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タイトル白肉桃缶詰の品質改良法について : 第1報 白肉桃の赤色色素の脱色法について
タイトルヨミシロニクモモカンヅメ ノ ヒンシツカイリョウホウ ニツイテ : ダイ 1 ホウ シロニクモモ ノ アカイロシキソ ノ ダッショクホウ ニツイテ
タイトル別表記Studies on the Reformation of Canned White Peaches : 1. On the Decoloration Methods of White Peache's Anthocyanin Pigment
作成者芥田, 三郎
村山, 徹雄
高坂, 和久
作成者ヨミアクタ, サブロウ
ムラヤマ, テツオ
コウサカ, カズヒサ
作成者別表記Akuta, Saburo
Murayama, Tetsuo
Kosaka, Kazuhisa
作成者所属山口大学農学部
内容記述(抄録等)As the chrysanthemin of white peaches is changed to purple in cans and this phenomenon spoils the quality of peach cans, the study of decolotation of peach cans is very important. To solve this problem, the decoloration method has been studied, and following results were obtained: 1) A good method was nt found in using of many bleaching chemicals. 2) Antnhocyanase was also no effective for this purpose. 3) Ascorbic acid and iso-ascorbic acid were very effective and the flavor of canned peaches were very increased, and the turbidity of syrup in cans was decreased by addition of these chemicals. 4) The decoloration ability of ascorbic acid was equal to the abiliry of iso-ascorbic acid and the avility was romoted dy addition of cysteine. 5)The decoloration ability of ascorbic acid for chrsanthemin was very improved by addition of β-glucose oxidase which is able to consume oxygen on the presence of glucose. 6) The discovery of complete decoloration method on the most reddish peaches was failed.
本文言語jpn
主題農学
資料タイプtext
出版者山口大学農学部
出版者ヨミヤマグチ ダイガク ノウガクブ
NII資料タイプ紀要論文
ISSN0513-1715
NCIDAN00244250
学内刊行物(紀要等)山口大学農学部学術報告
掲載誌名山口大学農学部学術報告
掲載誌名別表記Bulletin of the Faculty of Agriculture, Yamaguchi University
16
開始ページ679
終了ページ694
発行日1965
著者版/出版社版その他
リポジトリIDD490016000008
地域区分山口大学
URIhttp://www.lib.yamaguchi-u.ac.jp/yunoca/handle/D490016000008