Výsledky vyhledávání - "Yoshiko Kagawa"

Basic cooking and processing properties of Aquagas-treated food materials (Part4)-using aroid

Autor: Fumiko Tonozuka, Sanae Osada, Yukiko Negishi, Takeko Tani, Masami Okuzaki, Yoshiko Kagawa

Publikováno v: Journal for the Integrated Study of Dietary Habits. 19:214-223

AQG加熱食材の基礎的調理加工特性を明らかにすることを目的に, にんじんを用いて, AQG加熱と既存の加熱法 (茹でる, 蒸す) について実験を行い, 物性, 色調, 成分量 (総ビタミンC, カロテン,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ccf2cbf1e2029a0c11165d51fd87b214
https://doi.org/10.2740/jisdh.19.214

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Basic cooking and processing properties of Aquagas-treated food materials (Part2)

Autor: Fumiko Tonozuka, Sanae Osada, Takeko Tani, Yukiko Negishi, Masami Okuzaki, Yoshiko Kagawa

Publikováno v: Journal for the Integrated Study of Dietary Habits. 18:254-264

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2035a33c92b8e438f559aa3e89c43d0b
https://doi.org/10.2740/jisdh.18.254

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Basic cooking and processing properties of Aquagas-treated food materials (Part 3)

Autor: Takeko Tani, Masami Okuzaki, Fumiko Tonozuka, Sanae Osada, Yoshiko Kagawa, Yukiko Negishi

Publikováno v: Journal for the Integrated Study of Dietary Habits. 18:223-230

アクアガス加熱食材の基礎的調理加工特性を明らかにすることを目的に, 枝豆を用いてアクアガス加熱および既存の加熱法(茹でる, 蒸す)について, 加熱時間による物性および色調の変化�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::805e4951acda55726eefd6454b1b9e0b
https://doi.org/10.2740/jisdh.18.223

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Basic cooking and processing properties of Aquagas-treated food materials-using broccoli

Autor: Fumiko Tonozuka, Sanae Osada, Masami Okuzaki, Yoshiko Kagawa, Takeko Tani, Yukiko Negishi

Publikováno v: Journal for the Integrated Study of Dietary Habits. 16:242-248

In order to assess the basic cooking and processing properties of Aquagas-treated food materials, a comparison between Aquagas treatment and boiling and steaming using conventional cooking methods was undertaken using broccoli as a test material. Qua

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2061e082e2cde91cfc390c1da330be38
https://doi.org/10.2740/jisdh.16.242

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Trabecular bone score (TBS) predicts vertebral fractures in Japanese women over 10 years independently of bone density and prevalent vertebral deformity: the Japanese Population-Based Osteoporosis (JPOS) cohort study

Autor: Masayuki, Iki, Junko, Tamaki, Eiko, Kadowaki, Yuho, Sato, Namiraa, Dongmei, Renaud, Winzenrieth, Sadanobu, Kagamimori, Yoshiko, Kagawa, Hideo, Yoneshima

Publikováno v: Journal of bone and mineral research : the official journal of the American Society for Bone and Mineral Research. 29(2)

Bone strength is predominantly determined by bone density, but bone microarchitecture also plays an important role. We examined whether trabecular bone score (TBS) predicts the risk of vertebral fractures in a Japanese female cohort. Of 1950 randomly

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::08f3766018de6896e4b1ae609c93da48
https://pubmed.ncbi.nlm.nih.gov/23873699

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Effect of Liver Intake on the Amount of Dietary Iron Ingested by Pregnant Women

Autor: Takahiko Ishii, Kazu Ishii, Yoshiko Kagawa, Kaoruko Nishimura

Publikováno v: The Japanese Journal of Nutrition and Dietetics. 52:191-197

389人の妊婦の食生活状況調査で, 食べたほうがよい食品, 悪い食品の項目 (330人回答) に, 110人がよい食品と答えたレバーに注目して, 鉄摂取量に及ぼすレバー摂取の影響を調べた。1) 110人�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c1d74edf83b367bfa6ba3a05b6f24141
https://doi.org/10.5264/eiyogakuzashi.52.191

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