@article{oai:mie-u.repo.nii.ac.jp:00010272,
 author = {古市, 幸生 and Furuichi, Yukio and 水野, 隆文 and Mizuno, Takafumi and 山下, 佳伸 and Yamashita, Yoshinobu and 鈴木, 淳史 and Suzuki, Atsushi and 小畑, 仁 and Obata, Hitoshi and 梅宮, 善章 and Umemiya, Yoshiaki},
 issue = {10},
 journal = {日本食品科学工学会誌 : Nippon shokuhin kagaku kogaku kaishi = Journal of the Japanese Society for Food Science and Technology},
 month = {Jan},
 note = {application/pdf, Changes in mineral components during the processing of umeboshi was investigated using ripened Nanko mume fruit as raw material. Calcium and Magnesium contents were increased or almost equal by pickling in salt, and potassium was decreased, Among the trace elements, iron showed remarkable increase by salting, Furthermore, mineral component of salt used for pickling was recognized to reflect in the content of these elements in salted mume fruits. Sodium content in edible part of Umeboshi was decreased with desalting and following pickling in seasoning solution, but those of calcium and magnesium did not changed. Potassium was also decreased but large part of potassium remained in edible part, suggesting that a function of Umebosshi as an alkaline food remained after hypochloric treatment. Contents of all minerals investigated showed smaller change in kernel than those in pulp. Many parts of organic acid in edible part remained after Umeboshi processing, and it was speculated that resulting low pH condition effected on the mineral composition in Umeboshi.},
 pages = {472--478},
 title = {和歌山県産南高梅の梅干加工工程におけるミネラル及び有機酸含量の変化},
 volume = {52},
 year = {2005}
}