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海藻アカモクの特徴と食品利用 : 福岡県筑前海産を中心として
https://it-hiroshima.repo.nii.ac.jp/records/899
https://it-hiroshima.repo.nii.ac.jp/records/89999b9a021-e609-4d30-a041-fa622c668f76
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
kenkyuhen45263.pdf (20.0 MB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 公開日 | 2023-03-30 | |||||||||||
| タイトル | ||||||||||||
| タイトル | 海藻アカモクの特徴と食品利用 : 福岡県筑前海産を中心として | |||||||||||
| タイトル | ||||||||||||
| タイトル | Potential of the Akamoku,Sargassum Horneri for Food Utilization - With Special Reference to that Harvested in the Chikuzen Sea,Fukuoka,Japan - | |||||||||||
| 言語 | en | |||||||||||
| 言語 | ||||||||||||
| 言語 | jpn | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | Sargassum horneri | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | chemical composition | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | dietary fiber | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | seasonal variation | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | physiological activity | |||||||||||
| 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 | |||||||||||
| 著者 |
村上, 香
× 村上, 香
× Murakami, Kaori
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| 抄録 | ||||||||||||
| 内容記述タイプ | Abstract | |||||||||||
| 内容記述 | Seaweeds have been traditionally consumed as food in East Asian countries, especially in Japan, Korea and China. Recently, they have been generally accepted in part of the dairy diet as a low caloric food in Western countries. Seaweeds contain a large amount of mucilage polysaccharides, such as agar, alginate and carrageenan, which have been utilized as phycocolloids, gelling agents and emulsifiers in the food and pharmaceutical industries. Brown algae have been reported to contain the components of physiological activities. Thus, the demand for seaweeds as foods and biochemical resources is imcreasingly expected. However, limited numbers of seaweed species are available for practical use. Among the remaining unexplored species is Sargassum horneri, a brown alga growing in the coastal sea. S. horneri has been used as food only in some limited areas in Japan, but the food products processed by boiling it have recently appeared in the markets. To enable the practical use of S. horneri as an edible resource, it is important to obtain information about its nutritional components and their seasonal variations in relation to its growth and maturity. In the present review, the author explains about the potential of the Akamoku, S. horneri and food utilization, and discuss mainly that harvested from the Chikuzen Sea, Fukuoka, Japan. | |||||||||||
| 書誌情報 |
広島工業大学紀要. 研究編 巻 45, p. 263-270, 発行日 2011 |
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| 出版者 | ||||||||||||
| 出版者 | 広島工業大学 | |||||||||||
| ISSN | ||||||||||||
| 収録物識別子タイプ | ISSN | |||||||||||
| 収録物識別子 | 13469975 | |||||||||||
| 書誌レコードID | ||||||||||||
| 収録物識別子タイプ | NCID | |||||||||||
| 収録物識別子 | AA11599110 | |||||||||||
| 論文ID（NAID） | ||||||||||||
| 関連タイプ | isIdenticalTo | |||||||||||
| 識別子タイプ | NAID | |||||||||||
| 関連識別子 | 40018724492 | |||||||||||
| フォーマット | ||||||||||||
| 内容記述タイプ | Other | |||||||||||
| 内容記述 | application/pdf | |||||||||||
| 著者版フラグ | ||||||||||||
| 出版タイプ | VoR | |||||||||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||||||||
