アライ ユリカ  arai yurika
新井 由里香

  • 所属   東京家政大学  家政学部 栄養学科
  •     東京家政大学短期大学部  短期大学部 栄養科
  • 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
出版社 Elsevier
巻・号・頁 28,pp.100491
著者・共著者 Moe Araki, Yurika Arai Yu Iwasaki Rie Kobayashi Toshiki Enomoto Yasutaka Shigemura
担当区分 2nd著者
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.