Energy conservation and quality ingredients are important aspects in mass cooking. In this study, we measured the gas consumption when heating chicken meat (70 g × 100 pieces) using an iron frying pan and a steam convection oven (at 200℃) and evaluated the quality of the chicken meat after heating. The gas consumption when heating 10–50 pieces of chicken meat was the lowest in the pan-frying heating, but when heating 60 or more pieces, the pan-frying heating exceeded the steam convection oven heating. The weight retention of chicken meat heated using pan-frying was significantly lower than that using a steam convection oven, and the breaking load and energy were significantly higher. In the analytical sensory evaluation, there was a significant difference in the browning (P < 0.01) and hardness (P < 0.05) of the chicken meat, and the pan-fried chicken meat had darker browning and harder physical properties. In the preference-type sensory evaluation, the browning of the pan-fried chicken meat was significantly more favorable (P < 0.01), but there was no significant difference between the pan-frying and steam convection heating for the other variables. In food service facilities, energy consumption can be reduced by selecting the cooking equipment that is appropriate for the amount and type of dish being cooked.

  There is a sex difference in the development of metabolic disorders due to obesity. We aimed to compare the influences of high-fat diet feeding on body composition and bone strength of lumbar vertebrae between male and female rats. Eleven-week-old Sprague-Dawley strain young adult male and female rats were divided into two groups to receive a basic control diet (Cont.) or high-fat diet (HF). At 28 days after feeding them the experimental diets, the weights of visceral fat mass were higher in the HF group than Cont. groups in both male and female rats. Interestingly, these indicators of bone strength of female rats in the HF group were significantly lower than in the Cont. group, but this was not significant in male rats. In conclusion, the decrease in bone strength of the lumbar vertebrae due to a high-fat diet for 28 days was shown to be more notable in female rats than in male rats. Further research is necessary concerning the effects of a high-fat diet on the regulation of bone metabolism.

  In this study, we investigated the nutrient composition of Okayama coriander (Coriandrum sativum L.) grown using different cultivation methods and compared the results of Okayama coriander with those of other coriander. Coriander grown using greenhouse cultures contained higher content of protein and lower content of vitamin C compared to coriander grown using an open-field culture. Compared to other coriander, Okayama coriander exhibited higher proportions of reduced vitamin C, anti-oxidative capacity, and polyphenol content. This study suggests that the nutritional composition of coriander depends on environmental factors, and that Okayama coriander might have a high antioxidant capacity.

  The increase in the number of vacant houses is a serious social issue in Japan. The purpose of this research is to clarify the current state of vacant houses and to identify an ideal form of crowdfunding for their effective utilization. Crowdfunding is an effective way to raise money when subsidies are not available. However, relying only on unknown people's support makes it difficult to reach fundraising goals. Therefore, in addition to conducting research and using available subsidies, funds, building relationships and gaining the support of people are necessary to secure funds.