Lipid Oxidation: Flavor and Nutritional Quality Deterioration in Frozen Foods
作者： Marilyn C. Erickson
DOI: 10.1007/978-1-4615-5975-7_9
关键词:
摘要: … is lipid oxidation. In this chapter this degradative pathway will be discussed by first addressing the basic mechanisms of lipid oxidation … influence the rate of lipid oxidation, followed by a …
springer.com
sci-hub.se 参考文章(184)
Slobodan V. Jovanovic, Michael G. Simic, Redox Properties of Oxy and Antioxidant Radicals Basic life sciences. ,vol. 49, pp. 115- 122 ,(1988) , 10.1007/978-1-4684-5568-7_16
D.C. Williams, M.H. Lim, R.M. Pangborn, A.O. Chen, J.R. Whitaker, Blanching of vegetables for freezing: which indicator enzyme to choose Food technology (USA). ,(1986)
A J F Searle, R L Willson, Stimulation of microsomal lipid peroxidation by iron and cysteine. Characterization and the role of free radicals. Biochemical Journal. ,vol. 212, pp. 549- 554 ,(1983) , 10.1042/BJ2120549
Nobuo TSUKUDA, 赤色魚類の体色変化に関する研究-IV.:魚皮におけるカロチノイド退色因子の分離とその特性 Nippon Suisan Gakkaishi. ,vol. 36, pp. 725- 733 ,(1970) , 10.2331/SUISAN.36.725
Michael Simic, None, Oxygen radicals in biology and medicine Plenum Press. ,(1988) , 10.1007/978-1-4684-5568-7
Mogens Jul, The Quality of Frozen Foods ,(1984)
Thomas Richardson, John W. Finley, Chemical Changes in Food during Processing ,(1986)
Xenobiotic metabolism : nutritional effects American Chemical Society. ,(1985) , 10.1021/BK-1985-0277
Owen Fennema, Effects of Freeze Preservation on Nutrients Springer, Dordrecht. pp. 269- 317 ,(1988) , 10.1007/978-94-011-7030-7_11
J. A. North, A. A. Spector, G. R. Buettner, Cell fatty acid composition affects free radical formation during lipid peroxidation. American Journal of Physiology-cell Physiology. ,vol. 267, ,(1994) , 10.1152/AJPCELL.1994.267.1.C177