書誌事項
- タイトル別名
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- Dissolution of Aluminium from Aluminium Foil into Foods and Effect of Food Components on the Dissolution
- アルミホイル カラ カクシュ ショク ヒントウ エ ノ アルミニウム ノ イコ
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抄録
The dissolution of aluminium from aluminium foil into 21 acidic foods and 6 alkaline foods was investigated. In the case of acidic foods, the dissolution level after 30min at 95°C was 10.02-13.83μg/cm2 in Pon-su, Lemon-su and Umeboshi, 3.11-6.85μg/cm2 in Ringo-su, Kabosu-su and wine vinegar, 0.66-0.92μg/cm2 in juice and yogurt, and 0.20-3.59μg/cm2 in vinegar brewed from cereals.<br>The dissolution level in all acidic foods was less than that in 4% acetic acid, while that of Kokumotsu-su was 1/200 of that in 4% acetic acid after 30min at 95°C.<br>In the case of alkaline foods, the dissolution level after 30min at 95°C was 13.72-16.24μg/cm2 in Konnyaku, 88.03-107.4μg/cm2 in Shirataki, and 10.55-10.97μg/cm2 in Chinese noodles.<br>The dissolution was enhanced by the addition of sodium chloride, but it was depressed by the presence of proteins, amino acids, sugar or cholesterol, The dissolution in 4% acetic acid in 30min at 95°C decreased to below 10% in the presence of protein or amino acids.
収録刊行物
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- 食品衛生学雑誌
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食品衛生学雑誌 39 (4), 266-271_1, 1998
公益社団法人 日本食品衛生学会
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詳細情報 詳細情報について
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- CRID
- 1390001204226616192
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- NII論文ID
- 10009301819
- 130003693511
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- NII書誌ID
- AN00117741
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- ISSN
- 18821006
- 00156426
- http://id.crossref.org/issn/00156426
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- NDL書誌ID
- 4546836
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- データソース種別
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- JaLC
- NDL
- Crossref
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