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野菜の抗酸化性およびビタミンC量に及ぼす干し操作の影響
https://doi.org/10.15020/00000530
https://doi.org/10.15020/0000053096fc3e81-8fac-4ce3-9629-e8bdf1215aee
名前 / ファイル | ライセンス | アクション |
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AA11325308-20140220-27.pdf (1.5 MB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2014-02-20 | |||||
タイトル | ||||||
タイトル | 野菜の抗酸化性およびビタミンC量に及ぼす干し操作の影響 | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | dried vegetable | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | sun-drying | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | microwave oven | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | antioxidant property | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | ascorbic acid | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
ID登録 | ||||||
ID登録 | 10.15020/00000530 | |||||
ID登録タイプ | JaLC | |||||
別タイトル | ||||||
その他のタイトル | Effects of two drying conditions on antioxidant property and ascorbic acid content of three types of vegetables | |||||
著者 |
村上, 恵
× 村上, 恵× 松井, 美佳× 今村, 涼子× 橋本, 沙紀× 井戸本, 瞳× 永瀬, 恵梨× MURAKAMI, Megumi× MATSUI, Mika× IMAMURA, Ryoko× HASHIMOTO, Saki× IDOMOTO, Hitomi× NAGASE, Eri |
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著者 所属 | ||||||
値 | 同志社女子大学生活科学部食物栄養科学科 | |||||
著者 所属 | ||||||
値 | 同志社女子大学生活科学部2011年度卒業 | |||||
著者 所属 | ||||||
値 | 同志社女子大学生活科学部2011年度卒業 | |||||
著者 所属 | ||||||
値 | 同志社女子大学生活科学部2012年度卒業 | |||||
著者 所属 | ||||||
値 | 同志社女子大学生活科学部2012年度卒業 | |||||
著者 所属 | ||||||
値 | 同志社女子大学生活科学部2012年度卒業 | |||||
著者所属(翻訳) | ||||||
値 | Doshisha Women's College of Liberal Arts, Faculty of Human Life Science, Department of Food Science and Nutrition | |||||
著者 外部リンク | ||||||
表示名 | 同志社女子大学研究者データベース - 村上恵 | |||||
URL | http://research-db.dwc.doshisha.ac.jp/rd/html/japanese/researchersHtml/3041/3041_Researcher.html | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | Three types of vegetables (Japanese radish, carrot, eggplant) were dried in the open sunshine and in the microwave oven. Antioxidant property and ascorbic acid content in the fresh vegetables and in those dried under two drying conditions were assayed. The amount of the polyphenolic compounds and the ascorbate oxidation decreased by the sun-drying, but at the same time the polymerism of the polyphenolic compounds and the products of the amino-carbonyl reaction were caused. Consequently, it was found that the radical- scavenging activity was retained by the sun-drying. Therefore, the study showed that the sun-dried vegetables have more retention of antioxidant property than the microwaved-dried vegetables. |
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内容記述 | ||||||
内容記述タイプ | Other | |||||
内容記述 | 原著論文 | |||||
書誌情報 |
同志社女子大学生活科学 en : DWCLA human life and science 巻 47, p. 27-33, 発行日 2014-02-20 |
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出版地 | ||||||
出版者 | 京都 | |||||
出版者 | ||||||
出版者 | 同志社女子大学生活科学会 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 13451391 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA11325308 | |||||
論文ID(NAID) | ||||||
識別子タイプ | NAID | |||||
関連識別子 | 40020015319 | |||||
資源タイプ | ||||||
内容記述タイプ | Other | |||||
内容記述 | application/pdf | |||||
ID | ||||||
内容記述タイプ | Other | |||||
内容記述 | AA11325308-20140220-27 |