Art

J-GLOBAL ID：201002214778643840   Reference number：10A0399538

Suppression of catechin astringency by milk components

ミルク成分によるカテキンの渋味抑制効果について

Author (2)： MIURA Takayuki (Nippon Veterinary and Life Sci. Univ., Tokyo, JPN) ,  AKUZAWA Ryozo (Nippon Veterinary and Life Sci. Univ., Tokyo, JPN)
Material： ミルクサイエンス  (Milk Science)
Volume： 59  Issue： 1  Page： 1-8  Publication year： Apr. 10, 2010 
JST Material Number： F0966A  ISSN： 1343-0289  CODEN： MISAFD  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： flavonoid ,  *polyphenol ,  *astringency ,  *suppression and control ,  *cow milk ,  *food ingredient ,  Food Analysis ,  sensory test ,  high performance liquid chromatography ,  tannin ,  skim milk powder ,  cream (food) ,  evaluation ,  action and effect ,  mixing ,  recovery rate ,  casein ,  oxygen heterocyclic compound ,  polynuclear aromatic compound ,  polyol ,  aromatic carboxylic acid ,  carboxylate (ester) ,  hydroxy acid ,  hexose ,  aldose ,  galactoside ,  disaccharide ,  pyranoside ,  alpha-casein ,  kappa casein ,  *tea catechin ,  beta casein
Semi thesaurus term： inhibitory effect

JST classification (2)： Alkaloid palatable beverages  (FJ06030D) ,  Dairy products  (FJ12023U)

Substance index (4)： (-)-Epicatechin ,  (-)-Epicatechin gallate ,  (-)-Epigallocatechin gallate ,  Lactose

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Terms in the title (4)： ミルク ,  カテキン ,  渋味 ,  抑制効果