Art

J-GLOBAL ID：201902253566885405   Reference number：19A0227588

High Pressure Induced Effects on Free Amino Acid Generation in Mung Bean Sprouts during Preservation after Trigger Pressurization

トリガー加圧後の保存中のリョクトウもやしにおける遊離アミノ酸生成に及ぼす高圧誘導効果

Author (6)： ISHIKAWA Daitaro (Tohoku Univ., Miyagi, JPN) ,  SHIGIHARA Ikumi (Tohoku Univ., Miyagi, JPN) ,  NAKAI Ran (Taishi Food Inc., Aomori, JPN) ,  TAMATE Haruka (Taishi Food Inc., Aomori, JPN) ,  TSUKADA Yoshihiro (Taishi Food Inc., Aomori, JPN) ,  FUJII Tomoyuki (Tohoku Univ., Miyagi, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 25  Issue： 1  Page： 49-55  Publication year： Jan. 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： *Vigna radiata ,  *sprout ,  hydrostatic pressure ,  *pressure effect ,  *food ingredient ,  high pressure ,  *free amino acid ,  *food processing ,  proteolysis ,  amino acid metabolism ,  plant physiology
Semi thesaurus term： high hydrostatic pressure

JST classification (3)： Vegetables and processed vegetable products  (FJ11020O) ,  Food chemistry,nutritional value  (FJ01020J) ,  Food manubacture,processing and preserving methods in general  (FJ03010M)

Reference (21)：

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• Considine, K. M., Kelly, A.L., Fitzgerald, G.F., Hill, C., and Sleator, R. D. (2008). High-pressure processing-effects on microbial food safety and food quality. FEMS, 281, 1-9.
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Terms in the title (8)： トリガー ,  加圧 ,  保存 ,  リョクトウ ,  もやし ,  遊離アミノ酸 ,  高圧 ,  誘導