Art

J-GLOBAL ID：201902249876017351   Reference number：19A2912986

Changes in Oxalate, Nitrate, and Lutein Contents in Whole and Cut Spinach Boiled with Different Additives

異なる添加物による全およびカットホウレンソウ煮沸におけるシュウ酸塩,硝酸塩およびルテイン含量の変化

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： 25  Issue： 6  Page： 801-807  Publication year： Nov. 2019 
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： cut vegetable ,  *boiling (heating) ,  *Spinacia oleracea ,  *food ingredient ,  Food Analysis ,  adjuvant ,  *carboxylate (ester) ,  *nitrate ,  calcium compound ,  additive effect ,  dependence ,  cooking (food) ,  size dependence ,  *carotenoid ,  *Oxalates
Semi thesaurus term： *carotenoid ,  *oxalate

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

Substance index (1)： Lutein

Reference (25)：

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Terms in the title (7)： 添加物 ,  ホウレンソウ ,  煮沸 ,  シュウ酸塩 ,  硝酸塩 ,  ルテイン ,  含量