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干し柿並びに蒸し切り干しいも製造工程におけるアスコルビン酸含有量の変化について
https://u-nagano.repo.nii.ac.jp/records/636
https://u-nagano.repo.nii.ac.jp/records/6364544c573-f2c9-49c0-a79a-5981a68425ea
名前 / ファイル | ライセンス | アクション |
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kentan_kiyo-40-03 (251.4 kB)
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Item type | 紀要論文 / Departmental Bulletin Paper_02(1) | |||||
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公開日 | 2014-08-05 | |||||
タイトル | ||||||
タイトル | 干し柿並びに蒸し切り干しいも製造工程におけるアスコルビン酸含有量の変化について | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Changes of ascorbic acid content in "Hoshi-Gaki" (sun dried persimmon) and "Mushikiriboshi-Imo" (sliced and dried sweet potatoes after steaming) during the processing | |||||
言語 | ||||||
言語 | jpn | |||||
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 | |||||
著者 |
荻原, 和夫
× 荻原, 和夫× 箱山, 年子 |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | The changes of ascorbic acid content in “Hoshi-Gaki” (sun dried persimmon) and “Mushikiriboshi-Imo” (sliced and dried sweet potatoes after steaming) during the processing were investigated. The results obtained were as follows. (1) The content of ascorbic acid in persimmon decreased with an increase in the amount of weight loss during sun drying. And the ascorbic acid in finished “Hoshi-Gaki” (sun dried persimmon) was almost disappeared. (2) The ascorbic acid content in steamed sweet potatoes was observed prompt decrease during the 3 days after sun drying, but thereafter the changes of ascorbic acid were slow and small. And the finished Mushikiriboshi-Imo was contained about 30~10mg% of ascorbic acid. |
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書誌情報 |
長野県短期大学紀要 en : Journal of Nagano Prefectural College 巻 40, p. 17-20, 発行日 1985-12 |
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出版者 | ||||||
出版者 | 長野県短期大学 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 0286-1178 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN00179035 | |||||
論文ID(NAID) | ||||||
内容記述タイプ | Other | |||||
内容記述 | 40002771436 | |||||
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 |