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地域の特徴をアピールできる食品素材による健康機能新食品の開発と特性解析
https://doi.org/10.24561/00016550
https://doi.org/10.24561/00016550c5468390-f7a4-42b9-9708-5877b93c6ba8
名前 / ファイル | ライセンス | アクション |
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KY-18838278-3-02.pdf (565.6 kB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2011-06-15 | |||||
タイトル | ||||||
タイトル | 地域の特徴をアピールできる食品素材による健康機能新食品の開発と特性解析 | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Barley | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Dietary fiber | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | β-Glucan | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Healthy and tasty foods | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Innovation project | |||||
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 | |||||
ID登録 | ||||||
ID登録 | 10.24561/00016550 | |||||
ID登録タイプ | JaLC | |||||
タイトル(別言語) | ||||||
その他のタイトル | Development of Healthy and Functional New Foods Produced from Characteristic Local Agricultural Products | |||||
著者 |
円谷, 陽一
× 円谷, 陽一× 川嶋, かほる |
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著者 ローマ字 | ||||||
TSUMURAYA, Yoichi | ||||||
著者 ローマ字 | ||||||
KAWASHIMA, Kaoru | ||||||
著者 所属 | ||||||
埼玉大学理工学研究科生命科学部門 | ||||||
著者 所属 | ||||||
埼玉大学教育学部家政教育講座 | ||||||
著者 所属(別言語) | ||||||
Division of Life Science, Graduate School of Science and Engineering, Saitama University | ||||||
著者 所属(別言語) | ||||||
Department of Home Economics, Faculty of Education, Saitama University | ||||||
書誌情報 |
埼玉大学地域オープンイノベーションセンター紀要 en : Report of Comprehensive Open Innovation Center, Saitama University 巻 3, p. 9-14, 発行日 2011 |
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年月次 | ||||||
2011 | ||||||
出版者名 | ||||||
出版者 | 埼玉大学総合研究機構地域オープンイノベーションセンター | |||||
概要 | ||||||
内容記述タイプ | Other | |||||
内容記述 | We have attempted to develop new foods based on a characteristic local agricultural product, barley, cultivated in Saitama Prefecture in order to contribute to regional agricultural and food industries as well promotion of human heath. Barley grains contain β-glucan together with starch as a main component. The β-glucan has been shown to have favorable physiological functions such as promotion of human health by enhancement of immune capacity. We have developed an improved flour milling technique for barley grains, resulting in fine barley powder with excellent whiteness, which can be applied to new healthy and testy barley foods. Under cooperation with noodle makers and a backing company, we could successfully make new potentially commercializing barley foods. | |||||
版 | ||||||
[出版社版] | ||||||
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 | |||||
資源タイプ | ||||||
内容記述タイプ | Other | |||||
内容記述 | text | |||||
フォーマット | ||||||
内容記述タイプ | Other | |||||
内容記述 | application/pdf | |||||
作成日 | ||||||
日付 | 2011-06-15 | |||||
日付タイプ | Created | |||||
アイテムID | ||||||
KY-18838278-3-02 |