Research Keywords 【 display / non-display

  • cooking, vegetables, rice, prediction

Campus Career 【 display / non-display

  • Graduate School of Humanities and Sciences, Research Organization, the Core Section The Natural/Applied Sciences Division, Professor

  • Faculty of Core Research Natural Science Division, Professor

  • Graduate School of Humanities and Sciences, Education Organization, Doctral Program Life Sciences

  • Graduate School of Humanities and Sciences, Education Organization, Doctral Program Life Sciences

  • Graduate School of Humanities and Sciences, Education Organization, Master's Program Life Sciences

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Books 【 display / non-display

  • General of foods

    2012.10, Textbook

  • Science of foods and cooking

    2012.09, Textbook

  • Fundamental knowledge of physical chemistry for a better understanding of cookery science

    Koseikan Co. Ltd2010.09, Midori KASAI, Textbook

  • 食事設計と栄養のための調理科学実験

    光生館2006.11, 奥田弘枝、畑江敬子、吉岡慶子, Textbook

  • 給食マネジメント論

    東京化学同人2005.10, 香西みどり、小松龍史、畑江敬子編, Textbook

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Papers 【 display / non-display

  • Seasonal Variation in the Chemical Constituents of Pacific Oyster Cultured by the Single Seed Method in Akkeshi, Hokkaido

    2012.10, Original, Research paper (scientific journal), Coauthor

  • Elution Behavior Analysis of Starch Degrading Enzymes During Cooking with Specific Antibodies

    Food Sci. Technol. Res., 2012.09, Mika Tsuyukubo, Tetsuya Ookura, Shinya Tsukui, Toshiaki Mitsui and Midori Kasai, Original, Research paper (scientific journal), Coauthor

  • Antioxidative Activity of Roasted Adzuki Bean Floour and its Application as Teaching Material to Home Economics Classses of Elementary Schools

    2012.06, Original, Research paper (scientific journal), Coauthor

  • Study of prediction of optimum cooking conditions of plant foods

    2012.04, Midori Kasai, Survey, Research paper (scientific journal), Single Author

  • Determination of Furosine and Fluorescence as Markers of the Maillard Reaction for the Evaluation of Meat Products during Actual Cooking Conditions

    2012.01, Keiko Yamaguchi, Yuri Nomi, Takeshi Homma, Midori Kasai and Yuzuru Otsuka, Original, Research paper (scientific journal), Coauthor

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Review Papers 【 display / non-display

  • On Food and Cooking The Science and Lore of the Kitchen

    2008.10, Dictionary

Presentations 【 display / non-display

  • Setting of Optimum Cooking Condition of Root Vegetables by Simulation in Consideration of Hardness and Saltiness

    Domestic, 2012.08, 59th Congress of the Japanese Society of food science and technology, Not Invited, Coauthor

  • Distribution in the rice grains and Elution Behavior Analysis of Starch Degrading Enzymes During Cooking

    Domestic, 2012.08, Congress in H24 of the Japan Society of cookery Science, Not Invited, Coauthor

  • Preparation of Miso using Hasshomame

    Domestic, 2012.08, Congress in H24 of the Japan Society of Cookery Science, Not Invited, Coauthor

  • A Study of Terms and Expresesion in Cookig Methods -Vegetables, Potato, and mushroom

    Domestic, 2012.08, Congress in H24 of the Japan Society of Cookery Science, Not Invited, Coauthor

  • A study of the factors of the effects on the appearance of cooked foods

    Domestic, 2012.08, Congress in H24 of the Japan Society of cookery Science, Not Invited, Coauthor

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Prize for Research Activities 【 display / non-display

  • (社)日本食品科学工学会平成11年度奨励賞

    Midori Kasai, Studies on the Control of the Hardness of Vegetables in Food Processing, 1999.09, Domestic