筒井 知己 Tsutsui Tomomi

Articles:  1-20 of 33

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  • においセンサー(Electronic nose)用いた食品香気研究の最近の動向  [in Japanese]

    筒井 知己

    New food industry 46(5), 43-48, 2004-05

  • サトイモの機能性について考える  [in Japanese]

    筒井 知己

    New food industry 46(1), 76-80, 2004-01

  • Effect of Seaweed Substitution on Breadmaking : (I) Chlorella  [in Japanese]

    TSUTSUI TOMOMI , KANAI SETSUKO

    強力小麦粉の0.5~1.5%をクロレラ粉末で置き換えたクロレラ粉末添加小麦粉を調整し、その物理的特性を測定するとともに、各小麦粉を用いて製パン試験を行い以下のような結果を得た。(1)クロレラ粉末添加小麦粉の水分吸着量は、クロレラ粉末添加量が増加するにつれ、徐々に増加した。多重バイト試験では、クロレラ粉末を添加すると生地の圧縮に対する応力は多少増加した。生地の附着力は、クロレラ粉末の添加量が増加する …

    聖徳栄養短期大学紀要 (35), 1-7, 2004

    IR 

  • Effects of Seaweed Substitution on Breadmaking. : (IV) Ulva pertusa  [in Japanese]

    TSUTSUI TOMOMI , KANAI SETSUKO , GOCHO HIROMI , KOMIYAMA JIRO

    Physical properties of wheat flour replaced with 0.5 to 1.5 % of seaweed Ulva pertusa (WFRS) and baking properties of them were estimated. Water absorption capacity of WFRS increased gradually as seaw …

    聖徳栄養短期大学紀要 (34), 1-6, 2003

    IR 

  • Effects of Seaweed Substitution on Breadmaking. : (III) Hizikia fusiformis (Hiziki)  [in Japanese]

    TSUTSUI TOMOMI , KANAI SETSUKO

    Physical properties of wheat flour replaced with 0.5 to 1.5% of seaweed Hizikia fusiformis (WFRS) and baking properties of them were estimated. Water absorption capacity of WFRS increased gradually an …

    聖徳栄養短期大学紀要 (33), 1-6, 2002

    IR 

  • Time dependent odors of limonene and rose-P  [in Japanese]

    GOCHO HIROMI , TSUTSUI TOMOMI , KOMIYAMA JIRO

    For limonene and rose-P, time-dependent variations of the odors were traced with a six pole semiconductor odorsensor. It was found that within ten minutes after the openning of the freshly supplied bo …

    聖徳栄養短期大学紀要 (32), 30-34, 2001

    IR 

  • Effect of Soybean Peptide Substitution on Breadmaking  [in Japanese]

    TSUTSUI TOMOMI , KANAI SETSUKO

    Physical properties of wheat flour replaced with 0.5 to 1.5% of soybean peptide (WFRS) and baking properties of them were estimated. Hardness and adhesive properties of dough made from WFRS decreased …

    聖徳栄養短期大学紀要 (32), 1-5, 2001

    IR  Cited by (1)

  • Effects of Seaweed Substitution on Breadmaking. : (II) Laminaria (Kombu)  [in Japanese]

    TSUTSUI TOMOMI , KANAI SETSUKO

    Physical properties of wheat flour replaced with 0.5 to 1.5% of seaweed Laminaria (WFRS) and baking properties of them were estimated. Water absorption capacity of WFRS increased gradually and adhesiv …

    聖徳栄養短期大学紀要 (31), 1-6, 2000

    IR 

  • Effect of Egg White Peptide Substitution on Breadmaking  [in Japanese]

    TSUTSUI TOMOMI , KANAI SETSUKO

    Physical properties of wheat flour replaced with 0.5 to 1.5% of egg white peptide (WFRE) and baking properties of it were estimated. Water absorption capacity of WFRE incresed slightly as egg white pe …

    聖徳栄養短期大学紀要 (30), 1-6, 1999-12

    IR 

  • Studies on the Chemical Changes of "Tenobe Somen" during storage.  [in Japanese]

    TSUTSUI TOMOMI , KONAKA ERIKO , FUKUZAWA MIKIO

    Preparations of "Tenobe Somen" (a kind of japanese noodle) were stored at three different relative humidities (RH 31.5%, 57.3%, 81.7%) and two different temperatures (10℃, 20℃) for four months. And ph …

    聖徳栄養短期大学紀要 (29), 12-16, 1998-12

    IR 

  • Effects of Seaweed Substitution on Breadmaking. : (I) Gloiopeltis  [in Japanese]

    TSUTSUI TOMOMI , KANAI SETSUKO

    Physical properties of wheat flour replaced with 0.5 to 1.5% of seaweed Gloiopeltis (WFRS) and baking properties of it were estimated. Water absorption capacity of WFRS increased gradually and adhesiv …

    聖徳栄養短期大学紀要 (28), 1-7, 1997-12

    IR 

  • Studies on the Baking Properties of Pectin  [in Japanese]

    TSUTSUI TOMOMI , KANAI SETSUKO

    Physical properties of wheat flour replaced with 0.5 to 1.5% of pectin (WFRP) were estimated and baking properties were estimated using WFRP. Water absorption capacity of WFRP decreased gradually, but …

    聖徳栄養短期大学紀要 (27), 1-7, 1996-12

    IR 

  • Studies on the Baking Properties of Wheat Bran  [in Japanese]

    TSUTSUI TOMOMI , KANAI SETSUKO

    Physical properties of wheat flour replaced with 5 to 20% of bran (WFRB) were estimated and baking properties were estimated using WFRB. Water absorption capacity of WFRB increased gradually, but adhe …

    聖徳栄養短期大学紀要 (26), 1-8, 1995-12

    IR 

  • Studies on the Baking Properties of Frozen Wheat Dough  [in Japanese]

    TSUTSUI TOMOMI , KANAI SETSUKO

    Functional properties of frozen wheat dough (FMG) and gluten prepared from FMG were estimated and baking properties were estimated using FMG. Freeze dried sample of FMG indicated lower water absorptio …

    聖徳栄養短期大学紀要 (25), p1-9, 1994-12

    IR 

  • Studies on the Baking Properties of Several Proteins  [in Japanese]

    TSUTSUI TOMOMI , KANAI SETSUKO

    Functional properties and baking properties of several proteins were estimated. Casein and whey proteins indicated the highest emulsifying properties and the highest forming properties. ln baking, bre …

    聖徳栄養短期大学紀要 (24), p9-16, 1993-12

    IR 

  • Studies on the Baking Properties of Defatted Wheat Flour  [in Japanese]

    TSUTSUI TOMOMI , KANAI SETSUKO

    Functional properties of defatted gluten and non-defatted gulten were investigated and baking properties were estimated using reconstituted wheat flour. Defatted gluten indicated lower emulsifying pro …

    聖徳栄養短期大学紀要 (24), p1-8, 1993-12

    IR 

  • Studies on the Baking Properties of Egg Constituents  [in Japanese]

    TSUTSUI TOMOMI , KANAI SETSUKO

    Egg was fractionated into some components and funcional properties and baking properties of each components were estimated. Egg yolk, egg yolk plasma and LDL(Low Density Lipo- protein) indicated highe …

    聖徳栄養短期大学紀要 (23), p1-7, 1992-12

    IR 

  • Sorption Behavior of Wool Yarn : (2) Sorption of Terpenoid on Wool Yarn  [in Japanese]

    GOCHO HIROMI , TSUTSUI TOMOMI , SATO MIYUKI

    Inverse gas chromatography was used to determine retention volumes for several probes on wool. These probes were terpenoids; β-pinene, phellandrene, limonene, linalool, citral and 1-carvone, which wer …

    聖徳栄養短期大学紀要 (22), p17-21, 1991-12

    IR 

  • Studies on the Fat-binding Properties of Wheat Gluten  [in Japanese]

    TSUTSUI TOMOMI

    Glutens were obtained from nine varieties of wheat. These glutens differed in fat-binding properties. Glutens of american duram and canadian western No 1 indicated higher fat-binding capacities in cas …

    聖徳栄養短期大学紀要 (22), p1-6, 1991-12

    IR 

  • Studies on the fat-binding properties of wheat flour (II)  [in Japanese]

    TSUTSUI TOMOMI

    Fat binding capacity and baking quality were investigated using the flour of western white (WW) wheat. Gluten from WW wheat bound more triglycerides in soybean oil and rape seed oil than in the other …

    聖徳栄養短期大学紀要 (21), p1-7, 1990-12

    IR 

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