文献一覧: 09105360 (ISSN) - Ceek.jp Altmetrics

1 0 0 0 OA 煮炊とタマネギの物理的性質

著者: 中嶋恭三村上悦子的場一恵
出版者: 一般社団法人日本調理科学会
雑誌: 調理科学 (ISSN:09105360)
巻号頁・発行日: vol.12, no.2, pp.105-111, 1979-07-20 (Released:2013-04-26)
参考文献数: 5
被引用文献数: 2

2023-12-14 23:24:01
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1 0 0 0 OA 紅葉おろしのビタミンC

著者: 林宏子
出版者: 一般社団法人日本調理科学会
雑誌: 調理科学 (ISSN:09105360)
巻号頁・発行日: vol.23, no.4, pp.361-366, 1990-11-20 (Released:2013-04-26)
参考文献数: 22
被引用文献数: 3

2023-10-01 15:58:34
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1 0 0 0 OA 房総の太巻き寿司

著者: 龍崎英子
出版者: 一般社団法人日本調理科学会
雑誌: 調理科学 (ISSN:09105360)
巻号頁・発行日: vol.16, no.1, pp.33-39, 1983-02-20 (Released:2013-04-26)
被引用文献数: 1

2023-08-29 00:11:20
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1 0 0 0 OA かまぼこ今昔

著者: 清水亘
出版者: 一般社団法人日本調理科学会
雑誌: 調理科学 (ISSN:09105360)
巻号頁・発行日: vol.15, no.4, pp.196-199, 1982-12-20 (Released:2013-04-26)

2023-08-11 23:45:52
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1 0 0 0 OA 日本型食生活の優位性

著者: 鷹觜テル
出版者: 一般社団法人日本調理科学会
雑誌: 調理科学 (ISSN:09105360)
巻号頁・発行日: vol.16, no.3, pp.131-142, 1983-10-23 (Released:2013-04-26)

2023-07-19 18:41:46
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1 0 0 0 OA 食品の嗜好に関する研究(第2報) 属性と食品の好みの関係

著者: 山口和子高橋史人
出版者: 一般社団法人日本調理科学会
雑誌: 調理科学 (ISSN:09105360)
巻号頁・発行日: vol.15, no.2, pp.104-113, 1982-06-20 (Released:2013-04-26)
参考文献数: 6
被引用文献数: 1

In the previous study, by the application of multivariate analysis, seven preference factors for foodsregardless of attributive factorswhich gave influence on preference for foods were extracted and these factors were confirmed to play important roles for this preference.In this study, we have analyzed food preferences through crosstotaling attributiv e factors (such as age differences, living areas and occupations).The results were as follows:1. Even though the difference in food prefernces between men and women is scanty, this difference between the ages of 30 years old and 40 years old is conspicuous in both sexes. Therefore, it become possible to conclude that a turning point for food preferences lies in their 30's in both sexes.2. As to Japanese style cooked foods, there is also the difference of preference and men prefer proteinous foods and women prefer rather cereals.3. Though younger people prefer western-style foods, various kinds of snacks and desserts, older people (over 50's) prefer tradional Japanese foods.4. As to the regional difference of food preferences, people in Tokai district are moderate and resemble to the average of all over Japan; those in Kanto district select various foods indiscriminately; those in the Hokkaido, Chugoku, Shikoku and Kyushu districts are conservative in their food likes and also dislikes; Those in Kinki district show extreme tendencies for both their likes and dislikes; and those in Tohoku and Hokkaido show no definite preferences.5. When the trend of food preferences is compared with groups of same age, there are some differences for this preference between occupational groups, and the professional technical workers do the selection of foods more positively than the laborer do.6. In conclusion, the food preferences are greatly affected by age groups and little by groups of sex, living areas or occupations.

2023-07-18 21:52:42
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1 0 0 0 OA あんに関する最近の研究動向

著者: 畑井朝子
出版者: 一般社団法人日本調理科学会
雑誌: 調理科学 (ISSN:09105360)
巻号頁・発行日: vol.20, no.4, pp.294-301, 1987-12-20 (Released:2013-04-26)
参考文献数: 67
被引用文献数: 2

2023-07-12 10:57:54
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1 0 0 0 OA 塩のある話

著者: 橋本壽夫
出版者: 一般社団法人日本調理科学会
雑誌: 調理科学 (ISSN:09105360)
巻号頁・発行日: vol.23, no.2, pp.138-145, 1990-05-20 (Released:2013-04-26)
参考文献数: 16

2023-06-21 17:33:25
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1 0 0 0 OA 伊勢神宮の神饌

著者: 矢野憲一
出版者: 一般社団法人日本調理科学会
雑誌: 調理科学 (ISSN:09105360)
巻号頁・発行日: vol.23, no.1, pp.48-53, 1990-02-20 (Released:2013-04-26)

2023-05-08 21:43:21
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1 0 0 0 OA マイクロ波加熱によるサバ肉脂質の劣化

著者: 冨岡文枝畠山裕美岡崎寛子
出版者: 一般社団法人日本調理科学会
雑誌: 調理科学 (ISSN:09105360)
巻号頁・発行日: vol.25, no.1, pp.15-21, 1992-02-20 (Released:2013-04-26)
参考文献数: 14

In order to examine oxidative deterioration of lipids mackerels during heating in a microwave oven, broiling and boiling, POV, COV, fluorescence intensity, browning degree, and fatty acid composition in the extracted lipid were determined.The results obtained were as follows;(1) The oxidative deterioration of lipids in fish meat cooked for the optimal time (2 min and 30sec for a microwave oven,10 min for broiling and 15 min for boiling), was slightly lower for fish heated in the microwave oven than for fish heated in any of the other ways.(2) When heated fish was stored for 6 days in the refrigerator, although the browning degsee of lipids in fish meat did not change significantly, the POV, COV, and fluorescence intensity all gradually increased. The largest increase was observed in the lipids of fish meat heated in the microwave oven.(3) When the fish meat was reheated in the microwave oven after having been stored in the refrigerator for two days, the largest increase of the value determined was observed in the lipids of fish meat first heated in the microwave oven.