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J-GLOBAL ID：201902244732367099   Reference number：19A1549479

The Impact of Processing Parameters on the Content of Phenolic Compounds in New Gluten-Free Precooked Buckwheat Pasta

新しいグルテンを含まない予備調理したソバパスタにおけるフェノール化合物の含有量に及ぼす加工パラメータの影響【JST・京大機械翻訳】

Author (5)： Oniszczuk Anna (Department of Inorganic Chemistry, Medical University of Lublin, ul. Chodzki 4a, 20-093 Lublin, Poland) ,  Kasprzak Kamila (Department of Inorganic Chemistry, Medical University of Lublin, ul. Chodzki 4a, 20-093 Lublin, Poland) ,  Wojtowicz Agnieszka (Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, ul. Gleboka 31, 20-612 Lublin, Poland) ,  Oniszczuk Tomasz (Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, ul. Gleboka 31, 20-612 Lublin, Poland) ,  Olech Marta (Department of Pharmaceutical Botany, Medical University of Lublin, ul. Chodzki 1, 20-093 Lublin, Poland)
Material： Molecules (Web)
Volume： 24  Issue： 7  Page： 1262  Publication year： 2019 
JST Material Number： U7014A  ISSN： 1420-3049  CODEN： MOLEFW  Document type： Article
Article type： 原著論文  Country of issue： Switzerland (CHE)  Language： ENGLISH (EN)

Abstract/Point： Buckwheat is a generous source...

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Thesaurus term： vitamin ,  quantitative analysis(analytical chemistry) ,  gluten-free ,  *phenolic compound ,  high performance liquid chromatography ,  *gluten ,  qualitative analysis ,  water content ,  moisture ,  powder ,  *precooking ,  essential amino acid
Semi thesaurus term： フェノール酸 ,  天然酸化防止剤 ,  *パスタ , 【Automatic Indexing@JST】

Author keywords (8)： liquid chromatography ,  functional food ,  gluten-free pasta ,  buckwheat ,  antioxidant activity ,  phenolic acids ,  extrusion-cooking ,  processing parameters

JST classification (2)： Plant biochemistry  (EH01050J) ,  Food chemistry,nutritional value  (FJ01020J)

Reference (23)：

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Terms in the title (7)： グルテン ,  予備調理 ,  ソバ ,  パスタ ,  フェノール化合物 ,  含有量 ,  加工パラメータ