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大豆の機能性と大豆料理の開発
https://doi.org/10.18990/00000016
https://doi.org/10.18990/000000169374cf2a-2277-48aa-aca2-118e2c9f88a8
名前 / ファイル | ライセンス | アクション |
---|---|---|
谷口 (418.6 kB)
|
Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
---|---|---|---|---|---|---|
公開日 | 2017-03-01 | |||||
タイトル | ||||||
タイトル | 大豆の機能性と大豆料理の開発 | |||||
タイトル | ||||||
タイトル | Food Functionality of Soy Beans, and the Development Cooking | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題 | 大豆 | |||||
キーワード | ||||||
主題 | 食品機能 | |||||
キーワード | ||||||
主題 | 大豆料理の開発 | |||||
キーワード | ||||||
主題 | soy beans | |||||
キーワード | ||||||
主題 | food functionality | |||||
キーワード | ||||||
主題 | soybean 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 | 大豆の一般成分の測定、抗酸化活性および大豆料理の検討を行った。大豆の水分は11.4%、たんぱく質は34.8%、脂質は19.2%、炭水化物は29.4%、灰分は約5.2%であった。大豆はミネラルが豊富で、栄養価の高い食品であった。大豆は抗酸化作用があり、食品機能性が高かった。大豆の簡単な料理を考案した。 | |||||
言語 | ja | |||||
抄録(英) | ||||||
The author measured the main ingredients of soy beans, including their antioxidant. The water, protein, lipids, carbohydrate, and ash contents were approximately 11.4%, 34.8%, 19.2%, 29.4 %, and 5.2%, respectively. Soy beans had abundant minerals and high nutritive value. They also provides antioxidants and high food functionality. The author describes simple dishes containing soy beans. | ||||||
内容記述 | ||||||
内容記述 | この論文は冊子体をスキャンしたものであり、論文中の図版の解像度が低くなっております。 | |||||
言語 | ja | |||||
書誌情報 |
ja : 鎌倉女子大学紀要 巻 23, p. 65-69, 発行日 2016-03-31 |
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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 | 0919-9780 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN10434900 | |||||
論文ID(NAID) | ||||||
識別子タイプ | NAID | |||||
関連識別子 | 40020805442 |