Shimoyama Ami

Researcher Information

Degree

• Ph.D.（Kyoto Women's University）

J-Global ID

• 200901027587266176

Research Areas

• Life sciences / Nutrition and health science
• Life sciences / Allergies and connective tissue disease
• Life sciences / Food sciences
• Humanities & social sciences / Home economics, lifestyle science
• Humanities & social sciences / Early childhood education and childcare
• Life sciences / Sports science

Academic & Professional Experience

• 2019/04 - Today  Kyoto Koka Women's UniversityThe Faculty of Health Science The Department of Health and Nutrition
• 2014/04 - 2019/03  神戸女子短期大学食物栄養学科
• 2012/08 - 2014/03  京都府山城南保健所
• 2012/04 - 2013/03  京都女子大学家政学部食物栄養学科

Association Memberships

• 日本摂食嚥下リハビリテーション学会   日本小児臨床アレルギー学会   日本調理科学学会   日本小児アレルギー学会   社団法人 日本栄養・食糧学会   特定非営利活動法人 日本栄養改善学会   

Published Papers

• Guar Foaming Albumin: A Low Molecular Mass Protein with High Foaming Activity and Foam Stability Isolated from Guar Meal.

  A. Shimoyama; S. Kido; Y. Kinekawa; Y. Doi

  JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 56 (19) 9200 - 9205 2008/09 [Refereed]
  

Books etc

• Guar Foaming Albumin - a foam stabilizer

  A.Shimoyama; Y. Doi (Joint work115-124頁)Food Additive (InTech) 2012/02 9789535100676

Research Grants & Projects

• グアー起泡性アルブミンを利用した新規グルテンフリー含泡雑穀食品の創製

  Date (from‐to) : 2020/04