Heat Deterioration of Phospholipids I: Decomposition of Soybean Lecithin and Formation of New Products by Heating.-Reference-Cited by-同舟云学术

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Heat Deterioration of Phospholipids I: Decomposition of Soybean Lecithin and Formation of New Products by Heating.

Published:2001 Issue:11 Volume:50 Page:905-911
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:
Short-container-title:J. Oleo Sci.

Author:

SONO Ryoji,BAN Naoki,SAKAMOTO Seishiro,HAMAGUCHI Nobutoshi,TEBAYASHI Shin-ichi,KIM Chul-Sa,KOH Hen-Sik,HORIIKE Michio

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/50/11/50_11_905/_pdf

Reference9 articles.

1. 1. Takegami, H., Fujiwara, S., Tsuji, Y. & Koh, H. (1983) TECHNICAL REPORT OF JAPAN FOOD INDUSTRY CENTER, 7, 95.

2. Effect of Heat Treatment on the Phospholipid Composition in Commercial Soybean Lecithin

3. Studies on the Brown Discoloration of Heated Phospholipids. I

4. Studies on the Brown Discoloration of Heated Phospholipids. II

5. Studies on the Brown Discoloration of Heated Phospholipids. III.

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Color Reversion of Refined Vegetable Oils: A Review;Molecules;2023-07-03

2. Clarification of the Mechanism of Inhibiting the Maillard Reaction between Phosphatidylethanolamine and Sugars by Adding Fatty Acid Calcium Salts;Journal of Oleo Science;2023

3. Use of Fatty Acid Metal Salts for Preventing Maillard Reaction-Driven Browning of Lecithins;Journal of Oleo Science;2021

4. New Development of Functionality in Phospholipid and Glycolipid;Oleoscience;2019

5. Effect of heat treatment on the content of individual phospholipids in coffee beans;Food Chemistry;2013-12

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