書誌事項
- タイトル別名
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- 黄色カリフラワーの調理特性に関する研究
- オウショク カリフラワー ノ チョウリ トクセイ ニカンスルケンキュウ
- Studies on Cooking Property of Yellow Cauliflower (B. LIVING SCIENCE)
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Yellow cauliflower (Brassica oleracea L., Botrytis group) was packed with low density polyethylene bag (30μm thickness : 50×54cm) non-hermertically and stored at 5℃ and room temperature (15-22℃) for freshness test. It was kept fresh about 15 days at 5℃ storage and 5 days at room temp. as same as white head type. Yellow type had higher carotene content than white one. They also contained significant amount of calcium (Ca), magnesium (Mg), and vitamin C. The color of head was quickly changed; CIE (1976) L and a values were decreased and b value was increased up to 2 min during boiling. The better treatment to keep good yellow color was added to flour (0.5%) into boiling water. The volatile responsible for the cooked odor was found 2-ethylhexanoic acid and the formation of this compound was suppressed to boil with flour, vinegar, and lemon juice. From these results, the new type cauliflower can be good materials for salad and relish.
収録刊行物
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- 京都府立大学学術報告. 理学・生活科学
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京都府立大学学術報告. 理学・生活科学 44 29-35, 1993-11-30
京都 : 京都府立大学学術報告委員会
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詳細情報 詳細情報について
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- CRID
- 1050282812603700480
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- NII論文ID
- 110000058176
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- NII書誌ID
- AN00062300
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- NDL書誌ID
- 3602210
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- ISSN
- 0075739X
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- 本文言語コード
- ja
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- 資料種別
- departmental bulletin paper
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- データソース種別
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- IRDB
- NDL
- CiNii Articles