New Ways to Evaluate the Quality of Vegetables Using Instruments

JARQ : Japan Agricultural Research Quarterly
ISSN 00213551
書誌レコードID(総合目録DB) AA0068709X
本文フルテキスト
48-02-02.pdf115.38 KB

This paper reviews new methods of evaluating the quality of vegetables, which included physical methods, ion-selective electrode (ISE), liquid chromatography (LC) (high-performance liquid chromatography (HPLC), ultra-performance liquid chromatography (UPLC)), gas chromatography (GC), visible (Vis) spectroscopy, near-infrared (NIR) spectroscopy and VIS-NIR spectroscopy. Moreover, penetrability, juiciness, nitrate ions, lycopene, glucosinolate (GSL), isothiocyanate (ITC) determination, rapid total dietary fiber (TDF) determination and non-destructive determination were also described.

刊行年月日
作成者 ITO Hidekazu
著者キーワード

browning

determination

intact

internal disorder

soluble solids

公開者 Japan International Research Center for Agricultural Sciences
オンライン掲載日
国立情報学研究所メタデータ主題語彙集(資源タイプ) Journal Article
48
2
開始ページ 111
終了ページ 120
DOI 10.6090/jarq.48.111
権利 Japan International Research Center for Agricultural Sciences
言語 eng

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