2026-03-12T02:08:47Z https://hju.repo.nii.ac.jp/oai

oai:hju.repo.nii.ac.jp:00000784 2023-09-22T06:52:44Z 1747705089129:161:175

食品の酸度・アルカリ度の測定 Determination of Acidity and Alkalinity of Food Materials 三浦, 芳助 ミウラ, ヨシスケ 福永, 祐子 フクナガ, ユウコ 瀧川, 裕里子 タキガワ, ユリコ 津田, 真美 ツダ, マミ 渡辺, 陽子 ワタナベ, ヨウコ 瀨山, 一正 セヤマ, イッセイ Miura, Yoshisuke Fukunaga, Yuko Takigawa, Yuriko Tsuda, Mami Watanabe, Yoko Seyama, Issei 食品 酸度 アルカリ度 application/pdf The acidity and alkalinity of food materials in various menus was determined to clarify the influence of food on physiological functions.　Menus mainly containing alkaline food materials (alkaline menu) and acid ones (acid menu) were compared.　Determination of acidity and alkalinity was performed for each food material in the alkaline menu and acid menu, and acidity and alkalinity of one meal and a day's one were estimated. 1. Most of food materials in acid menu were assessed to be acid food, and those in the alkaline menu were assessed to be alkaline food except staple food. 2.The acid menus of ５ days in the test period were all assessed to be acid food.　The mean acidity for a day’s meal was １．９５ and there was no difference in the acidity between ５ days tested. 3.The mean alkalinity was 2.97 for the respective alkaline menus for ５ days, but the acidity of the first day was 0.52.　After that, its alkalinity was gradually increased (2.07 for the day-2 to 6.03 for the day-５).　When it is needed to keep a day’s acidity or alkalinity constant, a menu should be designed through determination of acidity/alkalinity of each food material and its content. 広島女学院大学 2006-12-20 jpn departmental bulletin paper VoR https://hju.repo.nii.ac.jp/records/784 0374-8057 広島女学院大学論集 56 121 129 https://hju.repo.nii.ac.jp/record/784/files/ronsyu56miura.pdf application/pdf 660.9 kB 2023-03-03