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Journal articles on the topic '菓子'

Author: Grafiati

Published: 4 June 2021

Last updated: 12 February 2022

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1

Itagaki, Seiko, Toru Kinoshita, Setsuko Hirao, and Koichi Hirao. "Comparison of the Effects on Glycemic Control and Taste Between Newly Invented "Japanese Diet Sweets" and "Conventional Japanese Sweets"." Japanese Journal of Nutrition and Dietetics 58, no. 6 (2000): 249–52. http://dx.doi.org/10.5264/eiyogakuzashi.58.249.

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2

SAEKI, Masato, Katsumi HONMA, Yasuhito MIYAZAWA, and Eisuke TAKANO. "Study on Confectionery Feeder." Transactions of the Japan Society of Mechanical Engineers Series C 66, no. 643 (2000): 753–58. http://dx.doi.org/10.1299/kikaic.66.753.

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3

HAMADA, Akemi, Akihiro OHNISHI, Minayuki SHIRATO, et al. "322 Stability of Ann-Wrapping Motion of the Kyogasi-Sweets Expert." Proceedings of the Dynamics & Design Conference 2008 (2008): _322–1_—_322–4_. http://dx.doi.org/10.1299/jsmedmc.2008._322-1_.

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4

Akimoto, Shuji. "Many Baked Snacks in Confectionery Will Be Developed by Using the Extruder." Journal of the Society of Mechanical Engineers 103, no. 976 (2000): 140–41. http://dx.doi.org/10.1299/jsmemag.103.976_140.

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5

KOGA, Tamiho, and Yoko NAMBU. "Tocopherol contents in confectioneries on the market." NIPPON SHOKUHIN KOGYO GAKKAISHI 32, no. 10 (1985): 769–73. http://dx.doi.org/10.3136/nskkk1962.32.10_769.

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6

NAKAKUKI, Hideo, Masako MASE, Osamu HASEGAWA, and Masato FUJII. "Quality Deterioration of Fat Rich Confectioneries Containing Tea Leaf during Preservation." NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 48, no. 11 (2001): 844–47. http://dx.doi.org/10.3136/nskkk.48.844.

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7

Masumi, Hiroki, Yutaka Takemura, Tomoyuki Arima, et al. "A case of 10-year-old girl with anaphylaxis due to candies including erythritol." Nihon Shoni Arerugi Gakkaishi. The Japanese Journal of Pediatric Allergy and Clinical Immunology 31, no. 3 (2017): 262–67. http://dx.doi.org/10.3388/jspaci.31.262.

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8

Takumi, Hiroko, Hiroyasu Nakamura, Koso Shiraishi, and Takashi Kometani. "Preferred Factors in the Texture of Confectionary for the Elderly." Japanese Journal of Nutrition and Dietetics 68, no. 2 (2010): 131–40. http://dx.doi.org/10.5264/eiyogakuzashi.68.131.

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9

AOYAMA, Minoru, Takenori MARUYAMA, and Isao NIIYA. "Oxidative Stability Evaluation of Bakery Products by CDM Test." Journal of Japan Oil Chemists' Society 45, no. 9 (1996): 879–83. http://dx.doi.org/10.5650/jos1996.45.879.

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10

Ogawa, Hisae, Nakako Matsumoto, and Tatsuyuki Sugahara. "Cooking Characteristics of a Diacylglycerol-rich Oil-when Preparing Confectionery-." Journal for the Integrated Study of Dietary Habits 14, no. 1 (2003): 42–48. http://dx.doi.org/10.2740/jisdh.14.42.

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11

OHNISHI, Akihiro, Minayuki SHIRATO, Masashi KUME, et al. "140 Biomechanical Analysis on Technique for a Skilled Worker of Japanese-style Sweets." Proceedings of the Dynamics & Design Conference 2007 (2007): _140–1_—_140–5_. http://dx.doi.org/10.1299/jsmedmc.2007._140-1_.

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12

Kobayashi, Minatsu, Yoshimi Ishida, and Mieko Horiguchi. "Evaluation of Nutritional Status Using the Confectionery Energy Ratio." Japanese Journal of Nutrition and Dietetics 71, no. 6 (2013): 341–49. http://dx.doi.org/10.5264/eiyogakuzashi.71.341.

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13

OCHI, Tomoko, Youko KINOSHITA, Chiho ÔTA, Takenori MARUYAMA, Isao NTLYA, and Michihiro SUGANO. "Comparison of trans-Fatty Acid Compositions in Imported and Domestic Baked Confectioneries." Journal of Japan Oil Chemists' Society 45, no. 3 (1996): 275–83. http://dx.doi.org/10.5650/jos1996.45.275.

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14

Ito, Tomomi, Takuo Adachi, and Tetsuya Yamada. "Effects of Lipid Species on Properties of Starch in Cookie Model." Nippon Shokuhin Kagaku Kogaku Kaishi 55, no. 2 (2008): 56–62. http://dx.doi.org/10.3136/nskkk.55.56.

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15

FUJIKAWA, Hiroshi, Tomoaki WAUKE, Teruyoshi ARAI, et al. "Analysis for Microbial Contamination in Production of Japanese-style Confectionery "Monaka"." Journal of the Food Hygienic Society of Japan (Shokuhin Eiseigaku Zasshi) 42, no. 4 (2001): 262–68. http://dx.doi.org/10.3358/shokueishi.42.262.

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16

ARAI, Noriyuki. "ABC's of patent : Part1: The invention of original Japanese sweets and intellectual property right." Journal of Information Processing and Management 51, no. 7 (2008): 511–18. http://dx.doi.org/10.1241/johokanri.51.511.

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17

Chujo, Junko. "Engaging the World From the English Classroom." JALT Postconference Publication 2019, no. 1 (2020): 399. http://dx.doi.org/10.37546/jaltpcp2019-47.

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Abstract:

Many professionals who have been involved in university English education in Japan have wondered how to foster students’ active engagement with the rest of the world from the classroom. In this paper the author describes a classroom-based project to help students lower their inhibition towards using English and motivate them to improve their English skills through a special focus on connecting to the world in their daily life. Students chose one available foreign snack as representative of a nation, researched the country or the product, and conducted poster presentations to share their findin

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18

FUJIKAWA, Hiroshi, Tomoaki WAUKE, Jun KUSUNOKI, et al. "Microbiological Certification for Japanese-style undried Confectionary "Nerikiri" during Storage." Japanese Journal of Food Microbiology 13, no. 2 (1996): 75–79. http://dx.doi.org/10.5803/jsfm.13.75.

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19

Takata, Hiroki, Mihoro Nakajima-Ohigashi, Daisuke Yoshimatsu, et al. "The Effect of Biting Stick-type Confectionaries with the Front Teeth on Brain Activity." Nippon Shokuhin Kagaku Kogaku Kaishi 64, no. 5 (2017): 263–68. http://dx.doi.org/10.3136/nskkk.64.263.

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20

ARAKI, Masashi, Kazunari NAKAYA, and Masaaki OKUYAMA. "501 Development of flat flame burner of bean roast." Proceedings of Autumn Conference of Tohoku Branch 2005.41 (2005): 177–78. http://dx.doi.org/10.1299/jsmetohoku.2005.41.177.

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21

TOKIEDA, Hisako, Ryoko IKEDA, and Syuzi CHO. "Cooking Properties, Preservation Stabilities and Sensory Acceptability of Okara added Bakery products." food preservation science 29, no. 5 (2003): 269–74. http://dx.doi.org/10.5891/jafps.29.269.

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22

Higo, Atsuko, and Yoshiko Wada. "Features of Microwave Heating on Breaking Properties of Confectionery in Low Moisture." Nippon Shokuhin Kagaku Kogaku Kaishi 52, no. 7 (2005): 297–305. http://dx.doi.org/10.3136/nskkk.52.297.

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23

KADOWAKI, Ren, Hitoshi KIMURA, and Norio INOU. "8A46 Biomechanical Study of Food Texture : Relationships between Microstructure of Snack Foods and the Sensory Evaluation of its Texture." Proceedings of the Bioengineering Conference Annual Meeting of BED/JSME 2012.24 (2012): _8A46–1_—_8A46–2_. http://dx.doi.org/10.1299/jsmebio.2012.24._8a46-1_.

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24

KURIHARA, Kenji, Ritsuko IKEDA, Noriko TAKEDA, and Chuhei IMAI. "Behavior of Salmonella Enteritidis in the Preparation and Storage of Various Western Fresh Cakes." Japanese Journal of Food Microbiology 12, no. 3 (1995): 181–86. http://dx.doi.org/10.5803/jsfm.12.181.

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25

Wada, Yoshiko, Keiko Ogawa, and Atsuko Higo. "Changes in Breaking Properties of Commercial Confectionery with moisture absorption and their Factors." NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 49, no. 12 (2002): 771–81. http://dx.doi.org/10.3136/nskkk.49.771.

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26

Wada, Yoshiko, and Atsuko Higo. "Effect of Moisture and Temperature on the Textural Properties of Commercial Confectionery." Nippon Shokuhin Kagaku Kogaku Kaishi 54, no. 6 (2007): 253–60. http://dx.doi.org/10.3136/nskkk.54.253.

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27

AKIYAMA, Hiroshi, Kazue SUGIMOTO, Misao MATSUMOTO, et al. "A Detection Method of Recombinant DNA from Genetically Modified Potato(NewLeaf Plus Potato) and Detection of New Leaf Plus Potato in Snack." Journal of the Food Hygienic Society of Japan (Shokuhin Eiseigaku Zasshi) 43, no. 1 (2002): 24–29. http://dx.doi.org/10.3358/shokueishi.43.24.

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28

Higo, Atsuko, Yoshiko Wada, and Yukinori Sato. "Relationship between Physical Properties and Water Layers in Commercial Confectionery Products during Moisture Sorption Processes." Nippon Shokuhin Kagaku Kogaku Kaishi 59, no. 11 (2012): 572–82. http://dx.doi.org/10.3136/nskkk.59.572.

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29

Higo, Atsuko, Yoshiko Wada, and Yukinori Sato. "Relationship between Firmness during Moisture Sorption Process and Water Contents on Baked Wheat Flour Confectionery." Nippon Shokuhin Kagaku Kogaku Kaishi 59, no. 11 (2012): 562–71. http://dx.doi.org/10.3136/nskkk.59.562.

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30

ISHIWATARI, HINAKO. "Analysis of contents of fatty acids, sterols, saccharides and dietary fibers in confectioneries on the market." Nippon Eiyo Shokuryo Gakkaishi 41, no. 5 (1988): 415–22. http://dx.doi.org/10.4327/jsnfs.41.415.

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31

Satoh, Fumiko. "Clacium, Phosphorus, Sodium and Potassium Content of Commerical Confectionaries Labeled Calcium-enriched Food." Japanese Journal of Nutrition and Dietetics 50, no. 6 (1992): 365–72. http://dx.doi.org/10.5264/eiyogakuzashi.50.365.

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32

MATSUZAKI, Hisashi, Minoru AOYAMA, Akira BABA, et al. "Study of trans Fatty Acid Content in Commercial Foods in Japan. VI. Chocolate and Chocolate Confectionery." Journal of Oleo Science 50, no. 1 (2001): 49–55. http://dx.doi.org/10.5650/jos.50.49.

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33

Higo, Atsuko, Yoshiko Wada, and Yukinori Sato. "Relationship between Physical Properties and Mono- and Multilayer Water Contents for Baked Products Containing Commercial Confectionery at Several Temperatures." Nippon Shokuhin Kagaku Kogaku Kaishi 62, no. 4 (2015): 171–81. http://dx.doi.org/10.3136/nskkk.62.171.

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34

Higo, Atsuko, Yoshiko Wada, and Yukinori Sato. "Relationship between Physical Properties and Mono- and Multilayer Water Contents of a White Wheat Baked Product at Various Temperatures and Relative Humidity." Nippon Shokuhin Kagaku Kogaku Kaishi 61, no. 10 (2014): 486–96. http://dx.doi.org/10.3136/nskkk.61.486.

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35

Ainuki, Tomomi, Yoko Akiyama, Rie Akamatsu, and Naoko Sugimoto. "Longitudinal Study of Snacks during Weaning: Association between Sweetened and Salty Snack Intake at 10 Months and 3 Years of Age." Japanese Journal of Nutrition and Dietetics 68, no. 1 (2010): 8–14. http://dx.doi.org/10.5264/eiyogakuzashi.68.8.

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36

MATSUZAKI, Hisashi, Minoru AOYAMA, Takenori MARUYAMA, and Isao NIIYA. "General Properties of Margarine, Cooking Oil and Confectionery on the Market in Czech, Hungary, and Poland." Journal of Oleo Science 50, no. 1 (2001): 65–72. http://dx.doi.org/10.5650/jos.50.65.

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37

KONDO, Yuji, Yoshio SATO, Hideki TAKASHIMA, et al. "Occupational stress of assembly line female workers in confectionery work." Sangyo Igaku 27, no. 5 (1985): 308–17. http://dx.doi.org/10.1539/joh1959.27.308.

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38

Matsushita, Yumi, Sanae Morita, Kaori Okamoto, Yuko Naito, and Yoshie Kadokura. "Production of High-energy, Low-protein Confectionery for Use with Chronic Renal Failure." Japanese Journal of Nutrition and Dietetics 57, no. 5 (1999): 283–93. http://dx.doi.org/10.5264/eiyogakuzashi.57.283.

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39

TORAISHI, KENICHI, NORIKO NAKAMURA, YOICHI YUIZONO, et al. "An Application of a Rapid Jelly-Forming Confectionery for Improving Children's Compliance in Taking Bitter Medicines." Japanese Journal of Hospital Pharmacy 24, no. 5 (1998): 479–83. http://dx.doi.org/10.5649/jjphcs1975.24.479.

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40

Noguchi, Toshinori, Kazuya Nakamura, Takeshi Nagai, Shin-ichi Katsuda, and Hidenori Koga. "Antihypertensive Effects of GABA-Enriched Potato Snacks in Spontaneously Hypertensive Rats." Nippon Shokuhin Kagaku Kogaku Kaishi 54, no. 2 (2007): 75–81. http://dx.doi.org/10.3136/nskkk.54.75.

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41

SAEKI, Masato, Katsumi HONMA, Yasuhito MIYAZAWA, and Eisuke TAKANO. "101 Study on confectionery feeder." Proceedings of Conference of Hokuriku-Shinetsu Branch 2000.37 (2000): 1–2. http://dx.doi.org/10.1299/jsmehs.2000.37.1.

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42

OKAMOTO, Takahisa, Hisashi MATSUZAKI, Takenori MARUYAMA, Isao NIIYA, and Michihiro SUGANO. "Trans Fatty Acid Contents of Margarines and Baked Confectioneries Produced in the United States." Journal of Oleo Science 50, no. 2 (2001): 137–42. http://dx.doi.org/10.5650/jos.50.137.

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43

Higo, Atsuko. "Analysis of RVA Viscosity of Flours of Raw and Roasted Rice, Wheat and Millet on the Textural Properties of Cakes." Nippon Shokuhin Kagaku Kogaku Kaishi 63, no. 12 (2016): 561–69. http://dx.doi.org/10.3136/nskkk.63.561.

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44

HARUYAMA, Sanehito, Toshinori BITO, Shoko MUKUMOTO, et al. "Wheat-dependent Exercise-induced Anaphylaxis Elicited by Danish Pastry: Requirement of Both Exercise and Aspirin for Provocation." Nishi Nihon Hifuka 71, no. 4 (2009): 425–27. http://dx.doi.org/10.2336/nishinihonhifu.71.425.

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45

Okura, Hiroyo, Kouichi Kimoto, and Atumi Hayashi. "Effects of long-term administration of Amami Oshima traditional sweets "Yomogi Mochi" on blood pressure and lipid metabolism in spontaneously hypertensive rats." Journal for the Integrated Study of Dietary Habits 27, no. 3 (2016): 215–20. http://dx.doi.org/10.2740/jisdh.27.3_215.

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46

Ooki, Yoshihiro, Katunori Tanii, Suehiko Kikuchi, and Siina Jiro. "Intensity of muscle strength required in a daily life of elders. (III)." Japanese journal of ergonomics 34, Supplement (1998): 246–47. http://dx.doi.org/10.5100/jje.34.supplement_246.

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47

HIRONAKA, Yasumasa. "Studies on the processing conditions in bread making. Part VI. Effect of fermentation condition on fermentation loss during pastry production by sugar containing sponge dough method." NIPPON SHOKUHIN KOGYO GAKKAISHI 32, no. 5 (1985): 365–67. http://dx.doi.org/10.3136/nskkk1962.32.365.

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48

SUGIYAMA, Kazuo, Satsuki SUGIYAMA, Keisuke YOSHIDA, and Kazuo KADOTA. "0920 The relationship between technology and society from the point of view on the history of pachinko machine (3rd report, "Kyuyuki (Ball Playing Machine)" and playing machines with vending function of confectionary)." Proceedings of Conference of Hokuriku-Shinetsu Branch 2012.49 (2012): 092001–2. http://dx.doi.org/10.1299/jsmehs.2012.49.092001.

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49

HIRONAKA, Yasumasa. "Studies on the processing conditions in bread making. Part VII. Effect of fermentation conditions on the flavor substances in sweet baked goods produced by the sugar containing sponge dough method." NIPPON SHOKUHIN KOGYO GAKKAISHI 32, no. 8 (1985): 592–96. http://dx.doi.org/10.3136/nskkk1962.32.8_592.

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50

"「お菓子」と子ども". Proceedings of the Annual Convention of the Japanese Psychological Association 76 (11 вересня 2012): WS067. http://dx.doi.org/10.4992/pacjpa.76.0_ws067.

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