調理中に鉄鍋から溶出する鉄量の変化 Elution of Iron from an Iron Pot during cooking

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The extent to which iron is eluted by different cooking methods from an iron pot during cooking was investigated. The addition of seasonings and the use of oil, as well as the effect of heating time,・were evaluated. The amount of iron eluted tended to be less with the use of oil, and was also affected by the seasoning added during cooking. In particular, the amount of iron eluted was markedly increased when vinegar was added. The amount of iron eluted also increased with increasing heating time. 78-98% of the iron that was eluted from the iron pot was in the form of easily absorbed ferrous compounds. Added vinegar resulted in 98% of the eluted iron consisting of ferrous compounds which exhibited outstanding stability. The results of this study demonstrate that the amount of iron supplied depended on the cooking method employed.

収録刊行物

  • 日本調理科学会誌

    日本調理科学会誌 36(1), 39-44, 2003-02-20

    一般社団法人日本調理科学会

参考文献:  12件中 1-12件 を表示

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各種コード

  • NII論文ID(NAID)
    110001171532
  • NII書誌ID(NCID)
    AN10471022
  • 本文言語コード
    JPN
  • 資料種別
    NOT
  • ISSN
    13411535
  • NDL 記事登録ID
    6466622
  • NDL 雑誌分類
    ZE16(社会・労働--家事・家政--学術誌)
  • NDL 請求記号
    Z6-1906
  • データ提供元
    CJP書誌  CJP引用  NDL  NII-ELS 
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