@article{oai:u-ryukyu.repo.nii.ac.jp:02011547,
 author = {氏原, 邦博 and 吉元, 誠 and 和田, 浩二 and 高橋, 誠 and 須田, 郁夫 and Ujihara, Kunihiro and Yoshimoto, Makoto and Wada, Koji and Takahashi, Makoto and Suda, Ikuo},
 issue = {4},
 journal = {日本食品科学工学会誌},
 month = {Apr},
 note = {The effects of heating temperature and time on browning, DPPH-radical scavenging activity and polyphenollike activity of molasses from sugarcane were investigated. The browning, DPPH-radical scavenging activity and polyphenol-like activity of molasses heated to between 120℃ and 160℃ were increased in comparison with unheated molasses. The browning of molasses heated to 120℃ and 140℃ increased with heating time, and was nearly 9.5 times greater than unheated molasses after heating for 60 minutes. The browning of molasses heated to 160℃ exponentially increased after heating for 10 minutes, and was nearly 16.7 times greater than unheated molasses after heating for 20 minutes. The DPPH-radical scavenging activity of molasses heated to 120℃ for 50 minutes, 140℃ for 10 minutes, and 160℃ for 10 minutes was four times greater than that of unheated molasses. The alterations in DPPH-radical scavenging activity were similar to the polyphenol-like activity pattern with heat-processing. The heated molasses with the highest polyphenol-like activity, processed at 160℃ for 20 minutes, showed stronger antimutagenicity than unheated molasses. These results indicate that the heat-processing of sugarcane molasses is a viable method for the enhancement of food functions in sugarcane molasses., 論文},
 pages = {159--164},
 title = {サトウキビ糖蜜の抗酸化活性に及ぼす加熱加工の影響},
 volume = {60},
 year = {2013}
}