家庭における揚げ調理に関する油の利用状況の実態調査
書誌事項
- タイトル別名
-
- Survey on the Edible Oils Used for Deep Frying in the Home
- 家庭における揚げ調理に関する油の利用状況の実態調査--近畿地区の場合
- カテイ ニ オケル アゲ チョウリ ニ カンスル アブラ ノ リヨウ ジョウキョウ ノ ジッタイ チョウサ キンキ チク ノ バアイ
- 近畿地区の場合
この論文をさがす
抄録
A questionnaire survey on the edible oils used for deep frying in the home was conducted in 1998in the Kinki District of Japan.<BR>The respondent used an average of three types of edible oil, the most popular combination being salad oil, sesame oil and olive oil. The oil most commonly used for deep frying was salad oil, with safflower and rapeseed oil also being used for this.<BR>The criteria applied for buying oil for deep frying were the price, variety and expiration date. The parameters used for determining the life of the frying oilswere, in the order of number of answers, color (light brown), number of times used, smell and foaming property. It was apparent that the criteria for purchase and the frequency of deep frying for home cooking affected the utilization of edible oils for deep frying.<BR>These results indicate a perception of health and convenience in the utilization of edible oils for deep frying in home cooking.
収録刊行物
-
- Journal of Cookery Science of Japan
-
Journal of Cookery Science of Japan 33 (2), 236-243, 2000
The Japan Society of Cookery Science
- Tweet
詳細情報 詳細情報について
-
- CRID
- 1390282679716935680
-
- NII論文ID
- 110001170067
- 130004132459
-
- NII書誌ID
- AN10471022
-
- NDL書誌ID
- 5392801
-
- ISSN
- 13411535
-
- 本文言語コード
- ja
-
- データソース種別
-
- JaLC
- NDL
- NDL-Digital
- CiNii Articles
-
- 抄録ライセンスフラグ
- 使用不可