海藻多糖類の特性変化と金属類の結合能―カラギーナンとアルミニウムイオン―
URI | http://harp.lib.hiroshima-u.ac.jp/hju/metadata/5133 | ||||||||||||||||||||||||||||||
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File |
54-5-奥田.pdf
( 759.0 KB )
Open Date
:2009-12-28
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Title |
海藻多糖類の特性変化と金属類の結合能―カラギーナンとアルミニウムイオン―
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Title Alternative |
Relationship between Changes in Properties of Seaweed Polysaccharideand Metallic Ion Binding Capacity in vitro― Carrageenan and Aluminum Ion―
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Author |
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Subject |
海藻多糖類
特性変化
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NDC |
498.5
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Abstract |
As a dietary fiber which combines with aluminum ions, carrageenin extracted from seaweed polysaccharide has the characteristic of accellerating the elimination of various toxic substances and to prevent internal contamination. It has been about 20 years since carrageenin began being used as a natural food additive and today it is firmly established in the food industry. On one hand, aluminum absorption from various kinds of cooking utensils or ingestion from food and drink is an inevitable situation. And yet, it has been |
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Journal Title |
広島女学院大学論集
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Volume |
54
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Spage |
97
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Epage |
106
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Published Date |
2004-12
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Publisher |
広島女学院大学
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ISSN |
03748057
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Language |
jpn
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NIIType |
Departmental Bulletin Paper
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Text Version |
出版社版
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Set |
hju
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