Researcher Database - Otahara Miho |

（Last updated : 2024-04-23 20:16:17）

Otahara Miho

Department / Course Otsuma Women's University Faculty of Home Economics Department of Food Science, Major in Food Science

Otsuma Women's University Graduate School Graduate School of Studies in Human Culture Studies in Human Life Sciences

Job Professor

Business career
2022/04/01 ～	Professor Otsuma Women's University Graduate School Graduate School of Studies in Human Culture Studies in Human Life Sciences
2021/04/01 ～	Professor Otsuma Women's University Faculty of Home Economics Department of Food Science, Major in Food Science
2019/04 ～ 2021/03	Professor Tokyo Seiei College Faculty of Health and Nutrition Department of Food Sciences
2018/04 ～ 2019/03	Associate Professor Tokyo Seiei College Faculty of Health and Nutrition Department of Food Sciences
2015 ～ 2018/03	Tokyo Seiei College
Display All（9）

Department laboratory expense researcher number
00824632

researchmap Researcher code
B000306413

External Researcher ID
Researcher ID

Journal
2023/06/05	scientific journal Effect of Adding Water during Cooking Brown Rice in Bikkuridaki method on the Cooking Properties and the Qualities of the Brown Rice
2023/05	scientific journal Development of a lexicon of Japanese texture terms related to bakery products for a trained panel
2022/10	scientific journal Properties of grain internal appearance and early staling of three varieties of cooked brown rice investigated using the squashed cooked rice grain method
2021/06	report scientific journal null
2021/02	scientific journal null
Display All（30）

Presentation
2017/08	圧縮米飯粒を用いた飯の老化の評価
2016/05/01	玄米貯蔵および白米貯蔵が飯の性状と老化に及ぼす影響
2015/08	米飯の“老化感”に及ぼす調味料添加の影響
1995	Effect of seasonings on staling of cooked rice.
1994	“米飯の老化感”の客観的評価

Research topic, funded research, and department laboratory expense
2019/04/01 ～ 2022/03/31	Visualization and quantification of taste deterioration of cooked rice during low temperature storage Grant-in-Aid for Early-Career Scientists

Present specialized field
Family and consumer sciences, and culture and living, Others, Others

Belonging society
	THE JAPAN SOCIETY OF COOKERY SCIENCE