{"title":"Practical research on factors in food labels that are difficult to recognize for people with low vision","authors":"Tomomi Mizuno, K. Tokuda","doi":"10.2740/jisdh.33.2_83","DOIUrl":"https://doi.org/10.2740/jisdh.33.2_83","url":null,"abstract":"","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"4 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91491153","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}
{"title":"About the influence of the presence of gravel mixed in the digestive tract of Nagara River Ayu on the quality as a foodstuff","authors":"Y. Otsu, Kumiko Yamada","doi":"10.2740/jisdh.33.1_19","DOIUrl":"https://doi.org/10.2740/jisdh.33.1_19","url":null,"abstract":"","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91098875","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}
{"title":"Awareness of food activities in elderly women living alone over 80 years old","authors":"Sachiko Kato, H. Osada","doi":"10.2740/jisdh.33.1_5","DOIUrl":"https://doi.org/10.2740/jisdh.33.1_5","url":null,"abstract":"","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"43 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83690976","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}
The following results were obtained when we investigated the viable bacterial count, lactic acid bacteria count, gram-negative bacteria count, and yeast count in traditional Japanese fermented sushi, and conducted a microbiological study of the microbiota. For the nine types of fermented sushi, the pH was 3.62±0.01 to 4.75±0.02 and the salt concentration was 1.57±0.06 to 5.90±0.12%. The viable bacterial count was between 4.61±0.11 and 8.86±0.06 log CFU/g and the lactic acid bacteria count was between 5.89±0.02 and 8.99±0.05 log CFU/g. The gram-negative bacteria count ranged below the detection limit and 4.59±0.11 log CFU/g, and the yeast count was below the detection limit and 6.80±0.01 log CFU/g. Although the predominant lactic acid bacterial flora detected in the fermented sushi was lactic acid bacteria of genus Lactobacillus , the characteristic microflora was present depending upon the different raw ingredients and states of fermentation. The findings of this study show that fermented sushi consists of different raw ingredients under different conditions of fermentation, creating a characteristic lactic acid bacterial flora for each food item.
{"title":"The microbial distribution and its predominant lactic acid bacterial flora in traditional fermented sushi","authors":"Aoi Fujiwara, H. Ogihara","doi":"10.2740/jisdh.33.2_99","DOIUrl":"https://doi.org/10.2740/jisdh.33.2_99","url":null,"abstract":"The following results were obtained when we investigated the viable bacterial count, lactic acid bacteria count, gram-negative bacteria count, and yeast count in traditional Japanese fermented sushi, and conducted a microbiological study of the microbiota. For the nine types of fermented sushi, the pH was 3.62±0.01 to 4.75±0.02 and the salt concentration was 1.57±0.06 to 5.90±0.12%. The viable bacterial count was between 4.61±0.11 and 8.86±0.06 log CFU/g and the lactic acid bacteria count was between 5.89±0.02 and 8.99±0.05 log CFU/g. The gram-negative bacteria count ranged below the detection limit and 4.59±0.11 log CFU/g, and the yeast count was below the detection limit and 6.80±0.01 log CFU/g. Although the predominant lactic acid bacterial flora detected in the fermented sushi was lactic acid bacteria of genus Lactobacillus , the characteristic microflora was present depending upon the different raw ingredients and states of fermentation. The findings of this study show that fermented sushi consists of different raw ingredients under different conditions of fermentation, creating a characteristic lactic acid bacterial flora for each food item.","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"66 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75430545","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}
{"title":"Soy sauce and its functionality","authors":"Riichi Uchida","doi":"10.2740/jisdh.33.2_69","DOIUrl":"https://doi.org/10.2740/jisdh.33.2_69","url":null,"abstract":"","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90896685","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}
{"title":"A well-balanced diet that enhances QOL and the role of salads and salad dishes","authors":"Takeshi Nishida","doi":"10.2740/jisdh.33.2_77","DOIUrl":"https://doi.org/10.2740/jisdh.33.2_77","url":null,"abstract":"","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"97 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78972611","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}
{"title":"The evaluation of school children's altered consciousness by intervention of 'Shokuiku (food and nutrition education)' program integrated with school lunch menu using local cuisine 'Seigaku-mochi' in Chiba, Japan","authors":"Estuko Ohkawara, Nami Odanaka, Chie Yachi, Nobuyuki Kawai, Hadjime Nakajima","doi":"10.2740/jisdh.32.4_187","DOIUrl":"https://doi.org/10.2740/jisdh.32.4_187","url":null,"abstract":"","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"144 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78131981","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}
{"title":"Providing safe alternatives of rice cake in food service facilities for elderly","authors":"Seiko Fujita, Kengo Ishihara, Y. Asami","doi":"10.2740/jisdh.33.2_107","DOIUrl":"https://doi.org/10.2740/jisdh.33.2_107","url":null,"abstract":"","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88815274","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}
{"title":"Changes in the antioxidant ability of eggplant caused by roasting and identification of antioxidant","authors":"M. Ando, S. Kitao","doi":"10.2740/jisdh.32.4_179","DOIUrl":"https://doi.org/10.2740/jisdh.32.4_179","url":null,"abstract":"","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73649029","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}
{"title":"Antibacterial effect of lactic acid bacteria on the cariogenic bacterium Streptococcus mutans","authors":"Kotomi Iwabuchi, J. Shima, N. Komatsuzaki","doi":"10.2740/jisdh.32.4_171","DOIUrl":"https://doi.org/10.2740/jisdh.32.4_171","url":null,"abstract":"","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"44 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77622764","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}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：