キーワード:rice suitable for sake brewing の検索結果
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2D1a08
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2024/03/25 10:55
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D1
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酒造好適米を用いた米飯の摂取がBalb/cマウスの成長と脂質代謝に及ぼす影響
The consumption of cooked rice products made from rice suitable for sake brewing influences growth and lipid metabolism in Balb/c mice
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○大石 怜実1、牧田 友香2、松岡 信3、松田 幹3、平野 可奈2
○Remi OISHI1, Yuka MAKIDA2, Makoto MATSUOKA3, Tsukasa MATSUDA3, Kana HIRANO2
1金城学院大院・人間生活・消費者科学、2金城学院大・生活環境・食環境栄養、3福島大・食農学類・附属発酵醸造研究所
1Consumer Science Major, Graduate School of Human Ecology, Kinjo Gakuin University, 2Department of Food and Nutritional Environment, College of Human Life and Environment, Kinjo Gakuin University, 3Fukushima University, Institute of Fermentation Sciences (IFeS), Faculty of Food and Agricultural Sciences
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2D1a09
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2024/03/25 11:06
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D1
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酒造好適米を用いた米飯の摂取がBalb/cマウスの腸内細菌叢に及ぼす影響
The consumption of cooked rice products made from rice suitable for sake brewing influences the intestinal microbiota of Balb/c mice.
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牧田 友香1、明治 真結2、大石 怜実3、日野 真吾4、西尾 俊亮5、松岡 信5、松田 幹2,5、○平野 可奈1
Yuka MAKIDA1, Mayu MEIJI2, Remi OISHI3, Shingo HINO4, Shunsuke NISHIO5, Makoto MATSUOKA5, Tsukasa MATSUDA2,5, ○Kana HIRANO1
1金城学院大・生活環境・食環境栄養、2福島大・食農学類、3金城学院大院・人間生活・消費者科学、4静岡大・農学部・応用生命、5福島大・食農学類・附属発酵醸造研究所
1Department of Food and Nutritional Environment, College of Human Life and Environment, Kinjo Gakuin University, 2Fukushima University, Faculty of Food and Agricultural Science, 3Consumer Science Major, Graduate School of Human Ecology, Kinjo Gakuin University, 4Applied Life Sciences, Faculty of Agriculture, Shizuoka University, 5Fukushima University, Institue of Fermentation Sciences (IFeS), Faculty of Food and Agricultural Science
