| ID | JOS-13441213-47-3 |
| タイトル：カナ | Components and Food Function of Yuzu（Citrus junos）Fruit Whole Paste |
| 著者：名前 | |
| 著者：別形式 | Nomura, Kaho / Kimira, Yoshifumi / Yamazaki, Yuki / Iizuka, Yuzuru / Endo, Hirokatsu / Kim, Hyounju / Matsumoto, Akiyo / Mano, Hiroshi |
| 著者：カナ | |
| 著者：所属 | 城西大学薬学研究科薬科学専攻 / 城西大学薬学研究科薬科学専攻 / 城西大学薬学研究科医療栄養学専攻 / 城西大学薬学研究科薬科学専攻 / 塩野香料株式会社研究開発本部 / 城西大学薬学研究科薬科学専攻 / 城西大学薬学研究科薬科学専攻 / 城西大学薬学研究科薬科学専攻 |
| 著者：所属(別形式） | Josai University, Graduate School of Pharmaceutical Sciences / Josai University, Graduate School of Pharmaceutical Sciences / Josai University, Graduate School of Pharmaceutical Sciences / Josai University, Graduate School of Pharmaceutical Sciences / Shiono Koryo Kaisha, LTD., / Josai University, Graduate School of Pharmaceutical Sciences / Josai University, Graduate School of Pharmaceutical Sciences / Josai University, Graduate School of Pharmaceutical Sciences |
| 著者版フラグ | publisher |
| 出版地 | 東京 |
| 出版者 | 日本食品保蔵科学会 |
| 出版者：カナ | ニホンショクヒンホゾウカガクカイ |
| 出版者：別名 | Japan Association of Food Preservation Science |
| 冊子ISSN | 13441213 |
| 電子ISSN | 21861277 |
| 掲載誌名 | |
| 掲載誌名：翻訳 | Food preservation science |
| 巻 | 47 |
| 号 | 1 |
| 刊行年月 | 2021-01 |
| 開始ページ | 3 |
| 終了ページ | 9 |
| コンテンツ作成日 | 2020-09-01 |
| コンテンツ修正日 | 2020-09-28 |
| コンテンツ登録日 | 2022-12-19 |
| 抄録 | We prepared Yuzu (Citrus junos) fruit whole paste to analyze its food functionalities and aroma components, and to evaluate its functionality. Nomilin, which is one of the food functional components, was found in the seeds and in the Yuzu fruit whole paste. The Yuzu fruit whole paste from Saitama Prefecture contains vanillin, which is a sweet scent, and eugenol, which is a spicy scent. Additionally, the Yuzu fruit whole paste was found to contain sufficient aroma components. Furthermore, the freeze -dried Yuzu fruit whole paste may affect the lipid metabolism. Importantly, nomillin present in the Yuzu fruit whole paste increased collagen synthesis in the cultured progenitor osteoblasts, thereby indicating that nomillin has the potential to improve the bone metabolism. The use of the Yuzu fruit whole paste including pericarp and seeds made in this study is expected to reduce the industrial waste cost for producers and contribute to the regional industry. Furthermore, the Yuzu fruit whole paste may also have meaningful physiological effects on consumers because of the presence of functional components in the seeds and peels. |
| キーワード | |
| 注記 | 報文 |
| 言語 | jpn |
| 資源タイプ | text |
| ジャンル | |
| フォーマット | application/pdf |
| 権利 | Copyright © 2020 一般社団法人日本食品保蔵科学会 |
| このアイテムを表示する：本文(pdf) |  ダウンロード回数： 回 |
| このアイテムを表示する：URI | |
