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Influence of micro wet milling parameters on the processing of Komatsuna ( Brassica rapa var. perviridis ) juice with rich phosphatidic acid
http://hdl.handle.net/2241/00148676
http://hdl.handle.net/2241/001486768beb38bf-c750-4f58-9807-20a093cab9f8
名前 / ファイル | ライセンス | アクション |
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JFE_217 (977.2 kB)
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Item type | Journal Article(1) | |||||
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公開日 | 2017-11-14 | |||||
タイトル | ||||||
タイトル | Influence of micro wet milling parameters on the processing of Komatsuna ( Brassica rapa var. perviridis ) juice with rich phosphatidic acid | |||||
言語 | ||||||
言語 | eng | |||||
資源タイプ | ||||||
資源 | http://purl.org/coar/resource_type/c_6501 | |||||
タイプ | journal article | |||||
著者 |
Li, Xinyue
× Li, Xinyue× Kokawa, Mito× Kitamura, Yutaka |
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著者別名 |
北村 豊
× 北村 豊× 粉川 美踏 |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | The aim of this work was to study the effects of multiple micro wet milling (MWM) parameters on particle size reduction and phosphatidic acid (PA) content enrichment of Komatsuna juice. Through an investigation of MWM milling characteristics for Komatsuna juice with different milling conditions, the results showed that milling time, milling rotational speed, gap size, material feeding rate, and interactions among the milling parameters had different significant effects on reduction in particle size. Furthermore, reduction in particle size strongly promoted the increase of PA content in the milled Komatsuna juice, which could improve the bioaccessibility of PA that converts to lysophosphatidic acid in the GI tract for the restoration of GI disorders. The MWM system was able to produce Komatsuna juice with a smaller particle size (approximately 21 μm) and a higher PA content (approximately 70 μg/mL) in a continuous processing system compared to an ordinary grinding mixer. | |||||
書誌情報 |
Journal of food engineering 巻 217, p. 50-57, 発行日 2018-01 |
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ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 02608774 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA10632753 | |||||
DOI | ||||||
識別子タイプ | DOI | |||||
関連識別子 | 10.1016/j.jfoodeng.2017.08.021 | |||||
権利 | ||||||
権利情報 | © 2017. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/ . | |||||
著者版フラグ | ||||||
値 | author | |||||
出版者 | ||||||
出版者 | Elsevier |