食品開発研究室 > 研究業績[目次]

島根大学 食物学研究室(鶴永陽子)

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研究業績 2021年

学術論文（査読付き）Refereed Journal Papers

  1. Mina Kanou, Yoko Tsurunaga: Antioxidant Activity of the Different Parts of Dokudami (Houttuynia Cordata Thunb) and the Effects of Manufacturing Processes on the Polyphenol Content, Antioxidant Activity, and Color Tone of Its Tea. Journal of Home Economics of Japan 72(10): 642-654, 2021
  2. Yoko Tsurunaga, Tetsuya Takahashi: Evaluation of the Antioxidant Activity, Deodorizing Effect, and Antibacterial Activity of ‘Porotan’ Chestnut By-Products and Establishment of a Compound Paper. Foods 10(5): 1141-1141, 2021
  3. Yoko Tsurunaga, Taido Takahashi, Yoshiaki Nagata: Production of persimmon and mandarin peel pastes and their uses in food. Food Science & Nutrition 9(3): 1712-1719, 2021
  4. Yoko Tsurunaga, Misaki Onda, Tetsuya Takahashi: Effect of heating methods on astringency recurrence, syneresis, and physical properties of persimmon paste. Journal of Food Science and Technology 58: 4616-4625, 2021

学会発表 Domestic Symposiums & Conferences

  1. 萱島知子・鶴永陽子・海野美月・海切弘子・柴田紗知・松原主典：薬草の熱水抽出物が拘束ストレスマウスの腸内環境因子に与える影響．2021年度（一社）日本家政学会九州支部第66回大会, 2021
  2. 高橋哲也・鶴永陽子・渡邉裕大・林誠：環状オリゴ糖を添加した機能性レーヨン繊維の包接機能の定量評価と洗濯耐久性．第67回（一社）日本家政学会 中国・四国支部研究発表会, 2021
  3. Yoko Tsurunaga: Effects of soy milk and condensed milk on astringency removal, astringency recurrence, appearance, and syneresis in persimmon paste. 7th International Symposium on Persimmon, 2021
  4. 加納己奈・高橋哲也・鶴永陽子：島根県で栽培されたハマボウフウの露地栽培品と施設栽培品における生育状態と抗酸化性の比較．日本家政学会第73回大会, 2021

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