Changes in anthocyanin content in turnip 'Tsudakabu' during soaking
2006
Ban, T.(Shimane Univ., Matsue (Japan). Faculty of Life and Environmental Science) | Kitazawa, H. | Matsumoto, S. | Asao, T.
In this study, we examined the changes in the inner content of turnip 'Tsudakabu' during soaking. During soaking in rice bran mash, the inner content of 'Tsudakabu' changed markedly compared with other processes such as drying and salting. The weight, pH, a* and absorbance of the anthocyanin extraction solution of 'Tsudakabu' decreased during soaking, but anthocyanin composition did not change.
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书目信息
页码
pp. 217-220
其它主题
Salazon; Sechage
语言
日本人
注释
Summary (En)
2 tab. 4 fig. 7 ref.
类型
Summary
2009-03-15
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