[B! cooking] tnyã®ãƒ–ãƒƒã‚¯ãƒžãƒ¼ã‚¯

tny id:tny

cookingã«é–¢ã™ã‚‹tnyã®ãƒ–ãƒƒã‚¯ãƒžãƒ¼ã‚¯ (9)

${{author_name}}$

{{{comment_expanded}}}

{{label}}

{{#is_bookmark}}ãƒªã‚¹ãƒˆ{{/is_bookmark}}{{^is_bookmark}}ãƒªãƒ³ã‚¯{{/is_bookmark}}

${{author_name}}$
{{author_name}}{{created}}
{{ #comment }}{{ comment }}{{ /comment }}
- {{ label }}

${{author_name}}$

{{{comment_expanded}}}

{{label}}

{{#is_bookmark}}ãƒªã‚¹ãƒˆ{{/is_bookmark}}{{^is_bookmark}}ãƒªãƒ³ã‚¯{{/is_bookmark}}

æ™©ã”ã¯ã‚“ãƒ¬ã‚·ãƒ”ã€‚ãƒ›ãƒ¯ã‚¤ãƒˆã‚¢ã‚¹ãƒ‘ãƒ©ã¨æ‰‹ç¾½å…ƒã®ã‚´ãƒžã‚½ãƒ¼ã‚¹ãŒã‘ã€èµ¤èŒŽã»ã†ã‚Œã‚“è‰ã¨ãƒžãƒƒã‚·ãƒ¥ãƒ«ãƒ¼ãƒ ã®ã‚µãƒ©ãƒ€ã€ãã¼ã‚ã”é£¯ - å‹é–“å’Œä»£ãŒå¾¹åº•çš„ã«ãƒžãƒ‹ã‚¢ãƒƒã‚¯ãªè©±ã‚’ã‚¢ãƒƒãƒ—ã™ã‚‹ãƒ–ãƒã‚°
ä»Šæ—¥ã®æ™©å¾¡é£¯ãŒã‚ã‚Šã¨ä¸Šæ‰‹ã«ã§ããŸã®ã§ã€ãƒ¬ã‚·ãƒ”ã‚’è¨˜è¼‰ã—ã¦ãŠãã¾ã™ã€‚ ãƒ›ãƒ¯ã‚¤ãƒˆã‚¢ã‚¹ãƒ‘ãƒ©ã¨æ‰‹ç¾½å…ƒã®ã‚´ãƒžã‚½ãƒ¼ã‚¹ãŒã‘ã¯ã€æ‰‹ç¾½å…ƒã¯ï¼—ï¼åº¦ã§ï¼”ï¼åˆ†ã€ãƒ˜ãƒ«ã‚·ã‚ªã®ã‚½ãƒ•ãƒˆè’¸ã—ã‚’ã—ã¦ãŠã„ãŸã‚‚ã®ã¨ã€ã‚ã¨ã€ãƒ›ãƒ¯ã‚¤ãƒˆã‚¢ã‚¹ãƒ‘ãƒ©ã‚’è€ç†±çš¿ã«ã„ã‚Œã¦ã€å¡©ã‚’0.6ï¼…ãµã£ã¦ã€ãƒ˜ãƒ«ã‚·ã‚ªã®é€šå¸¸ã®ã‚°ãƒªãƒ«ã§ï¼‘ï¼åˆ†ãƒãƒ³ã€‚ã§ãã‚ãŒã£ãŸã‚‰ã€ç·´ã”ã¾ã‚’ã‹ã‘ã¦ã§ãã‚ãŒã‚Šã§ã™ã€‚ æ‰‹ç¾½å…ƒã¯ã€æœ€åˆã‹ã‚‰ç„¼ã„ã¦ã—ã¾ã†ã¨å›ºããªã‚‹ã®ã§ã€è’¸ã—ã¨ç„¼ãã‚’ä½µç”¨ã—ã¾ã™ã€‚ èµ¤èŒŽã»ã†ã‚Œã‚“è‰ã¨ãƒžãƒƒã‚·ãƒ¥ãƒ«ãƒ¼ãƒ ã®ã‚µãƒ©ãƒ€ã¯ã€åˆ‡ã£ã¦ç…®è¾¼ã¿è‡ªæ…¢ã§ï¼•ï¼åº¦æ´—ã„ã—ã¦ã€ãã“ã«ã‚ªãƒ ãƒ¬ãƒ„ãƒ¡ãƒ¼ã‚«ãƒ¼ã§åŠç†Ÿãã‚‰ã„ã«ç„¼ã„ãŸã‚ªãƒ ãƒ¬ãƒ„ã®ã›ã¦ã€ç·é‡é‡ã®0.6ï¼…ã®å¡©ã¨ã‚ªãƒªãƒ¼ãƒ–ã‚ªã‚¤ãƒ«ã§ã™ã€‚ï¼•ï¼åº¦æ´—ã„ã™ã‚‹ã¨ã€ãªã‚“ã§ã‚‚è‘‰ç‰©ã¯ãŠã„ã—ããªã‚Šã¾ã™ã€‚ ã‚‚ã¡éº¦çŽ„ç±³ãã¼ã‚ã”é£¯ã¯ã€ã¾ãšã‚‚ã¡éº¦åŠåˆã¨çŽ„ç±³ï¼‘åˆã‚’ç…®è¾¼ã¿è‡ªæ…¢ã§æ°´åŠ æ¸›ï¼‘ï¼Žï¼•åˆã§ã€ï¼•ï¼åº¦ï¼“æ™‚é–“ã§ã‚„ã‚ã‚‰ã‹ãã•ã›ã¦ã€ãã®ã‚ã¨ã€ç™½ç±³ãƒ¢ãƒ¼ãƒ‰ã§ç‚Šã„ãŸã‚‰ã”é£¯ã¯ã§ãã‚ãŒã‚Šã€‚ãã¼ã‚ã¯ã€é‡é‡ã®ï¼•ï¼…ã®
tny 2020/11/27
è‚‰ãã¼ã‚ã¯ãƒ›ãƒƒãƒˆã‚¯ãƒƒã‚¯ã§å‘³å™Œ5%æ²¹å°‘ã—ï¼æ‰‹å‹•ç…®è¾¼ã¿ã‹ãã¾ãœã‚ã‚Šï¼“åˆ†ï¼ã€€ã‚¹ã‚¯ãƒ©ãƒ³ãƒ–ãƒ«ã‚¨ãƒƒã‚°ã‚‚ã“ã®æ„Ÿã˜ã§ã§ãã‚‹ã‹ãªï¼Ÿ

cooking
ãƒªãƒ³ã‚¯
æ–™ç†ã‚’ãŠã„ã—ãã™ã‚‹é£Ÿæã®çµ„ã¿åˆã‚ã›åŽŸç†ãŒç™ºè¦‹ã•ã‚Œã‚‹
ã‚¹ãƒšã‚¤ãƒ³ã®ç ”ç©¶è€…ãŒã€æ–™ç†ã‚’ãŠã„ã—ãã™ã‚‹é£Ÿæã®çµ„ã¿åˆã‚ã›ã‚’æ±ºã‚ã‚‹ã€Œãƒ•ãƒ¼ãƒ‰ãƒ»ãƒ–ãƒªãƒƒã‚¸ãƒ³ã‚°ã€ç†è«–ã‚’ç™ºè¦‹ã—ãŸã€‚äººå·¥çŸ¥èƒ½ã§æœªç™ºè¦‹ã®ãƒ¬ã‚·ãƒ”ã‚’æŽ¢ç´¢ã™ã‚‹ãªã©ã€æ–™ç†ç•Œã«é©å‘½ã‚’ã‚‚ãŸã‚‰ã™å¯èƒ½æ€§ãŒã‚ã‚‹ã€‚ by Emerging Techno logy from the arXiv2017.04.24 729 111 21 3 äººé–“ãŒæ‘‚å–ã™ã‚‹æ–™ç†ã®æ•°ã¯ã€é£Ÿæã®çµ„ã¿åˆã‚ã›ã®ç·æ•°ã§ã„ã†ã¨ã€ãŠãŠã‚ˆã10ã®15ä¹—ã‚‚ã‚ã‚‹ã€‚ãŸã ã—ã€ç§ãŸã¡ãŒå®Ÿéš›ã«é£Ÿã¹ã‚‹ãƒ¬ã‚·ãƒ”ã®ç·æ•°ã¯ç´„100ä¸‡ä»¶ã§ã€å…¨ä½“ã®ã”ãä¸€éƒ¨ã§ã—ã‹ãªã„ã€‚ã—ãŸãŒã£ã¦ã€é£Ÿæã‚’çµ„ã¿åˆã‚ã›ãŸãƒ¬ã‚·ãƒ”ã«ã¯ã€ä½•ã‚‰ã‹ã®ç³»çµ±çš„åŽŸç†ã«åŸºã¥ãç›¸æ€§ãŒã‚ã‚‹ã“ã¨ãŒå¼·ãç¤ºå”†ã•ã‚Œã‚‹ã€‚ ãã†ãªã‚‹ã¨é£Ÿå“ç§‘å¦è€…ã«ã¨ã£ã¦ç›®ä¸‹ã®èª²é¡Œã¯ã€é¢¨å‘³ã®å–„ã—æ‚ªã—ã‚’æ”¯é…ã™ã‚‹æ³•å‰‡ã‚’ç™ºè¦‹ã—ã€äººé¡žãŒæœªä½“é¨“ã®å‘³è¦šã‚’ãƒ¬ã‚·ãƒ”ã¨ã—ã¦å‰µå‡ºã™ã‚‹ã“ã¨ã ã€‚ 4æœˆ20æ—¥ã€ãƒ†ãƒ¬ãƒ•ã‚©ãƒ‹ã‚«ãƒ»ãƒªã‚µãƒ¼ãƒï¼ˆæœ¬ç¤¾ãƒãƒ«ã‚»ãƒãƒŠã€ã‚¹ãƒšã‚¤ãƒ³ã®å¤§æ‰‹é€šä¿¡äº‹æ¥è€…ãƒ†ãƒ¬ãƒ•ã‚©ãƒ‹ã‚«ã®ç ”ç©¶é–‹
tny 2018/03/16
ãƒ•ãƒ¼ãƒ‰ãƒ–ãƒªãƒƒã‚¸ãƒ³ã‚°

cooking
ãƒªãƒ³ã‚¯
FoodpairingÂ® - Better products, faster
Unique flavor combinations that enable professional chefs to build signature dishes that surprise and delight.
tny 2018/03/16
cooking
ãƒªãƒ³ã‚¯
untitled
tny 2018/03/05
ç”Ÿç‰©å·¥å¦åŸºç¤Žè¬›åº§ãƒã‚¤ã‚ªã‚ˆã‚‚ã‚„ã¾è©±ã€€ç³–ã®å®šé‡æ³•

cooking
ãƒªãƒ³ã‚¯
ã„ã‚‚åŠã³ã§ã‚“ç²‰é¡ž/ï¼œã„ã‚‚é¡žï¼ž/ï¼ˆã•ã¤ã¾ã„ã‚‚é¡žï¼‰/ã•ã¤ã¾ã„ã‚‚/å¡Šæ ¹/çš®ãªã—/ç”Ÿ - 08.ç‚æ°´åŒ–ç‰©-å¯é£Ÿéƒ¨100g-åˆ©ç”¨å¯èƒ½ç‚æ°´åŒ–ç‰©åŠã³ç³–ã‚¢ãƒ«ã‚³ãƒ¼ãƒ«
é£Ÿå“ç•ªå·ï¼šÂ 02006ã€€é£Ÿå“ç¾¤å/é£Ÿå“åï¼šÂ ã„ã‚‚åŠã³ã§ã‚“ç²‰é¡ž/ï¼œã„ã‚‚é¡žï¼ž/ï¼ˆã•ã¤ã¾ã„ã‚‚é¡žï¼‰/ã•ã¤ã¾ã„ã‚‚/å¡Šæ ¹/çš®ãªã—/ç”Ÿ è‹±åï¼šÂ POTATOES AND STARCHES/Sweet potato/tuberous rootï¼Œ without skinï¼Œ raw
tny 2018/03/05
ã‚µãƒ„ãƒžã‚¤ãƒ¢ã«å«ã¾ã‚Œã‚‹ç‚æ°´åŒ–ç‰©ã®å†…è¨³ã€‚å˜ç³–é¡žäºŒç³–é¡žå«ã‚€

cooking
ãƒªãƒ³ã‚¯
https://www.jstage.jst.go.jp/article/jhej1951/27/6/27_6_418/_pdf
tny 2018/03/05
ãªãœé›»åãƒ¬ãƒ³ã‚¸ã§ã¯ã‚µãƒ„ãƒžã‚¤ãƒ¢ãŒç”˜ããªã‚‰ãªã„ã®ã‹

cooking
ãƒªãƒ³ã‚¯
é£Ÿå“å·¥å¦.indb
Dielectric Properties of Food and Microwave Heating Noboru SAKAI Tokyo University of Marine Science and Techno logy, 4-5-7 Konan, Minato-ku, Tokyo 108-8477 The application of microwave heating to food processing, including microwave oven, have come into wide use because of their ability to heat and cook food quickly and conveniently. However, a probl em that has arisen in microwave heating is uneven
tny 2018/02/27
é›»åãƒ¬ãƒ³ã‚¸ã«ã‹ã‘ã‚‹ææ–™ã¯ã‚ã‚‰ã‹ã˜ã‚å°ã•ãåˆ‡ã£ã¦ãŠã„ãŸã»ã†ãŒç„¡é›£ã€‚èª˜é›»æå¤±ä¿‚æ•°ã¨åŠæ¸›æ·±åº¦ã®é–¢ä¿‚ã«ã¤ã„ã¦

cooking
ãƒªãƒ³ã‚¯
éšã®åŠ ç†±èª¿ç†ã«ãŠã‘ã‚‹æœ¬ã¿ã‚Šã‚“ã®è„‚è³ªé…¸åŒ–æŠ‘åˆ¶åŠ¹æžœ
Takehiro Ishida Hiroshi Fukui Hideki Matsuda Teruyoshi Matoba The anti-oxidative effect of mirin on whole sardines and sardine fish-balls was investigated during thermalcooking. The thiobarbituric acid (TBA) values of both after cooking with mirin were lower than those cookedwith mirin-like seasoning or sugar. The TBA values after cooking with mirin or ethanol- eliminated mirin were also lower tha
tny 2018/02/23
éšèª¿ç†ç›´å¾Œã®è„‚è³ªé…¸åŒ–æŠ‘åˆ¶åŠ¹æžœã‚’æ¤œè¨Žã€æœ¬ã¿ã‚Šã‚“ï¼ç…®åˆ‡ã‚Šã¯æ°´ã‚„ã‚¢ãƒ«ã‚³ãƒ¼ãƒ«ã‚ˆã‚Šã‚‚é«˜ã„è„‚è³ªé…¸åŒ–æŠ‘åˆ¶åŠ¹æžœã‚’ç¤ºã—ãŸ

cooking
ãƒªãƒ³ã‚¯
ã€Žã‚„ã£ã±ã‚Šãƒ›ãƒƒãƒˆã‚¯ãƒƒã‚¯ã§ãŠéšã¯ã‚„ã‚ã¦ãŠã“ã†ã€‚ã€
ãƒ›ãƒƒãƒˆã‚¯ãƒƒã‚¯ãƒ¬ã‚·ãƒ”ã€€ï¼Šã€€ãŸã®ã—ãã€ãŠã„ã—ãã€ã—ã‚ã‚ã›ã« Sharpã®ãƒ˜ãƒ«ã‚·ã‚ªãƒ»ãƒ›ãƒƒãƒˆã‚¯ãƒƒã‚¯ã‚’ã¯ã˜ã‚ã€ å®¶äº‹å®¶é›»ã¨ã€èª¿ç†å™¨å…·ã‚’åŠ¹çŽ‡ã‚ˆãä½¿ã„ãªãŒã‚‰ã‚‚ã€ ç¾Žå‘³ã—ã•ã¨ã€è¦‹ãŸç›®ã®æ¥½ã—ã•ã‚‚å¤§åˆ‡ã«ã€‚
tny 2018/02/23
éšã®è‡ã¿åŽŸå› ã¯ï¼Ÿè„‚è³ªé…¸åŒ–æŠ‘åˆ¶åŠ¹æžœã®ã‚ã‚‹èª¿å‘³æ–™ï¼Ÿç…®åˆ‡ã£ãŸã®ã‚’ä½¿ã†ã®ã¯ï¼Ÿæœ¬ã¿ã‚Šã‚“ã¯é«˜ä¾¡ã ã‹ã‚‰ã‚¸ãƒƒãƒ—ãƒãƒƒã‚¯ã§ã¾ã¶ã—ã¦50â„ƒãã‚‰ã„ã§æ¹¯ç…Žã—ã¦ã‹ã‚‰å‘³ä»˜ã‘ã™ã‚‹ã®ã¯ï¼Ÿ

cooking
ãƒªãƒ³ã‚¯
1