WEKO3
アイテム
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自然塩の可能性について 2 : 「宗谷の塩」とだし汁を用いた官能検査
https://fujijoshi.repo.nii.ac.jp/records/369
https://fujijoshi.repo.nii.ac.jp/records/369c2ab35a9-a631-4d6a-9164-b877e615024c
名前 / ファイル | ライセンス | アクション |
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KJ00006461004.pdf (1.3 MB)
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Item type | [ELS]紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2016-08-22 | |||||
タイトル | ||||||
タイトル | 自然塩の可能性について 2 : 「宗谷の塩」とだし汁を用いた官能検査 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Uses of natural salt 2 : Sensory tests using SOYA-NO-SHIO in combination with Japanese soup stock | |||||
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 | |||||
雑誌書誌ID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA11520347 | |||||
著者 |
田中, 里佳
× 田中, 里佳× 藤井 義博× TANAKA, Rika× FUJII Yoshihiro |
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著者所属(日) | ||||||
値 | 藤女子大学人間生活学部食物栄養学科 | |||||
著者所属(日) | ||||||
値 | 藤女子大学人間生活学部食物栄養学科藤女子大学大学院人間生活学研究科食物栄養学専攻 | |||||
抄録(英) | ||||||
内容記述タイプ | Other | |||||
内容記述 | Sensory tests were run using SOYA-NO-SHIO, a natural salt containing the minerals from sea water taken from the La Perouse Strait, in combination with Japanese soup stock (DASHI-JIRU). Our study showed that SOYA-NO-SHIO gave a balanced taste with little saltiness at sodium chloride concentrations (<0.80%) typically used in cooking, whereas it gave a bitter taste at higher sodium chloride concentrations (≧0.80%). Our results suggest that SOYA-NO-SHIO may be of practical use for Japanesestyle cooking because of its well-balanced taste in combination with Japanese soup stock and that it may be useful in the treatment of hypertension because of its high calcium, potassium and magnesium contents. | |||||
書誌情報 | 巻 47, p. 25-32, 発行日 2010-03-31 | |||||
表示順 | ||||||
内容記述タイプ | Other | |||||
内容記述 | 6 | |||||
アクセション番号 | ||||||
内容記述タイプ | Other | |||||
内容記述 | KJ00006461004 |