| Item type |
デフォルトアイテムタイプ（フル）(1) |
| 公開日 |
2008-02-22 |
| タイトル |
|
|
タイトル |
食品成分に関する研究－沖縄県産の豚肉類，魚肉練製品，めんおよび大豆製品の一般成分－ |
|
言語 |
ja |
| タイトル |
|
|
タイトル |
Studies on the Composition of Foods - General composition of Okinawan foods : pork, fish, noodles, and soybean products. - |
|
言語 |
en |
| 作成者 |
外間, ゆき
桂, 正子
東盛, キヨ子
新垣, 慶子
砂川, くるみ
Hokama, Yuki
Katsura, Masako
Higashimori, Kiyoko
Arakaki, Keiko
Sunagawa, Kurumi
|
| アクセス権 |
|
|
アクセス権 |
open access |
|
アクセス権URI |
http://purl.org/coar/access_right/c_abf2 |
| 内容記述 |
|
|
内容記述タイプ |
Other |
|
内容記述 |
We have analyzed the composition of twelve different types of foods produced in Okinawa in order to assess their nutritional value.\n1. Selected portions of pork were chosen for analysis, taking into consideration the cuts of pork used in Okinawan cooking. Each cut of pork was considered independently, which is especially important in the case of san-mai-niku (uncured sidemeat with skin), which should be divided into the front/middle part and the rear part for the proper determination of the nutritional value. The rear part has less fat and more muscle and therefore contains more protein. Intestines also has a small quantity of fat and has low caloric value.\n2. As for seafood products, there was not much difference in the composition of the three products analyzed; however, those which were fried in oil were found to contain a little more fat and therefore had greater caloric value.\n3. Okinawan noodles were found to contain 54.0 percent water when sold; the water content increased to 61.7 percent after immersion in hot water.\n4. Yushi-dofu (wet tofu) contained more water than the other soybean products and less caloric value. Tofu fried in oil contained less water and a greater caloric value. |
| 内容記述 |
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|
内容記述タイプ |
Other |
|
内容記述 |
紀要論文 |
| 出版者 |
|
|
出版者 |
琉球大学教育学部 |
|
言語 |
ja |
| 言語 |
|
|
言語 |
jpn |
| 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 |
departmental bulletin paper |
| 出版タイプ |
|
|
出版タイプ |
VoR |
|
出版タイプResource |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
| 識別子 |
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|
識別子 |
http://hdl.handle.net/20.500.12000/4689 |
|
識別子タイプ |
HDL |
| 収録物識別子 |
|
|
収録物識別子タイプ |
ISSN |
|
収録物識別子 |
0386-5746 |
| 収録物識別子 |
|
|
収録物識別子タイプ |
NCID |
|
収録物識別子 |
AN00250446 |
| 収録物名 |
|
|
収録物名 |
琉球大学教育学部紀要 第二部 |
|
言語 |
ja |
| 書誌情報 |
号 29,
p. 245-251,
発行日 1986-02
|
Vol29-2p245.pdf
