Radical scavenging activity of fried chips made from purple-fleshed sweet potato
- Author
- OKI, Tomoyuki1 ; MASUDA, Mami1 ; FURUTA, Shu1 ; NISHIBA, Yoichi1 ; SUDA, Ikuo1
[1] National Agricultural Research Center for Kyushu Okinawa Region, Nationa Agricultural Research Organization, 2421 Suya, Nishigoshi, Kikuchi, Kumamoto 861-1192, Japan - Source
Nippon Shokuhin Kagaku Kogaku Kaishi. = Journal of the Japanese Society for Food Science and Technology. 2001, Vol 48, Num 12, pp 926-932 ; ref : 9 ref
- ISSN
- 1341-027X
- Scientific domain
- Food science technology
- Publisher
- Nippon Shokuhin Kagaku Kogakukai, Tsukuba
- Publication country
- Japan
- Document type
- Article
- Language
- Japanese
- Keyword (fr)
- Activité biologique Anthocyane Antioxydant Cultivar Intercepteur radical Patate douce Pomme de terre chips Radical libre Légume Pigment
- Keyword (en)
- Biological activity Anthocyanin Antioxidant Cultivar Radical scavenger Sweet potato Potato chips Free radical Vegetables Pigments
- Keyword (es)
- Actividad biológica Antocianina Antioxidante Cultivar Interceptor radical Batata Patata fritura industrial Radical libre Hortalizas Pigmento
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A32 Agronomy. Soil science and plant productions / 002A32E Economic plant physiology / 002A32E01 Generalities and techniques
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries Agronomy. Soil sciences and vegetal productions
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 13479658
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.3136/nskkk.48.926 
https://dx.doi.org/10.3136/nskkk.48.926
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