Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Hiroko Suzuno"'
Autor:
Junya Suwa, Yumi Uehara, Shigeru Takeuchi, Kazumi Yanagisawa, Kazuhiko Uchiyama, Hiroshi Ishida, Hiroko Suzuno
Publikováno v:
Nihon Toseki Igakkai Zasshi. 48:423-429
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6a242ad623460f4f122cb16ae83bea42
https://doi.org/10.4009/jsdt.48.423
https://doi.org/10.4009/jsdt.48.423
Publikováno v:
Journal for the Integrated Study of Dietary Habits. 18:376-381
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::990b41701ac759bf83b922b7a88dc635
https://doi.org/10.2740/jisdh.18.376
https://doi.org/10.2740/jisdh.18.376
Publikováno v:
Journal for the Integrated Study of Dietary Habits. 17:117-124
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd67ace2d8ad62f829f7ae1cb081d63b
https://doi.org/10.2740/jisdh.17.117
https://doi.org/10.2740/jisdh.17.117
Autor:
Hiroko Suzuno, Hiroshi Ishida
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 52:479-484
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fb91d40557b358e9912de03e1128c818
https://doi.org/10.3136/nskkk.52.479
https://doi.org/10.3136/nskkk.52.479
Publikováno v:
Journal for the Integrated Study of Dietary Habits. 15:29-34
サツマイモ葉の有効利用の可能性を検討する目的で, これら緑葉乾燥粉末をパンに添加し, その製パン性と品質について実験を行った。(1) ファリノグラムでは, 緑葉乾燥粉末を添加すると
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::05c3fb479bb41d7b8d23f4d0812139f5
https://doi.org/10.2740/jisdh.15.29
https://doi.org/10.2740/jisdh.15.29
Publikováno v:
food preservation science. 29:75-81
The present study was planned to examine if the sweet potato leaf could utilize as a food source. The cookies containing sweet potato leaf powder were prepared, and then evaluated from the points of the quality, preference characteristics and preserv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c8ff2533339b7c387dd42af02a8c32aa
https://doi.org/10.5891/jafps.29.75
https://doi.org/10.5891/jafps.29.75
Autor:
Hiroshi Ishida, Satoshi Innami, Hiroko Suzuno, Tadahiro Tadokoro, Noriko Sugiyama, Akio Maekawa
Publikováno v:
Food Chemistry. 68:359-367
For the effective use of leaves, stalks and stems of two kinds of sweet potatoes, we determined their chemical components and evaluated their nutritive values. Some parts of this plant, which are not usually used, were found to be rich in nutritive a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cdbf367ea412c96ea3ad655b8a9f1f82
https://doi.org/10.1016/s0308-8146(99)00206-x
https://doi.org/10.1016/s0308-8146(99)00206-x
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 61:1491-1494
The molecular characteristics of polysaccharide obtained by extracting with water from jelly fig (Ficus awkeotsang Makino) seeds were elucidated by measuring the weight-average molecular weight (Mw) and radius of gyration (RG), indicating the molecul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bba7dae0c57bc929aeb341a95cf392a0
https://doi.org/10.1271/bbb.61.1491
https://doi.org/10.1271/bbb.61.1491
Autor:
Kimie Kawado, Noriko Sugiyama, Emako Miyoshi, Hiroko Suzuno, Shigeru Sawayama, Rieko Aikawa, Akiko Kawabata
Publikováno v:
The Japanese Journal of Nutrition and Dietetics. 53:119-126
学校給食3,420件の献立構成及び料理内容について要素技術連関解析によって解析し, 次のような結果を得た。(1) 献立構成要素は, 主食, 主菜, 副菜からなる献立が14.4%で最も多かった。(2)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7ddc0b78f201e0f2799fafb1ebc8d9ec
https://doi.org/10.5264/eiyogakuzashi.53.119
https://doi.org/10.5264/eiyogakuzashi.53.119