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農産食品工学研究室
Showing the original Japanese · View translation
調理・加工から消化まで、食品の変化を調べる研究室。
AboutAbout the lab
食べるまでの道のりで、食品の変化を追う。
農産食品工学研究室は、
その
特に、
どちらも、
Key terms
- 人工消化試験法
- 体の
外で 消化の 働きを まねた 条件を 作り、 食品が どう 消化されるかを 調べる 方法 - カット
青果物 - 野菜や
果物を 切ったり皮を むいたりして、 すぐ 使える 形に した もの。 カット野菜など - 低酸素
- 空
気より 酸素が 少ない 状態。 収穫後の 青果物は、 この 条件で 貯蔵すると 呼吸に よる 代謝が 低下する
ResearchResearch themes
調理・
*Illustrative image植物性食品の消化のしかた
白米とおかゆで
*Illustrative imageカット野菜の品質を保つ
収穫後の
MembersFaculty
農産食品工学研究室の
- Professor小川 幸春
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栽培学The information on this page is compiled by the LabLog team from the lab's public information and interviews. For corrections or removal requests, please contact LabLog, not the lab.
Report an errorAbout the images
The top and research theme images are illustrative and were not taken at the lab. They are cropped from Wikimedia Commons images. Cropped CC BY-SA images are provided under the same CC BY-SA license as the original (version shown on each line).
- Top image: “So they are pulled into the factory on a conveyor belt ( )” Paul Narvaez from Los Angeles, USA / CC BY 2.0 (cropped)
- 植物性食品の
消化の しかた : “Meshi 001” Ocdp / CC0 (cropped) - カット野菜の
品質を 保つ: “Miratorg Vegetable Storage 08” Пресс-центр Правительства Тульской области. / CC BY 4.0 (cropped) - Related lab (宇宙園芸学研究室): “Genetically modified, extemely dwarf tomato plants grow aboard the International Space Station (iss073e0031528)” NASA Johnson Space Center / Public domain (cropped)
- Related lab (植物細胞工学研究室): “Plant tissue culture” Angphotorion / CC BY-SA 4.0 (cropped)
- Related lab (遺伝・育種学研究室): “Petunia flowers in BD” Anik Sarker / CC BY-SA 4.0 (cropped)
- Related lab (栽培学
（中野 明正） ): “Tomato cultivation in France (4)” Mouh2jijel / CC BY-SA 3.0 (cropped)
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