Art

J-GLOBAL ID：201602231179047528   Reference number：16A0625172

Fermentation alters antioxidant capacity and polyphenol distribution in selected edible legumes

選択した食用豆類における抗酸化力とポリフェノール分布の発酵による変化

Author (6)： Gan Ren-You (School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong, China) ,  Shah Nagendra P. (School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong, China) ,  Wang Ming-Fu (School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong, China) ,  Lui Wing-Yee (School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong, China) ,  Corke Harold (School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong, China) ,  Corke Harold (Glyn O. Phillips Hydrocolloid Research Centre, Hubei University of Technology, No.28, Nanli Road, Hong-shan District, Wuchang, Wuhan, China)
Material： International Journal of Food Science and Technology  (International Journal of Food Science + Technology)
Volume： 51  Issue： 4  Page： 875-884  Publication year： Apr. 2016 
JST Material Number： B0863A  ISSN： 0950-5423  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Thesaurus term： property ,  binding and coupling ,  phenolic compound ,  *pulse(bean) ,  fermentation ,  lactic acid bacteria ,  *fermented food ,  *polyphenol ,  distribution ,  Vigna mungo ,  Vigna unguiculata ,  ecdysis ,  Phaseolus vulgaris ,  Lens culinaris ,  Phaseolus ,  Glycine max ,  solubility(property) ,  object ,  spontaneous generation ,  microorganism ,  induction ,  transition state ,  biotransformation ,  powder ,  bioavailability ,  functional food ,  product development ,  LC-MS analysis ,  tandem mass spectrometry ,  high performance liquid chromatography ,  statistical analysis ,  mass spectrum ,  molecular structure ,  bacterium ,  variation ,  solubility ,  oxygen heterocyclic compound ,  flavonoid ,  polynuclear aromatic compound ,  polyol
Semi thesaurus term： antioxidation power ,  food crop ,  total phenolic content ,  *polyphenolics ,  variegation ,  scarlet runner bean ,  educt ,  free state ,  phenolic compound ,  powder ,  bioavailability ,  food development ,  LC/MS/MS ,  high performance liquid chromatography ,  statistical analysis ,  correlation analysis ,  chemical structure

Author keywords (6)： Antioxidant capacity ,  bound phenolics ,  edible legume ,  fermentation ,  lactic acid bacteria ,  total phenolic content

JST classification (4)： Food chemistry,nutritional value  (FJ01020J) ,  Vegetables and processed vegetable products  (FJ11020O) ,  Substance production by microorganisms,cultured tissues/cells in general  (FK03010P) ,  Biosubstance in general  (EB02010G)

Substance index (2)： Catechin ,  Protocatechuic acid

Terms in the title (5)： 豆類 ,  抗酸化力 ,  ポリフェノール ,  分布 ,  発酵