| Budget Amount *help |
¥2,967,390 (Direct Cost: ¥2,397,993、Indirect Cost: ¥569,397)
Fiscal Year 2011: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2010: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2009: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2008: ¥517,390 (Direct Cost: ¥397,993、Indirect Cost: ¥119,397)
Fiscal Year 2007: ¥500,000 (Direct Cost: ¥500,000)
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| Research Abstract |
In this study, I partly clarified on decline of phenolic compounds and change of functionality during cooking and processing of common agricultural products. As for potato, temperature history and change in phenolic compounds during heating them by some methods showed that rapid heating is effective to suppress enzyme reaction in which phenolic compounds were involved. As for onion, I used onion extract which is industrially produced from onion by squeezing, concentrating and heating. During heating concentrated onion juice, most of phenolic compounds were lost, browning substance arose, and antioxidative activity significantly rose.
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