巻号一覧
前身誌
64 巻, 3 号
選択された号の論文の5件中1～5を表示しています
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報文
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飯島 久美子, 牛山 亜弥乃, 藤井 義晴, 香西 みどり2013 年 64 巻 3 号 p. 117-124
発行日: 2013年
公開日: 2014/06/14
ジャーナル フリーVarious ways of utilizing immature Mucuna beans and mature Mucuna beans as food were studied. The amount of crude protein and L-DOPA in three maturation stages of immature Mucuna beans showed no significant difference for mature Mucuna beans. The first stage of immature beans was the best stage for “edamame”; the optimum cooking conditions were boiling for 10 min, draining the water, adding new water and boiling for another 5 min. The amount of L-DOPA in edamame was not significantly different from that in mature beans. There was no significant difference in the particle size of dry bean paste between the JVB and FVB samples. The particle size of the samples was similar to that of red bean paste. The JVB sample could be utilized as both cooked beans and bean paste. The palatability of Mucuna bean paste was confirmed by a sensory test, the amount of L-DOPA contained in the bean paste being virtually zero.抄録全体を表示PDF形式でダウンロード (1330K) -
遠藤 瑶子, 香西 みどり2013 年 64 巻 3 号 p. 125-135
発行日: 2013年
公開日: 2014/06/14
ジャーナル フリーThe optimum cooking times for vegetables cut into cubes, rectangular blocks and slabs of vegetables were calculated with en equation for predicting hardness. The energy consumption was measured with a temperature-controlled induction heating (IH) cooking system. The results show that heating should be continued until the center temperature of the sample reaches 70°C when the sample weight is more than 1/3 of the total weight. Using residual heat reduced energy consumption more than by using heat of the water temperature increase term. Most of this reduction was due to radiant heat. The energy consumption was reduced by using residual heat, the difference in energy consumption was being low among samples. Predicting the hardness showed that using residual heat resulted in uniform hardness and prevented vegetable collapse. The more water was used in cooking, the more heat was released and the less latent heat was consumed. Cooking Japanese radish consumed more energy to obtain the optimum hardness than the other vegetables.抄録全体を表示PDF形式でダウンロード (3840K) -
久松 裕子, 遠藤 伸之, 長尾 慶子2013 年 64 巻 3 号 p. 137-146
発行日: 2013年
公開日: 2014/06/14
ジャーナル フリーThe consumption of vegetables is known to be one of the preventive factors for lifestyle- related diseases, and their consumption is receiving considerable attention. We produced samples of three types of vegetable (Japanese radish, carrot, and Japanese pumpkin) which had been dried by four different methods. Some of these dried and boiled vegetables became hard to chew and were not pliant. The Japanese radish became darker and more yellowish, whereas the carrot and the Japanese pumpkin became more reddish. The smell became strong only in the case of the Japanese pumpkin, while energy conservation had become a necessary consideration. The sweet and umami tastes became strong with Japanese radish and the carrot. Although the bitterness of the Japanese pumpkin had become stronger, the sensory evaluation showed it to have the preferred taste. Only 30% by weight of the sun-dried Japanese radish sample showed a significant increase in the antioxidative properties. These results show that 30% by weight of sun-drying is the optimal condition for boiled dishes.抄録全体を表示PDF形式でダウンロード (2472K) -
－2008年～2010年の傾向を中心に－孫 珠煕2013 年 64 巻 3 号 p. 147-156
発行日: 2013年
公開日: 2014/06/14
ジャーナル フリーThis paper examines the trends in women’s fashion magazines read by female students (vocational schools, junior colleges, and universities) during a three-year peiod from 2008 through 2010.
Magazines characterized as gyaru-kei (gal style), such as ViVi and JELLY, were more popular among university students and junior college students than they were among vocational school students, while those characterized as mohdo-kei (mode style or high fashion), such as Soen and FUDGE, showed the opposite tendency (p ＜ 0.001). ZIPPER, Sweet, Soup, and PS did not show any significant differences in their popularity among the three types of schools.
The 2010 top ten popular women’s fashion magazines included JELLY and BRENDA (judai-gyarukei or gal style for teens), Soen and FUDGE (mohdo-kei), ViVi (o-nee-kei or older sister style), Non-no, and Soup. (nachuraru-kei or natural style), Sweet (otona-gyaru-kei or gal style for adults), and Zipper (sutoriito-kei or street style), proving the validity of classifying these magazines into six groups.
Structural equation modeling revealed that the lower a female student’s consciousness of fashion behavior was, the more she preferred magazines characterized as nachuraru-kei, while the higher the consciousness, the more she preferred gyaru-kei magazines.抄録全体を表示PDF形式でダウンロード (1734K) -
－『タンカレイの後妻』を中心に－佐々井 啓2013 年 64 巻 3 号 p. 157-166
発行日: 2013年
公開日: 2014/06/14
ジャーナル フリーAt the end of the nineteenth century in Britain, the “New Woman” came to gain attention. Of the dramas which deal with New Woman, this article focuses on the drama The Second Mrs Tanqueray by Arthur Wing Pinero and examined the relationship between the story and the costumes worn by the characters, using newspapers and magazines of that time.
Paula, the heroine, was a courtesan and dreamt of an elegant social life. She became the second wife of Aubrey Tanqueray, a person of standing. At first she appears in a flame-coloured evening dress, which shows her former job, a courtesan. But in the last scene, when she ends her own life, she is wearing a grey dress. In daily life, her costume is a “tailor-made coat,” which symbolises the “New Woman.” On the other hand, the clothes worn by the characters show their social status.
These changes in Paula’s costumes imply the process of establishing herself as a “New Woman.”抄録全体を表示PDF形式でダウンロード (2863K)
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