著者

野口 駿

出版者

公益社団法人 日本農芸化学会

雑誌

化学と生物 (ISSN:0453073X)

巻号頁・発行日

vol.10, no.3, pp.199-203, 1972-03-25 (Released:2009-05-25)

参考文献数

23

著者

宮本 貴史 野口 駿 磯田 節子 原田 聰明

出版者

一般社団法人日本建築学会

雑誌

日本建築学会研究報告. 九州支部. 3, 計画系

巻号頁・発行日

no.51, pp.713-716, 2012-03-01

著者

高橋 節子 内藤 文子 佐藤 之紀 内藤 博 田中 直義 野口 駿

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.45, no.2, pp.123-130, 1994-02-15

被引用文献数

4

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The physical properties and the sensory attributes of chicken white meat cooked under vacuum conditions were compared with those of chicken cooked by steaming and boiling. The most suitable heating temperature and time duration for the vacuum cooking were also established. The chicken white meat cooked by the vacuum process at 62℃ was softer and exhibited a much smaller weight-loss than when prepared by boiling and steaming. However, if the vacuum cooking process occurs at a higher temperature, an appreciable loss of weight and size, and an increase in firmness are caused : a correlation between higher temperatures and greater losses of weight, size and softness was observed. As regards sensory evaluation, temperatures of 90℃ and 60℃ were found to be less favorable. In this case the sensory evaluation of the cooked chicken white meat was concerned with the likeability of the appearance and texture, and also with the relative strengths of these physical properties. Seasoning also had a slight effect on the experiment. In conclusion, it was found that the most favorable conditions for the vacuum cooking of chicken white meat were a temperature of 70℃ and a cooking time of 30 minutes.

著者

野口 駿雄

出版者

近畿大学理工学部応用化学科応用制御化学研究室

雑誌

近畿アルミニウム表面処理研究会会誌 = Aluminum finishing society of Kinki (ISSN:02856689)

巻号頁・発行日

no.290, pp.16-16, 2014-11-01

著者

野口 駿雄

出版者

近畿大学理工学部応用化学科応用制御化学研究室

雑誌

近畿アルミニウム表面処理研究会会誌 = Aluminum finishing society of Kinki (ISSN:02856689)

巻号頁・発行日

no.291, pp.13-14, 2015-01-01

著者

小林 雅美 福島 潤子 野口 駿

出版者

The Japan Society of Home Economics

雑誌

家政学雑誌 (ISSN:04499069)

巻号頁・発行日

vol.24, no.7, pp.511-515, 1973-11-20 (Released:2010-03-09)

参考文献数

9

被引用文献数

1

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The variation of fatty acid composition of oils at various parts in an individual was investigated with 19 kinds of commercially available fishes. A fish body was divided into five parts, namely, back, abdomen, tail, skin and dark-colored flesh (if any), and the lipid from each part was extracted with ether and converted into the corresponding methyl esters in an usual manner and thereafter analysed by gas chromatography.While the oil content varied considerably from part to part and generally decreased in the following order : skin, dark-colored flesh, abdomen, back, and tail, the fatty acid composition was not found to be appreciably different from each other in our examination using a pattern vector analysis, where the vector sum of the segments, which is obtainable by plotting the concentration of each component on the corresponding independent axis, is assumed to represent the pattern of the composition. Thus, the angle between two vector sums or cos θ is considered to be a measure of the degree of resemblance between the two patterns.Furthermore, on some fishes obtainable in all year round, the variations of the content and fatty acid composition of their oils at four seasons were found to be considerable, but the relationship between the variations mentioned above and the taste was found to be rather obscure and at random.

著者

野口 駿 中沢 文子

出版者

The Japan Society of Home Economics

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.40, no.9, pp.755-763, 1989-09-05 (Released:2010-03-10)

参考文献数

83

著者

伊豫田 潤子 野口 駿

出版者

The Japan Society of Home Economics

雑誌

家政学雑誌 (ISSN:04499069)

巻号頁・発行日

vol.24, no.3, pp.169-175, 1973-06-20 (Released:2010-03-09)

参考文献数

12

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The “nuts” in this paper is not necessarily strictly classified botanically but includes the nuts as ordinarily used, and distinguished from the “seeds” and “fruits.” The fatty acid compositions of oils obtained from various familiar nuts, seeds and fruits by means of gas-liquid chromatography were comparatively investigated. In general, major components of the nut oil were oleic, linolic and palmitic acids. The ratio of oleic to linolric acid content of any nut oil was higher than that of seed oils.Further it has been observed that pine seed oil contains an unidentified fatty acid in amounts of about 15% or more. The mass spectrometrical work to date has identified the acid to an isomer of linolenic acid, γ-linolenic acid (6, 9, 12-octadecatrienoic acid).

著者

野口 駿

出版者

公益社団法人 日本農芸化学会

雑誌

化学と生物 (ISSN:0453073X)

巻号頁・発行日

vol.10, no.1, pp.39-43, 1972-01-25 (Released:2009-05-25)

参考文献数

27

被引用文献数

1 1

著者

肥後 温子 野口 駿 島崎 通夫

出版者

The Japan Society of Home Economics

雑誌

家政学雑誌 (ISSN:04499069)

巻号頁・発行日

vol.34, no.5, pp.251-257, 1983-05-20 (Released:2010-03-10)

参考文献数

22

被引用文献数

1

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種々の脂質を添加したでんぷん・水系をマイクロ波加熱し, 伝熱加熱とは異なる次のような現象を認めた.1) でんぷん粒には添加した脂質の性質が顕著に認められ, 糊化形態に差を生じた.脂質が疎水性の場合にでんぷん粒はより小さく, 親水性の場合より大きくなった.2) 被包接性脂質のうち, 短鎖成分は “結合型” 脂質量を増大させ, 長鎖成分はでんぷん成分の溶出を効果的に抑制した.以上の現象は, 次の諸要因によってほぼ説明できる.1) マイクロ波加熱ではでんぷん・脂質複合体が生成しやすい.理由としてでんぶんがゲル化し脂質と接触しやすくなること, 脂質の変質や複合体の解離が少ないこと, また分散液においても包接化合物が生成しやすい効果があることがあげられる.2) マイクロ波の選択加熱効果が脂質の昇温をおさえ脂質の性質に従った水分布をつくる.3) マイクロ波では, 水と脂質との分布によって糊化促進的な側面と糊化抑制的な側面が別々に強調される.

著者

野口 駿雄 吉村 長蔵

出版者

一般社団法人 表面技術協会

雑誌

表面技術 (ISSN:09151869)

巻号頁・発行日

vol.40, no.4, pp.584-589, 1989-04-01 (Released:2009-10-30)

参考文献数

4

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Specimens were electrolyzed by AC with various current waveform (sine wave, square wave and saw-tooth wave) and frequencies (10∼kHz) in NH4OH-NH4F system bath and NaOH-H2O2 system bath at a current density of 2A/dm2 for 30min, at 20°C.The use of a 10Hz square waveform resulted in a formation of a thicker film (5∼6μm) in both the NH4OH-NH4F and NaOH-H2O2 system baths. In the former case (NH4OH-NH4F system bath), film thickness decreased at frequencies above about 200Hz, reaching about 1∼2μm at frequencies above 1kHz. In the latter case (NaOH-H2O2 system bath), film thickness decreased according to increase of frequency, and it was about 0.5∼1μm in thickness at high frequency more than about 500Hz.The films anodized in the NaOH-H2O2 system bath with square current waveform was much rougher than those fromed using with sine or saw-tooth waveforms and larger pores were observed by microscope.Many large pores were observed in the coatings formed at high frequency and those formed in NaOH-H2O2 system bath had larger pores than those fromed in NH4OH-NH4F system bath.