Výsledky vyhledávání - "Takeshi Sumino"

Food microbiological and chemical analysis of commercially available sardine in okara paste (iwashi unohana-zuke) and sardine in sesame (iwashi goma-zuke)

Autor: Mie, KOMOTO, Takeshi, SUMINO, Nami, ODANAKA, Hadjime, NAKAJIMA

Publikováno v: 和洋女子大学紀要 = The journal of Wayo Women's University. 63:115-123

千葉県九十九里海岸地域の郷土料理に「イワシの卯の花（おから）漬け」、「イワシのゴマ漬け」がある。古い資料では発酵食品であるナレズシ系の食品と思われる記述もあるため、現�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::1bf28a845c4bb218f89b7e4c8837c498
http://id.nii.ac.jp/1159/00002027/

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Various component and bacteria of commercial Hatahatazushi

Autor: Takeshi Sumino, Karin Muro

Publikováno v: Journal for the Integrated Study of Dietary Habits. 18:370-375

市販はたはたずしの諸成分と微生物等について検討し, 次の知見を得た。(1) Na量, K量, 食塩濃度, Na/K, pH, 水分活性及び水分量はそれぞれ平均, 633.2mg/100g, 45.9mg/100g, 1.6%, 16.4, 4.73, 0.968及び52.7%

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6f016334763b039de29e1b51830d2490
https://doi.org/10.2740/jisdh.18.370

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Various components and bacteria of Kaburazushi and Daikonzushi

Autor: Kuniko Aida, Takeshi Sumino

Publikováno v: Journal for the Integrated Study of Dietary Habits. 18:145-152

市販及び自家製のかぶらずしと大根ずしの諸成分と微生物について検討した。得られた結果は以下のとおりである。 1) 市販かぶらずしのナトリウム量, カリウム量, 食塩濃度および水分�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::28f7aae4b7308224f025391b2cd94e5e
https://doi.org/10.2740/jisdh.18.145

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Preservative Property of Cut Vegetables Subjected to Steam Heating

Autor: Shouhei Yaghi, Kentaro Kaneko, Chikao Otoguro, Toshichika Takita, Takeshi Sumino, Masaki Egawa

Publikováno v: food preservation science. 33:307-313

(1) 水洗・殺菌後に60℃の蒸気で5分間加熱してから15℃で5日間保存したキャベツとキュウリは, 一般生菌数と大腸菌群数が300CFU/g以下であった。(2) 水洗・殺菌後に60℃の蒸気で5分間加熱し�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a5b0efd043771ca23d3ff407172efb0b
https://doi.org/10.5891/jafps.33.307

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Research for Preference of Konnyaku and Its Eating Habit among Female College Students and Their Mothers

Autor: Sachiko Noguchi, Tomoko Kimura, Hiroko Sasaki, Tatsuyuki Sugahara, Masahiko Goto, Harumi Inoue, Nobue Nagasawa, Takeshi Sumino, Shinobu Isshiki

Publikováno v: Journal for the Integrated Study of Dietary Habits. 14:298-308

全国の女子大学生 (1, 727人) とその母親 (1, 723人) に, 蒟蒻の嗜好と食行動を調査し, 次のような結果を得た.(1) 蒟蒻は親子共に90%以上の人に好まれる食品であり, 利用頻度は月1～2回が53%で�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9accbb74e8c59d41677210b4f25cc1fb
https://doi.org/10.2740/jisdh.14.298

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Effect of anthoropogenic contamination on the water quality of Lake Oze

Autor: Shiho Kageyama, Nobuhisa Morooka, Takeshi Sumino

Publikováno v: Japanese Journal of Limnology (Rikusuigaku Zasshi). 65:93-98

尾瀬沼の水質に及ぼす人為汚染の影響を明らかにするため,1999年から2002年にかけて,尾瀬沼を含む計10地点で水質調査を行った。その結果,尾瀬沼が富栄養化していることと,河川水が細菌�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7b60ed4a9f52c21ee31eb7ed7cf3d415
https://doi.org/10.3739/rikusui.65.93

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Various Components and Bacteria of Koyozuke

Autor: Eiko Endo, Takeshi Sumino, Koji Yamada, Shiho Kageyama

Publikováno v: Journal for the Integrated Study of Dietary Habits. 11:296-301

福島県の伝統食品である紅葉漬けのナトリウム, カリウム含量, 食塩濃度, 水分活性, 遊離アミノ酸組成, 脂肪酸組成及び微生物について検討し次の知見を得た.(1) 食塩濃度, カリウム含量,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8a02db57d2cc94b9d8d9e5770b47b8bb
https://doi.org/10.2740/jisdh.11.296

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Various component and bacteria of home-made Izushi in Hokkaido area

Autor: Takeshi Sumino, Koji Yamada, Sachiko Sumino, Eiko Endo, Junko Abe, Keiko Yamahana, Kuniko Aida

Publikováno v: Journal for the Integrated Study of Dietary Habits. 10:70-74

We analyzed the various component and bacteria of Home-made Izushi in Hokkaido Area.The results were as follows:1. The averages of contents of salt and potassium, and water activity of Home-made Izushi were 2.3%, 121mg/100g and 0.941, respectively.2.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e6a14d84da1e1b28a077f909c5bf6b24
https://doi.org/10.2740/jisdh.10.2_70

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Changes in Various Ingredients, Escherichia coli, Taste and Texture of Blade Vegetables as a Result of Low Temperature Steam-Heating Process

Autor: Setsuko Kikuchi, Sachiko Odake, Kentaro Kaneko, Kazuko Saito, Takeshi Sumino, Kyoko Tsuji, Chikao Otoguro

Publikováno v: Food Science and Technology Research. 5:145-152

To research wider uses of the low temperature steam heating process, blade vegetables were heated by steam of temperature adjusted from 55°C to 80°C for 5-30 min. The treated vegetables were used for analysis of various ingredients, measurement of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3d928b88b3b55094ebd10f138f2e543d
https://doi.org/10.3136/fstr.5.145

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Study on Water Activity, Sodium Content, Potassium Content and Composition of Free Amino Acids of Miso Produced in Iwase, Fukushima

Autor: Kuniko Aida, Chieko Matsui, Satoko Suzuki, Takeshi Sumino, Koji Yamada

Publikováno v: The Japanese Journal of Nutrition and Dietetics. 52:251-257

福島県岩瀬地方の自家製みそ (岩瀬みそ) 23検体の水分活性, 生菌数, Na・K含量, 遊離アミノ酸量を測定し, 次の知見を得た。1) 岩瀬みそ23検体の水分活性, 生菌数, Na・K含量, 食塩濃度, Na/K比

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::82af490338fbd5ef2a2636a1cf8e99bd
https://doi.org/10.5264/eiyogakuzashi.52.251

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