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カレーの調理過程におけるラジカル捕捉活性の変化
http://hdl.handle.net/10191/8566
http://hdl.handle.net/10191/85660a9a1a7e-0048-4561-845d-69da4b3f2dc8
名前 / ファイル | ライセンス | アクション |
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50(11)_1127-1132.pdf (506.9 kB)
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Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2009-05-12 | |||||
タイトル | ||||||
タイトル | カレーの調理過程におけるラジカル捕捉活性の変化 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | カレーの調理過程におけるラジカル捕捉活性の変化 | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | ラジカル捕捉活性 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | カレーライス | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | スパイス | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 野菜 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 肉 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 加熱 | |||||
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 | curry and rice | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | spice | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | vegetable | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | meat | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | heating | |||||
資源タイプ | ||||||
資源 | http://purl.org/coar/resource_type/c_6501 | |||||
タイプ | journal article | |||||
その他のタイトル | ||||||
その他のタイトル | Change in Radical-Scavenging Activity while Cooking Curry | |||||
著者 |
高村, 仁知
× 高村, 仁知× 山口, 智子× 林, 恵里奈× 藤本, さつき× 的場, 輝佳 |
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著者別名 | ||||||
識別子 | 44123 | |||||
識別子Scheme | WEKO | |||||
姓名 | Takamura, Hitoshi | |||||
著者別名 | ||||||
識別子 | 44124 | |||||
識別子Scheme | WEKO | |||||
姓名 | Yamaguchi, Tomoko | |||||
著者別名 | ||||||
識別子 | 44125 | |||||
識別子Scheme | WEKO | |||||
姓名 | Hayashi, Erina | |||||
著者別名 | ||||||
識別子 | 44126 | |||||
識別子Scheme | WEKO | |||||
姓名 | Fujimoto, Satsuki | |||||
著者別名 | ||||||
識別子 | 44127 | |||||
識別子Scheme | WEKO | |||||
姓名 | Matoba, Teruyoshi | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | The change in radical-scavenging activity while cooking curry made from spices, vegetables, and meat was analyzed by the 1,1-diphenyl-2-picrylhydrazyl-HPLC method. Fifteen kinds of spices generally used in curry all possessed radical-scavenging activity. In particular, the activity of clove, allspice, and cinnamon was extremely high and comparable with that of vegetables. After heating, the radical-scavenging activity of the combination of vegetables and meat increased, while that of mixed spices decreased. Vegetables as well as spices contributed the radical-scavenging activity of curry. In the present research, one serving of curry and rice contained 363 μmol Trolox eq of radical-scavenging activity. The spices contributed approximately 45% of the total radical-scavenging activity of curry and rice. | |||||
書誌情報 |
日本家政学会誌 en : 日本家政学会誌 巻 50, 号 11, p. 1127-1132, 発行日 1999-11 |
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出版者 | ||||||
出版者 | 日本家政学会 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 09135227 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN10040097 | |||||
著者版フラグ | ||||||
値 | publisher |