@article{oai:sanotan.repo.nii.ac.jp:00000127,
 author = {山﨑, 敬子 and 野中, 春奈 and 藤田, 睦 and 本間(橋本), 環 and Yamazaki, Keiko and Nonaka, Haruna and Fujita, Mutsumi and Honma(Hashimoto), Tamaki},
 issue = {29},
 journal = {佐野日本大学短期大学研究紀要, Sano Nihon University College bulletin},
 month = {Mar},
 note = {"Tochiotome" and "Skyberry" that are out of the standard are discarded. We aimed at these being used.
In this paper, We studied an optimal method to make "Tochiotome" and "Skyberry" powder. Furthermore,
We examined the way that the color of strawberry and anthocyanins are keeped. The results obtained were
as follows:
First, among the heat drying methods, the most suitable conditions were 50℃ , 48 hours, and the thickness
was 3 ㎜ . Strawberry turned brown when heated at 60℃ and 70℃. Powder at 50℃ was better than
powder at 40℃ with color and the amount of anthocyanin. Second, the freeze drying was better than the
heat drying at 50 ℃ with color and particle fineness. However, the amount of anthocyanin of powder at
50℃ was higher.},
 pages = {39--46},
 title = {栃木県産イチゴを利用した調理加工品の開発(2)イチゴパウダーの製造法の検討},
 year = {2018},
 yomi = {ヤマザキ, ケイコ and ノナカ, ハルナ and フジタ, ムツミ and ホンマ(ハシモト), タマキ}
}