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小豆 Vigna angularis の食品機能と料理の試作
https://doi.org/10.18990/00000418
https://doi.org/10.18990/000004184ad1a46d-eae8-4539-bc99-239da13681a1
名前 / ファイル | ライセンス | アクション |
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谷口 (7.1 MB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2018-05-21 | |||||
タイトル | ||||||
タイトル | 小豆 Vigna angularis の食品機能と料理の試作 | |||||
タイトル | ||||||
タイトル | Food Functionality of Adzuki bean Vigna angularis and the Development Cooking | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題 | 小豆 | |||||
キーワード | ||||||
主題 | 食品機能 | |||||
キーワード | ||||||
主題 | 小豆料理の開発 | |||||
キーワード | ||||||
主題 | adzuki bean | |||||
キーワード | ||||||
主題 | food functionality | |||||
キーワード | ||||||
主題 | adzuki beans cooking development | |||||
著者 |
谷口(山田), 亜樹子
× 谷口(山田), 亜樹子× 佐藤, 祐子× Yamada Taniguchi, Akiko× Sato, Yuko |
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抄録 | ||||||
内容記述 | 小豆の一般成分の測定、抗酸化活性および小豆料理の検討を行った。小亘の水分は13.7%、たんぱく質は21.0%、脂質は2.3%、炭水化物は59.7%、灰分は約3.3%であった。小豆はミネラルが豊富で栄養価の高い食品であり、さらに、食物繊維も多い食材であった。小豆は食物繊維の他、抗酸化作用があり、食品機能性が高かった。小豆の簡単な料理を考案した。 | |||||
言語 | ja | |||||
抄録(英) | ||||||
The author measured the main components, including antioxidants, of Adzuki beans (Vigna angularis). The water, protein, lipid, carbohydrate, and ash contents were approximate1y 13.7%, 21.0%, 2.3%, 59.7%, and 3.3%, respectively. Adzuki beans had high nutritive value. They also provide antioxidants, dietary fiber, and high food functionality. The author describes simple dishes containing Adzuki beans. | ||||||
書誌情報 |
ja : 鎌倉女子大学紀要 en : The journal of Kamakura Women's University 巻 25, p. 175-179, 発行日 2018-01-31 |
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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 | 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 |