Research Keywords 【 display / non-display 】

Research Keywords 【 display / non-display 】

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

Academic 【 display / non-display 】

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 】

Degree 【 display / non-display 】

• Food Science, 2012/03

Campus Career 【 display / non-display 】

Campus Career 【 display / non-display 】

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

Research Field 【 display / non-display 】

Research Field 【 display / non-display 】

• Complex systems / Human life science / Home economics/Human life

Class management data 【 display / non-display 】

Class management data 【 display / non-display 】

• 2022

• 学校栄養教育論Ⅰ[22E0027]

• 食物栄養学輪講[22D1072]

• 給食経営管理論[22D1082]

• 食物栄養管理論総合演習Ⅰ[22D1092]

• 食物栄養管理論総合演習Ⅱ[22D1093]

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Papers 【 display / non-display 】

Papers 【 display / non-display 】

• Prediction of the optimum heating duration for potatoes in steam convection ovens

  International Journal of Gastronomy and Food Science, vol.26(p.100442 - ), 2021.11, Rio Yoshida, Yoko Sato, Risa Hachikawa, Midori Kasai, Original, Research paper (scientific journal), Capital Author

• Simultaneous simulation of changes in the NaCl concentrations of Japanese radish and an aqueous solution during cooking

  International Journal of Gastronomy and Food Science, vol.24(p.100343 - ), 2021.04, Yoko Sato, Sayako Hayashi, Risa Hachikawa, Midori Kasai, Original, Research paper (scientific journal), Capital Author

• Structural changes in cell wall of Japanese radish accompanied by release of rhamnogalacturonan during pressure cooker heating

  Food Chemistry, vol.349(p.129117 - ), 2021.01, TSUCHIDA Mitose, YAMAGUCHI Hideyuki, KATAYAMA Norihisa, SATO Yoko, KAWASHIMA Wakano, KASAI Midori, Original, Research paper (scientific journal), Capital Author

• Analysis of deformation of cooked root vegetables in a stacked state

  Journal of Food Engineering, vol.290(p.110234 - ), 2020.07, HACHIKAWA Risa, SATO Yoko, KASAI Midori, Original, Research paper (scientific journal), Coauthor

• 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

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