Art

J-GLOBAL ID：200902216236986122   Reference number：09A0290792

高圧処理によるタマネギの改質に関する研究

Author (7)： UENO SHIGEAKI (新潟薬大 応用生命科学) ,  SHIGEMATSU TOORU (新潟薬大 応用生命科学) ,  KUGA KENTARO (新潟薬大 応用生命科学) ,  SAITO MEGUMI (新潟薬大 応用生命科学) ,  HAYASHI MAYUMI (にいがた産業創造機構) ,  FUJII TOMOYUKI (新潟薬大 応用生命科学) ,  FUJII TOMOYUKI (前橋工科大 工)
Material： 日本食品工学会誌  (Japan Journal of Food Engineering)
Volume： 10  Issue： 1  Page： 37-43  Publication year： Mar. 15, 2009 
JST Material Number： L4409A  ISSN： 1345-7942  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)

Thesaurus term： high pressure operation ,  *Allium cepa ,  value added ,  activity (property) ,  dielectric property ,  Cole-Cole circular arc law ,  *food processing ,  *Food Analysis ,  material ,  aromatic nitro compound ,  hydrazyl radical ,  ketone ,  oxygen heterocyclic compound ,  polyphenol ,  flavonoid ,  polynuclear aromatic compound ,  hydroxy ketone ,  antioxidant activity ,  Cellular Structures ,  *functional food material ,  operation and driving
Semi thesaurus term： cell component ,  *機能性食品素材 ,  *high pressure treatment

JST classification (2)： Vegetables and processed vegetable products  (FJ11020O) ,  Food chemistry,nutritional value  (FJ01020J)

Substance index (2)： DPPH ,  Quercetin

Reference (35)：

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Terms in the title (4)： 高圧処理 ,  タマネギ ,  改質 ,  研究