Study on decline of phenolic compounds and change of functionality during cooking and processing of foods
| Project/Area Number |
19700585
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Single-year Grants |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | National Agriculture and Food Research Organization |
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Principal Investigator |
TAKENAKA Makiko 独立行政法人農業・食品産業技術総合研究機構, 食品総合研究所・食品工学研究領域, 主任研究員 (60353968)
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| Project Period (FY) |
2007 – 2011
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| Project Status |
Completed (Fiscal Year 2011)
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| 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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| Keywords | 食品 / 調理 / 機能性 |
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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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Report
(5 results)
Research Products
(5 results)
