Inhibition of lipid oxidation and hexanal production in cooked meats by microbial iron chelator deferriferrichrysin from rice wine

Author:

Todokoro Takehiko1ORCID,Kashihara Hiroyuki1,Fukuda Katsuharu1,Tsutsumi Hiroko1,Hata Yoji1,Ishida Hiroki1

Affiliation:

1. Research InstituteGekkeikan Sake Co., Ltd. Kyoto Japan

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference24 articles.

1. A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

2. Effect of heat processing on thermal stability and antioxidant activity of six flavonoids

3. Bitter taste, phytonutrients, and the consumer: a review

4. Pilot scale brewing of sake using Deferriferrichrome‐non‐producing mutants of koji molds;Hara S.;Journal of Fermentation Technology,1974

5. Isolation of Deferriferrichrome‐non‐producing mutants of sake‐koji molds and their mycological characteristics;Hara S.;Journal Fermentation Technology,1974

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