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タイトルStudies on the Quality of Soybean Curd
作成者藤井, 義正
山田, 次郎
秋村, 久美子
河本, 由美子
田畑, はるみ
橋村, 美子
作成者ヨミフジイ, ヨシマサ
ヤマダ, ジロウ
アキムラ, クミコ
カワモト, ウミコ
タバタ, ハルミ
ハシムラ, ヨシコ
作成者別表記Fujii, Yoshimasa
Yamada, Jiro
Akimura, Kumiko
Kawamoto, Umiko
Tabata, Harumi
Hashimura, Yoshiko
作成者所属山口大学教育学部
内容記述(抄録等)We determined the contents of moisture, protein, fat and calcium in soybean curd obtained directly from makers all over Yamaguchi pref.. The average values of them were 87.23%, 6.23%, 3.34%, and 14.9mg%, respectively. Of all contents, especially on calcium, the value varied much widely. The number of E. coli cells in soybean curd obtained from makers and shops was measured and it was observed that all samples were contaminated with E. coli, and the cantamination was more marked in soybean curd obtained from shops. Daily changings of pH, contents of true protein and free amino acids in soybean curd preserved under various conditions were examined. The values of all of them were more remarkably changed under the condition whitch was suitable for microbial grouth. The effects of some food additives such as magnesium chloride, 8-glucolactone and sodium hexametaphosohate used in soybean curd on the growth of microorganisms was examined and it was suggested that these compounds, especially 8-gluconolactone, might be useful for the control of the microbial growth in soybean curd at the early time from its production.
本文言語eng
主題自然科学
資料タイプtext
出版者山口大学教育学部
出版者ヨミヤマグチ ダイガク キョウイク ガクブ
NII資料タイプ紀要論文
ISSN0513-1693
NCIDAN00243950
学内刊行物(紀要等)山口大学教育学部研究論叢(第2部)
掲載誌名研究論叢. 自然科学
掲載誌名別表記Bulletin of the Faculty of Education, Yamaguchi University. Natural science
28
2
開始ページ79
終了ページ90
発行日1978-09
著者版/出版社版その他
リポジトリIDC020028000207
地域区分山口大学
URIhttp://www.lib.yamaguchi-u.ac.jp/yunoca/handle/C020028000207