Effects of Aqua-gas Drying Conditions on Functional Components and Antioxidant Activities in Egoma (<i>Perilla frutescens</i> (L.) Bitt. var. <i>frutescens</i>) Leaves-Reference-Cited by-同舟云学术

Effects of Aqua-gas Drying Conditions on Functional Components and Antioxidant Activities in Egoma (Perilla frutescens (L.) Bitt. var. frutescens) Leaves

Published:2019 Issue:1 Volume:25 Page:39-48
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Chikashige Katsuyuki¹,Ogawa Tetsuro¹,Nakajima Mitsutoshi²,Sotome Itaru³⁴,Isobe Seiichiro³⁵

Affiliation:

1. Shimane Institute for Industrial Technology

2. Faculty of Life and Environmental Sciences, University of Tsukuba

3. Food Research Institute, National Agriculture and Food Research Organization

4. Graduate School of Agricultural and Life Sciences, The University of Tokyo

5. College of Industrial Technology, Nihon University

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/25/1/25_39/_pdf

Reference25 articles.

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2. Ezaki, O., Takahashi, M., Shigematsu, T., Shimamura, K., Kimura, J., Ezaki, H., and Gotoh, T. (1999). Long-term effects of dietary alpha-linolenic acid from perilla oil on serum fatty acids composition and on the risk factors of coronary heart disease in Japanese elderly subjects. J. Nutr. Sci. Vitaminol., 45, 759-772.

3. Hashimoto, M., Gamoh, S., Tanabe, Y., Hossain, M. S., Masumaru, S., Shinozuka, K., Kworn, T. M., Hata, N., and Misawa, Y. (1999). The hypotensive effect of docosahexaenoic acid is associated with the enhanced release of ATP from the caudal artery of aged rats. J. Nutr., 129, 70-76.

4. Hirota, T., Tahata, K., Inoue, Y., and Nakagawa, K. (2000). Conditions for making dry spinach by heated-air drying. Bull. Hyogo Pre. Agri. Inst. (agriculture), 48, 54-57 (in Japanese).

5. Ichige, M., Yasuda, S., Haba, Y., Kano, H., and Kimura, Y. (2009). Properties of the carrots dried by super-heated steam. Bulletin of Food Research Center in Aichi Industrial Technology Institute, 8, 98-100 (in Japanese).

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2. Development of a new, continuous, inline, Aqua-gas drying system and its application to drying perilla leaves while retaining the functional components and antioxidant activities;Food Science and Technology Research;2023

3. Superheated steam processing: An emerging technology to improve food quality and safety;Critical Reviews in Food Science and Nutrition;2022-04-07