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Changes in the Radical-scavenging Activity of Shredded Vegetables During Storage
http://hdl.handle.net/10191/17995
http://hdl.handle.net/10191/17995037c7660-9df9-469e-aa00-99712ac4223b
名前 / ファイル | ライセンス | アクション |
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14_198.pdf (454.6 kB)
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Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2012-05-16 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Changes in the Radical-scavenging Activity of Shredded Vegetables During Storage | |||||
言語 | ||||||
言語 | eng | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Radical-scavenging activity | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Ascorbic acid | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Polyphenol | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Storage | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Shredded vegetables | |||||
資源タイプ | ||||||
資源 | http://purl.org/coar/resource_type/c_6501 | |||||
タイプ | journal article | |||||
著者 |
Myojin, Chiho
× Myojin, Chiho× Yamaguchi, Tomoko× Takamura, Hitoshi× Matoba, Teruyoshi |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | In this study, we examined changes in radical-scavenging activity, as well as in ascorbic acid content, total phenol content and color, in 6 kinds of shredded vegetables during storage. Radical-scavenging activity, ascorbic acid content and total phenol content of red cabbage were initially higher than those of the other vegetables. In shredded vegetables stored at 10°C for 7 days under air or under nitrogen gas, radical-scavenging activity remained unchanged, but ascorbic acid in green pepper decreased in the first day and remained unchanged thereafter. Total phenolics also remained relatively constant in shredded vegetables during storage. | |||||
言語 | en | |||||
書誌情報 |
en : Food Science and Technology Research 巻 14, 号 2, p. 198-204, 発行日 2008 |
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出版者 | ||||||
言語 | ja | |||||
出版者 | 日本食品科学工学会 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 1344-6606 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA11320122 | |||||
DOI | ||||||
識別子タイプ | DOI | |||||
関連識別子 | http://doi.org/10.3136/fstr.14.198 | |||||
権利 | ||||||
権利情報 | 社団法人日本食品科学工学会 | |||||
出版タイプ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
著者版フラグ | ||||||
値 | publisher |