2010-12-25 http://hdl.handle.net/11173/1691 2026-04-19T09:38:39Z 2026-04-19T09:38:39Z 米浪, 直子 komenami, Naoko 福島, 史乃 Fukushima, Shino 後藤, 文子 Goto, Ayako 松澤, ちひろ Matsuzawa, Chihiro 桒原, 万悠子 Kuwabara, Mayuko 吉野, 世美子 Yoshino, Yomiko http://hdl.handle.net/11173/1893 2015-03-12T05:29:00Z 2010-12-24T15:00:00Z

タイトル: ブラマンジェのテクスチャーおよび嗜好性におよぼす低カロリー甘味料の影響 著者: 米浪, 直子; komenami, Naoko; 福島, 史乃; Fukushima, Shino; 後藤, 文子; Goto, Ayako; 松澤, ちひろ; Matsuzawa, Chihiro; 桒原, 万悠子; Kuwabara, Mayuko; 吉野, 世美子; Yoshino, Yomiko 抄録: The effects of adding 2-10% (w/w) low calorie sweeteners such as erythritol and hydrogenated maltose instead of sugars on texture and palatability of blanc mange were examined. The results obtained were as follows 1) The hardness of blanc mange with 8-10% sugars increased 1.6-1.8 times with no addition (0%), however with the addition of sweeteners, it increased 1.3-1.5 times. 2) Hardness and adhesiveness of blanc mange with sweetener was lower than that with sugars, while there was no difference in cohesiveness. 3) Evaluation for texture of blanc mange with erythritol was better than that with sugars using a sensory test. These results suggest that erythritol effects texture and palatability of blanc mange not only in sweetness but also softness

2010-12-24T15:00:00Z 中川, 一夫 Nakagawa, Kazuo 木水, 綾子 Kimizu, Ayako 吉見, 有加 Yoshimi, Yuka 土坂, 愛 Tsutisaka, Ai 林, 由佳 Hayashi, Yuka http://hdl.handle.net/11173/1892 2015-03-12T05:29:56Z 2010-12-24T15:00:00Z

タイトル: タンパク質酸化を指標とした茶飲料の抗酸化および酸化促進作用 著者: 中川, 一夫; Nakagawa, Kazuo; 木水, 綾子; Kimizu, Ayako; 吉見, 有加; Yoshimi, Yuka; 土坂, 愛; Tsutisaka, Ai; 林, 由佳; Hayashi, Yuka 抄録: The ready-to-drink tea beverages from the market were examined to assess their pro-oxidant activities by incubating with bovine serum albumin in the presence of 10 mM 2,2'-azobis (2-amidinopropane) dihydrochloride (AAPH), a water-soluble free radical initiator, or 0.1 mM CuC12 in sodium phosphate buffer (pH 7.4) at 37°C for 90 mM. Protein carbonyl was measured as an index of protein oxidation. In the presence of AAPH, several green tea beverages reduced the formation of protein carbonyl possibly by scavenging free radicals, whereas oolong tea and black tea enhanced the protein carbonyl formation. In the presence of Cu^2+ ions, all tea beverages examined in this study largely increased protein carbonyl content. Additionally catechins oxidized by tyrosinase increased the protein carbonyl formation. These results indicate that oxidized catechins and their derivatives, which are rich in oolong tea and black tea, may be responsible for the protein carbonyl formation

2010-12-24T15:00:00Z 足立, 惠子 Adachi, Keiko 中山, 玲子 Nakayama, Reiko http://hdl.handle.net/11173/1891 2024-11-13T02:56:11Z 2010-12-24T15:00:00Z

タイトル: 幼稚園児の食べ物の名前認知度と母親の食意識との関連 著者: 足立, 惠子; Adachi, Keiko; 中山, 玲子; Nakayama, Reiko 抄録: We conducted the questionnaire survey on the mothers' interest in eating and examined a possible relationship between the mothers' interest and the results of their children's the food name familiarity test. The survey was carried out on 68 and 71 mothers of five- and four-year-olds, respectively, in November, 2008. The questionnaire contains 19 questions about their interest in eating and 20 about their training in eating at home. The subjects of the survey were the mothers of the children belonging to a private kindergarten, where the food name familiarity test was performed using 20 kinds of food (whole and cut foods) . The mean percentage scores of correct answers among the five-year-old children were 77.0% and 70.5% for the wholes and the cuts, respectively, and among the four-year-old children 68.0% and 60.5% for the whiles and the cuts, respectively. There was a significant relation between the number of mothers who buy food after checking its label for produced area and the percentage of a correct answer, both for wholes and cuts, among the four-yearold children(p=0.049,p＜0.0001). And there was also a significant relation between the number of mothers who teach their children to chew well during meal and the percentage of a correct answer, both for wholes and cuts, among the five-year-old c hildren(p=0.0021,p=0.007). It was suggested that the kindergarteners can learn the names of food quickly and easily through their rich exposure to food at home when their mothers have much interest in eating

2010-12-24T15:00:00Z 木津, 久美子 Kizu, Kumiko 廣瀬, 潤子 Hirose, Junko 山口(村上), 友貴絵 Murakami-Yamaguchi, Yukie 木村, 彰宏 Kimura, Akihiro 成田, 宏史 Narita, Hiroshi http://hdl.handle.net/11173/1761 2015-03-12T05:28:33Z 2010-12-24T15:00:00Z

タイトル: ヒト外分泌液中の食品タンパク質特異的IgAおよびその免疫複合体 著者: 木津, 久美子; Kizu, Kumiko; 廣瀬, 潤子; Hirose, Junko; 山口(村上), 友貴絵; Murakami-Yamaguchi, Yukie; 木村, 彰宏; Kimura, Akihiro; 成田, 宏史; Narita, Hiroshi 抄録: We have revealed the occurrence of food proteins as immune complexes in human breast milk. In this report, we aimed to establish the generality of the fact in human exocrine fluids by analyzing food proteinspecific IgAs and their immune complexes in human saliva and tear. Food protein-specific IgAs and their immune complexes were able to be determined in human saliva and tear. The levels were high in order of nursing mothers, adults, and infants. There was no correlation between total IgA and specific IgAs. On the other hand, negative correlation between serum IgE and salivary IgA specific to egg white proteins was observed in infants with atopic eczema. Then, it was suggested that the degree of maturation of mucosal immunity in individual person could be monitored as the anti-allergic parameter by analyzing food protein-specific IgAs in saliva. Saliva can be easily prepared without pain and prick. Utility of saliva as a biological material for clinical diagnosis and physiological significance of the food protein-IgA immune complexes in exocrine fluids were proposed

2010-12-24T15:00:00Z