KANEKO Kentaro

J-GLOBAL         Last updated: Mar 9, 2009 at 00:00
 
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Name
KANEKO Kentaro
Affiliation
Former Institution / Organization School of Food Science and Technology, Faculty of Applied Life Science, Nippon Veterinary and Life Science University
Degree
(BLANK)

Research Interests

 
 

Research Areas

 
 

Academic & Professional Experience

 
1968
 - 
1969
Koriyama women's junior college(Food Science)
 
 
   
 
, Research assistant
 
1970
 - 
1980
Koriyama women's junior college(Food Science)
 
 
   
 
, a lecturer
 
1981
 - 
1990
Koriyama women's junior college(Food Science)
 

Education

 
 
 - 
1968
Graduate School, Division of Agriculture, Nagoya University
 
 
 - 
1965
Faculty of Agriculture, Utsunomiya University
 

Misc

 
Effect of Ca-Salt on Prevention of Texture Softening of Pickled Ume Fruit
Nippon Shokuhin Kogyo Gakkaishi   30(12)    1983
changes of Cation Contents and Solubilities of Pectic Substances during Brining of Various Vegetables
Nippon Shokuhin Kogyo Gakkaishi   31(6)    1984
Solubility Changes of Pectic Substances of Various Vegetables by NaCl and Its Mechanism
Nippon Shokuhin Kogyo Gakkaishi   31(8)    1984
On the Relationships of Crisp Palatability ("Hagire") and Pectin of Pickles
Nippon Shokuhin Kogyo Gakkaishi   31(10)    1984
The Ion Exchange Reaction between the Cations Bound to Pectin and Added NaCl
Nippon Shokuhin Kogyo Gakkaishi   32(2)    1985

Works

 
Order-reducing Substance
2001
Study on low temperature steam-heating process
2000
Study on soy bean isoflavone
2001
Study on hardened ume pickles
2001

Research Grants & Projects

 
Study on Texture of Vegetables
0092 (Japanese Only)
Project Year: 1980   
Food Scientific study on Dietary Culture between Japan and Korea
Grant-in-Aid for Scientific Research
Project Year: 1985 - 1992
Study on Low Temperature Steam-Heating Process
0092 (Japanese Only)
Project Year: 1990 - 1997
Study on for temperature steam-heating process
Study on order-reducing substances of garlic

Patents

 
Order-reducing substance and its use
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Order-reducing Substance and its use
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Order-reducing Substance
*