Radical scavenging activity and inhibition of fish oil oxidation by garlic compounds-Reference-Cited by-同舟云学术

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Radical scavenging activity and inhibition of fish oil oxidation by garlic compounds

Published:2022-12-15 Issue:12 Volume:69 Page:549-555
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:en
Short-container-title:J. Food Sci. Technol. Res.

Author:

Yamaya Yoshifumi¹,Hosokawa Masashi²,Miyashita Kazuo³

Affiliation:

1. Aomori Prefectural Industrial Technology Research Center, Agricultural Products Institute

2. Faculty of Fisheries Sciences, Hokkaido University

3. Center for Industry-University Collaboration, Obihiro University of Agriculture and Veterinary Medicine

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Link

https://www.jstage.jst.go.jp/article/nskkk/69/12/69_549/_pdf

Reference25 articles.

1. 1) 齋藤洋監修 (2000). ｢ニンニクの科学｣新装版, 朝倉書店, 東京.

2. 2) Cao, G., Sofic, E., and Prior, R. (1996). Antioxidant capacity of tea and common vegetables. J. Agric. Food Chem., 44, 3426-3431.

3. 3) 万倉三正, 鹿山光 (1995). AA, EPA, DHAの生理機能と利用,｢AA, EPA, DHA-高度不飽和脂肪酸｣, 鹿山光編, 恒星社厚生閣, 東京, pp.207-224.

4. 4) 原健次 (1996) . ｢生理活性脂質EPA・DHAの生化学と応用｣, 幸書房, 東京.

5. 5) Miyashita, K., Nara, E., Hirano, M., Abe, K., and Ota, T. (1999). Oxidative stability of triacylglycerols in aqueous solution. Journal of Japan Oil Chemists’ Society, 48, 21-27 (宮下和夫, 奈良英一, 平尾美奈子, 阿部公紀, 太田亨. 水分散系における各種トリアシルグリセリンの酸化安定性, 日本油化学会誌).

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