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[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition最新文献

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Studies on the physiological action of lysozyme. 3. Lysozyme, related components and intestinal bacterial flora in the feces of breast-fed infants. 溶菌酶生理作用的研究。3.母乳喂养婴儿粪便中溶菌酶及其相关成分和肠道菌群。
[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition Pub Date : 1967-01-01 DOI: 10.4327/JSNFS1949.20.62
Naomichi Yamada, Tetsuo Tanaka, Keiko Yamamoto, M. Yamada, K. Yoshioka, K. Sukegawa, T. Kikuchi, H. Handa, H. Sasaki, Yôko Kobayashi
{"title":"Studies on the physiological action of lysozyme. 3. Lysozyme, related components and intestinal bacterial flora in the feces of breast-fed infants.","authors":"Naomichi Yamada, Tetsuo Tanaka, Keiko Yamamoto, M. Yamada, K. Yoshioka, K. Sukegawa, T. Kikuchi, H. Handa, H. Sasaki, Yôko Kobayashi","doi":"10.4327/JSNFS1949.20.62","DOIUrl":"https://doi.org/10.4327/JSNFS1949.20.62","url":null,"abstract":"生後2～10ヵ月の母乳栄養児13名について, 糞便中のリゾチーム含量およびこれに関連する各成分ならびに腸内菌叢について測定し, すでに報告したリゾチーム添加粉乳投与乳児のそれと比較した。1. 母乳栄養児糞便中のリゾチーム含量は約5mg/100g固形であった。人工栄養児では約2mg程度のものが多く, リゾチーム添加粉乳投与乳児では母乳栄養児程度か, またはそれ以上に増加した。2. グルコサミン含量については, ほとんどの場合1mg/g固形以上で最高27.5mgであった。人工栄養児の場合には0.5mg/g前後のものが多く, リゾチーム添加粉乳投与によって約1mg程度に増加したが, 母乳栄養児糞便中のグルコサミン含量よりも一般に低い。3. アンモニヤ態窒素含量は約2mg/g固形であった。人工栄養児とほとんど同程度か, むしろ若干高い傾向であった。ヒスタミンについては, 1, 0mg/g固形以下がほとんどで, 人工栄養児と大差はなかった。硫化水素はいずれも検出されなかった。4. 母乳栄養児糞便中の窒素化合物の分布は, 水溶性窒素化合物が80%以上で, 人工栄養児のそれに比べてきわめて多かった。しかし, Dowex-50W樹脂による窒素化合物の篩別分析では, タンパク態窒素化合物が人工栄養児糞便に比較して多かった。5. 母乳栄養児糞便のpHは人工栄養児糞便よりも酸性で, 菌叢についてはビフィダス菌が圧倒的に多く, 大腸菌は2～3例に若干みられたのみであった。","PeriodicalId":86661,"journal":{"name":"[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition","volume":"51 1","pages":"62-68"},"PeriodicalIF":0.0,"publicationDate":"1967-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90432562","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
Estimation of L-ascorbic acid contained in strawberry jam. 草莓酱中l -抗坏血酸含量的测定。
[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition Pub Date : 1967-01-01 DOI: 10.4327/JSNFS1949.19.355
Setsuko Yuuki
{"title":"Estimation of L-ascorbic acid contained in strawberry jam.","authors":"Setsuko Yuuki","doi":"10.4327/JSNFS1949.19.355","DOIUrl":"https://doi.org/10.4327/JSNFS1949.19.355","url":null,"abstract":"食形態の変化に伴いジャム類の消費量にも影響があるものと考えられるが, 国内製品はいうに及ばず各種の輸入品も多く使用せられその他計り売り品も多く出回わっているので, それらのビタミンC含有量を検討した。結果を総括すれば次のようである。(1) 国産瓶詰4種のうち10mg%以上のもの3種 (その平均15.11mg%), 6.15mg%のものが1種あった。(2) 国産缶詰7種のビタミンC含有量には10mg%以上のもの3種 (平均11.45mg%) 10mg以下5mg以上のもの2種 (平均5.86mg%) それ以下のもの2種 (その平均3.46mg%) であった。(3) 輸入品は13種類とも瓶詰であったが, そのうち10種が9.94～5.96mg% (平均6.87mg%) の範囲にあり, 3種が4.64～3.73mg% (平均4.17mg%) で10mg%以上のものはなかった。(4) 計り売り品7例中1種が9.59mg%であったが他はすべて5～4mg%付近であった。(5) 従って瓶詰ジャムのビタミンC含有量は缶詰品に比して高くしかも国内産瓶詰において最も高く, 同缶詰ならびに輸入瓶詰においてほぼ匹敵しこれに次ぎ計り売りにおいて最も低かった。(6) 開缶後は常温に放置する場合短期間ではビタミンCの減少率は少ないが冷蔵器内に静置しても長期ではかなりの減少を示すことが考えられる。","PeriodicalId":86661,"journal":{"name":"[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition","volume":"9 1","pages":"355-357"},"PeriodicalIF":0.0,"publicationDate":"1967-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75969235","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
Studies on fowl breast muscle during refrigerated storage. 1. On the food-chemical changes during the storage. 冷藏过程中鸡胸肌的研究。1. 食品在贮存过程中的化学变化。
[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition Pub Date : 1967-01-01 DOI: 10.4327/JSNFS1949.20.229
T. Kitamura
{"title":"Studies on fowl breast muscle during refrigerated storage. 1. On the food-chemical changes during the storage.","authors":"T. Kitamura","doi":"10.4327/JSNFS1949.20.229","DOIUrl":"https://doi.org/10.4327/JSNFS1949.20.229","url":null,"abstract":"1. Rockhorn種成鶏の胸筋を5℃で8日間冷蔵し, この間供試筋の食品化学的変化を検討し, 自己消化過程にある供試筋の状態を明らかにした。2. 冷蔵鶏胸筋の自己消化は速く, 死後硬直は3時間目より始まり, 12時間目で最高に達した。24時間目には硬直が解除された。初期腐敗直前は7日目に, 初期腐敗は8日目に現われた。また酸性極限値 (pH 5.52) は24時間目に現われた。3. 筋蛋白質変性は5日目より顕著となり, この時期より塩溶性蛋白質態窒素量が増加し, 非塩溶性蛋白質態窒素量が減少した。これらの現象は初期腐敗に結びつく現象であることが判った。4. 水分減少は筋蛋白質の死後変性に関連して起こった。","PeriodicalId":86661,"journal":{"name":"[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition","volume":"59 1","pages":"229-233"},"PeriodicalIF":0.0,"publicationDate":"1967-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75365975","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 effect of unsaponifiable matter of soybean oil on plasma cholesterol levels in rats. 1. 大豆油不皂化物对大鼠血浆胆固醇水平的影响。1.
[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition Pub Date : 1967-01-01 DOI: 10.4327/JSNFS1949.19.439
T. Kaneda, S. Tokuda, N. Shibukawa
{"title":"The effect of unsaponifiable matter of soybean oil on plasma cholesterol levels in rats. 1.","authors":"T. Kaneda, S. Tokuda, N. Shibukawa","doi":"10.4327/JSNFS1949.19.439","DOIUrl":"https://doi.org/10.4327/JSNFS1949.19.439","url":null,"abstract":"できるだけステロールを除いたダイズ油不ケン化物をシロネズミに与え, 血漿コレステロール低下におよぼす影響を検討したところ, 本不ケン化物それ自体はなんらの効果を示さなかった。植物ステロールが血漿コレステロールを減少させる作用があることはよく知られた事実だが, ダイズ油から分離したステロールをネズミに与えた際, 上記ダイズ油不ケン化物を共に与えるとダイズ油ステロールの効果は一層強められた。この作用はおそらく不ケン化物中のトコフェロールによると思われた。","PeriodicalId":86661,"journal":{"name":"[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition","volume":"7 1","pages":"439-442"},"PeriodicalIF":0.0,"publicationDate":"1967-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87430212","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
Nutrition uptake in the mass-supplying with food. 大量供应食物时的营养摄取。
[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition Pub Date : 1967-01-01 DOI: 10.4327/JSNFS1949.19.390
H. Morimoto, N. Hosoya
{"title":"Nutrition uptake in the mass-supplying with food.","authors":"H. Morimoto, N. Hosoya","doi":"10.4327/JSNFS1949.19.390","DOIUrl":"https://doi.org/10.4327/JSNFS1949.19.390","url":null,"abstract":"","PeriodicalId":86661,"journal":{"name":"[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition","volume":"2009 1","pages":"390-392"},"PeriodicalIF":0.0,"publicationDate":"1967-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82577057","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
Influence of dietary fat on the fatty acid composition in depot fat. 饲粮脂肪对贮藏脂肪中脂肪酸组成的影响。
[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition Pub Date : 1967-01-01 DOI: 10.4327/JSNFS1949.19.397
Y. Majima, C. Kurata
{"title":"Influence of dietary fat on the fatty acid composition in depot fat.","authors":"Y. Majima, C. Kurata","doi":"10.4327/JSNFS1949.19.397","DOIUrl":"https://doi.org/10.4327/JSNFS1949.19.397","url":null,"abstract":"白ネズミに種々の脂肪および脂肪酸を摂取し貯蔵脂の脂肪酸組成を分析し次の結果が得られた。1) 飽和脂肪酸を摂るとそれが貯蔵脂肪に貯蔵されるが, それと一緒に炭素数の同じ一不飽和脂肪酸も同時に合成され貯蔵される。2) 摂取する脂肪および脂肪酸によって貯蔵脂肪の脂肪酸組成は変動するが全飽和脂肪酸と全不飽和脂肪酸の比率は一定で常に1: 2に近い値を示す。","PeriodicalId":86661,"journal":{"name":"[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition","volume":"43 1","pages":"397-401"},"PeriodicalIF":0.0,"publicationDate":"1967-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72509494","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: 1
Sugars and other components of kinako or parched full-fat soybean flour. 糖和其他成分的kinako或干燥全脂大豆粉。
[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition Pub Date : 1967-01-01 DOI: 10.4327/JSNFS1949.20.174
S. Kawamura
{"title":"Sugars and other components of kinako or parched full-fat soybean flour.","authors":"S. Kawamura","doi":"10.4327/JSNFS1949.20.174","DOIUrl":"https://doi.org/10.4327/JSNFS1949.20.174","url":null,"abstract":"生の大豆をいってきなこにすると水分が約10%から約6%に減るが, 無水物に対する粗脂肪と全窒素の量はほとんど変化しない。水溶性窒素は全窒素に対する割合であらわすと原料で約78%であるのが約8%に減少する。これはタンパク質の栄養価値の上昇を示す。きなこでは還元糖が原料に対し約2倍に増加する。これはフルクトースがおもでグルコースも存在する。きなこをつくる条件 (140°で6分または160°で4.5分加熱) では少糖類は大して変化しないがわずかに減少するものと考えられる。","PeriodicalId":86661,"journal":{"name":"[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition","volume":"2 1","pages":"174-176"},"PeriodicalIF":0.0,"publicationDate":"1967-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87370811","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: 1
Study on the effect of ultrasonic wave irradiation on the ascorbic acid content of vegetable tissue. 超声波辐照对蔬菜组织抗坏血酸含量影响的研究。
[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition Pub Date : 1967-01-01 DOI: 10.4327/jsnfs1949.20.69
Y. Matsutani, S. Yuki, M. Tada, Yasuko Ogawa, M. Ogawa
{"title":"Study on the effect of ultrasonic wave irradiation on the ascorbic acid content of vegetable tissue.","authors":"Y. Matsutani, S. Yuki, M. Tada, Yasuko Ogawa, M. Ogawa","doi":"10.4327/jsnfs1949.20.69","DOIUrl":"https://doi.org/10.4327/jsnfs1949.20.69","url":null,"abstract":"The effect of ultrasonic wave irradiation upon the ascorbic acid content of vegetable tissue was investigated employing parsley leaves etc., and following results were obtained. 1) Indophenol titration value was decreased by ultrasonic wave irradiation in L-ascorbic acid solution. 2) No effect was observed on the ascorbic acid content of ultrasonic wave-irradiated parsley leaves. But, in the case of minced leaves, indophenol titration value was decreased considerably. 3) Ascorbinase activity of ultrasonic wave-irradiated carrot fluid was conspicuously decreased.","PeriodicalId":86661,"journal":{"name":"[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition","volume":"8 1","pages":"69-73"},"PeriodicalIF":0.0,"publicationDate":"1967-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83312706","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
On the selenium content in foods and its analysis. 食品中硒的含量及其分析。
[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition Pub Date : 1967-01-01 DOI: 10.4327/JSNFS1949.20.311
T. Gotô, M. Fujino
{"title":"On the selenium content in foods and its analysis.","authors":"T. Gotô, M. Fujino","doi":"10.4327/JSNFS1949.20.311","DOIUrl":"https://doi.org/10.4327/JSNFS1949.20.311","url":null,"abstract":"食品のSeの定量は乾燥および有機物分解特にSeの飛散を防止しなければならない。また螢光分析にあたっては試薬の盲螢光を注意しなければならない。食品中ニンニク, 日本ネギ, フキノトウ, シドケ, フキなどにSeが多く含まれ昆布にも特に多く含まれている。それらはいずれも乾燥試料で2.4ppmから0.95ppmの間のSe含有量である。","PeriodicalId":86661,"journal":{"name":"[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition","volume":"1 1","pages":"311-313"},"PeriodicalIF":0.0,"publicationDate":"1967-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90266650","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 vitamin E activity of some of our foods. 一些食物中的维生素E活性。
[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition Pub Date : 1967-01-01 DOI: 10.4327/JSNFS1949.19.429
T. Koyanagi, S. Wada, R. Furukawa
{"title":"The vitamin E activity of some of our foods.","authors":"T. Koyanagi, S. Wada, R. Furukawa","doi":"10.4327/JSNFS1949.19.429","DOIUrl":"https://doi.org/10.4327/JSNFS1949.19.429","url":null,"abstract":"日本人の主要V.Eの供給源と考えられる食品についてネズミの繁殖を順調に進行させる作用をめやすにしてV.Eの効果を判定した。てんぷら油2種のうち一つ, マヨネーズおよびキャベツはV.Eの効果を認めなかった。しかし, てんぷら油の他の一種コーンサラダ油はわずかながら効果を示した。ダイズおよび玄米のアルコール抽出物はV.E効果があり玄米について化学的に定量してみると高濃度にV.Eが含有されていた。ただし玄米中のV.Eは精白により1/8に著しく減少してしまうことがわかった。","PeriodicalId":86661,"journal":{"name":"[Eiyo to shokuryo] Journal of the Japanese Society of Food and Nutrition","volume":"100 1","pages":"429-432"},"PeriodicalIF":0.0,"publicationDate":"1967-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89922525","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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