@article{oai:dwcla.repo.nii.ac.jp:00001790,
 author = {神田, 知子 and 馬場, 千裕 and 石田, 悠紀子 and 谷口, 奈那恵 and 今西, 恵里 and 貝原, 智美 and 中谷, 公美 and 妹尾, 絢子 and 小切間, 美保 and 丸山, 智美 and 内田, 真理子 and Koda, Tomoko and Baba, Chihiro and Ishida, Yukiko and Taniguchi, Nanae and Imanishi, Eri and Kaihara, Tomomi and Nakaya, Satomi and Seno, Ayako and Kogirima, Miho and Maruyama, Satomi and Uchida, Mariko},
 journal = {総合文化研究所紀要, Bulletin of Institute for Interdisciplinary Studies of Culture Doshisha Women’s College of Liberal Arts},
 month = {Jul},
 note = {application/pdf, AN10052143-20200603-123, The purpose of this study is to compare and study water-soluble vitamin losses before and after cooking pumpkin and Japanese radish (daikon) with a steam convection oven (SC cooking) and a vacuum-packed pouch (V-P P cooking). Pumpkin was cut into 2.5 cm cubes and daikon into 2.0 cm cubes. For SC cooking, pumpkin was heated for 15 minutes and daikon for 60 minutes with liquid seasoning. For V-P P cooking, pumpkin and daikon were vacuum-packed with liquid seasoning and heated under the same conditions as SC cooking. For pumpkin, percentages of niacin, folic acid and pantothenic acid in uncooked samples, as well as those cooked by SC cooking and V-P P cooking were compared. For daikon, percentages of vitamins B1, B2, B6 and C, niacin, folic acid and pantothenic acid in uncooked samples, as well as those cooked by SC cooking and V-P P cooking were compared. Setting the percentages of vitamins remained in uncooked samples as 100 %, those in SC and V-P P cooked samples of pumpkin were calculated as follows: niacin 93.1 %, 85.4 %; folic acid 84.0 %, 74.4 %; and pantothenic acid 97.9 %, 89.1 %, respectively. Percentages of vitamins in SC
and V-P P cooked samples of daikon were as follows: vitamin B1 97.4 %, 94.0 %; vitamin B2 not detected, not detected; vitamin B6 66.6 %, 65.2 %; vitamin C 43.3 %, 52.2 %; niacin 80.0 %, 66.7 %; folic acid 37.7 %, 37.7 %; and pantothenic acid 72.0 %, 65.4 %, respectively.
These results indicated that vitamin losses measured in this study were attributable to the cooking process, suggesting that the degree of vitamin losses due to the cooking process varied according to the characteristics of vitamins and cooking methods., 論文},
 pages = {123--133},
 title = {スチームコンベクションオーブン調理と真空調理による水溶性ビタミンの調理損失の比較：かぼちゃおよび大根の煮物について},
 volume = {34},
 year = {2017},
 yomi = {コウダ, トモコ and ババ, チヒロ and イシダ, ユキコ and タニグチ, ナナエ and イマニシ, 　エリ and カイバラ, トモミ and ナカヤ, サトミ and セノ, アヤコ and コギリマ, ミホ and マルヤマ, トモミ and ウチダ, マリコ}
}