Art

J-GLOBAL ID：202002278290053548   Reference number：20A0571731

Fermentation of onion (Allium cepa L.) peel by lactic acid bacteria for production of functional food

機能性食品の生産のための乳酸菌によるタマネギ(Allium cepa L.)果皮の発酵【JST・京大機械翻訳】

Author (6)： Kimoto-Nira Hiromi (Department of Animal Products, NARO Institute of Livestock and Grassland Science, Tsukuba, Ibaraki, Japan) ,  Ohashi Yoshitake (Toa Kasei Corporation, Tokyo, Japan) ,  Amamiya Masahiro (Zensho Holdings Corporation, Tokyo, Japan) ,  Moriya Naoko (Department of Animal Products, NARO Institute of Livestock and Grassland Science, Tsukuba, Ibaraki, Japan) ,  Ohmori Hideyuki (Department of Animal Products, NARO Institute of Livestock and Grassland Science, Tsukuba, Ibaraki, Japan) ,  Sekiyama Yasuyo (Food Research Institute, NARO, Tsukuba, Ibaraki, Japan)
Material： Journal of Food Measurement and Characterization
Volume： 14  Issue： 1  Page： 142-149  Publication year： 2020 
JST Material Number： W4581A  ISSN： 2193-4134  Document type： Article
Article type： 原著論文  Country of issue： Germany, Federal Republic of (DEU)  Language： ENGLISH (EN)

Abstract/Point： Abstract: Onion (Allium cepa L...

Register(free) or Log In to access     To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=20A0571731&from=J-GLOBAL&jstjournalNo=W4581A") }}

Thesaurus term： *functional food ,  Lactobacillus ,  *fermentation ,  Lactobacillus plantarum ,  anti-inflammatory action ,  probiotics ,  bitterness ,  enzyme activity ,  angiotensin converting enzyme ,  *pericarp ,  flavonoid ,  blood pressure ,  *lactic acid bacteria ,  umami ,  *Allium cepa

Author keywords (5)： Onion peel ,  Quercetin ,  Lactic acid bacteria ,  Angiotensin I-converting enzyme inhibitory activity ,  Food waste

JST classification (2)： Enzyme in general  (EB09010D) ,  Dairy products  (FJ12023U)

Terms in the title (6)： 機能性食品 ,  乳酸菌 ,  タマネギ ,  Allium ,  果皮 ,  発酵