八尋 美希 YAHIRO Miki

ID:1000090259664

近畿大学九州短期大学 Kyusyu Junior College of Kinki University (2016年 CiNii収録論文より)

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Articles:  1-7 of 7

  • Examination and Practice of Tasks Observed in Practical Cooking Training during the University Teacher Training Course  [in Japanese]

    HONDA Ai , AKINAGA Yuko , YAHIRO Miki , KISUMI Keiko

    To improve practical cooking training in the university teacher training course, tasks related to practical cooking training were organized, and effective implementation strategies were examined. Prev …

    Journal of the Japan Association of Home Economics Education 58(4), 249-259, 2016

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  • Present Condition of Cookery Practice Education in University and the Actual State of Students as Seen by University Teachers  [in Japanese]

    AKINAGA Yuko , KUSUNOSE Chiharu , SONODA Junko , YAHIRO Miki , HIROTA Sachiko , IKEDA Hiroko , YONEDA Toshiko , FUTATSUGI Eiko , Futatsugi Eiko

    大学における調理実習教育に関する現状と担当教員の把握する学生の実態について,九州に所在する大学において調理実習科目を担当している教員を対象として,アンケート調査を実施した。<br> 調理実習科目の開講状況は,栄養士養成系および家政・教員養成系において,平均開講総単位数は2.8単位および2.0単位,平均必修単位数は2.2単位および0.6単位であった。<br> 調理実習の時間割 …

    Journal of Cookery Science of Japan 45(4), 255-264, 2012-08-05

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  • Characteristic of temperature in lipid membrane  [in Japanese]

    TAKAMATSU Ryuji , NAGAMORI Tomomi , YAHIRO Miki , ESAKI Shu , TOKO Kiyoshi

    A multichannel taste sensor is developed by imitating the mechanism in gustatory systems. Various foods have been measured using taste sensor, and identification and quantification of the taste sensor …

    Research reports of the Ariake Technical College (43), 39-42, 2007-07

  • Measurement of Taste of Green Tea Using a Multichannel Taste Sensor  [in Japanese]

    YAHIRO Miki , ONODERA Takeshi , ADACHI Toshiaki , NAGASUE Hiroko , TOKO Kiyoshi

    生体系の味受容機構を摸倣したマルチチャネル味覚センサを使って,緑茶の味の計測を行った。味覚センサは8種類の合成脂質膜を用い,味溶液と参照電極間の電位差を測定した応答電位パターンから味を識別する。本研究では,抽出する温度を変えた緑茶をサンプルとし,温度による味の違いと緑茶のうま味といわれているテアニンの応答を味覚センサで調べた。実験の結果から抽出温度が低いお茶にタンニン酸を添加した場合,高温で抽出し …

    IEICE technical report. ME and bio cybernetics 102(596), 25-28, 2003-01-17

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  • Measurements of Taste of Milk with a Taste Sensor  [in Japanese]

    YAHIRO Miki , TOKO Kiyoshi , KIKKAWA Yukiko , YAHIRO Takeki

    Taste can be measured using a taste sensor, which shows different electrical potential patterns for each food. The sensor has eight kinds of lipid membranes. The present study is concerned with the lo …

    IEEJ Transactions on Sensors and Micromachines 120(1), 20-25, 1999-12

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  • Measurements of Shoyu (Soy Sauce) with Multichannel Taste Sensor  [in Japanese]

    IIYAMA Satoru , IKEDA Tomohiro , TOKO Kiyoshi , YAHIRO Miki

    日本古来の調味料である醤油の味の客観的評価を目指し,味覚センサを用いた醤油の測定を行った.<BR>(1) 合成基準液を作ることにより,識別能力ならびに再現性のよい測定法を確立することができた.<BR>(2) 各地から集めた25種の醤油を測定したところ,濃い口,うす口,さしみの3種に分類できなかったが,同一メーカーの醤油は味が比較的似ていることを示唆する結果が得られた.< …

    Nippon Shokuhin Kagaku Kogaku Kaishi 44(9), 615-622, 1997-09-15

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  • Discrimination of the Taste of Rice with a Multichannel Taste Sensor  [in Japanese]

    YAHIRO Miki , TOKO Kiyoshi , IIYAMA Satoru

    The eating quality of rice is evaluated by six attributes such as appearance, flavor, stickiness, hardness, taste and overall judgement. Taste can be measured with a multichannel taste sensor which us …

    IEEJ Transactions on Sensors and Micromachines 117(4), 187-194, 1997-03-20

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