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魚肉貯蔵・加工時における有毒アルデヒド,4-ヒドロキシヘキセナールの生成と抑制
http://hdl.handle.net/10458/1951
http://hdl.handle.net/10458/1951a90e0bc6-9f3f-4660-bfc8-9f13dd5382f1
名前 / ファイル | ライセンス | アクション |
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13660204.pdf (2.1 MB)
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Item type | 報告書 / Research Paper(1) | |||||
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公開日 | 2009-03-12 | |||||
タイトル | ||||||
言語 | ja | |||||
タイトル | 魚肉貯蔵・加工時における有毒アルデヒド,4-ヒドロキシヘキセナールの生成と抑制 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Formation and suppression of toxic aldehydes, 4-hydroxy-hexenal in stored and processed fish meat | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
言語 | ja | |||||
主題Scheme | Other | |||||
主題 | 4-ヒドロキシヘキセナール, マロンアルデヒド, 木酢液, NaCl, スモーク魚肉, すり身, エピガロカテキンガレート, α-トコフェノール | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | 4-Hydroxyhexenal, Maron aldhyde, Wood vinegar, Smoked fish meat products, Surimi based products, Epigallocatechin gallate, α-Tocopherol | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_18ws | |||||
資源タイプ | research report | |||||
研究代表者 |
境, 正
× 境, 正 |
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内容記述 | ||||||
内容記述タイプ | Other | |||||
内容記述 | 平成13年度~平成14年度 科学研究費補助金 (基盤研究(C)(2)) 研究成果報告書 |
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言語 | ja | |||||
関連サイト | ||||||
識別子タイプ | DOI | |||||
関連識別子 | http://dx.doi.org/10.1046/j.1444-2906.2003.00605.x | |||||
関連名称 | http://dx.doi.org/10.1046/j.1444-2906.2003.00605.x | |||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
目次情報 | ||||||
ja | ||||||
P1. はしがき P2-3. カテキン添加実験 P4-18. T. Sakai, S. Kawahara, The formation of 4-hydroxy-2-hexenal, a hepatotoxic aldehyde derived from n-3 fatty acids, may be suppressed in the yellowtail meats in which lipid oxidation progresses P19-34. Effects of NaCl on the formation of lipid peroxidation-derived cytotoxic aldehyde, 4-hydroxy-2E-hexenal in fish meats P35-46. アスタキサンチン添加によるカンパチ肉の脂質過酸化抑制の試み P47-58. Sakai, T., Ueki, N., & Ms Munasinghe, D. Influence of sodium chloride on superoxide dismutase activity and lipid peroxidation in refrigerated and frozen yellowtail meat P59-62. PDMS Munasinghe, K Sugamoto, K Ichimaru, M Ryuno, N Ueki, S Kawahara, T Sakai, Effect of wood vinegar on lipid peroxidation of fish. Fisheries Science 68(supp. 2), 1375-1378 (2002) P63-68. MS MUNASINGHE DEEPTHI; ICHIMARU KEN-ICHIRO; RYUNO MIYO; UEKI NOBUHIKO; MATSUI TAKANAO; SUGAMOTO KAZUHIRO; KAWAHARA SATOSHI; SAKAI TADASHI, Lipid peroxidation-derived hepatotoxic aldehydes, 4-hydroxy-2E-hexenal in smoked fish meat products. Fisheries science : FS 69(1),189-194,2003 http://dx.doi.org/10.1046/j.1444-2906.2003.00605.x |