教員情報 - 武智　多与理

タケチ　タヨリ takechi tayori
武智　多与理

所属千里金蘭大学栄養学部栄養学科

職種教授

著書・論文歴
論文	Quality improvement of gluten-free rice flour bread through the addition of high-temperature water during processing Journal of Food Science 87 (11),4820-4830頁 (共著) 2022/11
論文	Effects of the addition of high-temperature water on the bubble structure, rheological properties, and sensory characteristics of gluten-free rice flour bread. Journal of Food Processing and Preservation (共著) 2022/10
論文	Effect of the addition of high-temperature water on the properties of batter and bread made from gluten-free rice flour Journal of Food Science 87 (2),576-584頁 (共著) 2022/02
論文	Impacts of Slow Juicer Residue Using Orange on Baking Quality of Gluten-Free Rice Flour Bread 日本家政学会誌 72 (11),709-718頁 (共著) 2021/11/15
論文	〈総説〉シルクプロテインセリシンの機能性と食品への応用日本調理科学会 49巻 (4号),262-267頁 (単著) 2016/08
論文	Development of bread supplemented with the silk protein sericin Food Science and Technology Research 20 (5),1021-1026頁 (共著) 2014/09
論文	Studies on functionalities of silk protein, sericin, and its application to food (単著) 2014/09
論文	Antioxidant activities of the two sericin proteins extracted from cocoon of silkworm (Bombyx mori) measured by DPPH, chemiluminescence, ORAC and ESR methods Biomedical Reports 2 (3),364-369頁 (共著) 2014/05
論文	Use of sericin as an ingredient of salad dressing Food Science and Technology Research 17 (6),493-497頁 (共著) 2011/11
論文	使用限界（風味点数３）に達したフライ油の特性日本調理科学会 43巻 (1号),38-43頁 (共著) 2010/01
論文	Application of colorimetric method for determination of lipid peroxides in foods Food Science and Technology Research 10 (4),460-463頁 (共著) 2004/04
論文	食品に含まれる脂質の過酸化物価簡易測定法の再評価 (単著) 1999/03