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Influence of Polyphenol and Ascorbate Oxidases during Cooking Process on the Radical-Scavenging Activity of Vegetables
http://hdl.handle.net/10191/18003
http://hdl.handle.net/10191/180037e1a757a-34fe-4d2e-8dcc-75a7875b9490
名前 / ファイル | ライセンス | アクション |
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9_79.pdf (107.8 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 | Influence of Polyphenol and Ascorbate Oxidases during Cooking Process on the Radical-Scavenging Activity of Vegetables | |||||
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 | polyphenol oxidase | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | polyphenol | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | chlorogenic acid | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | ascorbic acid | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | ascorbate oxidase | |||||
資源タイプ | ||||||
資源 | http://purl.org/coar/resource_type/c_6501 | |||||
タイプ | journal article | |||||
著者 |
Yamaguchi, Tomoko
× Yamaguchi, Tomoko× Katsuda, Mamiko× Oda, Yuka× Terao, Junji× Kanazawa, Kazuki× Oshima, Shunji× Inakuma, Takahiro× Ishiguro, Yukio× Takamura, Hitoshi× Matoba, Teruyoshi |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | The influence of polyphenol oxidase and ascorbate oxidase on radical-scavenging activity and contents of total phenol, chlorogenic acid, and ascorbic acid in vegetables during the cooking process were investigated. In the case of burdock and lettuce, which have a high activity of polyphenol oxidase, the radical-scavenging activity and the content of total phenol and chlorogenic acid decreased drastically within 1 min. In the case of broccoli, however, only a small decrease of radical-scavenging activity was observed, and total phenol and chlorogenic acid decreased almost not at all. The decrease of the activity in broccoli depended on the oxidation of ascorbic acid by ascorbate oxidase. None of these compounds decreased after the enzymes had been inactivated by heating. | |||||
書誌情報 |
en : Food Science and Technology Research 巻 9, 号 1, p. 79-83, 発行日 2003 |
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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.9.79 | |||||
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 |