The flavor change in food by lipid oxidation and inhibition of oxidation and measurements of food flavor
Author:
Affiliation:
1. Tokyo University of Marine Science and Technology
2. Shimadzu Corporation
Publisher
Japan Association on Odor Environment
Link
https://www.jstage.jst.go.jp/article/jao/41/6/41_410/_pdf
Reference14 articles.
1. 1) Nawar. W.W. : Chapter 5. Lipids, Food Chemistry, edited by Fennema O,R., Third edition, Marcel Dekker Inc., 255-299, (1996).
2. 2) Yamaguchi, S., Fujiwara, H., Tashima, I., Iwanaga, D., Ushio, H. : Effects of oxidized arachidonic and and hexanal on mouse taste perceptions of bitterness and umami., Bioscience Biotechnology and Biochemistry in press, (2010).
3. 4) Wada, S. and Fang, X. : Synergistic Antioxidant Effects of Rosemary and α-Tocopherol at Different Storage Temperatures and Its Application for Inhibiting Dried Sardine Meat oxidation, Journal of Japan Oil Chemist Society. (Yukagaku), 43 (2), 109-1015, (1994).
4. 7) Lovaas, E. : Antioxidative Effects of Polyamines, Journal of American Oil Chemist Society, 68, 353-358, (1991).
5. 14) Pizarro, C., P’erez-del-Notario, N., Gonz’alez-S’aiz, J.M. : Multiple headspace solid-phase microextraction for eliminating matrix effect in the simultaneous determination of haloanisoles and volatile phenols in wines, Journal of Chromatography A, 1166, 1-8, (2007).
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3