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Journal for The Integrated Study of Dietary Habits最新文献

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Tane-koji (koji-starter) and koji-mold 曲曲(曲曲发酵剂)和曲霉
Journal for The Integrated Study of Dietary Habits Pub Date : 2021-01-01 DOI: 10.2740/JISDH.31.4_217
Y. Wagu
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引用次数: 0
What you can see from the Paralympic point of view 你可以从残奥会的角度看到什么
Journal for The Integrated Study of Dietary Habits Pub Date : 2021-01-01 DOI: 10.2740/jisdh.32.2_73
Mieko Uchino
{"title":"What you can see from the Paralympic point of view","authors":"Mieko Uchino","doi":"10.2740/jisdh.32.2_73","DOIUrl":"https://doi.org/10.2740/jisdh.32.2_73","url":null,"abstract":"","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86070347","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Change in the antioxidant ability with the storage ripening period of Mirin lees and application for processed foods 米酒抗氧化能力随贮藏成熟期的变化及在加工食品中的应用
Journal for The Integrated Study of Dietary Habits Pub Date : 2021-01-01 DOI: 10.11428/KASEI.67.0_196
M. Ando, S. Kitao, K. Akiko, Michio Harada
{"title":"Change in the antioxidant ability with the storage ripening period of Mirin lees and application for processed foods","authors":"M. Ando, S. Kitao, K. Akiko, Michio Harada","doi":"10.11428/KASEI.67.0_196","DOIUrl":"https://doi.org/10.11428/KASEI.67.0_196","url":null,"abstract":"Change in the antioxidant ability with the storage ripening period of Mirin lees and application for processed foods Satoshi Kitao, Mami Ando, Akiko Kawasaki, Michio Harada Faculty of Health and Nutrition, Osaka Shoin Women’s University, 4-2-26, Hishiyanishi, Higashiosaka-shi, Osaka, 577-8550 Faculty of Agriculture, Setsunan University, 45-1, Nagaotoge-cho, Hirakata-shi, Osaka, 573-0101 Kokonoe Mirin Co. Ltd., 2-11, Hamadera-machi, Hekinan-shi, Aichi, 447-8603 〒577–8550 大阪府東大阪市菱屋西 4 – 2 –26 〒573–0101 大阪府枚方市長尾峠町45– 1 〒447–8603 愛知県碧南市浜寺町 2 –11","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"34 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81552847","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The evolution of sushi and the power of vinegar 寿司的演变和醋的力量
Journal for The Integrated Study of Dietary Habits Pub Date : 2021-01-01 DOI: 10.2740/JISDH.31.4_201
H. Akano
{"title":"The evolution of sushi and the power of vinegar","authors":"H. Akano","doi":"10.2740/JISDH.31.4_201","DOIUrl":"https://doi.org/10.2740/JISDH.31.4_201","url":null,"abstract":", in and are in the the of vinegar in its is","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"76 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83844003","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Mirin brewing
Journal for The Integrated Study of Dietary Habits Pub Date : 2021-01-01 DOI: 10.2740/jisdh.31.4_207
Akitoshi Ito
{"title":"Mirin brewing","authors":"Akitoshi Ito","doi":"10.2740/jisdh.31.4_207","DOIUrl":"https://doi.org/10.2740/jisdh.31.4_207","url":null,"abstract":"Mirin is positioned as an indispensable liquor seasoning for Japanese cooking. The liquor Tax Law defines the component standard values for mirin with an extract content of 40% or more and an alcohol content of less than 15%. Mirin originated in China and was introduced to Japan during the Muromachi and Warring States periods. Mirin was used for drinking, but it came to be used for cooking in the Edo period. The raw materials for mirin are glutinous rice, rice koji and shochu （ alcohol ） . The koji ratio （ rice weight / total rice weight ） is 10-15% （ w / w ） , and the alcohol ratio （ alcohol capacity / total rice weight ） is 60-70% （ v / w ） . Since mirin mashing process is not fermented by yeast like other liquor production, the main component changes are saccharification and aging of steamed glutinous rice by the enzymatic action of rice koji, and decomposition of starch and protein. The chemical change in mirin mash is that the pregelatinized starch and protein in glutinous rice are reduced in molecular weight by the starch and proteolytic enzyme of rice koji in the presence of alcohol. As defined by the Liquor Tax Law, the main component is sugar","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"43 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91390012","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effect of the nutrition intakes and the daily rhythms on the intestinal microflora related to the health among the parents of infants at a nursery school 幼儿父母营养摄入及日常节律对肠道菌群健康的影响
Journal for The Integrated Study of Dietary Habits Pub Date : 2021-01-01 DOI: 10.2740/jisdh.32.2_77
Y. Miyahara, Y. Minari, Aya Nishino, Y. Sakisaka, Azusa Onita, N. Tokui
{"title":"Effect of the nutrition intakes and the daily rhythms on the intestinal microflora related to the health among the parents of infants at a nursery school","authors":"Y. Miyahara, Y. Minari, Aya Nishino, Y. Sakisaka, Azusa Onita, N. Tokui","doi":"10.2740/jisdh.32.2_77","DOIUrl":"https://doi.org/10.2740/jisdh.32.2_77","url":null,"abstract":"Effect of the nutrition intakes and the daily rhythms on the intestinal microflora related to the health among the parents of infants at a nursery school Yoko Miyahara , Yoshimi Minari , Aya Nishino , Yukio Sakisaka, Azusa Onita , Noritaka Tokui Faculty of Nutritional Sciences, Nakamura Gakuen University, 5-7-1, Befu, Jounan-ku, Fukuoka-shi, Fukuoka, 814-0198 ** Institute of Preventive and Medicinal Dietetics, Nakamura Gakuen University, 5-7-1, Befu, Jounan-ku, Fukuoka-shi, Fukuoka, 814-0198 Graduate School of Nutritional Sciences, Nakamura Gakuen University Graduate School, 5-7-1, Befu, Jounan-ku, Fukuoka-shi, Fukuoka, 814-0198 Division of Early Childhood Care and Education, Nakamura Gakuen University Junior College, 5-7-1, Befu, Jounan-ku, Fukuoka-shi, Fukuoka, 814-0198","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"712 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74753608","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Study on the characteristics of waffles made using rice flour 米粉制作华夫饼的特性研究
Journal for The Integrated Study of Dietary Habits Pub Date : 2021-01-01 DOI: 10.2740/JISDH.31.4_241
Ayako Nemoto, Chisa Minamiya, Kazumi Kikuchi
{"title":"Study on the characteristics of waffles made using rice flour","authors":"Ayako Nemoto, Chisa Minamiya, Kazumi Kikuchi","doi":"10.2740/JISDH.31.4_241","DOIUrl":"https://doi.org/10.2740/JISDH.31.4_241","url":null,"abstract":"Study on the characteristics of waffles made using rice flour Ayako Nemoto, Chisa Minamiya, Kazumi Kikuchi Department of Home Economics Education, Sapporo Campus, Hokkaido University of Education, 5-3, Ainosato, Kita-ku, Sapporo-shi, Hokkaido, 002-8502 Division of Food Science and Human Nutrition, Fuji Women’s University Graduate School of Human Life Science, 4-5, Hanakawa Minami, Ishikari-shi, Hokkaido, 061-3204 Department of Food Science and Human Nutrition, Faculty Life Sciences, Fuji Women’s University, 4-5, Hanakawa Minami, Ishikari-shi, Hokkaido, 061-3204","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84940697","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The stress-reducing effect of kabusecha on highly stressed persons kabuscha对高压力人群的减压作用
Journal for The Integrated Study of Dietary Habits Pub Date : 2021-01-01 DOI: 10.2740/jisdh.32.3_107
Ayako Iwamoto, Kanako Sugiyama, M. Nakayama, Y. Umehara
{"title":"The stress-reducing effect of kabusecha on highly stressed persons","authors":"Ayako Iwamoto, Kanako Sugiyama, M. Nakayama, Y. Umehara","doi":"10.2740/jisdh.32.3_107","DOIUrl":"https://doi.org/10.2740/jisdh.32.3_107","url":null,"abstract":"","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"115 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90673283","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Development of functional foods effective for bedridden and weightlessness-induced muscle atrophy 对卧床和失重所致肌肉萎缩有效的功能性食品的研制
Journal for The Integrated Study of Dietary Habits Pub Date : 2021-01-01 DOI: 10.2740/jisdh.32.2_59
Taku Fukushima, Iori Sakakibara, T. Nikawa
{"title":"Development of functional foods effective for bedridden and weightlessness-induced muscle atrophy","authors":"Taku Fukushima, Iori Sakakibara, T. Nikawa","doi":"10.2740/jisdh.32.2_59","DOIUrl":"https://doi.org/10.2740/jisdh.32.2_59","url":null,"abstract":"As Japan enters a super-aging society, there is an urgent need to extend the healthy life span of the elderly. In order to extend the healthy life span, it is essential to prevent physical declines caused by aging. One of the age-related changes is muscle atrophy （ sarcopenia ） . Previous studies have shown that age-related muscle atrophy is caused by a mechanism similar to that of bedridden and weightlessness-induced muscle atrophy. Weightlessness induces oxidative stress and increased expression of the ubiquitin ligase Cbl-b, which induces ubiquitination and degradation of IRS-1 and inhibits IGF-1 signaling, resulting in muscle atrophy. ROS accumulation can be suppressed by antioxidant polyphenols,","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83499429","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Rehabilitation of hemiplegic patients through meal preparation 偏瘫患者通过膳食准备的康复
Journal for The Integrated Study of Dietary Habits Pub Date : 2021-01-01 DOI: 10.2740/jisdh.32.2_67
Sayako Yabuzaki
{"title":"Rehabilitation of hemiplegic patients through meal preparation","authors":"Sayako Yabuzaki","doi":"10.2740/jisdh.32.2_67","DOIUrl":"https://doi.org/10.2740/jisdh.32.2_67","url":null,"abstract":"","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74804964","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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