SATO Yoko


Faculty

Nutrition and Food Science

Education Organization (Master's Program)

Food and Nutritional Sciences

写真a

Research Keywords 【 display / non-display

  • root vegetable, optimum cooking condition, simulation, food service

Academic 【 display / non-display

  • Ochanomizu University, Graduate School of Humanities and Sciences, Life Science, Graduate School(Master's Course), 2009/03, Completed, JAPAN

  • Ochanomizu University, Graduate School of Humanities and Sciences, Life Science, Graduate School(Doctor's Course), 2012/03, Graduated, JAPAN

Degree 【 display / non-display

  • Food Science, 2012/03

Campus Career 【 display / non-display

  • Abolition organization The Natural/Applied Sciences Division, Assistant Professor

Research Field 【 display / non-display

 

Papers 【 display / non-display

  • Prediction the Optimum Cooking Conditions for Root Vegetables with a Temperature-controlled Induction Heating (IH) Cooking System

    Journal of Home Economics of Japan, vol.64(3)(p.125 - 135), 2013.03, ENDO Yoko, KASAI Midori, Original, Research paper (scientific journal), Capital Author

  • Setting the Optimum Cooking for Root Vegetables by Simulating Hardness and Saltiness

    Journal of Cookery Science of Japan, vol.46(1)(p.31 - 38), 2013.02, ENDO Yoko, FUJII Haruna, KASAI Midori, Original, Research paper (scientific journal), Capital Author

  • Diffusion Coefficient of Sodium Chloride and Prediction of the Changes in Sodium Chloride Concentration in Root Vegetables during Cooking Process

    Journal of Cookery Science of Japan, vol.46(1)(p.8 - 14), 2013.02, ENDO Yoko, FUJII Haruna, KASAI Midori, Original, Research paper (scientific journal), Capital Author

  • Prediction of the Diffusion Process for Sodium Chloride in Root Vegetables and Evaluation of the Optimum Sodium Chloride Concentration

    Journal of Cookery Science of Japan, vol.46(6)(p.422 - 428), 2012.12, ENDO Yoko, ATSUMI Eri, KASAI Midori, Original, Research paper (scientific journal), Capital Author

  • Simulated Analysis of the Effect of the Rate of Water Temperature Increase on the Optimum Cooking Time for Potatoes

    Journal of Cookery Science of Japan, vol.45(6)(p.403 - 412), 2012.12, ENDO Yoko, IMAIZUMI Yuki, KASAI Midori, Original, Research paper (scientific journal), Capital Author