Investigation study of cookery and food process methods to improve the physical characteristic and antioxidative ability.
| Project/Area Number |
22500745
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Osaka Shoin Women's University |
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Principal Investigator |
KITAO Satoshi 大阪樟蔭女子大学, 学芸学部, 教授 (40150081)
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| Project Period (FY) |
2010 – 2012
|
| Project Status |
Completed (Fiscal Year 2012)
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| Budget Amount *help |
¥4,160,000 (Direct Cost: ¥3,200,000、Indirect Cost: ¥960,000)
Fiscal Year 2012: ¥390,000 (Direct Cost: ¥300,000、Indirect Cost: ¥90,000)
Fiscal Year 2011: ¥2,470,000 (Direct Cost: ¥1,900,000、Indirect Cost: ¥570,000)
Fiscal Year 2010: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
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| Keywords | 糖質化合物 / 多糖類 / えん下困難者食品 / 抗酸化 / アスコルビン酸 / カテキン類 / 食品 / 医療・福祉 / えん下 / ラジカル捕捉活性 / エピガロカテキンガレート / 物性 / 嚥下 |
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| Research Abstract |
The suppressive effect by various saccharides on the decrease in the amounts and food functionality during the heating process was elucidated. Both external and internal heating resulted in various saccharides showing a suppressive effect on the radical scavenging activity of ascorbic acid and epigallocatechin gallate.
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Report
(4 results)
Research Products
(10 results)
