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Histological Findings in String Beans during Cooking in Relation to its Change in Color Pigment
https://hju.repo.nii.ac.jp/records/1037
https://hju.repo.nii.ac.jp/records/1037a6f43582-795b-430e-98dc-4c741849ccea
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
ronsyu13hirahara.pdf (860.5 kB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 公開日 | 2023-03-03 | |||||||||||
| タイトル | ||||||||||||
| タイトル | Histological Findings in String Beans during Cooking in Relation to its Change in Color Pigment | |||||||||||
| 言語 | en | |||||||||||
| 言語 | ||||||||||||
| 言語 | eng | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | Color Pigment | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | String Beans | |||||||||||
| 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 |
平原, 幸枝
× 平原, 幸枝
× Hirahara, Sachiye
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| 抄録 | ||||||||||||
| 内容記述タイプ | Abstract | |||||||||||
| 内容記述 | String beans raw，cooked for 5，15 and 30 min. were studied microscopically. It was found that as the time for cooking was increased，the green pigment decreased and substances within each cell tended to loosen and coagulate as compared to the raw bean where the chloroplasts were situated around the periphery of the palisade cells. When cooking was up to 30 min. breaks in the epidermal and parenchyma cells and extreme shrinkage within the endodermis were observed. | |||||||||||
| 書誌情報 |
広島女学院大学論集 巻 13, p. 145-152, 発行日 1963-12-20 |
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| 出版者 | ||||||||||||
| 出版者 | 広島女学院大学 | |||||||||||
| ISSN | ||||||||||||
| 収録物識別子タイプ | ISSN | |||||||||||
| 収録物識別子 | 0374-8057 | |||||||||||
| 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 | |||||||||||
