著者

田島 眞

出版者

日本海水学会

雑誌

日本海水学会誌 (ISSN:03694550)

巻号頁・発行日

vol.57, no.1, pp.3-6, 2003 (Released:2013-02-19)

参考文献数

1

被引用文献数

2

---

Many kinds of processed foods are produced with salt as an important ingredient. Ham and sausage are pickled with salt. The role of salt is preservation of the products with lowering water activity. Salt is also playing an important role in processing of fishes. Many kinds of salted fish are produced in Japan. Bread and noodles are produced from wheat flour. By mixing with salt, wheat flour produced gluten from gliadin and glutenin whose elastic property is characteristic in bread and noodles. Pickles are produced from many kinds of vegetables with salt. High osmotic pressure of salt solution softens the vegetables. Fermented seasonings such as Miso (fermented soybean-paste) and Shoyu (fermented soybean-sauce) have high concentration of salt. Kamaboko is a typical Japanese fish product. Fish meat is mashed with salt followed by steam heating. Fish protein, Myosin, produce high elastic property named as “Ashi” in the process.

著者

田島 眞 タジマ マコト Makoto Tajima

雑誌

実践女子大学生活科学部紀要

巻号頁・発行日

vol.46, pp.9-13, 2009-03-01

---

The contents of L-carnitine in various meats were examined. As a result, it was shown that the contents of L-carnitin differed greatly according to the species. The red meat contained more L-carnitine. The low content was observed in egg and milk. It was shown that as the animal grew up the contents of L-carnitin decreased.

著者

田島 眞

出版者

一般社団法人 日本調理科学会

雑誌

日本調理科学会誌 (ISSN:13411535)

巻号頁・発行日

vol.37, no.1, pp.104-107, 2004-02-20 (Released:2013-04-26)

参考文献数

7

被引用文献数

1

著者

田島 眞

出版者

実践女子大学

雑誌

実践女子大学生活科学部紀要 (ISSN:13413244)

巻号頁・発行日

vol.46, pp.9-13, 2009-03-01

---

The contents of L-carnitine in various meats were examined. As a result, it was shown that the contents of L-carnitin differed greatly according to the species. The red meat contained more L-carnitine. The low content was observed in egg and milk. It was shown that as the animal grew up the contents of L-carnitin decreased.

著者

田島 眞

出版者

公益社団法人 日本化学会

雑誌

化学と教育 (ISSN:03862151)

巻号頁・発行日

vol.41, no.2, pp.89-91, 1993-02-20 (Released:2017-07-13)

被引用文献数

2

著者

田島 眞

出版者

日本フードシステム学会

雑誌

フードシステム研究

巻号頁・発行日

vol.9, no.1, pp.35-37, 2002