Art

J-GLOBAL ID：201102264681361526   Reference number：11A0618860

Ascorbic acid enrichment of whole potato tuber by vacuum-impregnation

丸のままのジャガイモ塊茎の真空含浸によるアスコルビン酸強化

Author (9)： HIRONAKA K. (Obihiro Univ. of Agriculture and Veterinary Medicine, Obihiro 080-8555, JPN) ,  KIKUCHI M. (Obihiro Univ. of Agriculture and Veterinary Medicine, Obihiro 080-8555, JPN) ,  KOAZE H. (Obihiro Univ. of Agriculture and Veterinary Medicine, Obihiro 080-8555, JPN) ,  SATO T. (Obihiro Univ. of Agriculture and Veterinary Medicine, Obihiro 080-8555, JPN) ,  KOJIMA M. (Obihiro Univ. of Agriculture and Veterinary Medicine, Obihiro 080-8555, JPN) ,  YAMAMOTO K. (Obihiro Univ. of Agriculture and Veterinary Medicine, Obihiro 080-8555, JPN) ,  YASUDA K. (Obihiro Univ. of Agriculture and Veterinary Medicine, Obihiro 080-8555, JPN) ,  MORI M. (National Agriculture and Food Res. Organization for Hokkaido Region in Japan, Memuro 082-0071, JPN) ,  TSUDA S. (National Agriculture and Food Res. Organization for Hokkaido Region in Japan, Memuro 082-0071, JPN)
Material： Food Chemistry  (Food Chem)
Volume： 127  Issue： 3  Page： 1114-1118  Publication year： Aug. 01, 2011 
JST Material Number： H0766A  ISSN： 0308-8146  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Thesaurus term： *potato ,  nutrient enrichment ,  *impregnation ,  steam cooking ,  refrigeration ,  tuber ,  fortified food ,  lactone ,  secondary alcohol ,  polyol ,  water-soluble vitamin
Semi thesaurus term： *vacuum impregnation

JST classification (2)： Vegetables and processed vegetable products  (FJ11020O) ,  Vitamin C  (EB07040W)

Substance index (1)： Ascorbic Acid

Terms in the title (6)： 丸 ,  ジャガイモ ,  塊茎 ,  真空含浸 ,  アスコルビン酸 ,  強化