Art

J-GLOBAL ID：200902200599972855   Reference number：04A0027446

Effect of Adding Cocoa Extracts on Breadmaking Properties

製パン性に及ぼすココア抽出液添加の影響

Author (4)： TABUCHI C (Hijiyama Univ. Junior Coll., Hiroshima, JPN) ,  TAMURA S (Tokushima Bunri Univ., Tokushima, JPN) ,  OHTA S (Hiroshima Univ., Higashi-Hiroshima, JPN) ,  HASHIMOTO K (Hiroshima Univ., Higashi-Hiroshima, JPN)
Material： 日本家政学会誌  (Journal of Home Economics of Japan)
Volume： 54  Issue： 12  Page： 975-985  Publication year： Dec. 15, 2003 
JST Material Number： F0763A  ISSN： 0913-5227  CODEN： NKGAEB  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： bread ,...

   To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=04A0027446&from=J-GLOBAL&jstjournalNo=F0763A") }}

JST classification (1)： Flour products  (FJ04030P)

Reference (29)：

• PORTER, L. J. Cacao Procyanidins : Major Flavanoids and Identification of Some Minor Metabolites. Phytochemistry. 1991, 30, 1657-1663
• FORSYTH, W. G. C. Cacao Polyphenolic Substances. Biochem. J. 1960, 74, 374-378
• REIKO, H. Antioxidant Effects of Polyphenols in Chocolate on Low-Density Lipoprotein Both. Vitro and Ex Vivo, J. Nutr. Sci. Vitaminol. 2000, 46, 199-204
• OSAKABE, N. Daily Cocoa Intake Reduces the Susceptibility of Low-Density Lipoprotein to Oxidation as Demonstrated in Healthy Human Volunteers. Free Rad. Res. 2001, 34, 93-99
• SANBONGI, C. Polyphenols in Chocolate, Which Have Antioxidant Activity, Modulate Immune Functions in Humans. Vitro, Cell Immunol. 1997, 177, 139-136

Terms in the title (3)： 製パン性 ,  ココア ,  抽出液