{"title":"Tane-koji (koji-starter) and koji-mold","authors":"Y. Wagu","doi":"10.2740/JISDH.31.4_217","DOIUrl":"https://doi.org/10.2740/JISDH.31.4_217","url":null,"abstract":"","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"59 1","pages":"217-220"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72687241","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":"What you can see from the Paralympic point of view","authors":"Mieko Uchino","doi":"10.2740/jisdh.32.2_73","DOIUrl":"https://doi.org/10.2740/jisdh.32.2_73","url":null,"abstract":"","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86070347","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":"Change in the antioxidant ability with the storage ripening period of Mirin lees and application for processed foods","authors":"M. Ando, S. Kitao, K. Akiko, Michio Harada","doi":"10.11428/KASEI.67.0_196","DOIUrl":"https://doi.org/10.11428/KASEI.67.0_196","url":null,"abstract":"Change in the antioxidant ability with the storage ripening period of Mirin lees and application for processed foods Satoshi Kitao, Mami Ando, Akiko Kawasaki, Michio Harada Faculty of Health and Nutrition, Osaka Shoin Women’s University, 4-2-26, Hishiyanishi, Higashiosaka-shi, Osaka, 577-8550 Faculty of Agriculture, Setsunan University, 45-1, Nagaotoge-cho, Hirakata-shi, Osaka, 573-0101 Kokonoe Mirin Co. Ltd., 2-11, Hamadera-machi, Hekinan-shi, Aichi, 447-8603 〒577–8550 大阪府東大阪市菱屋西 4 – 2 –26 〒573–0101 大阪府枚方市長尾峠町45– 1 〒447–8603 愛知県碧南市浜寺町 2 –11","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"34 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81552847","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 evolution of sushi and the power of vinegar","authors":"H. Akano","doi":"10.2740/JISDH.31.4_201","DOIUrl":"https://doi.org/10.2740/JISDH.31.4_201","url":null,"abstract":", in and are in the the of vinegar in its is","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"76 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83844003","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}
Mirin is positioned as an indispensable liquor seasoning for Japanese cooking. The liquor Tax Law defines the component standard values for mirin with an extract content of 40% or more and an alcohol content of less than 15%. Mirin originated in China and was introduced to Japan during the Muromachi and Warring States periods. Mirin was used for drinking, but it came to be used for cooking in the Edo period. The raw materials for mirin are glutinous rice, rice koji and shochu （ alcohol ） . The koji ratio （ rice weight / total rice weight ） is 10-15% （ w / w ） , and the alcohol ratio （ alcohol capacity / total rice weight ） is 60-70% （ v / w ） . Since mirin mashing process is not fermented by yeast like other liquor production, the main component changes are saccharification and aging of steamed glutinous rice by the enzymatic action of rice koji, and decomposition of starch and protein. The chemical change in mirin mash is that the pregelatinized starch and protein in glutinous rice are reduced in molecular weight by the starch and proteolytic enzyme of rice koji in the presence of alcohol. As defined by the Liquor Tax Law, the main component is sugar
味醂被定位为日本料理中不可缺少的白酒调味料。《酒类税法》规定了提取物含量在40%以上、酒精含量在15%以下的米林酒的成分标准值。味醂起源于中国，在室町和战国时期传入日本。味醂是用来喝的，但在江户时代，它被用于烹饪。米酒的原料是糯米、米曲和烧酒。曲料比(米重/米重)为10-15% (w / w)，酒精比(酒精容量/米重)为60-70% (v / w)。由于米酒的酿造过程不像其他白酒生产那样通过酵母发酵，因此主要的成分变化是糯米在米曲的酶促作用下的糖化和陈化，以及淀粉和蛋白质的分解。米酒醪的化学变化是在酒精存在的情况下，米酒的淀粉和蛋白水解酶使糯米中的预糊化淀粉和蛋白质的分子量降低。根据《酒税法》的规定，酒的主要成分是糖
{"title":"Mirin brewing","authors":"Akitoshi Ito","doi":"10.2740/jisdh.31.4_207","DOIUrl":"https://doi.org/10.2740/jisdh.31.4_207","url":null,"abstract":"Mirin is positioned as an indispensable liquor seasoning for Japanese cooking. The liquor Tax Law defines the component standard values for mirin with an extract content of 40% or more and an alcohol content of less than 15%. Mirin originated in China and was introduced to Japan during the Muromachi and Warring States periods. Mirin was used for drinking, but it came to be used for cooking in the Edo period. The raw materials for mirin are glutinous rice, rice koji and shochu （ alcohol ） . The koji ratio （ rice weight / total rice weight ） is 10-15% （ w / w ） , and the alcohol ratio （ alcohol capacity / total rice weight ） is 60-70% （ v / w ） . Since mirin mashing process is not fermented by yeast like other liquor production, the main component changes are saccharification and aging of steamed glutinous rice by the enzymatic action of rice koji, and decomposition of starch and protein. The chemical change in mirin mash is that the pregelatinized starch and protein in glutinous rice are reduced in molecular weight by the starch and proteolytic enzyme of rice koji in the presence of alcohol. As defined by the Liquor Tax Law, the main component is sugar","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"43 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91390012","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}
Y. Miyahara, Y. Minari, Aya Nishino, Y. Sakisaka, Azusa Onita, N. Tokui
Effect of the nutrition intakes and the daily rhythms on the intestinal microflora related to the health among the parents of infants at a nursery school Yoko Miyahara , Yoshimi Minari , Aya Nishino , Yukio Sakisaka, Azusa Onita , Noritaka Tokui Faculty of Nutritional Sciences, Nakamura Gakuen University, 5-7-1, Befu, Jounan-ku, Fukuoka-shi, Fukuoka, 814-0198 ** Institute of Preventive and Medicinal Dietetics, Nakamura Gakuen University, 5-7-1, Befu, Jounan-ku, Fukuoka-shi, Fukuoka, 814-0198 Graduate School of Nutritional Sciences, Nakamura Gakuen University Graduate School, 5-7-1, Befu, Jounan-ku, Fukuoka-shi, Fukuoka, 814-0198 Division of Early Childhood Care and Education, Nakamura Gakuen University Junior College, 5-7-1, Befu, Jounan-ku, Fukuoka-shi, Fukuoka, 814-0198
{"title":"Effect of the nutrition intakes and the daily rhythms on the intestinal microflora related to the health among the parents of infants at a nursery school","authors":"Y. Miyahara, Y. Minari, Aya Nishino, Y. Sakisaka, Azusa Onita, N. Tokui","doi":"10.2740/jisdh.32.2_77","DOIUrl":"https://doi.org/10.2740/jisdh.32.2_77","url":null,"abstract":"Effect of the nutrition intakes and the daily rhythms on the intestinal microflora related to the health among the parents of infants at a nursery school Yoko Miyahara , Yoshimi Minari , Aya Nishino , Yukio Sakisaka, Azusa Onita , Noritaka Tokui Faculty of Nutritional Sciences, Nakamura Gakuen University, 5-7-1, Befu, Jounan-ku, Fukuoka-shi, Fukuoka, 814-0198 ** Institute of Preventive and Medicinal Dietetics, Nakamura Gakuen University, 5-7-1, Befu, Jounan-ku, Fukuoka-shi, Fukuoka, 814-0198 Graduate School of Nutritional Sciences, Nakamura Gakuen University Graduate School, 5-7-1, Befu, Jounan-ku, Fukuoka-shi, Fukuoka, 814-0198 Division of Early Childhood Care and Education, Nakamura Gakuen University Junior College, 5-7-1, Befu, Jounan-ku, Fukuoka-shi, Fukuoka, 814-0198","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"712 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74753608","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}
Study on the characteristics of waffles made using rice flour Ayako Nemoto, Chisa Minamiya, Kazumi Kikuchi Department of Home Economics Education, Sapporo Campus, Hokkaido University of Education, 5-3, Ainosato, Kita-ku, Sapporo-shi, Hokkaido, 002-8502 Division of Food Science and Human Nutrition, Fuji Women’s University Graduate School of Human Life Science, 4-5, Hanakawa Minami, Ishikari-shi, Hokkaido, 061-3204 Department of Food Science and Human Nutrition, Faculty Life Sciences, Fuji Women’s University, 4-5, Hanakawa Minami, Ishikari-shi, Hokkaido, 061-3204
{"title":"Study on the characteristics of waffles made using rice flour","authors":"Ayako Nemoto, Chisa Minamiya, Kazumi Kikuchi","doi":"10.2740/JISDH.31.4_241","DOIUrl":"https://doi.org/10.2740/JISDH.31.4_241","url":null,"abstract":"Study on the characteristics of waffles made using rice flour Ayako Nemoto, Chisa Minamiya, Kazumi Kikuchi Department of Home Economics Education, Sapporo Campus, Hokkaido University of Education, 5-3, Ainosato, Kita-ku, Sapporo-shi, Hokkaido, 002-8502 Division of Food Science and Human Nutrition, Fuji Women’s University Graduate School of Human Life Science, 4-5, Hanakawa Minami, Ishikari-shi, Hokkaido, 061-3204 Department of Food Science and Human Nutrition, Faculty Life Sciences, Fuji Women’s University, 4-5, Hanakawa Minami, Ishikari-shi, Hokkaido, 061-3204","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84940697","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}
Ayako Iwamoto, Kanako Sugiyama, M. Nakayama, Y. Umehara
{"title":"The stress-reducing effect of kabusecha on highly stressed persons","authors":"Ayako Iwamoto, Kanako Sugiyama, M. Nakayama, Y. Umehara","doi":"10.2740/jisdh.32.3_107","DOIUrl":"https://doi.org/10.2740/jisdh.32.3_107","url":null,"abstract":"","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"115 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90673283","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}
As Japan enters a super-aging society, there is an urgent need to extend the healthy life span of the elderly. In order to extend the healthy life span, it is essential to prevent physical declines caused by aging. One of the age-related changes is muscle atrophy （ sarcopenia ） . Previous studies have shown that age-related muscle atrophy is caused by a mechanism similar to that of bedridden and weightlessness-induced muscle atrophy. Weightlessness induces oxidative stress and increased expression of the ubiquitin ligase Cbl-b, which induces ubiquitination and degradation of IRS-1 and inhibits IGF-1 signaling, resulting in muscle atrophy. ROS accumulation can be suppressed by antioxidant polyphenols,
{"title":"Development of functional foods effective for bedridden and weightlessness-induced muscle atrophy","authors":"Taku Fukushima, Iori Sakakibara, T. Nikawa","doi":"10.2740/jisdh.32.2_59","DOIUrl":"https://doi.org/10.2740/jisdh.32.2_59","url":null,"abstract":"As Japan enters a super-aging society, there is an urgent need to extend the healthy life span of the elderly. In order to extend the healthy life span, it is essential to prevent physical declines caused by aging. One of the age-related changes is muscle atrophy （ sarcopenia ） . Previous studies have shown that age-related muscle atrophy is caused by a mechanism similar to that of bedridden and weightlessness-induced muscle atrophy. Weightlessness induces oxidative stress and increased expression of the ubiquitin ligase Cbl-b, which induces ubiquitination and degradation of IRS-1 and inhibits IGF-1 signaling, resulting in muscle atrophy. ROS accumulation can be suppressed by antioxidant polyphenols,","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83499429","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":"Rehabilitation of hemiplegic patients through meal preparation","authors":"Sayako Yabuzaki","doi":"10.2740/jisdh.32.2_67","DOIUrl":"https://doi.org/10.2740/jisdh.32.2_67","url":null,"abstract":"","PeriodicalId":14708,"journal":{"name":"Journal for The Integrated Study of Dietary Habits","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74804964","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}
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