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タマネギのさらし処理による成分変化
https://musashigaoka.repo.nii.ac.jp/records/212
https://musashigaoka.repo.nii.ac.jp/records/212dae5ba77-a8c0-4aa0-9157-7f636acd9c36
名前 / ファイル | ライセンス | アクション |
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KJ00004180600.pdf (361.5 kB)
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Item type | [ELS]紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2016-11-04 | |||||
タイトル | ||||||
言語 | ja | |||||
タイトル | ||||||
言語 | en | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | タマネギ | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | さらし処理 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 特性 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 味覚 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | シュークロース | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | onion | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | process of soak | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | property | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | taste | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | sucrose | |||||
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 | |||||
雑誌書誌ID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN10530096 | |||||
著者 |
玉木, 雅子
× 玉木, 雅子× 鵜飼, 光子 |
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記事種別(日) | ||||||
内容記述タイプ | Other | |||||
内容記述 | 原著論文 | |||||
抄録(英) | ||||||
内容記述タイプ | Other | |||||
内容記述 | Soak process of food was used commonly for vegetables to take away odor, harshness and color. In this study, the effect of soak on the properties and tastes of onion were investigated. In soaking onion with water, the bitter and hot taste in the slice decreased, and stimulus taste softened. In addition, the odor specific to the raw onion slice decreased after soaking with water. For texture characteristics, the onion soaked water was softer and less fibrous. The properties and tastes of water-soaked onion were superior to nontreated slice onion. Soaking for longer time with water caused no changes in sucrose contents of slice onion. There was no influence on invertase, the enzyme which cause sucrose degradation. | |||||
書誌情報 |
ja : 武蔵丘短期大学紀要 en : Bulletin of Musashigaoka College 巻 8, p. 35-39, 発行日 2000-03-31 |
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表示順 | ||||||
内容記述タイプ | Other | |||||
内容記述 | 6 | |||||
アクセション番号 | ||||||
内容記述タイプ | Other | |||||
内容記述 | KJ00004180600 |