Japanese Cooking Menu Design with Improved Antioxidative Activity

DOI NDL Digital Collections Web Site 4 Citations 28 References

Bibliographic Information

Other Title
  • 抗酸化能を高める和食献立の食事設計法の提案
  • コウサンカノウ オ タカメル ワショク コンダテ ノ ショクジ セッケイホウ ノ テイアン

Search this article

Abstract

A Japanese cooking menu was designed with higher antioxidative activity than an ordinary cooking menu by changing the cooking materials and methods. The antioxidative activity was measured by using the chemiluminescence method. The main entrée was Japanese chicken meatloaf; although the antioxidative activity when heated by a microwave oven was lower than that before cooking, it was higher than that by the other cooking conditions tested. The dish dinner was fried burdock; the antioxidative activity after an immersion treatment was lower than that without the treatment. Miso soup made with the combination of bonito soup stock, red miso paste and eggplant had the highest antioxidative activity of all the miso soups tested. We therefore propose a Japanese cooking menu with improved antioxidative activity containing Japanese chicken meatloaf heated by microwave, fried burdock without an immersion treatment, brown rice, spinach with tofu, and miso soup made with bonito soup stock, red miso paste and eggplant.

Journal

Citations (4)*help

See more

References(28)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top