著者
杉山 寿美 笠見 浩子 小田 エリサ 郷田 泰子 石永 正隆
出版者
社団法人日本家政学会
雑誌
日本家政学会誌 (ISSN:09135227)
巻号頁・発行日
vol.54, no.9, pp.705-712, 2003-09-15
被引用文献数
1

The effects on the cholesterol and fatty acid contents of eggs by the usual cooking procedures were investigated. Both contents were not significantly reduced by wet-cooking procedures such as boiling, poaching, pot-steaming, and making into egg soup. With the dry-cooking procedures, omelet using beaten eggs absorbed cooking oil, while frying and deep-frying, not using beaten eggs, significantly reduced the cholesterol inside the egg yolk membrane. In doughnuts, the efflux of cholesterol from the egg to the cooking oil was at least 32%. These results suggest that nutritional education/management focusing on the cholesterol content of egg dishes is important.
著者
サイト エリカ 松本 洋子
出版者
駒澤大学
雑誌
論集 (ISSN:03899837)
巻号頁・発行日
vol.30, pp.215-230, 1989-09
著者
カマルゴ クルズ アナ エリカ 落水 浩一郎
出版者
一般社団法人電子情報通信学会
雑誌
電子情報通信学会技術研究報告. SS, ソフトウェアサイエンス (ISSN:09135685)
巻号頁・発行日
vol.107, no.505, pp.43-48, 2008-02-25

Several studies, in the field of object-oriented software quality, have been performed to define models for predicting fault-prone code. However, their predictions take place after the implementation phase, using design-complexity metrics measured from the code. The primary aim of this paper is to provide the foundations for building a model, that predicts fault-prone code in the early phases of the life cycle of the software, using UML metrics. We found that some UML metrics, approximations of traditional design-complexity metrics, can bew acceptable predictors of fault-proneness, as they showed similar performance to the performance of those metrics measured from the implementation.