書誌事項
- タイトル別名
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- On the Amino Acid Contents in the Hot Water Extracts from Food Materials (Part 4)
- ショクヒン ノ カネツ ヨウシュツエキ チュウ ノ アミノサン ガンリョウ ニ カンスル ケンキュウ 4 ギョルイ ノ カネツ ヨウシュツエキ チュウ ノ アミノサン ガンリョウ ニ ツイテ
- On the amino acid contents in the hot water extracts from the meats of fishes and shell-fishes
- 魚類の加熱溶出液中のアミノ酸含量について
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抄録
To rationalize cookings of food materials, the authors chromatographically and spectrophotometrically determined amino acids in the hot cooking water extracts of fishes and shell-fishes. (Previous papers of the same authors mentioned on those of vegetables and animal fleshes.)<BR>The results was as follows:<BR>(1) Glycine, alanine, leucine, glutamic acid, valine and serine were found in common in both fishes and shell-fish extracts.<BR>(2) Aspartic acid and glutamine were found only in shell-fish extracts.<BR>(3) Head extracts of fishes contained greater numbers of amino acids than those from the other parts.
収録刊行物
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- 栄養と食糧
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栄養と食糧 18 (5), 357-358, 1966
公益社団法人 日本栄養・食糧学会
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詳細情報 詳細情報について
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- CRID
- 1390282680306156672
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- NII論文ID
- 130003681694
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- NII書誌ID
- AN00023171
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- ISSN
- 00215376
- 18838863
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- NDL書誌ID
- 8115516
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可