Art

J-GLOBAL ID：200902291681019860   Reference number：03A0275328

Influence of Polyphenol and Ascorbate Oxidases during Cooking Process on the Radical-Scavenging Activity of Vegetables

野菜のラジカルスカベンジング活性に及ぼすポリフェノール及びアスコルビン酸オキシダーゼの影響

Author (9)： YAMAGUCHI T (Nara Women’s Univ., Nara, JPN) ,  KATSUDA M (Nara Women’s Univ., Nara, JPN) ,  ODA Y (Nara Women’s Univ., Nara, JPN) ,  TERAO J (Univ. Tokushima, Tokushima, JPN) ,  KANAZAWA K (Kobe Univ., Kobe, JPN) ,  OSHIMA S (Kagome Co., LTD., Tochigi, JPN) ,  INAKUMA T (Kagome Co., LTD., Tochigi, JPN) ,  ISHIGURO Y (Kagome Co., LTD., Tochigi, JPN) ,  MATOBA T (Nara Women’s Univ., Nara, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 9  Issue： 1  Page： 79-83  Publication year： Feb. 2003 
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： *vegetable ,...
Semi thesaurus term： enzyme inactivation

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JST classification (1)： Vegetables and processed vegetable products  (FJ11020O)

Substance index (2)： Chlorogenic Acid ,  Ascorbic Acid

Reference (32)：

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• Cano, M.P., Marìn, M.A. and F\\\\x9c ster, C.. (1990). Effects of some thermal treatments on polyphenoloxidase and peroxidase activities of banana (Musa cavendishii, var enana). J. Sci. Food Agric., 51, 223–231.
• Cantos, E., Espìn, J.C. and Tom´s-Barber´n, F.A.. (2001). Effect of wounding on phenolic enzymes in six minimally processed lettuce cultivars upon storage. J. Agric. Food Chem., 49, 322–330.
• Chang, S., Tan, C., Frankel, E.N. and Barrett, D.M.. (2000). Low-density lipoprotein antioxidant activity of phenolic compounds and polyphenol oxidase activity in selected clingstone peach cultivars. J. Agric. Food Chem., 48, 147–151.

Terms in the title (4)： 野菜 ,  活性 ,  ポリフェノール ,  アスコルビン酸オキシダーゼ