Art

J-GLOBAL ID：201702229289869514   Reference number：17A0292969

Effects of different processing conditions on antioxidant activity of Moringa oleifera Lam. Peptide

辣木ZiTaiの抗酸化活性に及ぼす加工条件の影響【JST・京大機械翻訳】

Author (7)： Liu Huayong (College of Food Science and Engineering, South China University of Technology) ,  Zhao Qiangzhong (College of Food Science and Engineering, South China University of Technology) ,  Ma Caixia (Department of Biosystem Engineering and Food Science, Zhejiang University) ,  Lin Lianzhu (College of Food Science and Engineering, South China University of Technology) ,  Liao Chaolin (Guangdong Hua-gu Moringa Biological Technology Co,Ltd.) ,  Chen Guohui (Guangdong Hua-gu Moringa Biological Technology Co,Ltd.) ,  Gu Jianyin (Guangdong Hua-gu Moringa Biological Technology Co,Ltd.)
Material： Shipin yu Jixie
Volume： 32  Issue： 10  Page： 35-39  Publication year： 2016 
JST Material Number： C2726A  ISSN： 1003-5788  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： Studied the effect of the anti...

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Thesaurus term： machining condition ,  mix ,  heat treatment condition ,  metal ion ,  *oxidation ,  acidity (property) ,  *antioxidant activity ,  disaccharide ,  pyranoside ,  glucoside ,  reducing sugar ,  hexose ,  aldose ,  galactoside ,  ketose
Semi thesaurus term： 食品開発 ,  機能性 ,  酸性条件 , 【Automatic Indexing@JST】

Author keywords (4)： Moringa oleiferaLam. seed ,  peptide ,  antioxidation ,  stability

JST classification (2)： Saccharoses other than sugar  (FJ05020L) ,  Food chemistry,nutritional value  (FJ01020J)

Substance index (5)： Maltose ,  Lactose ,  Glucose ,  Galactose ,  Fructose

Terms in the title (2)： 抗酸化活性 ,  加工条件