Determination of Major Anthocyanins in Processed Foods Made from Purple-Fleshed Sweet Potato-Reference-Cited by-同舟云学术

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Determination of Major Anthocyanins in Processed Foods Made from Purple-Fleshed Sweet Potato

Published:2010 Issue:3 Volume:57 Page:128-133
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:ja
Short-container-title:J. Food Sci. Technol. Res.

Author:

Oki Tomoyuki,Miyoshi Ayako,Goto Kazuhisa,Sato Maki,Shiratsuchi Hideki,Terahara Norihiko,Suda Ikuo

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Reference11 articles.

1. 1) 山川理,須田郁夫,吉元誠,高アントシアニンサツマイモの開発と利用,FFIジャーナル,178,69-77(1998).

2. Physiological Functionality of Purple-Fleshed Sweet Potatoes Containing Anthocyanins and Their Utilization in Foods

3. Intake of purple sweet potato beverage affects on serum hepatic biomarker levels of healthy adult men with borderline hepatitis

4. Simultaneous Determination of Major Anthocyanins in Purple Sweet Potato

5. 5) 小竹欣之助,畑中顕和,梶原忠彦,室井てる予,西山浩司,山川理,寺原典彦,山口雅篤,紫かんしょ(山川紫)の食用色素原料としての品種改良と評価方法,日食工誌,41,287-293(1994).

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Quality evaluation of sweet potato products;Sweet Potato;2019

2. Sweet potato polyphenols;Sweet Potato;2019

3. Functional components in sweetpotato and their genetic improvement;Breeding Science;2017

4. Basic Anthocyanin Chemistry and Dietary Sources;Anthocyanins in Health and Disease;2013-08-13

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