Art

J-GLOBAL ID：200902291087245388   Reference number：05A0436440

Antioxidant Activity and Optimal Manufacturing Conditions of Purple Sweet Potato Lactic Acid Bacteria Drink

紫サツマイモ乳酸菌飲料の抗酸化活性と最適製造条件

Author (2)： SASAKI Yoshiharu (Sojo Univ., Kumamoto, JPN) ,  OHBA Riichiro (Sojo Univ., Kumamoto, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 10  Issue： 4  Page： 447-452  Publication year： Nov. 2004 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： Ipomoea batatas ,...
Semi thesaurus term： Lactobacillus helveticus

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JST classification (2)： Beverages in general  (FJ06010H) ,  Dairy products  (FJ12023U)

Substance index (1)： DPPH

Reference (31)：

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• Beena, A. and Prasad, V. (1997). Effect of yogurt and bifidus yogurt fortified with skim milk powder, condensed whey and lactose-hydrolyzed condensed whey on serum cholesterol and triacyl-glycerol concentrations in rats. J Dairy Res., 64, 453-457.
• Bodana, A.R. and Rao, D.R. (1990). Antimutagenic activity of milk fermented by Streptococcus thermophilus and Lactobacillus bul-garicus. J. Dairy Sci., 73, 3379-3384.
• Francis, F.J. (1989). Food colorants: anthocyanins. Crit. Rev. Food Sci. & Nutr., 28, 273-314.
• Ghiselli, A., Nardini, M., Baldi, A. and Scaccini, C. (1998). Antioxidant activity of different phenolic fractions separated from an Italian red wine. J. Agric. Food Chem., 46, 361-367.

Terms in the title (4)： 紫サツマイモ ,  乳酸菌飲料 ,  抗酸化活性 ,  製造条件