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Predecessor
Volume 57, Issue 9
Displaying 1-4 of 4 articles from this issue
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Paper
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Hisa HIGUCHI, Toyoko OKUDA, Naemi KAJIWARA, Yuki OKADA, Kana IOKU, Kim ...2006 Volume 57 Issue 9 Pages 619-626
Published: 2006
Released on J-STAGE: October 12, 2007
JOURNAL FREE ACCESSThe purpose of this study was to elucidate the dietary factors that influence the whole blood rheology. Data were obtained from 33 vegetarian and 63 omnivorous middle-aged voluntary women. The blood rheology was evaluated by measuring the passage time of the whole blood with a microchannel array flow analyzer (MC-FAN). A factor analysis using principal components extraction with promax rotation was performed on the variables of physique, body composition, hematological parameters, nutrient intake, and food intake. Ten components were extracted and subjected to path analysis. The hypothesized model fitted well (GFI, AGFI, RMR, RMSEA, and AIC). The results showed that “serum lipids,” “serum proteins” and “less consumption of beans and green vegetables” directly increased the passage time of the whole blood. “Obesity” was strongly affected by “consumption of animal foods,” and “serum lipids” were affected by “obesity.” So “obesity” and “consumption of animal foods” indirectly increased the passage time. These findings are consistent with the hypothesis that the vegetarian diet directly and indirectly stimulates the blood rheology and subsequently decreases the risk of impairing the microcirculation.View full abstractDownload PDF (2386K)
Notes
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—Evaluation Using Vacuum Cooking—Kimio NISHIMURA, Aiko KOBAYASHI, Toshiko YASUNOBU2006 Volume 57 Issue 9 Pages 627-634
Published: 2006
Released on J-STAGE: October 12, 2007
JOURNAL FREE ACCESSChicken breasts were frozen using 3 methods: the super slow freezing method (approximately -0.30°C/min), the slow freezing method (approximately -1.4°C/min), and the liquid nitrogen-freezing method (approximately -250°C/min). They were stored at -20°C for 3 weeks. After thawing, each chicken breast was heated at 75°C for 15 min by vacuum cooking. The chicken breast frozen using the slow freezing method became tenderer than those frozen using the other methods. Cryo-scanning electron microscopy observations (×200) indicated that the liquid nitrogen-freezing method did not cause extensive damage to the muscle fiber structure. However, scanning electron microscopy observations (×20,000) revealed that the myofibril structure of the chicken breast frozen using the slow freezing method was the most similar to that before freezing. These results suggest that the hardness of the frozen chicken breast after vacuum cooking mainly depends on the state of the myofibril structure.View full abstractDownload PDF (2759K) -
Yoshimi SUGIMOTO, Toshiko WATUJI2006 Volume 57 Issue 9 Pages 635-640
Published: 2006
Released on J-STAGE: October 12, 2007
JOURNAL FREE ACCESSStarch granules were prepared from three kinds of Lentil beans (Lens culinaris MEDIC): Large grain (large grain seeds produced in America), Green (small grain seeds produced in France) and Orange (small grain seeds produced in Turkey). The properties of the starch granules were examined. The results obtained were as follows: 1) The mean particle sizes of the lentil starches as determined by particle size distribution were 16-19 μm. 2) The initiation temperature for gelatinization of Large grain, Green and Orange starches by differential scanning calorimetry were 62.6, 52 and 54.2°C, respectively. The initiation temperature for gelatinization of Large grain starch was higher than that of the other two starches. 3) The amylose contents of the Large grain, Green and Orange starches as determined by the enzyme-chromatographic method were 30.1, 34.4 and 34.2%, respectively. The amylose content of Large grain starch was lower than that of the other two starches. 4) X-ray diffractograms of the lentil starches showed Ca type patterns.View full abstractDownload PDF (1363K)
Report
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Yasuko MARUI, Toru NAKAYAMA, Yukiko OTANI, Ryuichi SUGIYAMA, Yoshiko N ...2006 Volume 57 Issue 9 Pages 641-650
Published: 2006
Released on J-STAGE: October 12, 2007
JOURNAL FREE ACCESSIt is evident that the present framework of kindergartens and nurseries are not capable of coping with the increasingly diversified needs of early childhood education and childcare facilities. Under such circumstances, there have been cases of combining kindergarten and nursery into a single facility aiming at prompting early childhood education, supporting parents in childcare, and solving various problems involving kindergartens and nurseries including helping decrease the number of those working parents in the waiting list of the nurseries of their choice. An overall pattern of how the kindergarten and the nursery are unified into one institution and how it is operated was studies. The subject of this study was those public institutions which have been established and managed at various places in this country. As a result of the unification, the stuff are positive about the advantage of diversification of functions and expansion of activities thanks to an increase of children in their facilities. The expanded facility has brought about, on the other hand, the difficulty in personnel and institution management.View full abstractDownload PDF (3154K)
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