Art

J-GLOBAL ID：200902216574486488   Reference number：06A0455177

Effects of Storage Temperature on the Contents of Sugars and Free Amino Acids in Tubers from Different Potato Cultivars and Acrylamide in Chips

異なるジャガイモ栽培品種の塊茎中のシュガーおよび遊離アミノ酸含量およびチップ中のアクリルアミド含量に及ぼす貯蔵温度の影響

Author (13)： MATSUURA-ENDO Chie (Dep. of Upland Agriculture, National Agricultural Res. Center for Hokkaido Region) ,  OHARA-TAKADA Akiko (Dep. of Upland Agriculture, National Agricultural Res. Center for Hokkaido Region) ,  CHUDA Yoshihiro (Center for Food Quality, Labeling and Consumer Services) ,  CHUDA Yoshihiro (National Food Res. Inst.) ,  ONO Hiroshi (National Food Res. Inst.) ,  YADA Hiroshi (National Food Res. Inst.) ,  YOSHIDA Mitsuru (National Food Res. Inst.) ,  KOBAYASHI Akira (Dep. of Upland Agriculture, National Agricultural Res. Center for Hokkaido Region) ,  TSUDA Shogo (Dep. of Upland Agriculture, National Agricultural Res. Center for Hokkaido Region) ,  TAKIGAWA Shigenobu (Dep. of Upland Agriculture, National Agricultural Res. Center for Hokkaido Region) ,  NODA Takahiro (Dep. of Upland Agriculture, National Agricultural Res. Center for Hokkaido Region) ,  YAMAUCHI Hiroaki (Dep. of Upland Agriculture, National Agricultural Res. Center for Hokkaido Region) ,  MORI Motoyuki (Dep. of Upland Agriculture, National Agricultural Res. Center for Hokkaido Region)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 70  Issue： 5  Page： 1173-1180 (J-STAGE)  Publication year： 2006 
JST Material Number： G0021A  ISSN： 0916-8451  CODEN： BBBIEJ  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *potato ,...
Semi thesaurus term： sugar

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

Substance index (3)： Acrylamide ,  Asparagine ,  Fructose

Reference (25)：

• 1) Rosén, J., and Hellenäs, K.-E., Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry. Analyst, 127, 880–882 (2002).
• 2) Tareke, E., Rydberg, P., Karlsson, P., Eriksson, S., and Törnqvist, M., Analysis of acrylamide, a carcinogen formed in heated foodstuffs. J. Agric. Food Chem., 50, 4998–5006 (2002).
• 3) Ono, H., Chuda, Y., Ohnishi-Kameyama, M., Yada, H., Ishizaka, M., Kobayashi, H., and Yoshida, M., Analysis of acrylamide by LC–MS/MS and GC–MS in processed Japanese foods. Food Addit. Contam., 20, 215–220 (2003).
• 4) Mottram, D. S., Wedzicha, B. L., and Dodson, A. T., Acrylamide is formed in the Maillard reaction. Nature, 419, 448–449 (2002).
• 5) Stadler, R. H., Blank, I., Varga, N., Robert, F., Hau, J., Guy, P. A., Robert, M.-C., and Riediker, S., Acrylamide from Maillard reaction products. Nature, 419, 449–450 (2002).

Terms in the title (8)： ジャガイモ ,  栽培品種 ,  塊茎 ,  シュガー ,  アミノ酸含量 ,  アクリルアミド ,  含量 ,  貯蔵温度