Výsledky vyhledávání - "サツマイモ"

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家庭科衣領域への接続を目指した生活科栽培学習に関する一考察：サツマイモによる染色教材の開発と有効性の検討

Publikováno v: 信州大学教育学部附属次世代型学び研究開発センター紀要教育実践研究. 18:31-40

The aim of this research was to develop teaching materials and lesson plans for first grade living environmental studies classes that would raise children’s curiosity about vegetables. Experimental learning using sweet potatoes grown by the childre

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::27bda9a69558e16f946c8d30e0960772
https://soar-ir.repo.nii.ac.jp/records/21080

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Akademický článek

人工飼料に添加するサツマイモ粉末がイモゾウムシ（コウチュウ目：ゾウムシ科）の生産と虫質に及ぼす影響

Autor: 大石毅¹ ooishits@pref.okinawa.lg.jp, 本間淳^1,2,3, 日室千尋^2,3, 照屋清仁¹

Publikováno v: Japanese Journal of Applied Entomology & Zoology. 2018, Vol. 62 Issue 2, p123-126. 4p.

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さつまいもの加熱調理におけるレジスタントスターチ量と食物繊維量との関係

Publikováno v: 宮城教育大学紀要 = Bulletin of Miyagi University of Education. 51:103-108

Objectives: Resistant starch（RS） escapes digestion until reaching colon and acts like dietary fiber. Recently, many studies suggest that RS, in addition to dietary fiber, may be beneficial for our health. Sweet potato (Ipomoea batatas) is very co

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::32057b15d7e21d4149b3a2d609c286c1
http://id.nii.ac.jp/1138/00000508/

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雪室貯蔵によるさつまいもの成分と機能性の変化について:雪室モデルを用いた検討

Autor: Kamiyama, Shin, Takimoto, Naduna, Sone, Hideyuki

Publikováno v: 新潟の生活文化 : 新潟県生活文化研究会誌. 26:13-17

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多雪地域である新潟県では、古くから雪下貯蔵や雪中（雪室）貯蔵などの雪利用貯蔵が行われてきた。雪室貯蔵の方法としては、室内の貯雪庫に雪を蓄える「氷室型」と�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::522babdd800e2c4899568696d9b06db5
https://unii.repo.nii.ac.jp/records/998

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さつまいもの加熱調理直後、冷蔵保存及び再加熱によるレジスタントスターチ量の変化

Publikováno v: 宮城教育大学紀要 = Bulletin of Miyagi University of Education. 53:211-216

Resistant starch（RS）escapes digestion until reaching colon and acts like dietary fiber. Recently,many studies suggest that RS, in addition to dietary fiber, may be beneficial for our health. Sweet potatoes（Ipomoea batatas）is very common carbo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::859d32770bd3e1b3e95cdfe4cf1c10db
http://id.nii.ac.jp/1138/00000775/

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サツマイモβ-アミラーゼに及ぼすポリフェノール類の影響

Autor: Megumi, Kido, Shiori, Santanda, Rie, Kurata, Norihiko, Terahara, Makoto, Yoshimoto

Publikováno v: 南九州地域科学研究所所報 = THE BULLETIN OF THE INSTITUTE. 30:7-12

b-Amylase [EC 3.2.1.1] is an important enzyme for the industrial production of maltose as sweetener and as protective of starch degradation in food processing. Effects of polyphenolics, anthocyanin dyes and caffeic aid-derivatives prepared from sweet

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::d90507b4de0aaa6650d240d9462490a5
http://id.nii.ac.jp/1121/00000821/

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サツマイモと魚の組み合わせは長寿食

Publikováno v: 鹿児島女子短期大学紀要 = BULLETIN OF KAGOSHIMA WOMEN'S COLLEGE. 49:35-45

Sweet potato represents the sixth most important food crop in the world. Often called almost perfect nourishing food sweet potato contains vitamins, minerals and many other nutrients in favorable ratios, since sweet potato contains various kinds of p

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::08c8033a34087f2533b17b50e41ebb72
http://id.nii.ac.jp/1121/00001052/

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