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  1. 020 教育学部
  2. 10 学術雑誌論文
  3. 10 査読済論文
  1. 0 資料タイプ別
  2. 01 学術雑誌論文

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/10191/18003
7e1a757a-34fe-4d2e-8dcc-75a7875b9490
名前 / ファイル ライセンス アクション
9_79.pdf 9_79.pdf (107.8 kB)
Item type 学術雑誌論文 / Journal Article(1)
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

WEKO 4866

en Yamaguchi, Tomoko

Search repository
Katsuda, Mamiko

× Katsuda, Mamiko

WEKO 4867

en Katsuda, Mamiko

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Oda, Yuka

× Oda, Yuka

WEKO 4868

en Oda, Yuka

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Terao, Junji

× Terao, Junji

WEKO 4869

en Terao, Junji

Search repository
Kanazawa, Kazuki

× Kanazawa, Kazuki

WEKO 4870

en Kanazawa, Kazuki

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Oshima, Shunji

× Oshima, Shunji

WEKO 4871

en Oshima, Shunji

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Inakuma, Takahiro

× Inakuma, Takahiro

WEKO 4872

en Inakuma, Takahiro

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Ishiguro, Yukio

× Ishiguro, Yukio

WEKO 4873

en Ishiguro, Yukio

Search repository
Takamura, Hitoshi

× Takamura, Hitoshi

WEKO 4874

en Takamura, Hitoshi

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Matoba, Teruyoshi

× Matoba, Teruyoshi

WEKO 4875

en Matoba, Teruyoshi

Search repository
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
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
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