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Takako Koriyama

Faculty
Department of Nutritional Sciences
PositionLecturer
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Birthday
Last Updated :2020/05/30

Researcher Profile and Settings

Association Memberships

  • Institute of Food Technologists
  • THE JAPAN SOCIETY OF HOME ECONOMICS
  • The Japan Society of Cookery Science

Research Activities

Published Papers

  • Influence of storage on the L-DOPA content and cotyledon tissue of Mucuna beans (Mucuna pruriens), Koriyama Takako, Iijima Kumiko, Kasai Midori, 52, (4) 240 - 247, 08 , Refereed
  • Influence of presoaking treatment on softening rate during cooking in various storage legumes, Koriyama Takako, Kasai Midori, 70, (5) 239 - 249, 06 , Refereed
  • Study on the analysis of softening and/or hardening of dry legumes, and the influence of soaking treatment, Koriyama Takako, 52, (3) 129 - 137, 06 , Refereed
  • Effect of pre-soaking treatment on softening and hardening during cooking for storage beans, Koriyama Takako, Kasai Midori, FOOD SCIENCE AND TECHNOLOGY RESEARCH, FOOD SCIENCE AND TECHNOLOGY RESEARCH, 25, (3) 425 - 434, 05 , Refereed
  • Kinetics of Cooking Presoaked and Unsoaked Dry Legumes: Analysis of Softening Rate of Soybeans and Red Kidney Beans, Koriyama Takako, Sato Yoko, Iijima Kumiko, Kasai Midori, FOOD SCIENCE AND TECHNOLOGY RESEARCH, FOOD SCIENCE AND TECHNOLOGY RESEARCH, 24, (5) 767 - 776, 09 , Refereed
  • Study on Preparation Conditions and Changes in Antioxidant Activity of Mucuna Bean Miso, 郡山貴子, 飯島久美子, 小西史子, 佐藤瑶子, 香西みどり, 日本調理科学会誌, 日本調理科学会誌, 50, (5) 174 - 181, 10 , Refereed
  • Influences of Soaking Temperature and Storage Conditions on Hardening of Soybeans (Glycine max) and Red Kidney Beans (Phaseolus vulgaris), Takako Koriyama, Yoko Sato, Kumiko Iijima, Midori Kasai, JOURNAL OF FOOD SCIENCE, JOURNAL OF FOOD SCIENCE, 82, (7) 1546 - 1556, 07 , Refereed

Misc

  • Foaming property and emulsifiability of soybean and kidney bean powder during different storage periods, Kumiko IIJIMA, Hirotaka YAMAMOTO, Takako KORIYAMA, Yoko SATO, Midori KASAI, Abstracts of Annual Congress of The Japan Society of Home Economics, 70, (0) 158 - 158,   2018 05
  • 貯蔵豆における調理中の「浸漬操作」が加熱時間に及ぼす影響, 郡山貴子, 佐藤瑶子, 飯島久美子, 香西みどり, 日本調理科学会大会研究発表要旨集, 30, (0) 43 - 43,   2018
  • Effect of sodium bicarbonate added on noodles with Mucuna beans (Hasshomame) powder, Iijima Kumiko, Ebara Mizuki, Koriyama Takako, Sato Yoko, Konishi Fumiko, Kasai Midori, Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 30, (0) 61 - 61,   2018
  • The amount of L-DOPA in various kinds of cooked products of Mucuna beans (Hasshomame) and its palatability, Takako Koriyama, Kumiko Iijima, Horikawa Horikawa, Natsumi Seino, Misuzu Ushio, Humiko Konishi, Midori Kasai, Asian Regional Association for Home Economics, 19, (0) 103 - 103,   2017
  • 豆の硬化に及ぼす貯蔵および温水浸漬の影響, 27, (0) 54 - 54,   2015 08
  • Optimum preparation condition and antioxidant activity of miso made from Mucuna bean, Kumiko iijima, Fumiko Konishi, Takako Koriyama, Yoko Sato, Midori Kasai, Asian Congress of Nutrition, 12, (0) 189 - 189,   2015
  • Determination of the amount of L-DOPA contained in various cooking products of Hasshomame, 25, (0) 29 - 29,   2013