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jpn
Title Transcription
ジョウネツ オヨビ バイセン ショリ ノ オンド オヨビ ジカン ガ アカメガシワ ハチャ ニ オヨボス エイキョウ
Title Alternative
The effects of steaming and roasting temperature and time on mallotus bark (Mallotus japonicus) tea leaves
Author
Yamashita, Chikako
Mishima, Shota
Description
The effects of steaming and roasting temperature and time on mallotus bark (Mallotus japonicus) tea leaves were investigated. The characteristics we analyzed were color tone, soluble polyphenol content, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical capture activity. We observed that roasting had greater effects on tea leaves than did steaming. We concluded that the suitable roasting temperature was below 200°C for ensuring ideal soluble polyphenol content and DPPH radical capture activity. For optimal color fading, the suitable roasting temperature was below 150°C.
Journal Title
日本食生活学会誌
Volume
25
Issue
1
Start Page
13
End Page
19
ISSN
1346-9770
ISSN(Online)
1881-2368
Published Date
2014
DOI
Publisher
日本食生活学会
Publisher Transcription
ニホン ショクセイカツ ガッカイ
Publisher Aalternative
THE JAPAN ASSOCIATION FOR THE INTEGRATED STUDY OF DIETARY HABITS
NII Type
Journal Article
Format
PDF
Text Version
出版社版
Gyoseki ID
e26027
OAI-PMH Set
Faculty of Life and Environmental Science
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