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家常菜吃出健康來

為了解決種洋蔥的問題，作者陳乃嘉 這樣論述：

美味菜品VS.繽紛多變蔬菜冰，均衡營養、健康加分！ 滋補肉類‧清爽蔬食‧蛋豆料理‧飯麵主食 可口小菜‧美味湯品‧風味飲料‧輕食點心 　　神奇洋蔥冰驚人功效，吃出美顏瘦身自癒力 　　洋蔥內含多種植化素，具有降血脂、抗氧化、排毒、防癌等功效，每天處理洋蔥十分費神，製成洋蔥冰應用在家常料理中，親身體驗洋蔥神奇食療力！ 　　蔬菜冰特效對症食養，20種常見疾症一掃光 　　常見病除了藥物治療，生活習慣和飲食也是重要一環，料理中加入洋蔥冰、番茄冰、紅蘿蔔冰等，不僅增添風味，也能完善營養，逐步找回健康。 本書特色 　　250道可口菜餚＋20種常見病食養＋蔬菜冰健康飲食法 　　1天6顆洋蔥冰，強化代

謝、吃出易瘦體質不復胖 　　享瘦美食零負擔，食材保健效果一滴不漏！ 　　蔬菜冰入菜，簡單、方便、快速吸收全營養 　　洋蔥冰百變家常料理，打造健康燃脂力！  

種洋蔥進入發燒排行的影片

不同發酵條件下製備黑洋蔥之抗發炎及抗癌作用之探討

為了解決種洋蔥的問題，作者CHEW, WEN-QI 這樣論述：

Table of ContentsAbstract I摘要 IIAcknowledgements IIITable of Contents IVList of Figures VIIIList of Tables IXList of Abbreviation XChapter 1 Preface 1Chapter 2 Literature Review 22.1 Introduction to Onion 22.1.1 The Origin and Yield of Onion in Taiwan 22.1.2 The Planting and Season of On

ions 42.1.3 The Common Onion in Taiwan 62.1.4 The Appearance of Onion 122.1.5 The Bioactive Components of Onion 132.1.6 The Biological Functions of Onion 152.2 Browning Reaction 192.2.1 The process of Maillard reaction 192.2.2 The factors affecting Maillard reaction 212.3 Introduction of Inf

lammatory 232.3.1 Acute and chronic inflammation 232.3.2 Inflammation pathway 252.4 Introduction of Cancer 282.4.1 Lung cancer 292.4.2 Apoptosis 30Chapter 3 Objective 33Chapter 4 Materials and Methods 344.1 Experimental structure 344.2 Materials 354.2.1 Onion 354.2.2 Experimental Cell Lin

e 354.3 Chemical Reagent 354.4 Instrument and Equipment 374.5 Experimental Methods 384.5.1 Preparation of black onion 384.5.2 Proximate composition 384.5.3 Color analysis 414.5.4 Water activity 414.5.5 pH value 414.5.6 Browning intensity 414.5.7 Sensory evaluation 424.5.8 Cell culture 42

4.5.9 Cell viability MTT ((3-(4,5-Dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide assay) assay 434.5.10 Nitrite (NO) determination 434.5.11 RNA extraction 434.5.12 Formation of cDNA by reverse transcription 444.5.13 Real-Time Polymerase Chain Reaction 454.5.14 Protein extraction 454.5.15

Western blot 464.5.16 Statistical Analysis 46Chapter 5 Results 475.1 Determination of the proximate composition of fresh onion 475.2 Determination of the color change of black onion during fermentation periods 475.3 Determination of water content change of black onion during fermentation perio

ds 475.4 Determination of water activity of black onion during fermentation periods 485.5 Determination of pH value of black onion during fermentation periods 485.6 Determination of browning intensity of black onion during fermentation periods 495.7 Sensory evaluation of black onion during ferme

ntation periods 505.8 Determination of the correlation between physical and chemical properties 505.9 The effects of black onion extracts on lipopolysaccharide (LPS-) induces Nitric Oxide (NO) production in mouse macrophage cells. 515.10 Determination of WBO-LW and WBO-LE reduced LPS-induced NO p

roduction by Real-time PCR analysis 515.11 The effects of black onion extracts on human hepatocellular carcinoma HepG2 cells 525.12 The effects of black onion extracts on human prostate adenocarcinoma PC-3 cells 525.13 The effects of black onion extracts on human lung carcinoma A549 cells 525.14

Determination of WBO-LW inhibit A549 cells viability by Western blot 53Chapter 6 Discussion 54Chapter 7 Conclusion 60References 62 List of FiguresFigure 1. The changes of red onion during the 28-days fermentation. 69Figure 2. The changes of yellow onion during the 28-days fermentation. 71Figu

re 3. The changes of white onion during 28-days fermentation. 73Figure 4. Changes in the water content of black onion during 28-days fermentation. 75Figure 5. Changes in water activity of black onion during 28-days fermentation. 77Figure 6. Changes in pH value of black onion during 28-days fermen

tation. 79Figure 7. Changes in browning intensity of black onion during 28-days fermentation. 81Figure 8. Changes in cell viability in RAW264.7 cells of black onion during 28-days fermentation. 83Figure 9. Changes in suppressed the LPS-induced NO production by RAW264.7 cells of black onion during

28-days fermentation. 86Figure 10. Changes in suppressed the LPS-induced IL-6 and TNF-α production by RAW264.7 cells of black onion during 28-days fermentation. 89Figure 11. Changes in cell viability in RWPE-1 cells of black onion during 28-days fermentation. 91Figure 12. Changes in cell viabili

ty in HepG2 cells of black onion during 28-days fermentation. 94Figure 13. Changes in cell viability in PC-3 cells of black onion during 28-days fermentation. 97Figure 14. Changes in cell viability in A549 cells of black onion during 28-days fermentation. 100Figure 15. Research on apoptosis mecha

nism of white onion fermented at low temperature and high temperature extracted with water on A549 (human lung carcinoma cells). 103List of TablesTable 1. Proximate composition of fresh onion. 105Table 2. L, a, b value of fermented onions during 28-days fermentation. 106Table 3. Sensory evaluatio

n of fermented black onion during 28-days fermentation. 107Table 4. Correlation coefficient analysis of physical and chemical properties analysis and sensory evaluation of red fermented black onion water extracts during 28-days fermentation. 109Table 5. Correlation coefficient analysis of physical

and chemical properties analysis and sensory evaluation of red fermented black onion ethanol extracts during 28-days fermentation. 111Table 6. Correlation coefficient analysis of physical and chemical properties analysis and sensory evaluation of yellow fermented black onion water extracts during

28-days fermentation. 113Table 7. Correlation coefficient analysis of physical and chemical properties analysis and sensory evaluation of yellow fermented black onion ethanol extracts during 28-days fermentation. 115Table 8. Correlation coefficient analysis of physical and chemical properties anal

ysis and sensory evaluation of white fermented black onion water extracts during 28-days fermentation. 117Table 9. Correlation coefficient analysis of physical and chemical properties analysis and sensory evaluation of white fermented black onion ethanol extracts during 28-days fermentation. 119

神奇洋蔥冰料理：瘦身祕訣

為了解決種洋蔥的問題，作者康鑑文化編輯部 這樣論述：

10天瘦3公斤、1週瘦2公斤的祕密武器 魔法調味料洋蔥冰，什麼食物都百搭 美味和健康驚人效果UP！ 本書特色 不用限制飲食也能瘦！ 　　●洋蔥冰讓美味升級、營養加分、減鹽減糖、豐富味道層次！ 　　●不喜歡、不愛吃洋蔥的人，都會愛上洋蔥冰！ 　　●洋蔥冰好吃、用法簡單方便、吃太多也無妨，所以能持續！ 製作簡單！ 　　一次用4顆洋蔥（1kg）做，可做2~3個製冰盒的量， 　　一次做多點，可保存2個月，隨時取用好方便。 吃法百變！ 　　80道洋蔥冰應用料理，入菜、加湯、飯麵、飲料冰品都速配。 越吃越瘦！ 　　體驗洋蔥驚人消脂力，富含瘦身強效成分，安心吃好享瘦。 洋蔥冰聰

明快速使用法 　　加入咖啡、茶、牛奶、果汁飲料、麥片、優格、杯湯、泡麵、咖哩飯、微波食品、炒飯、味噌湯、沾麵醬、醬料、沙拉、小菜、醃漬物、冰淇淋、冰品、生奶油等

不同發酵條件下製備黑洋蔥之抗氧化能力之研究

為了解決種洋蔥的問題，作者周楨蕙 這樣論述：

目錄謝誌……………………………………………………………………………………………………Ⅰ目錄……………………………………………………………………………………………………Ⅱ表目錄………………………………………………………………………………………………Ⅳ圖目錄………………………………………………………………………………………………Ⅴ摘要…………………………………………………………………………………………………ⅦAbstract………………………………………………………………………………………Ⅸ縮寫表……………………………………………………………………………………………XII第一章 前言………………

……………………………………………………………………1第二章 文獻探討…………………………………………………………………………2第一節洋蔥品種特性、產地及產季………………………………………2一、洋蔥簡介…………………………………………………………………………………2二、洋蔥的化學組成、機能性成分及保健功效………………5三、洋蔥的加工應用…………………………………………………………………11四、黑洋蔥………………………………………………………………………………………13第三章 材料與方法……………………………………………………………………15第一節實驗架構……………………………………………………

………………………15第二節材料………………………………………………………………………………………16第三節化學試劑……………………………………………………………………………16第四節儀器設備……………………………………………………………………………18第五節實驗方法……………………………………………………………………………19一、一般成分分析………………………………………………………………………19二、色澤分析…………………………………………………………………………………20三、水活性測定……………………………………………………………………………20四、pH值測定……………………………………

……………………………………………21五、褐變強度分析………………………………………………………………………21六、萃取方法…………………………………………………………………………………21七、清除DPPH 自由基能力之測定………………………………………21八、亞鐵離子螯合能力之測定………………………………………………22九、還原力之測定………………………………………………………………………22十、總酚含量分析………………………………………………………………………22十一、類黃酮含量分析……………………………………………………………23十二、微生物之培養……………………………………………………

……………23十三、抑菌圈及最小抑菌濃度………………………………………………23十四、感官評估……………………………………………………………………………24十五、統計分析……………………………………………………………………………24第四章 結果與討論……………………………………………………………………25第一節洋蔥的一般成分分析……………………………………………………25第二節洋蔥發酵28天期間理化性質之分析………………………25第三節洋蔥發酵28天期間感官評估之分析………………………28第四節 洋蔥發酵28天期間抗氧化能力之分析………………28第五節洋蔥發酵28天期間抗氧化能力相關性之分析…

…33第六節洋蔥發酵28天期間抑菌能力之分析………………………33第五章 結論……………………………………………………………………………………35參考文獻……………………………………………………………………………………………38附表………………………………………………………………………………………………………48附圖………………………………………………………………………………………………………63表目錄表一、洋蔥的一般成分分析……………………………………………………………………………………………………48表二、洋蔥發酵28天期間色澤之變化…………………………………………………………………………

……49表三、洋蔥發酵28天期間感官評估之變化………………………………………………………………………50表四、紫色洋蔥高低溫發酵28天之水萃取物抗氧化能力相關性之分析……………51表五、紫色洋蔥高低溫發酵28天之乙醇萃取物抗氧化能力相關性之分析………52表六、黃色洋蔥高低溫發酵28天之水萃取物抗氧化能力相關性之分析……………53表七、黃色洋蔥高低溫發酵28天之乙醇萃取物抗氧化能力相關性之分析………54表八、白色洋蔥高低溫發酵28天之水萃取物抗氧化能力相關性之分析……………55表九、白色洋蔥高低溫發酵28天之乙醇萃取物抗氧化能力相關性之分析………56表十、紫色洋蔥發酵28天期間抑菌性之變化………

…………………………………………………………57表十一、黃色洋蔥發酵28天期間抑菌性之變化……………………………………………………………58表十二、白色洋蔥發酵28天期間抑菌性之變化……………………………………………………………59表十三、紫色洋蔥發酵28天期間最小抑菌濃度之變化………………………………………………60表十四、黃色洋蔥發酵28天期間最小抑菌濃度之變化………………………………………………61表十五、白色洋蔥發酵28天期間最小抑菌濃度之變化………………………………………………62圖目錄圖一、類黃酮結構圖………………………………………………………………………………………6圖二、酚類基

本結構圖…………………………………………………………………………………7圖三、食品劣化與水活性的關係圖………………………………………………………13圖四、紫色洋蔥發酵28天期間照片之變化…………………………………………63圖五、黃色洋蔥發酵28天期間照片之變化…………………………………………64圖六、白色洋蔥發酵28天期間照片之變化…………………………………………65圖七、洋蔥發酵28天期間水含量之變化………………………………………………67圖八、洋蔥發酵28天期間水活性之變化………………………………………………69圖九、洋蔥發酵28天期間pH值之變化……………………………………………………7

1圖十、洋蔥發酵28天期間褐變強度之變化……………………………………………73圖十一、紫色洋蔥發酵28天期間清除DPPH自由基能力之變化……75圖十二、黃色洋蔥發酵28天期間清除DPPH自由基能力之變化……77圖十三、白色洋蔥發酵28天期間清除DPPH自由基能力之變化……79圖十四、紫色洋蔥發酵28天期間亞鐵離子螯合能力之變化…………81圖十五、黃色洋蔥發酵28天期間亞鐵離子螯合能力之變化…………83圖十六、白色洋蔥發酵28天期間亞鐵離子螯合能力之變化…………85圖十七、紫色洋蔥發酵28天期間還原力之變化…………………………………87圖十八、黃色洋蔥發酵28天期間還原力之變化………………………

…………89圖十九、白色洋蔥發酵28天期間還原力之變化…………………………………91圖二十、紫色洋蔥發酵28天期間總酚含量之變化……………………………93圖二十一、黃色洋蔥發酵28天期間總酚含量之變化…………………………95圖二十二、白色洋蔥發酵28天期間總酚含量之變化…………………………97圖二十三、紫色洋蔥發酵28天期間類黃酮含量之變化……………………99圖二十四、黃色洋蔥發酵28天期間類黃酮含量之變化…………………101圖二十五、白色洋蔥發酵28天期間類黃酮含量之變化…………………103