[1]. The effect of electrolyzed water on production of soybean functional low-molecular weight peptide by an aspergillus oryzae protease
50/9 419-427 (2003) [Refereed] refereed
[Lead author or co-author] co-author
[Author] [責任著者]原安夫 [共著者]小林健治,山本達之,新井映子,松田英幸
[2].
45/4 25-31 (2003)
[Lead author or co-author] author
[3]. Distribution of amylose, nitrogen, and minerals in rice kernels with various characters
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 50/19 5326-5332 (2002) [Refereed] refereed
[Lead author or co-author] co-author
[Author] [責任著者]Itani [共著者]T.,Tamaki,M.,Arai,E.,Horino,T.
[4]. Comparison of physical properties of agar, low gel strength agar and gelatin, as supplementary food for people with swallowing difficulty
JOURNAL OF TEXTURE STUDIES 33/4 285-295 (2002) [Refereed] refereed
[Lead author or co-author] co-author
[Author] [責任著者]Igarashi [共著者]A.,Arai,E.,Watanabe,R.,Miyaoka,Y.,Tazawa,T.,Hirano,H.,Nomura,S.,Yamada,Y.
[5]. Improvement of eating quality and preservability of cooked rice obtained from aged grains by weak electrolyzed cathode water
Journal of the Japanese society for food science and technology 48/2 112-118 (2001)
[Lead author or co-author]
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[1]. 高齢者における食物の物性認知と咀嚼運動
会議名(第37回日本栄養・食糧学会東北支部会,第33回日本栄養・食糧学会北海道支部合同学術講演会および公開シンポジウム) （2003/10/） invited
[Presenter]新井 映子
[Notes] 主催団体名(日本栄養・食糧学会東北支部,北海道支部) 開催地（弘前市）
[2]. 米粉パン製造における電解生成水の効果
日本調理科学会 （2003/9/） other
[Presenter]綿貫亜紀,原安夫,新井映子
[Notes] 開催場所（関東学院大学）
[3]. 中種法製パンにおける電解生成水の効果
日本調理科学会 （2002/9/） other
[Presenter]綿貫亜紀,新谷浩介,新井映子
[Notes] 開催場所（大阪市立大学）
[4]. 米の浸漬温度による米飯食味改変
日本応用糖質科学会 （2002/9/） other
[Presenter]新井映子
[Notes] 開催場所（共立女子大学）
[5]. 異なるpHのアルカリ性電解水で製造した豆腐の特性
日本食品科学工学会 （2002/8/） other
[Presenter]新井映子,原安夫
[Notes] 開催場所（名城大学）
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