WEKO3
アイテム
ハーブ水の低温熟成促進と衛生評価
https://u-nagano.repo.nii.ac.jp/records/93
https://u-nagano.repo.nii.ac.jp/records/932d2b7d30-b6fe-4edd-999a-e92a492625a1
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
KJ00005058479 (711.4 kB)
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| Item type | 紀要論文(ELS) / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2007-01-01 | |||||
| タイトル | ||||||
| タイトル | ハーブ水の低温熟成促進と衛生評価 | |||||
| タイトル | ||||||
| タイトル | Accelerated Ripening of Herbal Water Using Low-temperature Heating and its Sanitation | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | herbal water | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | aging | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | low-temperature heating | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | sanitation | |||||
| 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 | |||||
| ページ属性 | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | P(論文) | |||||
| 著者名(日) |
小木曽, 加奈
× 小木曽, 加奈 |
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| 著者名よみ | ||||||
| 識別子Scheme | WEKO | |||||
| 識別子 | 346 | |||||
| 姓名 | コギソ, カナ | |||||
| 著者名(英) | ||||||
| 識別子Scheme | WEKO | |||||
| 識別子 | 347 | |||||
| 姓名 | Kogiso, Kana | |||||
| 言語 | en | |||||
| 著者所属(日) | ||||||
| 長野県短期大学生活科学科 | ||||||
| 著者所属(英) | ||||||
| en | ||||||
| Nagano Prefectural College | ||||||
| 抄録(英) | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | Herbal water is prepared as a by-product in the process of steam distillation of herbs. In this report, we considered a way to speed up the ripening of lavender, chamomile and rose water. These waters were heated at 30, 40 and 50 degrees and evaluated for a sensory test. Food sanitation inspections(Coliform bacteria, Staphylococcus aureus and Aerobic bacteria counts) were carried out on these waters. As a result, the best way to accelerate ripening is to heat at 30 degrees for 10 min in all the herbal waters. The results, however, showed the differences between each herb in the process of aging. When heated in lavender water bad odor decreased, in chamomile water aromatic odor increased, and in rose water bothe bad odor decreased and aromatic odor increased. These herbal waters were uncontaminated. These waters can be expected to be as used new food and cosmetic material. | |||||
| 雑誌書誌ID | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AN00179035 | |||||
| 書誌情報 |
長野県短期大学紀要 en : Journal of Nagano Prefectural College 巻 62, p. 37-43, 発行日 2007 |
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