SAITO Kumiko
Faculty Division of Human Life and Environmental Sciences Research Group of Food Science and Nutrition | Assistant Professor |
Last Updated :2025/04/27
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Profile Information
Name (Japanese)
SaitoName (Kana)
Kumiko
Research Areas
Research History
- Apr. 2024 - Present, Kyoto Women's University, Faculty of Home Economics Department of Food and Nutrition, 非常勤講師
- Apr. 2024 - Present, Nara Women's University, 共生科学研究センター, 助教(兼担)
- Apr. 2023 - Present, 近畿大学農学部食品栄養学科, 非常勤講師
- Apr. 2022 - Present, Nara Women's University, 研究院 生活環境科学系 食物栄養学領域, 専任助教, Japan
- Apr. 2020 - Mar. 2022, 辻調理師専門学校, 非常勤講師
Education
Teaching Experience
Media Coverage
Academic Activities
■Ⅱ.研究活動実績
Published Papers
- Refereed, Journal of Food Science, Wiley, Quality improvement of gluten‐free rice flour bread through the addition of high‐temperature water during processing, Kumiko Saito; Maya Okouchi; Mana Yamaguchi; Tayori Takechi; Yoshiro Hatanaka; Koji Kitsuda; Takayo Mannari; Hitoshi Takamura, Nov. 2022, 87, 11, 4820, 4830, Scientific journal, 10.1111/1750-3841.16333
- Refereed, Journal of Food Processing and Preservation, Wiley, Effects of the addition of high‐temperature water on the bubble structure, rheological properties, and sensory characteristics of gluten‐free rice flour bread, Kumiko Saito; Maya Okouchi; Mana Yamaguchi; Tayori Takechi; Yoshiro Hatanaka; Koji Kitsuda; Takayo Mannari; Hitoshi Takamura, 06 Oct. 2022, Scientific journal, 10.1111/jfpp.17228
- Refereed, Journal of Food Science, Wiley, Effect of the addition of high‐temperature water on the properties of batter and bread made from gluten‐free rice flour, Kumiko Saito; Maya Okouchi; Mana Yamaguchi; Tayori Takechi; Yoshiro Hatanaka; Koji Kitsuda; Takayo Mannari; Hitoshi Takamura, Feb. 2022, 87, 2, 576, 584, Scientific journal, 10.1111/1750-3841.16040
- Refereed, Journal of Home Economics of Japan, Impacts of Slow Juicer Residue Using Orange on Baking Quality of Gluten-Free Rice Flour Bread, Tayori Takechi; Kumiko Saito; Yasuka Hara; Mutsumi Shiwa; Takayo Mannari; Yoshiro Hatanaka; Hitoshi Takamura, Nov. 2021, 72, 11, 709, 718, Scientific journal, 10.11428/jhej.72.709
- Refereed, Mar. 2019, 56, 1, 7, 10.34388/1157.00002025
MISC
Books etc
Presentations
- 30 Nov. 2024, 30 Nov. 2024 - 30 Nov. 2024
- 07 Sep. 2024, 06 Sep. 2024 - 07 Sep. 2024
- 06 Sep. 2024, 06 Sep. 2024 - 07 Sep. 2024
- 30 Aug. 2024, 29 Aug. 2024 - 31 Aug. 2024
- 29 Aug. 2024, 29 Aug. 2024 - 31 Aug. 2024
- Oral presentation, 09 Dec. 2023, 09 Dec. 2023
- Oral presentation, 14 Oct. 2023, 14 Oct. 2023
- Oral presentation, 10 Sep. 2023, 09 Sep. 2023 - 10 Sep. 2023
- Oral presentation, 10 Sep. 2023, 09 Sep. 2023 - 10 Sep. 2023
- Oral presentation, 26 Aug. 2023, 24 Aug. 2023 - 26 Aug. 2023
- Oral presentation, 05 Nov. 2022
- Oral presentation, Sep. 2022
- Oral presentation, 26 Aug. 2022
- Oct. 2021
- Sep. 2020
- Kumiko Saito; Tayori Takechi; Hatanaka Yoshiro; Takayo Mannari; Hitoshi Takamura, Institute of Food Technologists 2020, Effects of amylose content on the preparation of gluten-free rice flour bread, Oral presentation, Jul. 2020
- Oral presentation, May 2020
- Kumiko Saito; Yasuka Hara; Tayori Takechi; Yoshiro Hatanaka; Takayo Mannari; Hitoshi Takamura, Asian Congress of Nutrition 2019, Effects of water temperature on gluten-free rice flour bread baking, Oral presentation, Aug. 2019
- Oral presentation, Aug. 2019
- Sep. 2018
Research Projects
- 若手研究, 01 Apr. 2023 - 31 Mar. 2026, 23K12683, デンプンの糊化を応用したグルテンフリーパンの新規製法の開発, 齋藤 公美子, 日本学術振興会, 科学研究費助成事業, 奈良女子大学, 4680000, 3600000, 1080000, kaken
- Apr. 2025 - Mar. 2026, Principal investigator, 米飯の品質保持と老化抑制に向けた冷却工程の最適化, 株式会社品川工業所
- Apr. 2025 - Sep. 2025, Principal investigator, 真空冷却技術によるパンの老化抑制メカニズムの解明, 株式会社品川工業所
- Sep. 2023 - Aug. 2025, Coinvestigator, 玄米粉の成分分析及び加工技術の獲得, わらべや日洋食品株式会社
- Jul. 2024 - Mar. 2025, Principal investigator, 真空冷却技術がパンの品質に及ぼす影響の解明, 株式会社品川工業所
- Nov. 2023 - Oct. 2024, Coinvestigator, 食酢製造副産物の有効利用に関する研究, タマノイ酢株式会社
- Dec. 2022 - Oct. 2023, Coinvestigator, 食酢製造副産物の有効利用に関する研究, タマノイ酢株式会社
- Jun. 2022 - May 2023, Coinvestigator, 玄米粉の成分分析及び加工技術の獲得, わらべや日洋食品株式会社