Art

J-GLOBAL ID：201502233104619707   Reference number：15A0688074

Research on the Application of Soybean, Adzuki Bean and Chestnut Inner Shell Polyphenols Contained in Cooking Water to Cheese Manufacturing

調理水に含まれる大豆と小豆および栗の実内殻ポリフェノールのチーズ製造への応用に関する研究

Author (3)： MIURA Takayuki (Nippon Veterinary and Life Sci. Univ., Tokyo, JPN) ,  TOKUMARU Kaori (Nippon Veterinary and Life Sci. Univ., Tokyo, JPN) ,  AKUZAWA Ryozo (Nippon Veterinary and Life Sci. Univ., Tokyo, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 21  Issue： 3  Page： 353-357  Publication year： May. 2015 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *cheese (food) ,  Glycine max ,  Vigna angularis ,  Castanea crenata ,  *polyphenol ,  cooking (food) ,  Food Analysis ,  colorimetric analysis ,  Functional Food ,  bioassay ,  phenolic compound ,  property ,  curd ,  *recycling ,  oxygen radical absorbance capacity method ,  plant polyphenol ,  total phenols ,  DPPH assay ,  antioxidant capacity ,  black soybean ,  *waste water reclamation ,  *utilization ,  *reuse
Semi thesaurus term： DPPH radical scavenging activity ,  *polyphenol ,  antioxidation power ,  black soybean ,  *wastewater recycling ,  colorimetric method

JST classification (4)： Food chemistry,nutritional value  (FJ01020J) ,  Food manubacture,processing and preserving methods in general  (FJ03010M) ,  Vegetables and processed vegetable products  (FJ11020O) ,  Cheese  (FJ12025C)

Substance index (1)： Phenol

Reference (23)：

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Terms in the title (8)： 調理 ,  大豆 ,  小豆 ,  栗 ,  ポリフェノール ,  チーズ製造 ,  応用 ,  研究