Art

J-GLOBAL ID：201802241380949033   Reference number：18A2141957

Effects of Different Preparation Conditions on Fish Oil Oxidation in Heat-induced Emulsified Surimi Gels

加熱誘導乳化すり身ゲル中の魚油酸化に及ぼす異なる調製条件の影響

Author (8)： GAO Yuanpei (Tokyo Univ. Marine Sci. and Technol., Tokyo, JPN) ,  FUKUSHIMA Hideto (Nihon Univ., Kanagawa, JPN) ,  SHIROTA Kazuya (Maruha Nichiro Corp., Tsukuba, JPN) ,  KAKIZAKI Yusuke (Maruha Nichiro Corp., Tsukuba, JPN) ,  DENG Shanggui (Zhanjiang Ocean Univ., Zhoushan, CHN) ,  NAKAZAWA Naho (Tokyo Univ. Marine Sci. and Technol., Tokyo, JPN) ,  OSAKO Kazufumi (Tokyo Univ. Marine Sci. and Technol., Tokyo, JPN) ,  OKAZAKI Emiko (Tokyo Univ. Marine Sci. and Technol., Tokyo, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 24  Issue： 6  Page： 991-997  Publication year： Nov. 2018 
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： *surimi ,  emulsification ,  *gel ,  *fish oil ,  stability ,  *oxidation ,  storage stability ,  droplet ,  droplet diameter ,  Vacuum ,  *machining condition ,  oxidation stability ,  lipid oxidation ,  oil drop

JST classification (2)： Animal aquatic foods  (FJ13020C) ,  Food chemistry,nutritional value  (FJ01020J)

Reference (29)：

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Terms in the title (7)： 誘導 ,  乳化 ,  すり身 ,  ゲル ,  魚油 ,  酸化 ,  調製