ながいもの食品化学的研究 : （第1報） Tyrosinaseの褐変活性度について
スポンサーリンク
概要
- 論文の詳細を見る
The Chinese Yam is used for various purposes (e.g., mixing it into cake or paste) because of its characteristic viscosity; it is also eaten uncooked. Conversely, the likelihood of browning limits its consumption. We, therefore, studied the prevention of browning. The absorbans based on Tyrosin was taken as the measure of the activity of Tyrosnase. The results were as follows; browning was inhibited when (1) Tyrosinase was extracted with water. (2) The P.H of grated Chinese Yam (for uncooked eating) was kept acidic, if it was preserved at 30℃?40℃. (3) The grated Chinese Yam (for uncooked eating) was kept at about 5℃ in the refrigerator; i. e., without P.H control. Mixing promoted browning when Chinese Yam is preserved longer than 4 hours.
- 広島文化女子短期大学の論文
- 1969-08-01
広島文化女子短期大学 | 論文
- スポーツ選手の食事に関する研究 2報--自転車ロード選手のイタリアサルディニア島における合宿10日間および減量期について
- 外来糖尿病患者の栄養指導3か月後の食事療法実践状況について
- J.S.バッハの鍵盤曲における舞踏リズム--サラバンド
- ヒト胎児腎臓の発生形態--光顕と電顕による観察
- 原発性アルドステロン症 補遺