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Autor: MICHIO, TOMITA, TAKAHISA, MINAMIDE, MANABU, SAITO, AKEMI, HATA

Publikováno v: 京都府立大学学術報告. 理学・生活科学 = The scientific reports of the Kyoto Prefectural University. Natural science and living science. :9-12

Some authors have suggested that aluminum would significantly influence on causation of Alzheimer's disease and would be a toxic material for human life. Informations on the ingestion of aluminum through a daily meal are needed for Japanese. Quantity

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::edaed29237a2e167f8452b84d44dc89a
http://id.nii.ac.jp/1122/00005529/

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食酢添加が鶏肉のカルシウム溶出に及ぼす影響(B. 生活科学)

Autor: TAKAHISA, MINAMIDE, MIKI, YOKOYAMA, AKEMI, HATA

Publikováno v: 京都府立大学学術報告. 理学・生活科学 = The scientific reports of the Kyoto Prefectural University. Natural science and living science. :13-18

An available method for calcium intake from chicken meat with bone was investigated. The chicken meat with bone cooked with grain vinegar or lemon juice (1,2,4%) for 30min decreased weight about 20% of fresh meat. The calcium content in stock cooked

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::52f020961966faca3ed440838dccae71
http://id.nii.ac.jp/1122/00005530/

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Carotenoids Contents and Cooking Properties of Carrots (Daucus carota L.) (B. LIVING SCIENCE)

Autor: AKEMI, HATA, TAKAHISA, MINAMIDE, AKIKO, HASEGAWA

Publikováno v: 京都府立大学学術報告. 理学・生活科学 = The scientific reports of the Kyoto Prefectural University. Natural science and living science. 45:7-14

4品種('向陽2号', '夏蒔鮮紅五寸', 'T341', 'T390')のニンジンのカロチノイド含量, 色, ならびに調理特性について調べ, 以下の結果を得た。1)カロチノイド含量は, いずれの品種においても髄部�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::55949d239ae52041ee28c1b032523910
http://id.nii.ac.jp/1122/00005513/

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黄色カリフラワーの調理特性に関する研究(B. 生活科学)

Autor: AKEMI, HATA, TAKAHISA, MINAMIDE

Publikováno v: 京都府立大学学術報告. 理学・生活科学 = The scientific reports of the Kyoto Prefectural University. Natural science and living science. 44:29-35

Yellow cauliflower (Brassica oleracea L., Botrytis group) was packed with low density polyethylene bag (30μm thickness : 50×54cm) non-hermertically and stored at 5℃ and room temperature (15-22℃) for freshness test. It was kept fresh about 15 da

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::639da1e4d51d9c43edc4056018dd6be9
http://id.nii.ac.jp/1122/00005502/

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Effect of Blanching Process on Texture and Color of Green Soybeans (Glycine max Merrill forma) (B. LIVING SCIENCE)

Autor: TAKAHISA, MINAMIDE, TERUMI, AIBA, AKEMI, HATA

Publikováno v: 京都府立大学学術報告. 理学・生活科学 = The scientific reports of the Kyoto Prefectural University. Natural science and living science. 43:51-57

枝豆のテクスチャーならびに色調におよぼす調理操作について, 緑大豆(品種 : 井手町在来)の未熟種子を用いて調べた。枝豆の破断曲線は, ゆで操作10分で生のものと明らかに異なり, 組織

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::7db098709cc1a7e44ae5f917e667bb14
http://id.nii.ac.jp/1122/00005492/

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京都特産黒大豆の枝豆利用に関する研究(B. 生活科学)

Autor: TAKAHISA, MINAMIDE, AKEMI, HATA

Publikováno v: 京都府立大学学術報告. 理学・生活科学 = The scientific reports of the Kyoto Prefectural University. Natural science and living science. 42:33-39

Black beans (Glycine max Merrill forma Kuromame Makino) are used to make Nimame (seasoned boiled beans) and their taste and texture are prefered in Japan. There are many cultivars of black beans and 'Shin-tanbaguro' is one of the main cultivers in Ky

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::5ebb61fdbe92b475469628cda9f08e21
http://id.nii.ac.jp/1122/00005472/

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Influences of Boiling in Water on Cooking under Some Heating Environments (B. LIVING SCIENCE)

Autor: AKEMI, HATA, TERUMI, AIBA, TAKAHISA, MINAMIDE, MISAKO, TONOHATA

Publikováno v: 京都府立大学学術報告. 理学・生活科学 = The scientific reports of the Kyoto Prefectural University. Natural science and living science. 42:41-47

近年, 加熱調理機器類の発達はめざましく, 各種の熱エネルギーの異なる調理機器が利用されている。そこでガスエネルギー源として燃焼カロリーの異なる2種のコンロ(強火 : 4,100kcal/h・�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::9c172cc6bef795aeaa008a49ff8b2fbb
http://id.nii.ac.jp/1122/00005473/

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Effect of Harvest Time and Storage Temperature on the Quality of Green Soybean Seeds (Edamame) (B. LIVING SCIENCE)

Autor: TAKAHISA, MINAMIDE, AKEMI, HATA

Publikováno v: 京都府立大学学術報告. 理学・生活科学 = The scientific reports of the Kyoto Prefectural University. Natural science and living science. 41:23-28

大豆の利用拡大を図る目的で, 極大粒種のオオツル, 普通黄大豆タマホマレ, 緑大豆井手町在来の3品種を用い, 枝豆としての収穫時期の判定と, 収穫後の品質変化について検討した。本実�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::838921250b73bd0059f48ed63bae12e4
http://id.nii.ac.jp/1122/00005455/

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Changes in Quality of Apple Pie as Affected by Thickness in Bottom Crust and Presence of Hole in Top and Bottom Crust (B. LIVING SCIENCE)

Autor: AKEMI, HATA, TAKAHISA, MINAMIDE, MISAKO, TONOHATA

Publikováno v: 京都府立大学学術報告. 理学・生活科学 = The scientific reports of the Kyoto Prefectural University. Natural science and living science. 41:37-48

In order to clarify changes in quality of manufactured goods in apple pie as affected by the thickness in bottom crust and the presence of hole in top and bottom crust were investigated. Pastry of pie was made flour (protein content 8.3% and 11.4% mi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::91ad55a3ee6f7bc11115333e992aa095
http://id.nii.ac.jp/1122/00005457/

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