Faculty Profiles - YAMAMOTO Nami

Published Papers - YAMAMOTO Nami

Division display21 - 40 of about 46／ All the affair displays >>

Changes in Compound Contents of Fresh-Cut Bell Peppers during Cold Storage with Modified Atmosphere

鈴木悠介, 石川恵子, 山本奈美, 小川幸春

食と緑の科学 ( 千葉大学園芸学部 ) ( 67 ) 29 - 33 2013.03

To investigate changes in compound contents of fresh-cut bell pepper fruits during cold storage, the effect of modified atmospheres on residual ascorbic acid (L-AsA) rate and Brix value was examined. The influence on sample maturity and variety was also evaluated. Although the residual L-AsA rate decreased with increasing of storage period, the decreasing rate varied depending on the atmospheric condition and sample maturity. In particular, the residual L-AsA rate of mature sample stored in the CO2 condition was maintained almost 95%which was higher than in the other conditions. For the residual L-AsA rate of matured "Tosahikari D" sample in theCO2 condition was also maintained around 100%. On the other hand, the Brix value for "Signal" was sustained during the storage, though the value for "Tosahikari D", which had higher L-AsA content and Brix value, was decreased with increasing of storage period except for the CO2 condition. These results showed that the modifiedatmospheric condition had a potential to maintain L-AsA content and Brix value during storage, however, sample maturity and variety influenced the change of compound contents during storage.

Analysis of Japanese Senior High School Home Economics Textbooks and A Course of Study : Focusing on Clothing Safety & Security in Everyday Life

川嶋径代, 今村律子, 山本奈美

日本家庭科教育学会誌 ( 日本家庭科教育学会 ; 1960- ) 55 ( 4 ) 254 - 263 2013.02 [Refereed]

Powderization of persimmon peel and its application as an additive for foods

山本奈美, 山口真範

和歌山大学教育学部紀要. 自然科学 ( 和歌山大学教育学部 ) 63 33 - 37 2013.02

DOI

Effect of Low O_2 and High CO_2 Atmosphere on Residual Ascorbic Acid Rate, Brix Percentage and Firmness of Immature and Mature Fresh-Cut Bell Peppers during Cold Storage

SUZUKI Yusuke, ISHIKAWA Keiko, SHIOMI Shinjiro, YAMAMOTO Nami, VAN MAN Lam, OGAWA Yukiharu

Journal of the Japanese Society of Agricultural Technology Management ( Japanese Society of Agricultural Technology Management ) 20 ( 2 ) 53 - 58 2013

To investigate the effect of low concentrate O_2 atmosphere (1%, 10%) controlled by CO_2 gas replacement on the quality of fresh-cut bell pepper fruits during cold storage, residual ascorbic acid (L-AsA) rate, Brix percentage and firmness of fresh-cut immature or mature samples were examined. The residual L-AsA rate for mature samples stored in the low O_2 atmospheres was maintained or increased over 100%, while the rate for control was decreased to around 80%. The Brix percentage of fresh-cut mature samples was also maintained in the low O_2 atmospheres. In contrast, the residual L-AsA rate and Brix percentage for immature samples decreased in the low O2 atmospheres. The tissue firmness stored in the low O_2 atmospheres tended to be maintained comparison with the samples for control. The result of this study can contribute to develop a new preservation technique for fresh-cut bell pepper fruit.

DOI

Compression properties of the fruit body of king oyster mushroom Pleurotus eryngii

Yukiharu Ogawa, Akiko Miyazawa, Nami Yamamoto, Akira Suzuki

International Journal of Food Science and Technology 47 ( 12 ) 2487 - 2492 2012.12 [Refereed]

To investigate the textural properties of edible fungi, raw and boiled cubic samples cut from stipe of the king oyster mushroom Pleurotus eryngii were compressed from various directions by different type utensils, and their deformed tissue structures were examined. Differences in the loads between compress directions were observed by the homogenous compression. A significant difference between the loads of the boiled upper (~10 N) and lower (~12 N) portions of stipe by intrusive compression from parallel to the growth direction was found. In the scanning electron microscopy (SEM) images, the arrangement of fibrous spawn in the lower-portion tissue was characterised by curl-like formations. The fibre also appeared tangled in irregular arrangements. The results of this study indicate that the firmness of mushroom tissue was produced by the complex attributes, which were the mechanical strength and physicochemical bindings of the fibre, and that the fibre arrangement and/or formation of the tissue. © 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology.

DOI

Practical class of cooking training use for everyday life

Yamamoto Nami, Nishioka Mayumi

Bulletin of the Center for Educational Research and Training ( Wakayama University ) ( 22 ) 109 - 112 2012

DOI

Mechanical and histological properties of rice cooked with varying amounts of water

Yukiharu Ogawa, Kosuke Yoneoka, Masatsugu Tamura, Nami Yamamoto

Journal of the Japanese Society of Taste Technology ( 美味技術学会 ) 11 ( 1 ) 44 - 50 2012 [Refereed]

DOI

Uniaxial compression and structural deformation of fermented soybean seed

Yukiharu Ogawa, Satoshi Taguchi, Nami Yamamoto

Journal of Texture Studies ( WILEY-BLACKWELL ) 42 ( 6 ) 435 - 440 2011.12 [Refereed]

In order to investigate relationships between changes in a physical response against mechanical compression and histological changes in a tissue by compression relative deformation of fermented soybeans, the structural changes occurring in a sample to a specific compression percentage were measured by means of microscopic techniques. As a result, it was observed that the resistance force linearly increased up to 30% compression, and the force was approximately 3 N at the compression of 30-50%. The histological disruption close to inner area of hilum on the lateral plane of cotyledon and the rupture-like collapse at contact face of cotyledons were found in the 40% compression sample. At above 50% compression, the force increased exponentially with increasing of compression ratio, and large collapses were found in the tissue, which should be results of expansion of histological disruptions and/or collapses at 40% compression.

DOI

Designing of skill learning environment for apple peeling based on analysis between experts and non-experts

太田沙織, 曽我真人, 山本奈美

先進的学習科学と工学研究会 ( 人工知能学会 ) 62 21 - 26 2011.07

A teaching plan in consideration of "from farm to table with rice" for elementary school

Yamamoto Nami, Fujiwara Yuko

Bulletin of the Faculty of Education, Wakayama University Educational science ( Wakayama University ) 61 37 - 41 2011.02

DOI

Effect of addition of soybean or Adzuki An flours on eating quality and properties of specialized cookies

山本奈美

Bulletin of the Faculty of Education, Wakayama University Natural science ( 和歌山大学教育学部 ) 60 47 - 52 2010.02

DOI

Comparison of experts' between non-experts' apple peeling skills and the designing of learning support system

Saori Ota, Masato Soga, Nami Yamamoto, Hirokazu Taki

Proceedings - 2010 IEEE International Symposium on Multimedia, ISM 2010 266 - 271 2010 [Refereed]

Through experimentation and analyses of apple peeling, we examined the implicit knowledge necessary to perform study support for exercise and performance. A pressure sensor, an eye-mark recorder, a miniature wireless camera, and a surface electromyography were used to assess actions of 10 examinees (6 men, 4 women) during an experiment, which revealed three main differences between experts and non-experts: holding of the kitchen knife using the index finger to the little finger, use of the right thumb, and holding the apple with the left hand. Results show that securely holding the apple and the kitchen knife is important. Finally, we designed the skill learning support system. © 2010 IEEE.

DOI

Career development of home economics teachers: a review of the factors relating to vocational identity

渡邉照美, 諸岡浩子, 山本奈美

Journal of home economics of Japan ( 日本家政学会 ) 61 ( 3 ) 155 - 167 2010 [Refereed]

エリンギ子実体の圧縮特性と組織構造

小川幸春, 宮澤暁子, 山本奈美, 田川彰男

美味技術研究会誌 ( 美味技術学会 ) 2010 ( 15 ) 5 - 10 2010 [Refereed]

DOI

力学的な圧縮による納豆粒の構造変化

小川幸春, 田口聡, 山本奈美, 田川彰男

美味技術研究会誌 ( 美味技術学会 ) 2009 ( 13 ) 46 - 50 2009 [Refereed]

納豆粒の構造特性を検討するため, 研究室規模で作製した納豆粒の圧縮に対する応答特性および組織構造変化を測定, 観察した。その結果, 以下の知見が得られた。<BR>1)クリープメータによる測定の結果, 荷重は圧縮率30%程度まで直線的に増加したが, 40%付近で破断特性を示す降伏点らしきピークが観察され, 50%以降は再度増加する傾向を示した。<BR>2)圧縮された納豆粒の圧縮断面と平行な断面の組織構造を観察した結果, 圧縮率40%で臍の内側組織付近における亀裂の発生が確認された。一方, 圧縮断面と垂直な断面では, 圧縮率40%で子葉の接触面における断裂が観察された。<BR>3)圧縮率50%以降の荷重値の増加は, 崩壊した組織自体あるいは個々の子葉細胞が荷重を支え始めたことが原因であると推察された。

DOI

Changes in Mechanical and Microscopic Properties of a Soybean Seed during Experimental Natto Making Process

OGAWA Yukiharu, TAGUCHI Satoshi, YAMAMOTO Nami, TAGAWA Akio

Japan Journal of Food Engineering ( Japan Society for Food Engineering ) 9 ( 3 ) 151 - 156 2008 [Refereed]

Changes in mechanical properties of a sample soybean seed during experimental Natto making process were studied from a histological standpoint. The process for Natto making was partitioned into soaking, autoclaving, fermenting and aging operations by which physical structures of a soybean seed were influenced. The hardness of the sample soybean was drastically changed by the autoclaving operation in which decrease of autofluorescent brightness of the soybean tissue was observed by autofluorescent stereo microscopy. However, the tissue microstructure visualized by the SEM was not obviously changed in the autoclaving process. As a result, it seemed that some compositions, which should influence hardness and autofluorescent properties of a soybean seed, were eluted from the tissue by the autoclaving operation. Shrinkage of an internal structure in a cell matrix, which should be resulted from protein decompositions by a protease reaction, was observed during fermenting and aging processes. As a result, a gap in a cell matrix increased and it was thought that the gap should also have relations with a slight decrease of hardness of sample soybeans. An observation of microscopic structures of a soybean seed during Natto making process has potential for studying manufacture of Natto.

DOI

Case study of education cooperation between special subject of high school and Kurashiki Sakuyo University

山本奈美, 塩見慎次郎, 諸岡浩子

Bulletin of Kurashiki Sakuyo University & Sakuyo Junior College ( くらしき作陽大学〔ほか〕 ) 41 ( 2 ) 89 - 98 2008

Educational cooperation between high school and faculty of food culture of Kurashiki Sakuyo University: proposal for advanced regional cooperation

山本奈美, 諸岡浩子, 渡邉照美

Bulletin of Kurashiki Sakuyo University & Sakuyo Junior College ( くらしき作陽大学〔ほか〕 ) 41 ( 2 ) 77 - 87 2008

Characteristics of fractural properties and microstructural aspects of three kinds of frozen vegetables (pumpkin, carrot and asparagus)

Tamura Sakie, Yamamoto Nami

Journal for the Integrated Study of Dietary Habits ( THE JAPAN ASSOCIATION FOR THE INTEGRATED STUDY OF DIETARY HABITS ) 18 ( 1 ) 56 - 63 2007 [Refereed]

  Edible parts of three vegetables with different tissue characteristics, i.e. pumpkin flesh, carrot root and asparagus stem, were frozen at -40°C in a refrigerator regulated at -45°C. After thawing, their fractural properties were examined. The ice crystal spaces formed in the tissues during freezing were observed using a light microscope and a transmission electron microscope. The pumpkin flesh with a higher specific gravity formed smaller ice crystals in its extracellular spaces. Most of intracellular ice crystal spaces in the pumpkin flesh were formed at -5°C. In the frozen and thawed carrot pieces, large ice crystal spaces were observed in the extracellular spaces and the rupture strain values were increased. In the frozen and thawed asparagus stems, large ice crystal spaces were observed in the area surrounding the vascular bundles which were scattered in the pith parenchyma. As a result, the rupture strain values were increased both in the upper and lower parts. The cells of the collenchyma tissue surrounding the pith in the upper part were cracked by the ice crystal formation, but no crack was observed in the lower part of the stem, and the rupture stress values in the lower part were higher than those in the upper part. The differences in the amounts of vegetable components, such as starch and soluble substances, and the varieties of the tissue structures also affected the ice crystal formation in the frozen vegetables, which eventually influences their fractural properties after thawing.

DOI

Consciousness of university students in food science concerning with career decision and its issues: focusing on connection from high school to university

Yamamoto Nami

Bulletin of Kurashiki Sakuyo University & Sakuyo Junior College ( Kurashiki Sakuyo University ) 40 ( 1 ) 49 - 65 2007

　 PREV - NEXT 　

<YAMAMOTO Nami>

Published Papers - YAMAMOTO Nami