Changes in Free Amino Acid Constituents of .GAMMA.-Irradiated Onions during Storage.
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概要
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Changes in free amino acid content of γ-irradiated onions during storage were investigated using HPLC analysis. A radiation dose of 0.2 kGy for sprouting inhibition had no influence on the amounts and the patterns of changes in amino acids during storage. The contents of γ-aminobutyric acid (Gaba) and alanine (Ala) of onions remarkably increased with an excess dose of 5 kGy irradiation. The increase in Gaba and Ala of onions stored in nitrogen gas for 4 weeks were similar to that of 5 kGy-irradiated onions stored for 3 weeks after irradiation.
- 社団法人 日本食品科学工学会の論文
著者
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Kubota Kikue
Laboratory Of Food Chemistry Department Of Nutrition And Food Science Ochanomizu University
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Tokitomo Yukiko
Department Of Food Science Faculty Of Education And Human Sciences Yamanashi University
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NAGASAWA Yuko
Department of Dental Materials Science, Meikai University School of Dentistry
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Kato Akiko
Department Of Agricultural Chemistry Faculty Of Agriculture Yamaguchi University
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Kobayashi Akio
Laboratory Of Bioresources Chemistry Department Of Agricultural Science Okayama University
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KATO Akiko
Department of Education, Yamanashi University
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ITAGAKI Rieko
Laboratory of Food Chemistry, Ochanomizu University
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SATO Miki
Laboratory of Food Chemistry, Ochanomizu University
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TOKITOMO Yukiko
Department of Education, Yamanashi University
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NAGASAWA Yuko
Department of Education, Yamanashi University
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