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調理による野菜中無機成分の変化 : ダイコン, ゴボウ, ズイキについて(B. 生活科学)
https://kpu.repo.nii.ac.jp/records/5466
https://kpu.repo.nii.ac.jp/records/5466dfdb7ee6-ce6d-41de-9d35-83b33d70988d
| 名前 / ファイル | ライセンス | アクション |
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KJ00000079592.pdf (363.3 kB)
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| Item type | [ELS]紀要論文 / Departmental Bulletin Paper(1) | |||||||||||||||||||||||||||||
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| 公開日 | 2017-02-20 | |||||||||||||||||||||||||||||
| タイトル | ||||||||||||||||||||||||||||||
| タイトル | 調理による野菜中無機成分の変化 : ダイコン, ゴボウ, ズイキについて(B. 生活科学) | |||||||||||||||||||||||||||||
| 言語 | ja | |||||||||||||||||||||||||||||
| その他（別言語等） | ||||||||||||||||||||||||||||||
| その他のタイトル | Changes in Mineral Contents in Some Fresh Vegetables by Cookry : Japanese radish, Edible burdock and Zuiki (petiole of Taro) (B. LIVING SCIENCE) | |||||||||||||||||||||||||||||
| 言語 | en | |||||||||||||||||||||||||||||
| 言語 | ||||||||||||||||||||||||||||||
| 言語 | jpn | |||||||||||||||||||||||||||||
| 資源タイプ | ||||||||||||||||||||||||||||||
| 資源タイプ | departmental bulletin paper | |||||||||||||||||||||||||||||
| 著者 |
畑, 明美
× 畑, 明美
× 南光, 美子
× 南出, 隆久
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| 抄録(英) | ||||||||||||||||||||||||||||||
| 内容記述タイプ | Other | |||||||||||||||||||||||||||||
| 内容記述 | The objective of this investigation was to determine the changes in mineral contents in Japanese radish, Edible burdock and Zuiki as affected by heating cookery with some seasoning. As the results, Ca, Na, Mg, and Fe contents in Japanese radish were slightly decreased by boiling water treatment, but K content was dcreased markedly. The other side, K and Na contents were increased remarkably by addition of tangles. In this facts, it seems that K and Na elements eluted from tangles were saturated into Japanese radish. Na content in Edible burdock was increased markedly by heating treatment with added soy, and no changes was recognized each mineral contents in the removal treatment for harshness or un-treatment. In the case of dipping treatment with mix solution of soy and vinegar at 60 minutes after heating, Na content was rapidly increased, but Mg, Ca, and K contents were decreased. On the other hand, Fe content in Zuiki was remarkably increased by addition of vinegar in heating treatment using iron pot. | |||||||||||||||||||||||||||||
| 言語 | en | |||||||||||||||||||||||||||||
| 書誌情報 |
ja : 京都府立大学学術報告. 理学・生活科学 en : The scientific reports of the Kyoto Prefectural University. Natural science and living science 巻 40, p. 25-29, 発行日 1989-11-18 |
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| 収録物識別子タイプ | NCID | |||||||||||||||||||||||||||||
| 収録物識別子 | AN00062300 | |||||||||||||||||||||||||||||
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| 収録物識別子タイプ | PISSN | |||||||||||||||||||||||||||||
| 収録物識別子 | 0075739X | |||||||||||||||||||||||||||||
