WEKO3
アイテム
黄色カリフラワーの調理特性に関する研究(B. 生活科学)
https://kpu.repo.nii.ac.jp/records/5524
https://kpu.repo.nii.ac.jp/records/55243b4906d5-2260-4ee5-9532-841e5f5a91fe
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
KJ00000079650.pdf (393.8 kB)
|
|
| Item type | [ELS]紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2017-02-20 | |||||
| タイトル | ||||||
| タイトル | 黄色カリフラワーの調理特性に関する研究(B. 生活科学) | |||||
| 言語 | ja | |||||
| その他（別言語等） | ||||||
| その他のタイトル | Studies on Cooking Property of Yellow Cauliflower (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× 南出, 隆久 |
|||||
| 抄録(英) | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | Yellow cauliflower (Brassica oleracea L., Botrytis group) was packed with low density polyethylene bag (30μm thickness : 50×54cm) non-hermertically and stored at 5℃ and room temperature (15-22℃) for freshness test. It was kept fresh about 15 days at 5℃ storage and 5 days at room temp. as same as white head type. Yellow type had higher carotene content than white one. They also contained significant amount of calcium (Ca), magnesium (Mg), and vitamin C. The color of head was quickly changed; CIE (1976) L and a values were decreased and b value was increased up to 2 min during boiling. The better treatment to keep good yellow color was added to flour (0.5%) into boiling water. The volatile responsible for the cooked odor was found 2-ethylhexanoic acid and the formation of this compound was suppressed to boil with flour, vinegar, and lemon juice. From these results, the new type cauliflower can be good materials for salad and relish. | |||||
| 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 44, p. 29-35, 発行日 1993-11-30 |
|||||
| 雑誌書誌ID | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AN00062300 | |||||
| ISSN | ||||||
| 収録物識別子タイプ | PISSN | |||||
| 収録物識別子 | 0075739X | |||||
