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

   To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=05A0436440&from=J-GLOBAL&jstjournalNo=L2827A") }}

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

Substance index (1)： DPPH

Reference (31)：

• Bakalinsky, A.T., Nadathur, S.R., Carney, J.R. and Gould, S.J. (1996). Antimutagenicity of yogurt. Mutat. Res., 350, 199-200.
• 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. <I>Crit. Rev. Food Sci. & Nutr</I>., <B>28</B>, 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