Art

J-GLOBAL ID：201802211098577001   Reference number：18A0945171

Effects of Cooking Conditions on the Relationships Among Oxalate, Nitrate, and Lutein in Spinach

ホウレンソウにおけるシュウ酸塩,硝酸塩およびルテインの間の関係に及ぼす調理条件の影響

Author (4)： WANG Zheng (National Agriculture and Food Res. Organization, Mie, JPN) ,  ANDO Akira (National Agriculture and Food Res. Organization, Mie, JPN) ,  TAKEUCHI Atsuko (National Agriculture and Food Res. Organization, Mie, JPN) ,  UEDA Hiroshi (National Agriculture and Food Res. Organization, Mie, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 24  Issue： 3  Page： 421-425  Publication year： May. 2018 
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： *carboxylate (salt) ,  *nitrate ,  *Spinacia oleracea ,  *food ingredient ,  Food Analysis ,  *cooking (food) ,  optimum condition ,  dipping ,  Nitric Acid ,  boiling (heating) ,  functional ingredient ,  nitrate ion ,  carotenoid ,  *Oxalates ,  aliphatic carboxylic acid ,  dicarboxylic acid
Semi thesaurus term： carotenoid ,  *oxalate

JST classification (3)： Vegetables and processed vegetable products  (FJ11020O) ,  Food heating  (FJ03030I) ,  Food chemistry,nutritional value  (FJ01020J)

Substance index (2)： Oxalic Acid ,  Lutein

Reference (31)：

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Terms in the title (5)： ホウレンソウ ,  シュウ酸塩 ,  硝酸塩 ,  ルテイン ,  調理