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ベントナイトによる魚醤油中のヒスタミン低減
http://hdl.handle.net/10659/3445
http://hdl.handle.net/10659/3445917e537d-cb43-47e0-8a3d-78df1c0b02c7
名前 / ファイル | ライセンス | アクション |
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S-2013-47_funatsu.pdf (323.5 kB)
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Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2014-06-16 | |||||
タイトル | ||||||
タイトル | ベントナイトによる魚醤油中のヒスタミン低減 | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | bentonite | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | fish sauce | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | histamine | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | adherence and adsorption | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | ベントナイト | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 魚醤油 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | ヒスタミン | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 吸着 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 低減 | |||||
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 | journal article | |||||
著者 |
小善, 圭一
× 小善, 圭一× 森, 真由美× 原田, 恭行× 横井, 健二× 里見, 正隆× 舩津, 保浩 |
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著者別名 | ||||||
姓名 | Shozen, Kei-ichi | |||||
著者別名 | ||||||
姓名 | Mori, Mayumi | |||||
著者別名 | ||||||
姓名 | Harada, Yasuyuki | |||||
著者別名 | ||||||
姓名 | Yokoi, Kenji | |||||
著者別名 | ||||||
姓名 | Satomi, Masataka | |||||
著者別名 | ||||||
姓名 | Funatsu, Yasuhiro | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | The aim of this study is to investigate the use of bentonite to control histamine (Hm) in commercial fish sauce and model fish sauce. Addition of bentonite at 0.1 to 30% (w/v) to commercial fish sauce resulted in an increase in Hm adherence and adsorption followed by increasing amount of additive bentonite. In the commercial fish sauce, the adhered and absorbed Hm content began to increase immediately after the addition of bentonite, and equilibrium was not attained for Hm adherence and adsorption for about 3 h. The effect of temperature (10-100℃), pH (2.0-8.0) and NaCl concentration (5-25%) on Hm adherence and adsorption in model fish sauce with bentonite was investigated. The lower the temperature and pH, the higher the Hm adherence and adsorption. However, there was no significant difference (p>0.05) in the adhered and adsorbed Hm content in the range of 5 to 25% NaCl. These results suggest that Hm level in fish sauce can be effectively reduced with bentonite. | |||||
書誌情報 |
日本食品科学工学会誌 en : Nippon Shokuhin Kagaku Kogaku Kaishi 巻 59, 号 1, p. 17-21, 発行日 2012-01 |
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ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 1341-027X | |||||
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 | |||||
その他のタイトル | ||||||
その他のタイトル | Histamine Reduction in Fish Sauce with Bentonite | |||||
出版者 | ||||||
出版者 | 社団法人日本食品科学工学会 | |||||
資源タイプ | ||||||
内容記述タイプ | Other | |||||
内容記述 | Article |