Zobrazeno 1 - 10
of 27
pro vyhledávání: '"KUBO, Satsuki"'
Publikováno v:
鈴鹿国際大学紀要Campana. 18:111-124
Snakegourd is famous among the South and Southeast Asian countries for its medicinal and nutritional value and the low calorie content. However, although it has been growing in the Okinawa area since the Meiji era, the dishes prepared by using this v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::d7178d2e7bef75e41fdbabde4dbb7898
https://suzuka.repo.nii.ac.jp/records/1453
https://suzuka.repo.nii.ac.jp/records/1453
Autor:
KUBO, Satsuki
Publikováno v:
鈴鹿短期大学紀要. 30:199-207
In this review, I summarized the mechanism of allergy and some anti-allergy foods and food compositions.An allergy is a social concern in today's Japan.It is mentioned about allergic disease mechanism, and about anti-allergy foods, lactic ferments, o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::c719acb7a3501508f0f4710a999abe81
https://suzuka.repo.nii.ac.jp/records/1812
https://suzuka.repo.nii.ac.jp/records/1812
Autor:
KUBO, Satsuki
Publikováno v:
鈴鹿短期大学紀要. 29:189-194
In this paper, the result researched about a certain tradition of nare-zushi , an old-fashioned form sushi, in Wakayama Prefecture Shinguu City is reported.Nare-zushi is fermented food which is pickled salted fish and the cool cooked rice and exists
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::77d9eb4d154abed4112142c8e50b4e0e
https://suzuka.repo.nii.ac.jp/records/1794
https://suzuka.repo.nii.ac.jp/records/1794
Autor:
KUBO, Satsuki, FUKUNAGA, Mineko, UMEHARA, Yoriko, INUI, Yoko, FUJIWARA, Isuzu, KAWAMURA, Ayumi, OKANO, Setsuko, YAMADA, Yoshiko
Publikováno v:
鈴鹿短期大学紀要. 27:105-115
In the Mongolian Tent called "Pao", where we visited for surveying the Mongolian Food Life in Neimenggu (Inner Mongolia), China, there were a television and a video recorder in their living room and there was a large-sized freezer storing mutton and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::36e5df9a731338d38c05b29490a89f0a
https://suzuka.repo.nii.ac.jp/records/1757
https://suzuka.repo.nii.ac.jp/records/1757
Autor:
INUI, Yoko, FUJIWARA, Isuzu, UMEHARA, Yoriko, FUKUNAGA, Mineko, KUBO, Satsuki, YAMADA, Yoshiko
Publikováno v:
鈴鹿短期大学紀要. 27:139-146
We report the details of inspection about the school feeding in Lu Bei Mngolian Shi Yan Elemetary School. There were a small kitchen and a dinning room as school feeding facilities in the dormitory. There was offered a day three mails to 20 boarding
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::675c2e0088fc3479ce2967f03c1e4f01
https://suzuka.repo.nii.ac.jp/records/1760
https://suzuka.repo.nii.ac.jp/records/1760
Autor:
Kubo, Satsuki
Publikováno v:
鈴鹿国際大学短期大学部紀要. 26:67-83
In this review, I summarize the mechanism of the food allergy and the allergen. As for the food allergy from the disease mechanism, I type allergy occupies the most part. I type allergy depends on IgE, and it is called the quick response type and the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::889c431479a781ca02773ae91d953815
https://suzuka.repo.nii.ac.jp/records/1727
https://suzuka.repo.nii.ac.jp/records/1727
Autor:
KUBO, Satsuki
Publikováno v:
鈴鹿国際大学短期大学部紀要. 24:1-9
I made a comparison between the Standard Tables of Food Composition in Japan fifth and forth revised edition in order to comprehend the latest food analysis technique. There was no change in analysis technique for water, protein, lipid, carbohydrates
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::f3675189a0096bd29c8e74d3d01f78a2
https://suzuka.repo.nii.ac.jp/records/1683
https://suzuka.repo.nii.ac.jp/records/1683
Autor:
KUBO, Satsuki, MORIMOTO, Kenji, TAGUCHI, Hidenori, KlKUTA, Takuma, KIMURA, Tetsuya, SAKKA, Kazuo, OHMIYA, Kunio
Publikováno v:
三重大学生物資源学部紀要 = The bulletin of the Faculty of Bioresources, Mie University. 30:115-121
Microbial genes encoding cellulases, xylanase, chitinases and hydrogenase were expressed in plants and anaerobic bacteria for effective degradation and conversion of unutilized fibrous biomass to some nutrients and energy compounds. In this review, i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::7d9d8c4a9b175bf4465be38ba2245f4e
http://hdl.handle.net/10076/2215
http://hdl.handle.net/10076/2215
Publikováno v:
鈴鹿短期大学紀要. 18:71-81
In this paper, three kinds of pickled fishes with rice prepare in home were compaired. One of them has been prepare in Shiga prefecture using crucian which are catched in environ of the lake Biwa and it is called "FUNAZUSHI" in Japanese. Another two
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::b719daf69a6a27522642536aea83031b
https://suzuka.repo.nii.ac.jp/records/2305
https://suzuka.repo.nii.ac.jp/records/2305
Publikováno v:
鈴鹿短期大学紀要. 17:11-20
5
KJ00005175063
KJ00005175063
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::52f29ed036441a40c3112c24a665397c
https://suzuka.repo.nii.ac.jp/records/2266
https://suzuka.repo.nii.ac.jp/records/2266