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炊飯器調理における環境評価と食嗜好への影響
https://kyoritsu.repo.nii.ac.jp/records/3212
https://kyoritsu.repo.nii.ac.jp/records/3212cd3efd53-7362-4d67-bb44-82c02e9565d3
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
seikatsu60_2koike (732.9 kB)
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| Item type | 紀要論文(ELS) / Departmental Bulletin Paper(1) | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 公開日 | 2017-04-28 | |||||||||||||
| タイトル | ||||||||||||||
| タイトル | 炊飯器調理における環境評価と食嗜好への影響 | |||||||||||||
| 言語 | ja | |||||||||||||
| タイトル | ||||||||||||||
| タイトル | Effects of Cooking With Rice Cookers on The Environment and Flavors of Dishes | |||||||||||||
| 言語 | en | |||||||||||||
| 言語 | ||||||||||||||
| 言語 | jpn | |||||||||||||
| キーワード | ||||||||||||||
| 主題Scheme | Other | |||||||||||||
| 主題 | 炊飯器 | |||||||||||||
| キーワード | ||||||||||||||
| 主題Scheme | Other | |||||||||||||
| 主題 | 二酸化炭素 | |||||||||||||
| キーワード | ||||||||||||||
| 主題Scheme | Other | |||||||||||||
| 主題 | 環境評価 | |||||||||||||
| キーワード | ||||||||||||||
| 主題Scheme | Other | |||||||||||||
| 主題 | 家庭内調理 | |||||||||||||
| キーワード | ||||||||||||||
| 言語 | en | |||||||||||||
| 主題Scheme | Other | |||||||||||||
| 主題 | RiceCooker | |||||||||||||
| キーワード | ||||||||||||||
| 言語 | en | |||||||||||||
| 主題Scheme | Other | |||||||||||||
| 主題 | CO₂ Emissions | |||||||||||||
| キーワード | ||||||||||||||
| 言語 | en | |||||||||||||
| 主題Scheme | Other | |||||||||||||
| 主題 | Environmental Assessment | |||||||||||||
| キーワード | ||||||||||||||
| 言語 | en | |||||||||||||
| 主題Scheme | Other | |||||||||||||
| 主題 | Home Cooking | |||||||||||||
| 資源タイプ | ||||||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||||
| 資源タイプ | departmental bulletin paper | |||||||||||||
| 著者名(日) |
小池, 恵
× 小池, 恵
× 鈴木, 彩葉
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| 著者名(英) |
Koike, Megumi
× Koike, Megumi
× Suzuki, Sayaha
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| 抄録(英) | ||||||||||||||
| 内容記述タイプ | Other | |||||||||||||
| 内容記述 | The present study aimed to examine the characteristics of cooking using a rice cooker, one of the most common household appliances in Japan. In recent years, home appliance manufacturers have also suggested its use to prepare dishes other than cooking rice. To analyze the merits of using rice cookers to cook a variety of dishes, the study compared the amounts of CO₂ emitted during cooking with gas and a rice cooker. In addition, the flavors of the developed dishes were assessed, and the characteristics of cooking with rice cookers were examined. Main and side dishes as well as desserts were cooked by boiling, simmering, baking, and steaming. After cooking under various conditions, we suggested dishes that could be cooked using a rice cooker, while taking into consideration the easiness to cook them as well as the results of the assessments of environmental damage and the flavors of the dishes. | |||||||||||||
| 雑誌書誌ID | ||||||||||||||
| 収録物識別子タイプ | NCID | |||||||||||||
| 収録物識別子 | AN10465631 | |||||||||||||
| 書誌情報 |
共立女子短期大学生活科学科紀要 en : Annual bulletin department of the science of living 巻 60, p. 21-26, 発行日 2017-02 |
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