Art

J-GLOBAL ID：201902222345755087   Reference number：19A0504672

Effect of infrared roasting on antioxidant activity, phenolic composition and Maillard reaction products of Tartary buckwheat varieties

ダッタンソバ品種の抗酸化活性,フェノール組成およびMaillard反応生成物に及ぼす赤外ばい焼の影響【JST・京大機械翻訳】

Author (8)： Bhinder Seerat (Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India) ,  Singh Balwinder (P.G. Department of Biotechnology, Khalsa College, Amritsar 143002, Punjab, India) ,  Kaur Amritpal (Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India) ,  Kaur Amritpal (Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA) ,  Singh Narpinder (Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India) ,  Kaur Manpreet (Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India) ,  Kumari Supriya (Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India) ,  Yadav Madhav P. (Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA)
Material： Food Chemistry  (Food Chem)
Volume： 285  Page： 240-251  Publication year： 2019 
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)

Abstract/Point： The effect of infrared roastin...

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Thesaurus term： *infrared radiation ,  phenolic compound ,  Fluorescence ,  *breed ,  browning ,  polyphenol ,  antioxidant capacity ,  Maillard reaction product ,  *antioxidant activity ,  *Fagopyrum tataricum ,  oxygen heterocyclic compound ,  glycoside (except carbohydrate) ,  disaccharide ,  pyranoside ,  flavonoid ,  polynuclear aromatic compound ,  hydroxy ketone ,  ketone ,  aromatic carboxylic acid ,  hydroxy acid

Author keywords (5)： Tartary buckwheat ,  Phenolic compounds ,  Roasting ,  Rutin ,  Maillard reaction products

JST classification (1)： Food chemistry,nutritional value  (FJ01020J)

Substance index (4)： Rutin ,  Quercetin ,  Gallic Acid ,  Phenol

Terms in the title (8)： ダッタンソバ ,  品種 ,  抗酸化活性 ,  フェノール ,  組成 ,  Maillard反応生成物 ,  赤外 ,  ばい焼