Art

J-GLOBAL ID：201702222406949925   Reference number：17A0386293

Luminol Chemiluminescence Profile of O/W Emulsions during Thermal Oxidation

水中油型エマルションの熱酸化過程のルミノール化学ルミネセンスプロファイル

Author (9)： WADA Mitsuhiro (School of Pharmaceutical Sciences, Kyushu University of Health and Welfare) ,  YAMAGUCHI Akiko (Graduate School of Biomedical Sciences, Course of Pharmaceutical Sciences, Nagasaki University) ,  OGAWA Akihiro (Mitsubishi-Kagaku Foods Co.) ,  KIDO Hirotsugu (Aoba Kasei Co.) ,  NAKAMURA Shinichi (School of Pharmaceutical Sciences, Kyushu University of Health and Welfare) ,  TAKADA Makoto (Faculty of Pharmaceutical Sciences, Nagasaki International University) ,  KAWAKAMI Shigeru (Graduate School of Biomedical Sciences, Course of Pharmaceutical Sciences, Nagasaki University) ,  KURODA Naotaka (Graduate School of Biomedical Sciences, Course of Pharmaceutical Sciences, Nagasaki University) ,  NAKASHIMA Kenichiro (Aoba Kasei Co.)
Material： Analytical Sciences  (Anal Sci)
Volume： 33  Issue： 2  Page： 249-252(J-STAGE)  Publication year： 2017 
JST Material Number： G0673B  ISSN： 0910-6340  CODEN： ANSCEN  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *emulsion ,  *thermal oxidation ,  *chemiluminescence ,  linseed oil ,  corn oil ,  metal ion ,  iron compound ,  additive effect ,  active oxygen ,  peroxide value ,  thiobarbituric acid value ,  radiant intensity ,  nitrogen heterocyclic compound ,  aromatic amine ,  polynuclear aromatic compound ,  primary amine
Semi thesaurus term： *O/W emulsion ,  iron ion ,  emission intensity

Author keywords (4)： O/W emulsion ,  thermal oxidation ,  luminol chemiluminescence ,  reactive oxygen species

JST classification (1)： Liquid-liquid interface  (CB12030F)

Substance index (1)： Luminol

Reference (18)：

• 1. D. McClements and E. Decker, J. Food Sci., 2000, 65, 1270.
• 2. S. Kiokias, C. Dimakou, I. Tsaprouni, and V. Oreopoulou, Food Biophys., 2006, 1, 115.
• 3. N. J. Coupland and D. J. McClements, Trends Food Sci. Technol., 1996, 7, 83.
• 4. T. Waraho, J. McClements, and E. Decker, Trends Food Sci. Technol., 2011, 22, 3.
• 5. S. Kiokias, C. Dimakou, and V. Oreopoulou, Food Chem., 2009, 114, 1278.

Terms in the title (6)： 水中油型エマルション ,  熱酸化 ,  過程 ,  ルミノール ,  化学ルミネセンス ,  プロファイル