{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1390001204739534464.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.11402/cookeryscience1995.36.1_39"}},{"identifier":{"@type":"NDL_BIB_ID","@value":"6466622"}},{"identifier":{"@type":"URI","@value":"http://id.ndl.go.jp/bib/6466622"}},{"identifier":{"@type":"URI","@value":"https://ndlsearch.ndl.go.jp/books/R000000004-I6466622"}},{"identifier":{"@type":"URI","@value":"https://dl.ndl.go.jp/pid/10814520"}},{"identifier":{"@type":"NAID","@value":"110001171532"}},{"identifier":{"@type":"URI","@value":"http://id.ndl.go.jp/digimeta/10814520"}},{"identifier":{"@type":"URI","@value":"http://dl.ndl.go.jp/info:ndljp/pid/10814520"}},{"identifier":{"@type":"NAID","@value":"130004401043"}}],"dc:title":[{"@language":"en","@value":"Elution of Iron from an Iron Pot during Cooking"},{"@language":"ja","@value":"調理中に鉄鍋から溶出する鉄量の変化"},{"@language":"ja-Kana","@value":"チョウリ チュウ ニ テツナベ カラ ヨウシュツスル テツリョウ ノ ヘンカ"}],"dc:language":"ja","description":[{"type":"abstract","notation":[{"@language":"en","@value":"The extent to which iron is eluted by different cooking methods from an iron pot during cooking was investigated.<BR>The addition of seasonings and the use of oil, as well as the effect of heating time, were evaluated. The amount of iron eluted tended to be less with the use of oil, and was also affected by the seasoning added during cooking. In particular, the amount of iron eluted was markedly increased when vinegar was added. The amount of iron eluted also increased with increasing heating time.78-98% of the iron that was eluted from the iron pot was in the form of easily absorbed ferrous compounds. Added vinegar resulted in 98% of the eluted iron consisting of ferrous compounds which exhibited outstanding stability.<BR>The results of this study demonstrate that the amount of iron supplied depended on the cooking method employed."},{"@language":"ja","@value":"一般の調理に鉄鍋を使用することによりどの程度の鉄が溶出するかについて検討し,以下の結果を得た.<BR>1.鉄の溶出量は添加調味料に影響され,食酢,トマトケチャップ,食塩の順に多く,特に食酢添加における鉄溶出量は顕著に増加した.さらに加熱時間が長いほど,鉄溶出量が増加した.<BR>2.鉄の溶出量は油の使用により減少する傾向がみられた.<BR>3.鉄鍋で調理した食物中の鉄含量はステンレス鍋で調理したものに比べて多かった.<BR>4.鉄鍋,鉄びんから溶出した鉄の78～98%が吸収されやすい2価鉄であり,中でも食酢添加では98%とほとんど2価鉄で,しかも安定性に優れていた.<BR>以上の結果は,調理における鉄鍋の使用は生体利用性の高い鉄摂取量を増加させ,貧血改善に有効であることを示唆するものである."}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1410001204739534465","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000002754096"},{"@type":"NRID","@value":"9000256811827"}],"foaf:name":[{"@language":"en","@value":"Konno Akiko"},{"@language":"ja","@value":"今野 暁子"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Shokei Women's Junior College"}]},{"@id":"https://cir.nii.ac.jp/crid/1410001204739534464","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000002754098"},{"@type":"NRID","@value":"9000256811828"}],"foaf:name":[{"@language":"en","@value":"Oikawa Keiko"},{"@language":"ja","@value":"及川 桂子"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Yamagata Junior College"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"13411535"},{"@type":"NDL_BIB_ID","@value":"000000095001"},{"@type":"ISSN","@value":"13411535"},{"@type":"LISSN","@value":"13411535"},{"@type":"NCID","@value":"AN10471022"}],"prism:publicationName":[{"@language":"en","@value":"Journal of Cookery Science of Japan"},{"@value":"日本調理科学会誌"},{"@value":"日調科誌"}],"dc:publisher":[{"@language":"en","@value":"The Japan Society of Cookery Science"}],"prism:publicationDate":"2003","prism:volume":"36","prism:number":"1","prism:startingPage":"39","prism:endingPage":"44"},"url":[{"@id":"http://id.ndl.go.jp/bib/6466622"},{"@id":"https://ndlsearch.ndl.go.jp/books/R000000004-I6466622"},{"@id":"https://dl.ndl.go.jp/pid/10814520"},{"@id":"http://id.ndl.go.jp/digimeta/10814520"},{"@id":"http://dl.ndl.go.jp/info:ndljp/pid/10814520"}],"availableAt":"2003","foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=iron%20pot","dc:title":"iron pot"},{"@id":"https://cir.nii.ac.jp/all?q=iron%20eluted","dc:title":"iron eluted"},{"@id":"https://cir.nii.ac.jp/all?q=seasoning","dc:title":"seasoning"},{"@id":"https://cir.nii.ac.jp/all?q=ferrous%20compound","dc:title":"ferrous compound"},{"@id":"https://cir.nii.ac.jp/all?q=%E9%89%84%E9%8D%8B","dc:title":"鉄鍋"},{"@id":"https://cir.nii.ac.jp/all?q=%E9%89%84%E3%81%AE%E6%BA%B6%E5%87%BA","dc:title":"鉄の溶出"},{"@id":"https://cir.nii.ac.jp/all?q=%E8%AA%BF%E5%91%B3%E6%96%99","dc:title":"調味料"},{"@id":"https://cir.nii.ac.jp/all?q=2%E4%BE%A1%E9%89%84","dc:title":"2価鉄"}],"relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1390001206333551744","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Effect of Dissolved Matter from Iron Frying Pan on Iron-Deficiency Anemia in Rats."},{"@value":"鉄欠乏性貧血ラットにおける鉄鍋溶出物の貧血改善効果"},{"@language":"ja-Kana","@value":"テツ ケツボウセイ ヒンケツ ラット ニ オケル テツ ナベ ヨウシュツブツ"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001206548307968","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Relationship between dietary habits and subjective symptoms in college students of nutrition specialism."},{"@value":"栄養士課程の女子学生における食生活要因と自覚症状の関連について"},{"@language":"ja-Kana","@value":"エイヨウシ カテイ ノ ジョシ ガクセイ ニ オケル ショクセイカツ ヨウイン"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001206548432640","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Recent researches and informations on iron metabolism."},{"@value":"鉄に関する最近の研究と知見"},{"@language":"ja-Kana","@value":"テツ ニ カンスル サイキン ノ ケンキュウ ト チケン"}]},{"@id":"https://cir.nii.ac.jp/crid/1390282681078452864","@type":"Article","relationType":["isCitedBy"],"jpcoar:relatedTitle":[{"@language":"ja","@value":"平成15年度味噌・食酢の研究業績"},{"@language":"ja-Kana","@value":"ヘイセイ 15ネンド ミソ ショクス ノ ケンキュウ ギョウセキ"}]},{"@id":"https://cir.nii.ac.jp/crid/1390863241224217984","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Studies on Anemia in Female Students - Frequency and Dietary Habits in the Anemic Students -"},{"@language":"ja","@value":"女子学生の貧血に関する調査研究 -貧血者の頻度と食生活状況-"},{"@language":"ja-Kana","@value":"ジョシ ガクセイ ノ ヒンケツ ニ カンスル チョウサ ケンキュウ ヒンケツシャ ノ ヒンド ト ショク セイカツ ジョウキョウ"}]},{"@id":"https://cir.nii.ac.jp/crid/1520009407961608320","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@value":"女子学生の貧血と食生活--質問紙法による食生活調査結果について"},{"@language":"ja-Kana","@value":"ジョシ ガクセイ ノ ヒンケツ ト ショクセイカツ シツモンシホウ ニ ヨル"}]},{"@id":"https://cir.nii.ac.jp/crid/1520009408791730944","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@value":"調理による鉄鍋の鉄溶出量について"},{"@language":"ja-Kana","@value":"チョウリ ニ ヨル テツナベ ノ テツヨウシュツリョウ ニ ツイテ"}]},{"@id":"https://cir.nii.ac.jp/crid/1520009409905871360","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@value":"ラードの水煮におけるショウガの脂質酸化防止効果に及ぼす共存物質の影響"},{"@language":"ja-Kana","@value":"ラード ノ ミズニ ニ オケル ショウガ ノ シシツ サンカ ボウシ コウカ ニ オヨボス キョウゾン ブッシツ ノ エイキョウ"},{"@language":"en","@value":"Influence of co-existing Substance on the Antioxidative Effect of Lard in Boiled Water with Ginger"}]},{"@id":"https://cir.nii.ac.jp/crid/1520009410564093312","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@value":"男女学生のライフスタイルと健康との関連"},{"@language":"ja-Kana","@value":"ダンジョ ガクセイ ノ ライフ スタイル ト ケンコウ ト ノ カンレン"}]},{"@id":"https://cir.nii.ac.jp/crid/1520290883724052352","@type":"Article","relationType":["isCitedBy"],"jpcoar:relatedTitle":[{"@value":"鉄製とフッ素樹脂加工アルミ製フライパンの基礎調理性能"},{"@language":"ja-Kana","@value":"テッセイ ト フッソ ジュシ カコウ アルミセイ フライパン ノ キソ チョウリ セイノウ"}]},{"@id":"https://cir.nii.ac.jp/crid/1570291225647053568","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@value":"貧血に関する研究-鉄鍋から溶出する鉄分について"}]},{"@id":"https://cir.nii.ac.jp/crid/1570854175600474752","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1571135650577187456","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@value":"調理器具の調理時中における微量溶出成分について"}]},{"@id":"https://cir.nii.ac.jp/crid/1571980075507315200","@type":"Article","relationType":["cites"]}],"dataSourceIdentifier":[{"@type":"JALC","@value":"oai:japanlinkcenter.org:0016413453"},{"@type":"NDL_SEARCH","@value":"oai:ndlsearch.ndl.go.jp:R000000004-I6466622"},{"@type":"NDL_SEARCH","@value":"oai:ndlsearch.ndl.go.jp:R100000039-I10814520"},{"@type":"NDL_DC","@value":"info:ndljp/pid/10814520"},{"@type":"CIA","@value":"110001171532"},{"@type":"CIA","@value":"130004401043"}]}