Art

J-GLOBAL ID：201002293181793481   Reference number：10A0365401

Functional and Bioactive Properties of Quinoa and Amaranth

キノア及びヒユの機能的及び生物活性特性

Author (2)： ASAO Masayo (Kinki Univ., Nara, JPN) ,  WATANABE Katsumi (Kinki Univ., Nara, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 16  Issue： 2  Page： 163-168  Publication year： Mar. 2010 
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： *Chenopodium ,  cereal ,  common crop ,  *Amaranthus mangostanus ,  *Functional Food ,  biological activity ,  antioxidant ,  allergen ,  hypotensive action ,  antioxidation ,  angiotensin converting enzyme ,  enzyme inhibitor ,  radical scavenging activity ,  Chenopodium quinoa
Semi thesaurus term： Chenopodium quinoa ,  angiotensin I converting enzyme

JST classification (3)： Vegetables and processed vegetable products  (FJ11020O) ,  General  (FJ04010T) ,  Food chemistry,nutritional value  (FJ01020J)

Reference (23)：

• Ando, H., Chen, Y.C., Tang, H., Shimizu, M., Watanabe, K., and Mitusnaga, T. (2002). Food components in fraction of quinoa seed. Food Sci. Techinol. Res., 8, 80-84.
• Cai, Y., Sun, M., and Corke, H. (2003). Antioxidant activity of betalains from plants of the Amaranthaceae. J. Agric. Food Chem., 51, 2288-2294.
• Caperuto, L.C., Amaya-Farfan, J., and Camargo, C. R.O. (2000). Performance of quinoa (Chenopodium quinoa Willd) flour in the manufacture of gluten-free spaghetti. J. Sci. Food Agric., 81, 95-101.
• Chavez-Jauregui, R.N., Silva, M.E.M.P., and Areas, J.A.G. (2000). Exerusion cooking process for amaranth (Amaranthus caudatus L.). J. Food Sci., 65, 1009-1015.
• Gorinstein, S., Pawelzik, E., Delgado-Licon, E., Haruenkit, R., Weisz, M., and Trakhtenberg, S. (2002). Characterisation of pseudocereal and cereal proteins by protein and amino acid analyses. J. Sci. Food Agric., 82, 886-891.

Terms in the title (3)： キノア ,  ヒユ ,  生物活性