Establishment of storage technology of vegetables in order to take advantage of the high-flavor and high nutritional value of vegetables as an emergency-disaster food
| Project/Area Number |
24650481
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| Research Category |
Grant-in-Aid for Challenging Exploratory Research
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| Allocation Type | Multi-year Fund |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | University of Kochi |
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Principal Investigator |
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| Project Period (FY) |
2012-04-01 – 2015-03-31
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| Project Status |
Completed (Fiscal Year 2014)
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| Budget Amount *help |
¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000)
Fiscal Year 2014: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2013: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2012: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
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| Keywords | 食品 / 乾燥 / 保存 / 加工食品 / 機能性 / 風味 |
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| Outline of Final Research Achievements |
We thought the use of excessively harvested vegetables as preserved foods for a disaster saving. To that end, we though to make the establishment of a breakthrough technology that enables possibility for storage vegetable at room temperature without the loss and out of the nutritional components. This is the method that can stabilize the enzymes and physiologically active substances of the vegetables for long term possible at room temperature. This method has not been established until now. We conducted the research and clarified this mechanism for the purpose of aiming the application and development of food development. Furthermore, we added the application of the plants which has not been utilized for food, and the application of the utilization with traditional food into preserved food concerned functional foods.
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Report
(4 results)
Research Products
(2 results)
