The 71th Annual Meeting of JSFST

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Oral presentation

C 農畜水産物とその加工品 (Agricultural product, Livestock product, Seafood, and their processed products)

[3Gp] Bean, Potato

Sat. Aug 31, 2024 2:15 PM - 4:30 PM Room G (3F N305)

Chair:Yuji Honda

4:15 PM - 4:30 PM

[3Gp-08] Identification of substances causing browning of yam ‘Kitanebari’

*Kodai Yamamura1, Yozo Nakawzawa2 (1. Tokyo University of Agiriculture, Graduate School of Bioindustry, Food, Aroma and Cosmetic Chemistry, 2. Tokyo University of Agiriculture, Faculty of Bioindustry, Department of Food, Aroma and Cosmetic Chemistry)

Keywords:Yam, 'Kitanebari', Peroxidase, Polyphenol, Browning

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