Zobrazeno 1 - 10 of 43 pro vyhledávání: '"Nakako Matsumoto"'
5
Physiological difference of serum lipid and blood glucose levels between young and middle-aged Zen monks
Autor: Nakako Matsumoto, Yoshiko Shinohara, Sugahara Tatsuyuki, Mizuka Higashiguchi
Publikováno v: Journal for the Integrated Study of Dietary Habits. 20:42-46
The purpose of this study was to compare serum lipid and blood glucose levels in young and middle-aged Zen monks, and to clarify the influence on physiological change in body by aging. The eighteen Zen monks who lived in a Zen temple (a young group o
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::763ba984a5cbad2d0b47ab2d19215a01
https://doi.org/10.2740/jisdh.20.42
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8
Influence of the informational factors on the taste
Autor: Mioko Toyomitsu, Nakako Matsumoto, Maira Komiya
Publikováno v: Journal for the Integrated Study of Dietary Habits. 18:186-196
同一食品に対して, 情報を与えない場合と情報を与えた場合とでおいしさの印象がどのように変化するかを官能評価法により検討した。情報は, 価格, 商品名, 産地, 購入場所, 添加物, 栄
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::96b07eb173aa1a0a02772d5baa7705b0
https://doi.org/10.2740/jisdh.18.186
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10
Taste compound and sensory evaluation for frozen mushrooms
Autor: Hiroko Sasaki, Nakako Matsumoto, Tatsuyuki Sugahara, Shinobu Fujihara, Yayoi Ishikuro
Publikováno v: Journal for the Integrated Study of Dietary Habits. 17:247-254
シイタケ, マツタケ, ブナシメジ, エリンギ, マイタケ, ツクリタケの6種類のキノコ類を緩慢凍結した後に加熱すると, 実験に用いた6種類のキノコ類全てについて, RNAは生キノコを加熱調理
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0cb36eb625b1a64fe7111ce4451536bd
https://doi.org/10.2740/jisdh.17.247
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