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Predecessor
Volume 63, Issue 12
Displaying 1-4 of 4 articles from this issue
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Yoko MURAKAMI, Mika SOMA2012 Volume 63 Issue 12 Pages 759-770
Published: 2012
Released on J-STAGE: February 14, 2014
JOURNAL FREE ACCESSThe use of rice flour has recently been investigated with the objective of increasing rice consumption by popularizing such food as bread made from rice flour. A questionnaire survey was conducted on 507 university students, including 244 males and 263 females, for their awareness and use of rice flour by asking about their attitudes and opinions on such issues as recognition, experience and reasons for using rice flour and rice flour foods. The term “rice flour” was recognized by most of the students, while specific details about rice flour were unknown to all but a few students. Over 80% of the students knew the term “rice flour”, although only a small percentage of students could correctly recognize the kinds of rice flour. A 60% proportion of the students had purchased rice flour foods, especially bread. A high percentage of males answered “nutrition and health” when asked about their good impressions of rice flour, while females answered “interest and concern”. Howerver, some students had a negative impression since they did not fully understand what rice flour was.View full abstractDownload PDF (2664K) -
Mitsuyo HORI, Tohru SUZUKI, Hiroko NAGANO2012 Volume 63 Issue 12 Pages 771-780
Published: 2012
Released on J-STAGE: February 14, 2014
JOURNAL FREE ACCESSSDS electrophoresis and antigen-antibody reactions were carried out in order to investigate the effects of bacterial enzymes isolated from Indian nan and chapati on the decomposition of allergenic proteins in wheat flour.
The salt-soluble and -insoluble fractions of the allergenic proteins were treated with the crude enzymes produced by microorganisms isolated from Nan and chapati. The results of antigen-antibody reactions indicated that only three microorganisms isolated from chapati, 00-IND-016-1, 00-IND-016-3 and 00-IND-016-4, could decompose the allergenic proteins.
These three also exhibited 99% similarity to B. subtilis and B. amyloliquefaciens when analyzed with an API 50 CHB/E medium kit. A phylogenetic tree based on the 16SrRNA sequences showed that the three microorganisms were close to B. methylotrophicus and B. amyloliquefaciens.View full abstractDownload PDF (2289K)
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Harumi MATSUMOTO, Masako FUJII, Tomoko AKIYAMA2012 Volume 63 Issue 12 Pages 781-796
Published: 2012
Released on J-STAGE: February 14, 2014
JOURNAL FREE ACCESSThe relationships between the preferences for fish,soybean,soybean products and vegetable dishes and the nutritional awareness,dietary behavior,appreciation of dietary education during school lunch services and health were studied by a questionnaire survey conducted on children in the sixth grade of elementary schools and on students in the first and second grades of junior high schools in Yamanashi Prefecture.
The soybean,soybean products and vinegared vegetable dishes were not generally liked by the children and students.About 20 % of the children and students showed improved preferences for those dishes related to age;the age for this improvement was highest in the fourth-sixth grade of elementary schools,the most common reason for this improvement being a feel-good effect from the taste.
A multiple regression analysis showed that these preferences were significantly influenced by the intake awareness,intake frequency and appreciation of dietary education during school lunches. The grades of children and students were classified into three groups by the scores for those preferences,the highest scoring group having healthful nutritional awareness,dietary behavior and living rhythm,and being in good health.View full abstractDownload PDF (1338K) -
Michiko MITSUI, Naoko NAGASHIMA, Nanako TSUZUKI2012 Volume 63 Issue 12 Pages 797-806
Published: 2012
Released on J-STAGE: February 14, 2014
JOURNAL FREE ACCESSInformation has been gathered from a questionnaire concerning the use of chemical substances and their disposal in a clothing science experiments in order to avoid the risk of the chemicals used in the experiment and to improve the method of their use. Experiments using chemicals are conducted in the department of home economics. However, few are carried out in the department of education. For a number of different reasons, some experiments were not included in the curriculum. The various methods used to treat waste chemicals after the experiment is performed in a number of universities are examined. It was found that unsuitable aftertreatments for waste chemicals were carried out in some universities. In this report some of the information obtained from the data such as the experimental items under consideration of environmental impact, the laboratory equipment used, the administration of the chemicals used, the aftertreatment of waste chemicals, and information concerning safety evaluation are considered and discussed.View full abstractDownload PDF (3564K)
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