Enoki, Winter Mushroom · 2007 · Patent
Low relevanceMETOHOD OF INCREASING CONTENT OF VITAMINE C IN FOOD
Flammulina velutipes
Key points
- A method of increasing the content of vitamin C in food material is provided to increase the content of vitamin C at low costs by irradiating the food material such as head lettuce, white radish sprouts and the like with corresponding light
- During the storage or exhibition of food material, it is irradiated with light with a specified wavelength or stored in a container colored with the same color
- Head lettuce, white radish sprouts, a green pepper, cabbage, a cucumber, Maitake Whole Mushroom, Flammulina velutipes and mung bean sprouts is irradiated with red or green light, blue or green light, blue or red light, blue or green light, blue or red light, green light, yellow light and green or yellow light, respectively
From the paper
Abstract
A method of increasing the content of vitamin C in food material is provided to increase the content of vitamin C at low costs by irradiating the food material such as head lettuce, white radish sprouts and the like with corresponding light. During the storage or exhibition of food material, it is irradiated with light with a specified wavelength or stored in a container colored with the same color. Head lettuce, white radish sprouts, a green pepper, cabbage, a cucumber, Maitake Whole Mushroom, Flammulina velutipes and mung bean sprouts is irradiated with red or green light, blue or green light, blue or red light, blue or green light, blue or red light, green light, yellow light and green or yellow light, respectively.
Citation
HASEGAWA KOUJI, YOKOYAMA SHIGERU, TANAKA AKIRA, IM SAM MOK (2007). METOHOD OF INCREASING CONTENT OF VITAMINE C IN FOOD.
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