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広島菜漬の乾燥によるフレーバ成分の変化
https://doi.org/10.60171/00003087
https://doi.org/10.60171/00003087d10c6788-05a6-4602-87e7-8f48a914bead
名前 / ファイル | ライセンス | アクション |
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53-04.pdf (820.4 kB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2023-03-15 | |||||
タイトル | ||||||
言語 | ja | |||||
タイトル | 広島菜漬の乾燥によるフレーバ成分の変化 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Changes in Flavor Components of "Hiroshimanazuke" (Salted Brassica pekinensis var.Hiroshimana)during Drying Process | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 広島菜漬 Hiroshimanazuke | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 乾燥 drying | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | フレーバ成分 flavor component | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 真空凍結乾燥 freeze-dry | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | グルコシノレート glucosinolate | |||||
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 | |||||
ID登録 | ||||||
ID登録 | 10.60171/00003087 | |||||
ID登録タイプ | JaLC | |||||
著者 |
太田, 義雄
× 太田, 義雄× 塩見, 朱加× Ohta, Yoshio× Shiomi, Ayaka |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | The leafy vegetable Hirosimana (Brassica pekinensis var. Hiroshimana) of Brassicaceae is salted and consumed in pickled form. The main flavor components of Hiroshimanazuke (salted Hirshimana) are isothiocyanetes (ITCs), the products of enzymatic conversion by myrosinase. ITCs are highly reactive and unstable compounds, and their formation and decomposition rate are greatly affected by temperature. The decomposition of flavor components in Hiroshimanazuke was investigated during the drying process. The results indicated that temperature was an important factor for the decomposition of flavor in Hiroshimanazuke during the drying process. Low temperatures were necessary to suppress the formation and decomposition of ITCs in Hiroshimanazuke. Thus, it would be quite difficult to preserve the flavor of Hiroshimanazuke without freeze-drying. | |||||
書誌情報 |
広島文化学園短期大学紀要 巻 53, p. 17-19, 発行日 2020-12-25 |
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出版者 | ||||||
出版者 | 広島文化学園短期大学 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 18846769 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA12454339 | |||||
フォーマット | ||||||
内容記述タイプ | Other | |||||
内容記述 | application/pdf | |||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 |