Food Engineering Studies on Rate Processes in Heterogeneous System
Author:
Affiliation:
1. Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
Publisher
Japan Society for Food Engineering
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://www.jstage.jst.go.jp/article/jsfe/13/4/13_59/_pdf
Reference113 articles.
1. 1) S. Adachi; “Food engineering studies for providing lipids new functionalities” (in Japanese). Japan J. Food Eng., 5, 223-233 (2004).
2. 2) E. Niki; Chemistry for lipid peroxidation (Reactions) (Shishitsu-kasanka no kagaku (Hannoron)), in “Experimentation for lipid peroxide - augmented edition - (Kasanka Shishitsu Jikkenhou - Zouhoban-)” ed. by T. Kaneda and N. Ueta, Ishiyaku Shuppan, Tokyo, Japan, 1987, pp. 9-19.
3. 3) S. Adachi, T. Ishiguro, R. Matsuno; Autoxidation kinetics for fatty acids and their esters. J. Am. Oil Chem. Soc., 72, 547-551 (1995).
4. 4) E. Ishido, Y. Minemoto, S. Adachi, R. Matsuno; Oxidation of linoleic acid and methyl linoleate mixed with saturated fatty acid or its methyl ester. Lebensm.- Wissens. u. Technol., 34, 234-238 (2001).
5. 5) S. Özilgen, M. Özilgen, Kinetic model of lipid oxidation in foods. J. Food Sci., 55, 498-501, 536 (1990).
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