大豆加工食品の健康機能性と味質に関する品質に及ぼす食品加工の影響

• Material Type: 博士論文
• Title: 大豆加工食品の健康機能性と味質に関する品質に及ぼす食品加工の影響
• Author/Editor: CHITISANKUL, Wanida Tewaruth
• Author Heading: CHITISANKUL, Wanida Tewaruth
• Publication, Distribution, etc.: 岩手大学
• Publication Date: 2023
• Publication Date (W3CDTF): 2023
• Alternative Title: Effect of food processing on soyfood qualities relating nutraceutical and taste characteristics
• Degree grantor/type: 岩手大学
• Date Granted: 2023-09-25
• Date Granted (W3CDTF): 2023-09-25
• Dissertation Number: 乙第190号
• Degree Type: 博士（農学）
• Text Language Code: eng
• Target Audience: 一般
• Note (General): 原著論文1. Chitisankul, W. T., Shimada, K., Omizu, Y., Uemoto, Y., Varanyanond, W., & Tsukamoto, C.Mechanism of DDMP-saponin degradation and maltol production in soymilk preparationLWT - Food Science and Technology 64(1), 197-204, 20152. Chitisankul, W. T., Takada, Y., Takahashi, Y., Ito, A., Itabashi, M., Varanyanond, W., Kikuchi, A., Ishimoto, M., Tsukamoto, CSaponin composition complexities in hypocotyls and cotyledons of nine soybean varietiesLWT - Food Science and Technology 89, 93-103, 20183. Chitisankul, W. T., Murakami, M., Tsukamoto, C., & Shimada, K.Effects of long-term soaking on nutraceutical and taste characteristic components in Thai soybeansLWT - Food Science and Technology 115, 108432, 20194. Chitisankul, W. T., Itabashi, M., Son, H., Takahashi, Y., Ito, A., Varanyanond, W., & Tsukamoto, C.Soyasaponin composition complexities in soyfoods relating nutraceutical properties and undesirable taste characteristicsLWT - Food Science and Technology 146, 111337, 20215. Chitisankul, W. T., Shimada, K., Tsukamoto, C.Antioxidative capacity of soyfoods and soy active compoundsPolish Journal of Food and Nutrition Sciences 72(1), 101-108, 2022
• DOI: 10.15113/0002000174; https://doi.org/10.15113/0002000174
• Persistent ID (NDL): info:ndljp/pid/13235350; https://dl.ndl.go.jp/pid/13235350
• Collection: 障害者向け資料
• Collection (Materials For Handicapped People:1): テキストデータ
• Collection (particular): 国立国会図書館デジタルコレクション > デジタル化資料 > 博士論文; https://dl.ndl.go.jp/collections/A00014
• Acquisition Basis: 博士論文（自動収集）
• Date Accepted (W3CDTF): 2024-01-19T16:23:15+09:00
• Format (IMT): application/pdf
• Access Restrictions: 国立国会図書館内限定公開
• Service for the Digitized Contents Transmission Service: 図書館・個人送信対象外
• Availability of remote photoduplication service: 可
• Periodical Title (URI): https://doi.org/10.15113/0002000174; https://iwate-u.repo.nii.ac.jp/records/2000174
• Data Provider (Database): 国立国会図書館 : 国立国会図書館デジタルコレクション; https://dl.ndl.go.jp

Table of Contents

本文 fulltext

要旨 abstract

Mechanism of DDMP-saponin degradation and maltol production in soymilk preparation DOI

Saponin composition complexities in hypocotyls and cotyledons of nine soybean varieties DOI

Effects of long-term soaking on nutraceutical and taste characteristic components in Thai soybeans DOI

Soyasaponin composition complexities in soyfoods relating nutraceutical properties and undesirable taste characteristics DOI

Antioxidative capacity of soyfoods and soy active compounds DOI