パン中のマロンアルデヒド含量および貯蔵中におけるその変動
書誌事項
- タイトル別名
-
- Malonaldehyde Content in Some Breads and Its Change during Storage
この論文をさがす
説明
Malonaldehyde (MA) content in plain bread, French bread, and croissants was analyzed. MA was detected in all the analyzed samples. The MA and lipid contents in croissants were higher than those in other breads. Changes in MA content in plain bread, French bread, and croissants stored at 4°C were examined after 0, 2, and 4 days of storage. The MA content in all the bread samples increased during the storage period. The highest increase of MA content was observed in French bread.
収録刊行物
-
- 食品衛生学雑誌
-
食品衛生学雑誌 46 (3), 121-123, 2005
公益社団法人 日本食品衛生学会
- Tweet
詳細情報 詳細情報について
-
- CRID
- 1390282679199968768
-
- NII論文ID
- 10031169331
-
- NII書誌ID
- AN00117741
-
- COI
- 1:CAS:528:DC%2BD2MXmsFCksbo%3D
-
- ISSN
- 18821006
- 00156426
-
- NDL書誌ID
- 7416892
-
- PubMed
- 16042299
-
- 本文言語コード
- en
-
- 資料種別
- journal article
-
- データソース種別
-
- JaLC
- IRDB
- NDLサーチ
- Crossref
- PubMed
- CiNii Articles
- OpenAIRE
-
- 抄録ライセンスフラグ
- 使用不可
