TSUYUKUBO Mika

J-GLOBAL         Last updated: Apr 12, 2017 at 20:02
 
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Name
TSUYUKUBO Mika
E-mail
tsuyukubotoyo.jp
Affiliation
Toyo University
Research funding number
50646924

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Published Papers

 

Misc

 
Tsuyukubo Mika, Ookura Tetsuya, Kasai Midori
Abstracts of the Annual Meeting   24(0)    2012
【目的】炊飯中の還元糖増加に寄与するデンプン分解酵素について,演者らはコシヒカリにおける米粒内局在や炊飯中の溶出挙動を報告した。本研究では,異なる品種の米における酵素の局在と溶出挙動を明らかにし,品種間の比較および炊飯過程における糖生成機構について総合的な考察を行うことを目的とした。<br>【方法】試料米には平成17年度滋賀県産日本晴および平成21年度滋賀県産羽二重糯を用いた。局在の解析は,試料米より5画分 (玄米全体,搗精部位層100-90 %,90-80 %,80-70 %,70-0 ...
Tsuyukubo Mika, Ishii Katsue
Journal of cookery science of Japan   44(2) 174-179   Apr 2011
Sweet potato has been eaten by itself as a substitute for the staple food or mixed with rice in such dishes as imomeshi (cooked rice with sweet potato) and imogayu (rice gruel with sweet potato). We investigated the areas where these dishes have b...
Tsuyukubo Mika, Ishii Katsue
Science of Cookery   44(1) 15-20   2011
The effect of β-amylase in sweet potato on rice and rice gruel cooked with sweet potato, called imomeshi and imogayu, was studied by measuring the chemical properties and by sensory tests. A crude enzyme extract from sweet potato (ES...
Tsuyukubo Mika, Ishii Katsue
Journal of cookery science of Japan   44(1) 15-20   Feb 2011
The effect of β-amylase in sweet potato on rice and rice gruel cooked with sweet potato, called imomeshi and imogayu, was studied by measuring the chemical properties and by sensory tests. A crude enzyme extract from sweet potato (ESP) was used as...
大倉 哲也, 露久保 美夏
食に関する助成研究調査報告書   (24) 17-24   2011