アラキ モエ araki moe
荒木 萌
- 所属 東京家政大学 栄養学部 管理栄養学科
- 職種 期限付助教
| 論文種別 | 原著 |
| 言語種別 | 英語 |
| 査読の有無 | 査読あり |
| 表題 | Effect of immersion time of dried scallop on amino acids, antioxidant and ACE inhibitory activities in Japanese traditional Dashi. |
| 掲載誌名 | 正式名：International Journal of Gastronomy and Food Science |
| 掲載区分 | 国外 |
| 巻・号・頁 | 28,pp.pp.100491 |
| 著者・共著者 | Moe Araki, Yurika Arai, Yu Iwasaki, Rie Kobayashi, Toshiki Enomoto, Yasutaka Shigemura |
| 発行年月 | 2022/06 |
| 概要 | The dried adductor muscle of scallop (Mizuhopecten yessoensis) has been used as a material for “dashi.” To prepare dashi, the dried scallop must be soaked in water before boiling. Although dashi recipes using dried scallops have been passed down for many generations as a local food, the optimum immersion time prior to cooking has not been elucidated. Thus, the objective of the present study was to determine the optimum immersion time of dried scallops for the preparation of dashi from the viewpoint of components and biological activities. |