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Predecessor
Volume 64, Issue 1
Displaying 1-5 of 5 articles from this issue
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Truong Tuyet MAI, Asako ISHIWAKI, Yuri NOMI, Le Thi HOP, Nguyen Thi LA ...2013 Volume 64 Issue 1 Pages 3-9
Published: 2013
Released on J-STAGE: May 31, 2014
JOURNAL FREE ACCESSThe aim of the present study was to assess the ability of an aqueous extract of Cleistocalyx operculatus flower buds (COB) in type 2 diabetic patients to provide scientific evidence for development of COB tea as a potential natural oral hypoglycemic functional food. We assessed the improvement in glucose metabolism in diabetic patients upon drinking COB tea. The study was conducted in 65 diabetic patients, with a single ingestion of either COB extract or the placebo. The levels of blood glucose and HbA1c, decreased markedly in the COB group, compared to the initial time and to the placebo group. The concentration of serum insulin was improved significantly compared to the initial time and to the placebo group. We also determined the suppressibility of COB extract to the post prandial blood glucose level on diabetic patients. After they drank 150 ml of COB tea before and while eating 170 g of cooked rice, the increase of the postprandial glucose level in their blood was significantly suppressed. There was a significant effect of the COB extract on the areas under the curve (AUC) participants. Therefore, COB suppressed the increment of postprandial blood glucose and might be useful in preventing the development of diabetes.View full abstractDownload PDF (1144K) -
Chinatsu KASAMATSU, Hideo JINGU2013 Volume 64 Issue 1 Pages 11-18
Published: 2013
Released on J-STAGE: May 31, 2014
JOURNAL FREE ACCESSFive men, aged 21-25, and five women, aged 63-68, were each observed twice making clear egg soup. Their moods and attitudes towards the second trial compared with the first were measured by VAS. Their cooking behaviors were recorded and calculated by transition probability. The cognitive levels of each subject toward planning and modifying the cooking activity were evaluated before and after each cooking trial by using the NIRS topography system.
The VAS evaluation demonstrated that all the subjects felt that the 2nd cooking trial was more comfortable and that they were able to do it better than the 1st one. The behavior profiles of the male and female groups and their brain activity levels were significantly different between the 1st and 2nd cooking trials between which several modifications were made.
We found in this study, that the modification stage was important because it was conjugated with the feedback from experience. The memories from tasting and understanding the cooking phenomena were keys to improving the performance.View full abstractDownload PDF (1714K) -
Ayano KAWAMURA, Yuko IWASAKI, Hiro OGOSHI, Tomoko TAKAHASHI2013 Volume 64 Issue 1 Pages 19-28
Published: 2013
Released on J-STAGE: May 31, 2014
JOURNAL FREE ACCESSFour kinds of rice with different ratios of amylose and amylopectin were studied to examine the relationships between the physical properties of the cooked rice samples and their ease of eating, physical properties, sensory evaluation, and electromyography of the masseter muscles. The physical properties were measured for the mass of cooked rice by two methods:measurement with the sample stuffed into a stainless-steel ring, and measurement with the sample released from the ring. It was assumed that the cooked rice bolus would be dispersed inside the mouth during eating. The physical properties were also measured for a single grain of cooked rice. The results indicated that the hardness value obtained from measurement with the sample stuffed into the ring was useful for estimating the hardness of the sample inside the mouth, whereas the cohesiveness value obtained from measurement with the sample released from the ring was useful for estimating the dispersion of the sample inside the mouth. Assuming the dispersion characteristics of the bolus inside the mouth, these results will elucidate the ease of eating of cooked rice.View full abstractDownload PDF (2248K) -
―Through Investigation of Original Materials—Shoko MITOMO, Momoko KANNO, Kayoko KIKUCHI, Keiko NOHZAWA2013 Volume 64 Issue 1 Pages 29-38
Published: 2013
Released on J-STAGE: May 31, 2014
JOURNAL FREE ACCESSThe “Delphos” dress is a masterpiece of Mariano Fortuny (1871-1949), one of the leading fashion designers active in Venice. Delphos is famous for its delicate pleat design, and it has had a huge impact since its release at the beginning of the 20th century. Although Delphos is highly regarded in the world of fashion and design, very few attempts have been made to investigate its original materials.
This thesis attempts to clarify the actual components of Fortuny’s pleats by studying the collection of the Kobe Fashion Museum and the Iwami Art Museum. Through this research, we came to understand Fortuny’s intention of creation and Delphos’s aesthetics, both of which are still relevant in the contemporary world.
The results of measurements and observations provided basic data and information about the Delphos dress, and contributed to the study of Fortuny. Nevertheless, it was found from the research that Fortuny sought irregularity in his creations, which defies evaluation and standardization. This defines Delphos’s charm and inspires contemporary audiences.View full abstractDownload PDF (1653K)
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Fumiyo HAYAKAWA2013 Volume 64 Issue 1 Pages 39-42
Published: 2013
Released on J-STAGE: May 31, 2014
JOURNAL FREE ACCESSDownload PDF (768K)
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