Art

J-GLOBAL ID：201602216579873752   Reference number：16A1306957

Kinetic Analysis of the Concentration of Conjugated Diene Structures in Glyceryl Trilinoleate During Oxidation

酸化中のグリセリルトリリノレアートにおける共役ジエン構造の濃度の反応速度論的分析

Author (2)： SHIMA Motohiro (Ishikawa Prefectural Univ., Ishikawa-ken, JPN) ,  SAKASHITA Hiroto (Ishikawa Prefectural Univ., Ishikawa-ken, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 22  Issue： 6  Page： 733-738  Publication year： Nov. 2016 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： triglyceride ,...
Semi thesaurus term： 保持空気

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JST classification (2)： Biochemistry of lipids in general  (EB05010B) ,  Oxidation,reduction  (CF02060T)

Substance index (1)： Trilinolein

Reference (13)：

• Adachi, S. (2015). Retardation of lipid oxidation by reducing droplet size: stochastic models. Jpn. J. Food Eng., 16, 17-26.
• Adachi, S., Ishiguro, T., and Matsuno, R. (1995). Autoxidation kinetics for fatty acids and their esters. J. Am. Oil Chem. Soc., 72, 547-551.
• Azuma, G., Kimura, N., Hosokawa, M., and Miyashita, K. (2009). Effect of droplet size on the oxidative stability of soybean oil TAG and fish oil TAG in oil-in-water emulsion. J. Oleo. Sci., 58, 329-338.
• Fang, X., Shima, M., and Adachi, S. (2005). Effects of drying conditions on the oxidation of linoleic acid encapsulated with gum arabic by spray-drying. Food Sci. Technol. Res., 11, 380-384.
• Frankel, E. N., Satué-Gracia, T, Meyer, A. S., and German, J. B. (2002). Oxidative stability of fish and algae oils containing long-chain polyunsaturated fatty acids in bulk and in oil-in-water emulsions. J. Agric. Food Chem., 50, 2094-2099.

Terms in the title (4)： 酸化 ,  共役ジエン ,  反応速度論 ,  分析