Art

J-GLOBAL ID：201902224101711314   Reference number：19A1861177

Effects of Cooking Methods on Free Amino Acid Contents in Vegetables

野菜中の遊離アミノ酸に対する調理法の影響

Author (3)： ITO Hinako (Graduate School of Humanities and Sciences, Nara Women’s University) ,  KIKUZAKI Hiroe (Graduate School of Humanities and Sciences, Nara Women’s University) ,  UENO Hiroshi (Laboratory of Applied Microbiology and Biochemistry, Faculty of Agriculture, Ryukoku University)
Material： Journal of Nutritional Science and Vitaminology (Web)
Volume： 65  Issue： 3  Page： 264-271(J-STAGE)  Publication year： 2019 
JST Material Number： U1313A  ISSN： 1881-7742  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *vegetable ,  food ingredient ,  *free amino acid ,  high performance liquid chromatography ,  analysis (separation) ,  *cooking (food) ,  boiling (food) ,  roasting (food) ,  microwave oven ,  cooking loss ,  amino acid analysis ,  *heat cooking ,  amino acid ,  aliphatic amine ,  aliphatic carboxylic acid ,  primary amine ,  carboxamide ,  dicarboxylic acid ,  aminocarboxylic acid

Author keywords (5)： HPLC ,  amino acid analysis ,  NBD-F ,  thermal cooking process ,  cooking liquid

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

Substance index (4)： NBD-F ,  Aspartic Acid ,  Glutamine ,  GABA

Reference (11)：

• 1) Fabbri AD, Crosby GA. 2016. A review of the impact of preparation and cooking on the nutritional quality of vegetables and legumes. Int J Gastron Food Sci 3: 2-11.
• 2) Miglio C, Chiavaro E, Visconti A, Fogliano V, Pellegrini N. 2008. Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables. J Agr Food Chem 56: 139-147.
• 3) Yuan GF, Sun B, Yuan J, Wang QM. 2009. Effects of different cooking methods on health-promoting compounds of broccoli. J Zhejiang Univ Sci B 10: 580-588.
• 4) Turkmen N, Sari F, Velioglu YS. 2005. The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chem 93: 713-718.
• 5) Kasai M, Ishiguro K, Kyouda H, Hamazono T, Hatae K, Shimada A. 2000. Change in the amounts of reducing sugars and free amino acids in rice during the cooking processes. J Home Econ Jpn 51: 579-585 (in Japanese).

Terms in the title (3)： 野菜 ,  遊離アミノ酸 ,  調理法