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	(Last updated : 2025-02-24 22:02:24)   Sanae Osada    Department of Food and Nutrition    Associate Professor
■ E-Mail Address
■ Education 1. 2016/03/06 Degree Acquisition Kagawa Nutrition University, Ph.D 2. 1992/04～1994/03 〔Master degree program〕, Graduate School, Division of Agriculture, Hokkaido University, Completed, 3. 1988/04～1992/03 Faculty of Nutrition, Kagawa Nutrition University, Graduated,
■ Career 1. 1994/04～2005/03 Junior College of Kagawa Nutrition University Department of Food and Nutrition Research Associate 2. 2005/04～2010/03 Kagawa College of Culinary and Confectionary Arts Assistant Professor 3. 2010/04～2017/03 Junior College of Kagawa Nutrition University Department of Food and Nutrition Assistant Professor 4. 2017/04～ Junior College of Kagawa Nutrition University Department of Food and Nutrition Associate Professor
■ Research Interests/Keywords Family and consumer sciences, and culture and living, Family and consumer sciences, and culture and living
■ Publications 1. Journal Articles Basic cooking and processing properties of Aqua-gas treated food materials  (Single)  2011/12 2. Journal Articles Effects of Heat Treatment on the Glucosinolate Content of Brassicaceae Vegetables  (Collaboration)  2016/02 3. Journal Articles Changes in the kinetics of glucosinolate content during cutting and storage of Brassicaceae vegetables under controlled temperature and humidity in accordance with the sanitary management manual for a mass cooking facility  (Collaboration)  2015/08 4. Journal Articles Level of glucosinolates in Brassicaceae vegetables harvested during autumn and winter in Japan.  (Collaboration)  2014/09 5. Journal Articles Highly Cross-linked Starch and Modified Cellulose as Dietary Fibers, and their Acclimation Effect on Hydrogen Excretion in Rats  (Collaboration)  2019/05 6. Journal Articles Validating the use of photos to measure dietary intake: the method used by DialBetics, a smartphone-based self-management system for diabetes patients  (Collaboration)  2015/10 7. Journal Articles Basic cooking and processing properties of Aquagas-treated food materials (Part 5) - using carrots -  (Collaboration)  2008/12 8. Journal Articles Basic cooking and processing properties of Aquagas-treated food materials (Part4) -using aroid -  (Collaboration)  2008/12 9. Journal Articles Basic cooking and processing properties of Aquagas-treated food materials (Part 3) -using root of Japanese radish -  (Collaboration)  2007/12 10. Journal Articles Basic cooking and processing properties of Aquagae-treated food materials (Part 2) - About physical properties and the color by the heating method and the heating time of green soybeans -  (Collaboration)  2007/12 11. Journal Articles Basic cooking and processing properties of Aquagas-treated food materials -using broccoli -  (Collaboration)  2005/12 12. Journal Articles Changes of polyunsaturated fatty acids in baked beef using the cook-chill system, with special emphasis on those in cis-9, trans-11-octadecadienoic acid.  (Collaboration)  2004/06 13. Journal Articles A Methodological Study of the Quantitative Determination of 9-cis, 11-trans Octadecadienoic Acid and the Changes of This Fatty Acid in Beef Cooked with Heat Treatment.  (Collaboration)  2004 14. Journal Articles Effects of Group Education on Proper Salt Intake in Elderly Women -Changes in Salt and Energy Intake and Attitudes Determining Amounts Consumed and Used in Salty Foods and Dishes-  (Collaboration)  1999/12 15. Journal Articles Attempts for Nutrition Education on Osteoporosis and Calcium Intake for Elderly Women -Evaluation of Nutrition Education with Calcium-rich Box Lunches -  (Collaboration)  1997/09 5 display All display(15)
■ Grants 1. 2001～2002  Changes of Polyunsaturated Fatty Acids in Beef Using the Cook-chill System, Specifically Changes in Conjugated Linoleic Acid.
■ Memberships 1. 2001～ The Japan Society of Cookery Science

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