Hikari Kachi
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View article: Phosphorus content of processed meat products and the changes induced by cooking
Phosphorus content of processed meat products and the changes induced by cooking Open
食肉製品のリン含有量を明らかにすることを目的とし，ウインナーソーセージ（以下，ウインナー）14種類，その他食肉製品10種類のリン含有量をバナドモリブデン酸吸光光度法で測定した．また，ウインナーに4種の調理を行い，リン含有量の変化をみた．ウインナー14種類のリン含有量は118.3～344.0 mg，リン/たんぱく質比は7.4～32.8 mg/gであった．その他食肉製品のリン含有量は84.9～356.4 mg，リン/たんぱく質比は6.5～21.6 mg/gであり，リン酸塩とpH…
View article: Effect of collagen peptides on skeletal muscle mass in the elderly: An interventional study examining oral nutrition support for patients in a recovery-phase rehabilitation ward
Effect of collagen peptides on skeletal muscle mass in the elderly: An interventional study examining oral nutrition support for patients in a recovery-phase rehabilitation ward Open
Our results suggest that the oral intake of collagen peptides increases the skeletal muscle mass in patients in recovery-phase rehabilitation wards.