SATO Yoko


Faculty

Nutrition and Food Science

Education Organization (Master's Program)

Food and Nutritional Sciences

Education Organization (Doctoral 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 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

display all >>