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近赤外分光法による栄養成分の迅速分析の有効性とその活用
https://doi.org/10.34388/1157.00001723
https://doi.org/10.34388/1157.0000172374ccf626-1a6c-413e-bb11-73c34759679a
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
生活科学54-8 (1.2 MB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2017-05-23 | |||||
| タイトル | ||||||
| タイトル | 近赤外分光法による栄養成分の迅速分析の有効性とその活用 | |||||
| タイトル | ||||||
| タイトル | The effectiveness and utility of near-infrared spectrophotometry for a rapid determination of nutrients in foods | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 近赤外分光法 | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | エネルギー | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 菓子類 | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | カロリーアンサー | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 迅速分析 | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | near-infrared spectrophotometry | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | energy | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | confectioneries | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | calorie answer | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | rapid determination | |||||
| 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 | 10.34388/1157.00001723 | |||||
| ID登録タイプ | JaLC | |||||
| 著者 |
奈良, 一寛
× 奈良, 一寛× 桑野, 恵理子× 中條, 祥子× 佐藤, 幸子× 白尾, 美佳 |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | We examined the effectiveness of near-infrared spectrophotometry for the nutrient analysis of foods. The energy contents of 18 commercial confectionery products measured by near-infrared spectrophotometry were highly correlated with the values printed on the labels (r=0.9712), suggesting that this method can be used to rapidly determine the energy content of confectionery items. Regarding the nutrient contents of these samples, a high correlation between the measured values and those printed on the labels was observed for fat and carbohydrate, but a large discrepancy was found for protein. The energy and nutrient contents of “kasutera-imo” samples prepared using three different heating methods were determined by near-infrared spectrophotometry, and the values were compared with those obtained using the standard chemical analysis methods. The results showed that the near-infrared spectrophotometric values were within the specified tolerance ranges. These findings suggest that the energy content of confectionery products can be rapidly determined using near-infrared spectrophotometry. | |||||
| 書誌情報 |
実践女子大学生活科学部紀要 en : Bulletin of Jissen Women's University Faculty of Human Life Sciences 巻 54, p. 51-56, 発行日 2017-03-10 |
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| 出版者 | ||||||
| 出版者 | 実践女子大学 | |||||
| ISSN | ||||||
| 収録物識別子タイプ | ISSN | |||||
| 収録物識別子 | 13413244 | |||||
| 書誌レコードID | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AN10494731 | |||||
