TAKEI Yoko

J-GLOBAL         Last updated: Mar 19, 2009 at 00:00
 
Avatar
Name
TAKEI Yoko
Affiliation
Former Institution / Organization Osaka Kyoiku University Faculty of Education Home Economics Education
Job title
Professor
Degree
Agricultural Doctor(The University of Tokyo), Master of Home Economics(Ochanomizu University)

Research Areas

 
 

Misc

 
Effect of Intake of Green Vegetables and Cooking Procedures on Quercetin Concentrations in Human Plasma
foods and food ingredients journal of Japan   212(2) 118-127   2007
infuluence of the Cooking Practice on the Making of college Woman's Menu in the Point of Food and Nutritional Education
Memoirs of Osaka Kyoiku University Ser.Ⅱ   55(2) 21-34   2007
Kana Ioku, Yoko Takada, Sayumi Aoyama, Yoko Takei
The Japanese Society for Food Science and TechnologyJournal of the Japanese Society for Food Science and Technology   52(4) 190-195   2005
Effect of the Addition of Salt in a Cooking Process on the Flavonoid Content in Vegetables
Urakami FoundationUrakami Foundation Memoirs   12 1-12   2004

Books etc

 
Functions of Food
2004   
Changes in Functional Factors of sesame seed and Oil during Various Types of processing
Bioactive compounds in Food-Effects of processing Storoge, American chemical Society   2002   
Science of Cookery and paratability
Asakura shoten   1993   
Science of Sesame
1989   

Works

 
Various Cooking Methods to the Flavonoids contents in Vegitables
1999

Research Grants & Projects

 
Effects of cooking and storage for food qualities
Ordinary Research
Project Year: 1984   
Effects of processing on the Quality of sesame oil
Joint Public-Private Research
Project Year: 1990 - 2002
Lifespan of Frying Oil
Cooperative Research
Project Year: 1990 - 2003
Antioxidative Activity of Food Components
Grants and Funding
Project Year: 1993