Art

J-GLOBAL ID：201502206745544000   Reference number：15A1198687

Superoxide Anion Radicals Contribute to the Beneficial Effects of Ascorbic Acid in Food: I-For Kamaboko (heat-induced fish gel)-

ビタミンCの食品品質改良機構には活性酸素が関与している I かまぼこを対象として

Author (3)： NISHIMURA KIMIO (同志社女大 生活科学) ,  MIYAMOTO YUKA (武庫川女子大学短大) ,  IKEUCHI SAYAKA (茨木屋)
Material： New Food Industry  (ニューフードインダストリー)
Volume： 57  Issue： 11  Page： 39-49  Publication year： Nov. 01, 2015 
JST Material Number： F0354A  ISSN： 0547-0277  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： JAPANESE (JA)

Thesaurus term： quality ,...
Semi thesaurus term： *S-S bond ,...

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JST classification (4)： Animal aquatic foods  (FJ13020C) ,  Food quality  (FJ01040F) ,  Vitamin C  (EB07040W) ,  Food additives  (FJ10020H)

Substance index (2)： Ascorbic Acid ,  Dehydroascorbic Acid

Reference (33)：

• Jorgensen, H.: Further investigations into the nature of the action of bromates and ascorbic acid on the baking strength of wheat flour. Cereal Chem. 16:51-59, 1939.
• Kuninori, T. and Nishiyama, J.: Recent advances in dough improvement with ascorbic acid and its derivatives. Cereal Food World 38:554-559, 1993.
• Kuninori, T. and Matsumoto, H.: L-Ascoribic acid oxidizing system in dough and improvement. Cereal Chem. 40: 647-657, 1963.
• Tsen, C.C.: The improving mechanism of ascorbic acid. Cereal Chem. 42: 86-97, 1965.
• Nicolas, J., Gustafsson, S. and Drapron, R.: Effects of some parameters on the kinetics of ascorbic acid destruction and dehydroascorbic acid formation in wheat flour doughs. Lebensin.Wiss.Technol. 13: 308-313, 1980.

Terms in the title (5)： ビタミンC ,  食品 ,  品質改良 ,  活性酸素 ,  かまぼこ