Art

J-GLOBAL ID：201202258272355376   Reference number：12A1352828

Oxidative degradation and non-enzymatic browning due to the interaction between oxidised lipids and primary amine groups in different marine PL emulsions

各種水産PL乳濁液における酸化脂質と第一アミン基との相互作用による酸化的分解及び非酵素的褐変

Author (4)： LU F.s.h. (Div. of Industrial Food Res., Technical Univ. of Denmark, Soltofts Plads, Building 221, 2800 Kgs. Lyngby, DNK) ,  NIELSEN N.s. (Div. of Industrial Food Res., Technical Univ. of Denmark, Soltofts Plads, Building 221, 2800 Kgs. Lyngby, DNK) ,  BARON C.p. (Div. of Industrial Food Res., Technical Univ. of Denmark, Soltofts Plads, Building 221, 2800 Kgs. Lyngby, DNK) ,  JACOBSEN C. (Div. of Industrial Food Res., Technical Univ. of Denmark, Soltofts Plads, Building 221, 2800 Kgs. Lyngby, DNK)
Material： Food Chemistry  (Food Chem)
Volume： 135  Issue： 4  Page： 2887-2896  Publication year： Dec. 15, 2012 
JST Material Number： H0766A  ISSN： 0308-8146  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Thesaurus term： *phospholipid ,  aquatic product ,  breed specificity ,  concentration dependence ,  fish oil ,  triglyceride ,  additive effect ,  homogenization ,  *emulsion ,  refrigeration ,  storage stability ,  *oxidation ,  *hydrolysis ,  peroxide value ,  free fatty acid ,  31P NMR ,  solid phase extraction ,  headspace ,  GC-MS analysis ,  browning ,  nucleophilic addition reaction
Semi thesaurus term： Strecker synthesis ,  solid phase microextraction ,  *nonenzymatic browning

JST classification (2)： Edible fats and oils,margarines  (FJ09010C) ,  Food chemistry,nutritional value  (FJ01020J)

Terms in the title (7)： PL ,  乳濁液 ,  酸化脂質 ,  第一アミン ,  相互作用 ,  酸化的分解 ,  非酵素的褐変