Hot-water Treatment of Japanese Peppermint Dried Powder Toward the Application of Natural Food Coloring-Reference-Cited by-同舟云学术

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Hot-water Treatment of Japanese Peppermint Dried Powder Toward the Application of Natural Food Coloring

Published:2021-04-05 Issue:4.5 Volume:70 Page:225-230
ISSN:0525-1931
Container-title:BUNSEKI KAGAKU
language:en
Short-container-title:Bunseki kagaku

Author:

OHTSU Naofumi¹,GTOH Masataka¹,SHIRAKAWA Kazuya²,CHIOU Tai-Ying³,SHIMOTORI Yasutaka³,KOHARI Yoshihito¹,NAGATA Yuichi⁴,MURATA Miki¹

Affiliation:

1. School of Earth, Energy and Environmental Engineering, Kitami Institute of Technology

2. Technical Division, Kitami Institute of Technology

3. School of Regional Innovation and Social Design Engineering, Kitami Institute of Technology

4. Kitami Hakka Tsusho Co. Ltd.

Publisher

Japan Society for Analytical Chemistry

Subject

Analytical Chemistry

Link

https://www.jstage.jst.go.jp/article/bunsekikagaku/70/4.5/70_225/_pdf

Reference11 articles.

1. 1) 清水孝重，村井　浩，細野恭平，藤井正美 : 生活衛生，39, 183 (1995).

2. 2) L. Ngamwonglumlert, S. Devahastin, N. Chiewchan : Food Chem., 232, 387 (2017).

3. 3) N. Ohtsu, Y. Kohari, M. Gotoh, R. Yamada, Y. Nagata, M. Murata : J. Oleo Sci., 67, 1227 (2018).

4. 4) A. Benabdallah, C. Rahmoune, M. Boumendjel, O. Aissi, C. Messaoud : Asian Pac. J. Trop. Biomed., 6, 760 (2016).

5. 5) G. M. She, C. Xu, B. Liu, R. B. Shi : J. Food Sci., 75, C359 (2010).

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