書誌事項
- タイトル別名
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- Effects of Various Antioxidative Substances on Cookies Containing Iron.
- テツ ガンユウ クッキー ニ オケル スウシュ ノ サンカ ボウシセイ ブッシ
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抄録
The antioxidant and synergistic effects of a mixed tocopherol concentrate containing various antioxidative substances were assessed in cookies containing iron at a level of 200ppm employing a storage test at 40°C. Addition of coffee bean powder showed a strong antioxidant effect, reducing the peroxide level in the lipid fractian of the cookies during storage. Caffeic acid and rosemary powder were slightly less effective, and condensed phosphate had little effect. On the other hand, citric acid, citric acid isopropyl ester, L-ascorbyl palmitate, L-proline and lecithin showed no effect. When a mixed tocopherol concentrate was added, L-proline showed the strongest synergistic effect, and extensively suppressed the increase in the peroxide value. However, other substances had no effect or promoted oxidation.
収録刊行物
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- 日本栄養・食糧学会誌
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日本栄養・食糧学会誌 50 (3), 231-236, 1997
公益社団法人 日本栄養・食糧学会
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詳細情報 詳細情報について
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- CRID
- 1390282681268391552
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- NII論文ID
- 10009283407
- 10012980914
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- NII書誌ID
- AN00311992
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- ISSN
- 18832849
- 02873516
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- NDL書誌ID
- 4229063
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可
