SATO Emiko

J-GLOBAL         Last updated: Jul 13, 2009 at 00:00
 
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Name
SATO Emiko
Affiliation
University of NIIGATA PREFECTURE
Job title
Professor
Degree
Doctor of Agriculture(Niigata University)

Research Areas

 
 

Academic & Professional Experience

 
1975
 - 
1990
Niigata women's college Food nutrition, Research Assistant
 
1991
 - 
1994
Niigata women's college Food nutrition, An Instructor
 
1992
   
 
- Kagawa university Food physics a laboratory
 
1994
   
 
- Niigata women's college Food nutrition, Assistant professor
 
2008
   
 
-professor
 

Education

 
 
 - 
1973
Faculty of Education, Niigata University
 

Misc

 
Components of Miso responsible for Adsorption Activities for Flavor Compounds.
Journal of Home Economics of Japan   32(1)    1981
Changes in Surface Color, Texture and Flavor of Rice during Cooking(Part1)Surface Color, Texture and Gelatinization Degree.
Journal of Home Economics of Japan   34(11)    1983
Changes in Surface Color, Texture and Flavor of Rice during Cooking(Part2)Changes in Volatile Components and Volatile Carbonyls during Rice Cooking.
Journal of Home Economics of Japan   35(3)    1984
Changes in Surface Color, Texture and Flavor of Rice during Cooking(Part3)Volatile Acids of Cooked Rice.
Journal of Home Economics of Japan   30(6)    1988
Effects of Seasonings on the Production of Beef Flavor by Boiling
The Bulletin of Niigata Women's College.   14,55-65    1977

Works

 
Studies on food culture of east and west area which are located in the Sea Side of Japan. -Regarding food culture of the Shonai region in Yamagata Prefecture
1989

Research Grants & Projects

 
Effect of physical property on preparing conditions of gomatofu
Grant-in-Aid for Scientific Research
Project Year: 1992   
Emulsion emulsified with miso
Project Year: 1987 - 1993
Apparent Activation Energies and Fractional Fee Volumes of Retrograded Dangos (Part 1)
Project Year: 1994 - 1997
Effect of mechanical properties on roasting conditions of gomatofu
Project Year: 1999   
Effect of palatability of old persons on the texture of food