1998-09-01 http://hdl.handle.net/11334/540 2026-04-30T09:07:22Z 2026-04-30T09:07:22Z 津田, 早苗 http://hdl.handle.net/11334/1329 2016-09-28T16:32:05Z 1998-08-31T15:00:00Z

タイトル: 新しいコミュニケーション理論としての関連性理論 著者: 津田, 早苗

1998-08-31T15:00:00Z 石田, 妙美 大沢, 功 長谷川, 辰雄 佐藤, 祐造 http://hdl.handle.net/11334/1328 2023-05-11T01:35:20Z 1998-08-31T15:00:00Z

タイトル: 肥満女子学生に対する効果的な減量指導のあり方(第2報) : 自己課題設定の試み 著者: 石田, 妙美; 大沢, 功; 長谷川, 辰雄; 佐藤, 祐造

1998-08-31T15:00:00Z 青山, 広 http://hdl.handle.net/11334/1327 2025-10-13T04:34:11Z 1998-08-31T15:00:00Z

タイトル: 女子短大英文学科におけるプログラミング教育 : 論理的思考能力・問題解決能力などの向上を目指して 著者: 青山, 広

1998-08-31T15:00:00Z http://hdl.handle.net/11334/1326 2016-09-28T16:32:07Z 1998-08-31T15:00:00Z

タイトル: Effect of Microwave Irradiation and Conventional Heating on Cookie Quality 抄録: An investigation of microwave irradiation was undertaken to determine its effect on cookie quality. Cookie doughs were prepared from wheat flour, eggs, butter, and three kinds of sugars. A part of the prepared cookie dough was irradiated in a microwave oven for 1-5 mm and compared with the remaining cookie dough that was baked at 150 ~C for 2-14 mm in a conventional oven. Using fructose, the browning of the cookies developed most rapidly and most strongly. All of the cookies heated by microwave irradiation showed some partial browning in the center of the cookie, whereas those baked by conventional heating showed only surface browning. The amount of 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP), as an indication of flavor formation, was measured by HPLC in cookies with various sugars and in a model system consisting of fructose and β-alanine. The results showed that microwave irradiation also produced DDMP in cookies, and the DDMP amount in the cookie with fructose was the greatest among those of the three sugars.

1998-08-31T15:00:00Z