Art

J-GLOBAL ID：201802228596314487   Reference number：18A0570180

Serum uric acid concentration due to Gnetum gnemon chip supplementation and quality changes analyses based on its chemical constituents in post-frying process

フライイング後の過程におけるその化学成分に基づく解析Gnetum gnemonチップ補給と品質変化に起因する血清尿酸濃度【Powered by NICT】

Author (6)： Saifudin Azis (School of Pharmaceutical Sciences, Universitas Muhammadiyah Surakarta, Pabelan, KTS Solo, Jawa Tengah 57102, Indonesia) ,  Suryadini Halida (School of Pharmaceutical Sciences, Universitas Muhammadiyah Surakarta, Pabelan, KTS Solo, Jawa Tengah 57102, Indonesia) ,  Sujono Tanti A. (School of Pharmaceutical Sciences, Universitas Muhammadiyah Surakarta, Pabelan, KTS Solo, Jawa Tengah 57102, Indonesia) ,  Suhendi Andi (School of Pharmaceutical Sciences, Universitas Muhammadiyah Surakarta, Pabelan, KTS Solo, Jawa Tengah 57102, Indonesia) ,  Tanaka Ken (Department of Pharmacognosy, College of Pharmaceutical Science, Ritsumeikan University, 1-1-1 Nojihigashi, Kusatsu, Shiga 525-8577, Japan) ,  Tezuka Yasuhiro (Faculty of Pharmaceutical Sciences, Hokuriku University, Ho 3, Kanagawa-machi, Kanazawa 920-1181, Japan)
Material： Journal of Food Processing and Preservation  (J Food Process Preserv)
Volume： 42  Issue： 3  Page： ROMBUNNO.13535  Publication year： 2018 
JST Material Number： H0774A  ISSN： 0145-8892  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)

Abstract/Point： Gnemon chip is a very promisin...

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Thesaurus term： metabolite ,  *frying ,  Functional Food ,  chromatogram ,  antioxidant ,  chemical composition ,  *Serum ,  quality control ,  high performance liquid chromatography ,  *quality change ,  high performance thin-layer chromatography ,  DPPH assay ,  antioxidant activity ,  nitrogen heterocyclic compound ,  urea compound ,  hydroxy compound

JST classification (1)： Vegetables and processed vegetable products  (FJ11020O)

Substance index (2)： Gnemonoside D ,  Uric Acid

Terms in the title (10)： フライイング ,  過程 ,  化学成分 ,  解析 ,  Gnetum ,  補給 ,  品質変化 ,  起因 ,  血清 ,  尿酸