Effect of the Rancidity of Oils on the Nutritive Efficiency of Food (Part 2):Effect of Storage on the in vitro Enzyme Digestibility of Protein of Dried Herring Meat
スポンサーリンク
概要
- 論文の詳細を見る
Correlationship between degree of lipids deterioration and relative protein digestibility was investigated by means of in vitro enzyme digestion of dried Herring Meat stored under various conditions during summer season with average daily room temperature of 29°C at the day of 10, 24 and 38 in the experimental period.Light, temperature and humidity were the most important factors for deterioration of lipids in the dried fish meat, and the factors above mentioned also lead the enzyme digestibility to be low in case of the lipids in the fish meat were rancid.If the dried fish meat was stored under the best condition being dark, low temperature, and low humidity environment, refrigerator, duration of the storing should be need within 10 days.
- 特定非営利活動法人 日本栄養改善学会の論文
特定非営利活動法人 日本栄養改善学会 | 論文
- 減量の誘惑場面における対策の質的検討
- フォーマティブ・リサーチに基づいた職域における体重管理プログラムに関する事例的研究
- 体重管理における誘惑場面の対策尺度の作成
- Detection of Heavy Metal Toxicity by Cell Culture Method (1)
- Comparison of the Physical Properties, Taste Preference and Effect on Blood Glucose Level between Pudding Sweetened by Sugar and Erythritol