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2010 Fiscal Year Final Research Report

Are the functional foods from Indonesian plants acceptable to Japanese dietary life?

Research Project

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Project/Area Number 20300242
Research Category

Grant-in-Aid for Scientific Research (B)

Allocation TypeSingle-year Grants
Section一般
Research Field Eating habits, studies on eating habits
Research InstitutionKansai University of Welfare Sciences

Principal Investigator

MATOBA Teruyoshi  関西福祉科学大学, 健康福祉学部, 教授 (10027196)

Co-Investigator(Kenkyū-buntansha) TAKAMURA Hitoshi  奈良女子大学, 生活環境学部, 准教授 (70202158)
YAMAGUCHI Tomoko  新潟大学, 人文社会・教育科学系, 准教授 (70324960)
Project Period (FY) 2008 – 2010
Keywords調理と加工
Research Abstract

In order to develop the functional foods acceptable to Japanese dietary life from Indonesian plants, palatability, functionality, and preservability of kluwak, gnemon(melinjo), and gandalia were determined. Among them, gnemon is found to be the most suitable. Then, the antioxidant activity and application to cooking of the leaf, the skin, and the endosperm of gnemon were determined. In conclusion, the use of the endosperm of gnemon and its extract is found to be promising.

  • Research Products

    (6 results)

All 2010 2009 Other

All Journal Article (1 results) Presentation (4 results) Remarks (1 results)

  • [Journal Article] Antioxidant and DNA Damage Prevention Activities of the Edible Parts of Gnetum gnemon and Their Changes upon Heat Treatment2010

    • Author(s)
      Martha Santoso, Yuko Naka, Clement Angkawidjaja, Tomoko Yamaguchi, Teruyoshi Matoba, Hitoshi Takamura
    • Journal Title

      Food Sci. Technol. Res

      Volume: 16 Pages: 549-556

  • [Presentation] メリンジョの機能性および食品への応用に関する研究2010

    • Author(s)
      朝倉奈菜子、中裕子、東千浩、サントソ・マルタ、山口智子、的場輝佳、高村仁知
    • Organizer
      日本農芸化学会2010年度大会
    • Place of Presentation
      東京
    • Year and Date
      2010-03-28
  • [Presentation] メリンジョ可食部の機能性および調理過程における変化2009

    • Author(s)
      甲裕子、朝倉奈菜子、サントソ・マルタ、アンカウィジャヤ・クレメン、山口智子、的場輝佳、高村仁知
    • Organizer
      日本食品科学工学会第56回大会
    • Place of Presentation
      名古屋
    • Year and Date
      2009-09-12
  • [Presentation] The effect of Gnetum gnemon seed extract as a natural antioxidant to inhibit lipid oxidation in mackerel during cooking2009

    • Author(s)
      Martha Santoso, Chihiro Azuma, Megumi Horikawa, Natsuki Ganeko, Teruyoshi Matoba, Hitoshi Takamura
    • Organizer
      Institute of Food Technologists 2009 Annual Meeting
    • Place of Presentation
      Las Vegas, NV, USA
    • Year and Date
      2009-06-08
  • [Presentation] Antioxidant and DNA damage protection activity of the edible parts of Gnetum gnemon and their changes during cooking process2009

    • Author(s)
      Martha Santoso, Yuko Naka, Clement Angkawidjaja, Tomoko Yamaguchi, Teruyoshi Matoba, Hitoshi Takamura
    • Organizer
      Institute of Food Technologists 2009 Annual Meeting
    • Place of Presentation
      Las Vegas, NV, USA
    • Year and Date
      2009-06-08
  • [Remarks]

    • URL

      http://www.food.nar-awu.ac.jp/foodcook/

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Published: 2013-07-31  

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