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えんどう Pisum sαtivum L.の機能性と料理について
https://doi.org/10.18990/00000042
https://doi.org/10.18990/00000042a79465ac-7921-468a-8016-90f6767c3411
名前 / ファイル | ライセンス | アクション |
---|---|---|
谷口 (1.4 MB)
|
Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2017-03-27 | |||||
タイトル | ||||||
タイトル | えんどう Pisum sαtivum L.の機能性と料理について | |||||
タイトル | ||||||
タイトル | Food Functionality of Pisum sαtivum L.(pea)and the Development Cooking | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題 | えんどう | |||||
キーワード | ||||||
主題 | 食品機能 | |||||
キーワード | ||||||
主題 | えんどう料理の開発 | |||||
キーワード | ||||||
主題 | pea | |||||
キーワード | ||||||
主題 | food functionality | |||||
キーワード | ||||||
主題 | pea cooking development | |||||
著者 |
谷口 (山田), 亜樹子
× 谷口 (山田), 亜樹子× Yamada Taniguchi, Akiko |
|||||
抄録 | ||||||
内容記述 | えんどうの一般成分の測定、抗酸化活性およびえんどう料理の検討を行った。えんどうの水分は13.6%、たんばく質は21.5%、脂質は2.2%、炭水化物は60.2%、灰分は約2.5%であった。えんどうはミネラルが豊富で、栄養価の高い食品であった。えんどうは抗酸化作用があり、食品機能性が高かった。えんどうの簡単な料理を紹介した。 | |||||
言語 | ja | |||||
抄録(英) | ||||||
The author measured the main ingredients of Pisum sativum L.(pea), including the antioxidant. The water, protein, lipids, carbohydrate, and ash contents were approximately 13.6%, 21.5%, 2.2%, 60.2%, and 2.5%, respectively. Pea had abundant minerals and high nutritive value. Pea is also known for its antioxidants and high food functionality. The author describes simple dishes containing pea. | ||||||
書誌情報 |
ja : 鎌倉女子大学紀要 en : The journal of Kamakura Women's University 巻 24, p. 109-112, 発行日 2017-03-01 |
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出版者 | ||||||
出版者 | 鎌倉女子大学 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 9199780 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN10434900 |