| アイテムタイプ |
紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2009-07-02 |
| タイトル |
|
|
タイトル |
一般家庭における揚げもの調理について |
| タイトル |
|
|
タイトル |
Fried Foods and Usage of Frying Oils in Household |
|
言語 |
en |
| 言語 |
|
|
言語 |
jpn |
| 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 |
10.14993/00000373 |
|
ID登録タイプ |
JaLC |
| 著者 |
辰己, 真紀
濱本, 愛美
熊野, 悦子
大野, 佳美
Tatsumi, Maki
Hamamoto, Narumi
Kumano, Etsuko
|
| 抄録 |
|
|
内容記述タイプ |
Abstract |
|
内容記述 |
A questionnaire survey of the usage of frying oils in households was carried out and the following results were obtained. 1)About 60% of the subjects used receptacles with filters to store used frying oil and kept it in a cool, dark place. Fresh oil was added to the used oil by about half of the subjects, which was significantly more than other responses(p<0.01). This was done because it was considered to promote longer life spans of the frying oil. 2)Most subjects judged the level of deterioration of used frying oil from the color and turbidity. Used oil was discarded after being absorbed by paper or cloth. The subjects did not consider recycling of the used frying oil. 3)The types of fried foods varied with the members of households. Breaded and fried foods, such as breaded pork cutlets were more often eaten in households with members in the 0-19 age group(p<0.01), while "tempura" was often eaten when members were in the over 60-year age group (p<0.01). |
| 書誌情報 |
武庫川女子大学紀要. 自然科学編
巻 47,
p. 81-87,
発行日 2000-03-31
|
| ISSN |
|
|
収録物識別子タイプ |
ISSN |
|
収録物識別子 |
0916-3123 |
| 書誌レコードID |
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|
収録物識別子タイプ |
NCID |
|
収録物識別子 |
AN10187277 |
P081-087.pdf (553.2 kB)
