Art

J-GLOBAL ID：201602231905844353   Reference number：16A0508072

Effect of intermittent oven drying on lipid oxidation, fatty acids composition and antioxidant activities of walnut

クルミの脂質酸化,脂肪酸組成,酸化防止活性に対する間欠式オーブン乾燥の影響

Author (4)： Fu Maorun (College of Food Science and Engineering, Qilu University of Technology, Jinan 250000, PR China) ,  Qu Qingli (College of Food Science and Engineering, Qilu University of Technology, Jinan 250000, PR China) ,  Yang Xiaoying (College of Food Science and Engineering, Qilu University of Technology, Jinan 250000, PR China) ,  Zhang Xiaohui (College of Food Science and Engineering, Qilu University of Technology, Jinan 250000, PR China)
Material： LWT - Food Science and Technology  (LWT Food Sci Technol)
Volume： 65  Page： 1126-1132  Publication year： Jan. 2016 
JST Material Number： E0549A  ISSN： 0023-6438  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Thesaurus term： *oxidation ,  *fatty acid composition ,  *antioxidation ,  *drying ,  solar drying ,  acid value ,  peroxide value ,  saponification value ,  phenolic compound ,  flavonoid ,  lipoxygenase ,  *food ingredient ,  Food Analysis ,  enzyme activity ,  *food processing ,  *lipid oxidation ,  *food drying ,  *Juglans ,  *Juglans regia ,  unsaturated fatty acid ,  diene
Semi thesaurus term： *Juglans ,  *Juglans regia ,  *oven drying

Author keywords (5)： Juglans regia L. ,  Drying ,  Oxidation ,  Total phenolic ,  Lipoxygenase

JST classification (3)： Food chemistry,nutritional value  (FJ01020J) ,  Food drying  (FJ03040T) ,  Horticultural food in general  (FJ11010D)

Substance index (1)： Linolic acid

Terms in the title (6)： クルミ ,  脂質酸化 ,  脂肪酸組成 ,  酸化防止活性 ,  間欠 ,  オーブン乾燥