close
1.

論文

論文
久保, 七彩 ; 上羽, 智恵美 ; 門間, 敬子 ; 井上, 智 ; 野口, 章 ; 八田, 一
出版情報: 京都女子大学食物学会誌.  076  pp.17-24,  2022-01-14.  京都女子大学食物学会
URL: http://hdl.handle.net/11173/3387
概要: Rabies is one of the zoonoses which is prevalent mainly in developing countries. Specific antibodies against the rabies virus are needed for rabies research, diagnosis, and treatments in those areas; however, these tended to be in short supply. This study compared protein immunization and DNA immunization effects for the more straightforward preparation of the anti-rabies virus Nucleoprotein IgY from chicken eggs. As the result of ELISA with diluted egg yolks, most of the protein-immunized hens and some DNA-immunized hens induced high ELISA values. Then, adjuvant injection before DNA immunization (Pre-immune stimulation) was more effective in obtaining higher ELISA values of IgY than without Pre-immune stimulation. Commonly, it takes a long time and tedious work to prepare purified protein for use as antigens. Therefore, this DNA immunization method with Pre-immune stimulation would efficiently supply specific IgY antibodies to endemic countries. 続きを見る
2.

論文

論文
藤新, 令奈 ; 久保, 七彩 ; 八田, 一
出版情報: 京都女子大学食物学会誌.  076  pp.35-40,  2022-01-14.  京都女子大学食物学会
URL: http://hdl.handle.net/11173/3389
概要: Dashimaki Tamago is one of the most popular egg-rolled dishes in Japan. It is made by baking thinly whole egg liquid with dashi broth while rolling it up. Kyoto-style Dashimaki Tamago is especially famous for its soft texture and well-balanced egg and dashi flavor and is an essential part of Kyoto’s catering cuisine. There are popular specialty shops that sell them while cooking them on their sites. In our previous paper, we developed a method for evaluating the taste and physical properties of Kyoto dashi-rolled eggs. We reported that the dashirolled egg of S-Shop brand, the most famous specialty shop, is particularly favored by consumers because of its soft texture, juicy soup stock, and strong umami. This study examined the relationship between the ratio of dashi broth added to egg-roll cooking with or without starch and the number of layers rolled and their physical properties in detail. We found that the fewer the number of layers, the softer the physical properties of egg rolls. We then developed a method for baking omelet-style (Tri-fold) hand-rolled Dashimaki rolls. We showed that adding 1 % starch to the egg liquid held the broth well, made baking more manageable, and softened the physical properties. By adding 1 % starch to the egg liquid containing 40 % dashi broth, we succeeded in reproducing the characteristic softness and juiciness of Kyoto dashi rolled eggs (specialty S-Shop) by baking them in the omelet style (Trihold) hand-rolled method. Using the recipe and baking method shown in this study, we developed a method of cooking Kyoto-style rolled eggs that can easily reproduce the texture of specialty shops at home. 続きを見る
3.

論文

論文
岩井, 香奈枝 ; 浜垣, 誠司 ; 魚谷, 奈央 ; 宮脇, 尚志
出版情報: 京都女子大学食物学会誌.  076  pp.25-34,  2022-01-14.  京都女子大学食物学会
URL: http://hdl.handle.net/11173/3391
概要: Objective: This study aimed to determine the relationship between a tendency to eating disorder (tED) and food intake, based on the Diagnostic and Statistical Manual of Mental Disorders, Fifth Edition (DSM-5), through a food intake survey among Japanese young women. Subjects and Methods: The study included 412 female university students in Kyoto. The participants answered a survey based on the DSM-5, and a brief-type self-administered diet history questionnaire. Results: There were a total of 80 participants (19.4 %) with tED. The intake of grain, milk, Japanese wheat noodle, Chinese noodle, pasta, and noodle soup was significantly less in the tED group than in the normal group. However, the tED group had a significantly high consumption of mushrooms and coffee. A principal components analysis was performed to investigate the food intake patterns. The first, second, and third components in the tED group pertained to the “main and side dishes and milk,” “beverages,” and “confectionery and fruits,” respectively. Meanwhile, the three components of the normal group were the “main and side dishes and fruits,” “beverages, sugar and milk,” and “grain,” respectively. According to the PASS analysis, the participants from the tED group tended to avoid normal and high-fat milk and Japanese white noodles, and preferred mushrooms and supplements. Conclusion: The tED group and normal group were significantly different in terms of the type of consumed food and food intake patterns. 続きを見る
4.

その他

その他
出版情報: 京都女子大学食物学会誌.  076  2022-01-14.  京都女子大学食物学会
URL: http://hdl.handle.net/11173/3392
5.

論文

論文
齋藤, 宥希 ; 小松, 聖佳 ; 森, 優花 ; 梶山, 静夫 ; 今井, 佐恵子
出版情報: 京都女子大学食物学会誌.  076  pp.1-8,  2022-01-14.  京都女子大学食物学会
URL: http://hdl.handle.net/11173/3393
概要: Objective: Reducing the postprandial glucose concentration is important to decrease the risk of metabolic syndrome, cardiovascular diseases, and dementia, even before onset of diabetes. We had reported that eating vegetable before carbohydrate was effective to decrease the mean amplitude of glycemic excursions (MAGE) in individuals with and without diabetes. Our aim was to evaluate the acute effect of eating main dish first, then carbohydrate, and vegetable last on glycemic parameters of randomized controlled cross-over trial in young healthy women. Methods: Nineteen women (age 20.8 ± 0.6 years, BMI 20.6 ± 1.9 kg/m2, HbA1c 5.4 ± 0.2%: mean ± SD) wore a flash glucose monitoring system for 7 days. Each participant consumed identical test meals with a different food order as follows; main dish → carbohydrate → vegetable (MCV), vegetable → main dish → carbohydrate (VMC), and carbohydrate → main dish → vegetable (CMV). The daily glycemic parameters were compared within-participant among three days. Results: The standard deviation of blood glucose, MAGE, incremental glucose peak (IGP) of breakfast, lunch, and dinner, incremental area under the curve for glucose (IAUC) 2h of dinner were all significantly higher in MCV than those of VMC, whereas no significant difference was observed in glycemic parameters between MCV and CMV, except IAUC 2h of dinner in MCV were lower than those in CMV. Conclusion: The results suggest that eating main dish first is not associated to decrease the postprandial glucose concentrations compared to those in eating vegetable → main dish → carbohydrate in healthy women. 続きを見る
6.

論文

論文
川添, 禎浩 ; 岡﨑, 綾子 ; 萩谷, 祥子 ; 中野, 有梨 ; 山田, 真由 ; 岡田, 沙紀
出版情報: 京都女子大学食物学会誌.  076  pp.41-47,  2022-01-14.  京都女子大学食物学会
URL: http://hdl.handle.net/11173/3388
概要: We investigated by HPLC the contents of ginsenosides in overseas and Japanese ginseng health foods. The ginsenoside Rb1 was at the range of ND (not detected) ~ 43.3 mg/g, and the ginsenoside Rg1 was at the range of ND ~ 6.6 mg/g in 8 products of overseas ginseng health foods. In some health foods, ginsenosides contents were higher than that of the ginseng crude drug (Rb1 : 6.6 mg/g, Rg1 : 4.7 mg/g), and also varied between lots. The intake level of ginsenoside Rb1 + Rb1 from overseas health foods was estimated to be 0 ~ 96.9 mg/day. In some health foods, intake levels were higher than that of the ginseng conventional crude drug product (Rb1 + Rb1 : 16.2 mg/day). The ginsenoside Rb1 was at the range of 0.6 ~ 5.0 mg/g, and the ginsenoside Rg1 was at the range of 0.4 ~ 4.1 mg/g in 6 products of Japanese ginseng health foods. The intake level of ginsenoside Rb1 + Rb1 from Japanese health foods was estimated to be 0.6 ~ 35.7 mg/day, however one of them was higher than that of the ginseng conventional crude drug product. 続きを見る
7.

図書

図書
出版情報: 東京 : 二宮書店, 2022.1
所蔵情報: loading…
8.

図書

図書
ニュートンプレス
出版情報: 東京 : ニュートンプレス, 2022.1
シリーズ名: Newtonムック
ニュートン別冊
所蔵情報: loading…
9.

図書

図書
高橋, 昌一郎(1959-) ; 山﨑, 紗紀子
出版情報: 東京 : ニュートンプレス, 2022.1
シリーズ名: ニュートン別冊
Newtonムック
所蔵情報: loading…
10.

図書

図書
ニュートンプレス
出版情報: 東京 : ニュートンプレス, 2022.1
シリーズ名: ニュートン別冊
Newtonムック
所蔵情報: loading…