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手延べそうめんの貯蔵中の化学的変化に関する研究
https://tsc.repo.nii.ac.jp/records/2157
https://tsc.repo.nii.ac.jp/records/2157b162940b-698f-4629-9dd8-d1dd125191cf
名前 / ファイル | ライセンス | アクション |
---|---|---|
KJ00004086541.pdf (282.5 kB)
|
Item type | 紀要論文(ELS) / Departmental Bulletin Paper(1) | |||||
---|---|---|---|---|---|---|
公開日 | 1998-12-20 | |||||
タイトル | ||||||
タイトル | 手延べそうめんの貯蔵中の化学的変化に関する研究 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Studies on the Chemical Changes of "Tenobe Somen" during storage. | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | "Tenobe Somen" | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Noodle | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Fatty acid | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | protein component | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
ページ属性 | ||||||
内容記述タイプ | Other | |||||
内容記述 | P(論文) | |||||
記事種別(日) | ||||||
値 | 原著 | |||||
記事種別(英) | ||||||
言語 | en | |||||
値 | Original | |||||
著者名(日) |
筒井, 知己
× 筒井, 知己× 古仲, 江梨子× 福澤, 美喜男 |
|||||
著者名よみ |
ツツイ, トモミ
× ツツイ, トモミ× コナカ, エリコ× フクザワ, ミキオ |
|||||
著者名(英) |
TSUTSUI, TOMOMI
× TSUTSUI, TOMOMI× KONAKA, ERIKO× FUKUZAWA, MIKIO |
|||||
著者所属(日) | ||||||
値 | 聖徳栄養短期大学 | |||||
著者所属(日) | ||||||
値 | 聖徳栄養短期大学 | |||||
著者所属(日) | ||||||
値 | 聖徳栄養短期大学 | |||||
著者所属(英) | ||||||
言語 | en | |||||
値 | SEITOKU JUNIOR COLLEGE OF NUTRITION | |||||
著者所属(英) | ||||||
言語 | en | |||||
値 | SEITOKU JUNIOR COLLEGE OF NUTRITION | |||||
著者所属(英) | ||||||
言語 | en | |||||
値 | SEITOKU JUNIOR COLLEGE OF NUTRITION | |||||
抄録(英) | ||||||
内容記述タイプ | Other | |||||
内容記述 | Preparations of "Tenobe Somen" (a kind of japanese noodle) were stored at three different relative humidities (RH 31.5%, 57.3%, 81.7%) and two different temperatures (10℃, 20℃) for four months. And physical properties of preparations were estimated. In the boiled noodle, preparation stored at RH 81.7% and 20℃ indicated the highest tensile strength. Fatty acid composition of preparation stored at RH 81.7% and 20℃ was somewhat different from that of original cotton seed oil. And SDS-polyacrylamide gel electrophoretic pattern of preparation stored at RH 81.7% and 20℃ indicated the increase of small molecular weight protein component. | |||||
雑誌書誌ID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN00128690 | |||||
書誌情報 |
聖徳栄養短期大学紀要 巻 29, p. 12-16, 発行日 1998-12-20 |