Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Rieko Aikawa"'
Publikováno v:
Nutrition & Food Science, 2015, Vol. 45, Issue 5, pp. 716-727.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/NFS-02-2015-0013
Publikováno v:
International Journal of Human Culture Studies. 2017:213-220
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f22e54218c49cd5d788cfc50ca33fcc2
https://doi.org/10.9748/hcs.2017.213
https://doi.org/10.9748/hcs.2017.213
Publikováno v:
Nutrition & Food Science. 45:716-727
Purpose – This paper aims to examine the effects of professional job experience on the lifestyle and dietary habits of participants who have studied food science and nutrition and acquired a dietitian license. The dietary habits of students of depa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::88905b4fc5bf91994dd6ad5542878718
https://doi.org/10.1108/nfs-02-2015-0013
https://doi.org/10.1108/nfs-02-2015-0013
Publikováno v:
food preservation science. 28:299-305
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0d96dd3a63d11529c31514a4714b5619
https://doi.org/10.5891/jafps.28.299
https://doi.org/10.5891/jafps.28.299
Publikováno v:
The Japanese Journal of Nutrition and Dietetics. 59:147-155
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e113f3d9b33f20edd0960499935463f2
https://doi.org/10.5264/eiyogakuzashi.59.147
https://doi.org/10.5264/eiyogakuzashi.59.147
Publikováno v:
Journal of Applied Glycoscience. 46:151-157
カタクリ鱗茎から澱粉を調製し,対照として馬鈴薯および食用カンナ澱粉の未処理と湿熱処理澱粉を用いて,糊化特性とゾルーゲル転移点近傍の弾性挙動を検討し,ゲル化機構を推測した.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3d08b7080fc794a1ca7c3e2d809d04d8
https://doi.org/10.5458/jag.46.151
https://doi.org/10.5458/jag.46.151
Autor:
Yoshihiro Fujitsuka, Takeshi Nakazawa, Satoshi Yamaguchi, Rieko Aikawa, Naoki Kaneko, Miho Fujii, Yoshimasa Kong
Publikováno v:
Geographical Review of Japa,. Ser. A, Chirigaku Hyoron. 69:126-135
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f2fa6ad8a95d4cbe2a44a8b21ff07bf9
https://doi.org/10.4157/grj1984a.69.2_126
https://doi.org/10.4157/grj1984a.69.2_126
Publikováno v:
The Japanese Journal of Nutrition and Dietetics. 53:295-300
対象学生について, 最大酸素摂取量40ml/kg/分以上の運動群 (74人) と40ml/kg/分未満の非運動群 (91人) そして, 歩数8,000歩/日以上の活発群 (93人) と8,000歩/日未満の不活発群 (72人) とに分類し検
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3028dfb4aede288383916071da7b015a
https://doi.org/10.5264/eiyogakuzashi.53.295
https://doi.org/10.5264/eiyogakuzashi.53.295
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
Publikováno v:
Journal of the Japanese Society of Starch Science. 40:291-298
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c9ff822ba09dd0e0dc3823475001250b
https://doi.org/10.5458/jag1972.40.291
https://doi.org/10.5458/jag1972.40.291