keywords (6)：
食文化
, 食育
, 食品科学・栄養科学
, 食生活
, Food Science and Nutritional Chemistry
, Food Culture
Research theme for competitive and other funds (9)：
2004 - 加熱水蒸気オーブンを用いた調理に関する基礎的研究
2004 - Cookery science using the Superheated steam
カスタードプディング焼成時の湯量の影響
ハンバーグステーキ焼成時の内部温度
食品物性の画像処理
官能検査
Tempereture of Hamburg Steak during Cooking in an Oven
image processing of food texture
taste test
Show all
MISC (31)：
Yasuda Naoko, Ishimura Tetsuyo, Oshima Eiko, Ohkita Sachiko, Sakaue Aiko, Tonohata Misako, Nakayama Isako, Higami Sumiko, Fukumoto Tamiko, Yamamoto Etsuko, et al. Internal Temperature of a Ground Beef patty during Cooking : Rerated to Escherichia.coli O157 : H 7 Food Poisoning : Part 5. Using a Frying pan. Journal of cookery science of Japan. 2004. 37. 4. 366-374
Watanabe Toyoko, Ishimura Tetsuyo, Ohkita Sachiko, Oshima Eiko, Katayose Makiko, Sakaue Aiko, Tonohata Misako, Nakayama Isako, Nakayama Reiko, Higami Sumiko, et al. Internal Temperature Behavior of Baked Custard Pudding and Effects of Hot Water volume in Baking on the Rising Temperature Speed and Products. Journal of cookery science of Japan. 2004. 37. 3. 273-282
Ohkita Sachiko, Ishimura Tetsuyo, Oshima Eiko, Katayose Makiko, Sakaue Aiko, Tonohata Misako, Nakayama Isako, Higami Reiko, Higami Sumiko, Fukumoto Tamiko, et al. Internal Temperature of Beef Hamburger Steak during Cooking in an Oven (Related to Escherichia. Coli O 157 : H 7 Food Poisoning) Part 4. : A Survey of the Way of Cooking Hamburger Steak at Home. Journal of cookery science of Japan. 2004. 37. 2. 224-233
Yasuda Naoko, Ishimura Tetsuyo, Oshima Eiko, Ohkita Sachiko, Sakaue Aiko, Tonohata Misako, Nakayama Isako, Higami Sumiko, Fukumoto Tamiko, Yamamoto Etsuko, et al. Internal Temperature of a Ground Beef patty during Cooking (Rerated to Escherichia. coli O157: H7 Food Poisoning) Part5. Using a Frying pan. Journal of Cookery Science of Japan. 2004. 37. 4. 366-374
Internal Temperature Behavior of Baked Custard Pudding and Effects of Hot Water Volume in Baking on the Rising Temperature Speed and Produ. Journal of food science of Japan. 2004. 37. 3. 273-282
ｍore...
Books (8)：
ニュートータルクッキング
講談社サイエンティフィク 1989
New Total Cooking
1989
トータルクッキング
講談社サイエンティフィク 1979
Total Cooking
1979
調理実習の手びき
大谷女子短期大学調理学研究室 1975
ｍore...
Works (2)：
調理文化の地域性と調理科学
2003 -
regional of cooking culture and science
2003 -
Education (4)：
- 1991 Doshisha Women's College of Liberal Arts
- 1991 Doshisha Women's College of Liberal Arts Graduate School, Division of Home Economics Food Science
- 1977 Japan Women's University Faculty of Human Sciences and Design Department of Food and Nutrition
- 1977 Japan Women's University Faculty of Home Economics
Professional career (1)：
(BLANK) (Doshisha Women's College of Liberal Arts)
Association Membership(s) (2)：
日本調理科学会
, 日本家政学会
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