Journal of home economics最新文献_第3页

Properties of Glycated Chicken Myofibrillar Proteins with Enhanced Antioxidant Abilities 具有增强抗氧化能力的糖化鸡肌原纤维蛋白的特性

Journal of home economics Pub Date : 2012-08-15 DOI: 10.11428/JHEJ.63.461

Mai Isono, H. Saeki, Kimio Nishimura

引用次数: 8

Effects of Blood Parameters and Dietary Intake on Japanese Female College Students Showing Normal BMI with High Body Fat BMI正常、体脂高的日本女大学生血液参数和饮食摄入的影响

Journal of home economics Pub Date : 2012-07-15 DOI: 10.11428/JHEJ.63.421

H. Inoue, T. Kuwano

{"title":"Effects of Blood Parameters and Dietary Intake on Japanese Female College Students Showing Normal BMI with High Body Fat","authors":"H. Inoue, T. Kuwano","doi":"10.11428/JHEJ.63.421","DOIUrl":"https://doi.org/10.11428/JHEJ.63.421","url":null,"abstract":"In Western countries, obesity is defined as a body mass index (BMI) ≥30.0, but the Japan Society for the Study of Obesity has established diagnostic criteria for leanness in Japan as BMI<18.5, normal as 18.5≤BMI<25, and obesity as BMI≥25. According to the 2008 National Health and Nutrition Survey by the Ministry of Health, Labor and Welfare in Japan, 25% of women in their 20s are lean, with BMI<18.5. Lean women show a higher likelihood of giving birth to low birth-weight infants, and women who desire to be lean may become undernourished from the effects of disrupted eating habits and dieting. They may also give birth to children with a relatively high risk of developing lifestyle-related diseases in the future. The suggestion has been made that 70% of predisposing factors for various conditions considered as lifestylerelated diseases are associated with nutritional status in the fetal period and infancy, and that these diseases develop as a result of the burden from later living habits. This theory is called the fetal origins of adult disease (FOAD) theory, proposed by Barker et al. from the results of a large-scale epidemiological study. Considering this * To whom correspondence should be addressed E-mail:kuwano@u-shizuoka-ken.ac.jp Report","PeriodicalId":16080,"journal":{"name":"Journal of home economics","volume":"33 1","pages":"421-430"},"PeriodicalIF":0.0,"publicationDate":"2012-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73492813","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: 2

Effects of a Simultaneous Intake of Soy Peptide and Collagen Peptide on the Skin Function ofHealthy Adult Women 同时摄入大豆肽和胶原肽对健康成年女性皮肤功能的影响

Journal of home economics Pub Date : 2012-01-15 DOI: 10.11428/JHEJ.63.35

A. Matsushita, Naoko Kameda, M. Seike

引用次数: 6

Is resilience still a useful concept when working with children and young people 在与儿童和年轻人一起工作时，弹性仍然是一个有用的概念吗

Journal of home economics Pub Date : 2012-01-01 DOI: 10.11428/JHEJ1951.19.45

C. Hunter

引用次数: 50

小中学生の魚料理，大豆料理，野菜料理に対する嗜好と食生活状況，学校給食に対する意識，健康状態との関連中小学生对鱼料理、大豆料理、蔬菜料理的嗜好与饮食生活状况、对学校供餐的意识、健康状况的关联

Journal of home economics Pub Date : 2012-01-01 DOI: 10.11428/JHEJ.63.781

晴美松本, 藤井まさ子, 知子秋山

引用次数: 0

Extractive Components of Frozen Short-neck Clam and State of Shell-opening during Cooking 冷冻短颈蛤的萃取成分及蒸煮过程中开壳状态

Journal of home economics Pub Date : 2011-06-15 DOI: 10.11428/JHEJ.62.361

C. Yoneda

{"title":"Extractive Components of Frozen Short-neck Clam and State of Shell-opening during Cooking","authors":"C. Yoneda","doi":"10.11428/JHEJ.62.361","DOIUrl":"https://doi.org/10.11428/JHEJ.62.361","url":null,"abstract":"* To whom correspondence should be addressed E-mail:cyone@faculty.chiba-u.jp Live and frozen short-neck clams stored at -20°C for 2 weeks were cooked in boiling water, and the extractive components of each hot-water extract and cooked soft parts were examined. The levels of total free amino acids, total ATP and related compounds, and succinic acid in the hot-water extracts prepared from the live and frozen samples were not significantly different, whereas the levels of adenosine 5’-monophosphate (AMP), inosine 5’-monophosphate (IMP) and inosine in the extract of the frozen samples were higher than those from the live samples. A sensory evaluation revealed that the extract of frozen samples was stronger in umami and overall preference and weaker in fishy odor than that of the live samples. The state of shell-opening during cooking of the frozen short-neck clam was also investigated. Samples stored for 2 weeks at -20 °C and -40 °C, placed in water and then brought to the boil respectively resulted in 17% and 27% giving complete shell-opening. However, 66% of the frozen samples placed in boiling water gave complete shell-opening, irrespective of the temperature and duration of freezing. (Received August 5. 2010: Accepted in revised form February 5. 2011)","PeriodicalId":16080,"journal":{"name":"Journal of home economics","volume":"42 1","pages":"361-368"},"PeriodicalIF":0.0,"publicationDate":"2011-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77651539","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: 2

Changes in Free Amino Acids During Heating Bouillon Prepared at Different Temperatures 不同温度下肉汤加热过程中游离氨基酸的变化

Journal of home economics Pub Date : 2010-12-15 DOI: 10.11428/JHEJ.61.765

K. Ninomiya, Shin-ichi Kitamura, Ai Saiga-Egusa, Shin-ichi Ozawa, Yuko Hirose, Tomoko Kagemori, Akira Moriki, Toshikazu Tanaka, T. Nishimura

引用次数: 7

Antioxidative Activity and Flavonoid Composition of the Acid Precipitates from a Rooibos Tea Extract 路易波士茶提取物酸沉淀物的抗氧化活性和类黄酮组成

Journal of home economics Pub Date : 2010-11-15 DOI: 10.11428/JHEJ.61.717

S. Une, Ikuyo Sugimoto, J. Akiyama, I. Yamamoto, N. Muto

{"title":"Antioxidative Activity and Flavonoid Composition of the Acid Precipitates from a Rooibos Tea Extract","authors":"S. Une, Ikuyo Sugimoto, J. Akiyama, I. Yamamoto, N. Muto","doi":"10.11428/JHEJ.61.717","DOIUrl":"https://doi.org/10.11428/JHEJ.61.717","url":null,"abstract":"Rooibos (Aspalathus linearis) tea has been widely drunk in Africa, Europe and East Asia as a health beverage. Rooibos is a leguminous shrub grown in the mountainous areas of the northwestern Cape Province in South Africa. This tea is made from leaves and stems through a fermentation process. Fermented rooibos tea has been reported to have many biological and physiological benefits, including the alleviation of constipation and various other digestive disorders, as well as the reduction of nervous tension, the alleviation of allergies, clastogen suppression, the inhibition of X-ray-induced cell transformation, the suppression of lipid peroxide accumulation, and as an anti-HIV activity. Nutritionally, rooibos tea is recognized as a wellbalanced beverage because of its high content of minerals including potassium, sodium, calcium, and magnesium 7) besides its caffeine-less property. Additionally, rooibos tea contains many flavonoids, which exhibit a potent antioxidative activity. Rooibos leaves also contain a unique chalcone-type flavonoid, aspalathin, and it is found in abundance in unfermented tea, but not in its fermented form. This means that the fermentation process causes an extensive degradation or a conversion of aspalathin. Therefore, it is important to evaluate the antioxidative activity and flavonoid composition in rooibos tea products. Recently, Yamamoto has reported that rooibos tea has an immunopotentiating activity in the culture system 日本家政学会誌 Vol. 61 No.11 717 ~ 723 (2010)","PeriodicalId":16080,"journal":{"name":"Journal of home economics","volume":"295 1","pages":"717-723"},"PeriodicalIF":0.0,"publicationDate":"2010-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89067479","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

Properties of Amylase from Germinated Waxy Wheat Seed Properties of Amylase from Germinated Waxy Wheat Seed 萌发小麦蜡质种子淀粉酶的性质

Journal of home economics Pub Date : 2010-04-15 DOI: 10.11428/JHEJ.61.203

A. Taniguchi, Shuhei Kikuchi, K. Takano

引用次数: 0

Characterization of the Composition and Bacterial Manufacturing Process for Rice Noodles in Cambodia 柬埔寨米粉成分及细菌加工工艺的研究

Journal of home economics Pub Date : 2010-02-15 DOI: 10.11428/JHEJ.61.91

Masayo Ikeda, Miyuki Katoh, H. Nagano, S. Sawayama

{"title":"Characterization of the Composition and Bacterial Manufacturing Process for Rice Noodles in Cambodia","authors":"Masayo Ikeda, Miyuki Katoh, H. Nagano, S. Sawayama","doi":"10.11428/JHEJ.61.91","DOIUrl":"https://doi.org/10.11428/JHEJ.61.91","url":null,"abstract":"Fermented rice noodles have been widely eaten in Southeast Asia and southern China for a long time, and are still produced by traditional methods. These noodles are referred to by various names, depending on the country of consumption: khanom-jeen in Thailand (Uchimura et al. 1991; Tanasupawat et al. 1995), bun in Vietnam (Nagano et al. 2000), mohingar in Myanmar (Ikeda et al. 2003), khaw poon in Laos (Kato et al. 2006), num banvuchock in Cambodia (Ikeda et al. 2005b), and soure mifen in China (Lu et al. 2008). According to our field research in Myanmar, Cambodia, Laos, and Thailand, hard, nonglutinous, and damaged rice, unlike that used for cooking, is used as the base for fermented rice noodles. Production involves a two-step natural fermentation process, rice soaking and rice flour standing, after which the rice flour is extruded into rice noodles and boiled. Although lactic acid bacteria such as Streptococcus and Lactobacillus are reportedly the main microorganisms involved in fermentation (Uchimura et al . 1991; Lu et al. 2008), we confirmed the existence of not only lactic acid bacteria but also aerobic bacteria, mold, yeast, coliform group bacteria, and many kinds of microorganisms in samples collected over a 10-yr period from Myanmar, Cambodia, Laos, and Thailand (Ikeda et al. 2003; Kato et al. 2006; Kobayashi et al. 2007). Characterization of the Composition and Bacterial Manufacturing Process for Rice Noodles in Cambodia Masayo IKEDA, Miyuki KATOH, Hiroko NAGANO and Shigeru SAWAYAMA 1 Faculty of Applied Bioscience, Tokyo University of Agriculture, Setagaya-ku, Tokyo 156-8502 2 Faculty of Education, Kagawa University, Takamatsu, Kagawa 760-8522 3 Faculty of Education, Gifu University, Gifu, Gifu 501-1193","PeriodicalId":16080,"journal":{"name":"Journal of home economics","volume":"36 1","pages":"91-99"},"PeriodicalIF":0.0,"publicationDate":"2010-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87192667","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: 7