A STUDY ON CURRY .1. THE FATTY-ACID COMPONENTS AND FREE FATTY-ACID IN COMMERCIAL COOKED CURRY

被引：0
|
作者：
KOIZUMI, Y
NAGASIMA, T
YAMADA, M
YANAGIDA, F
机构：
来源：
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1986年 / 33卷 / 05期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：323 / 328
页数：6
相关论文
共 50 条
  • [1] FREE FATTY-ACID CONTENTS AND OFF-FLAVOR IN COMMERCIAL CANNED MUTTON CURRY
    VASUNDHARA, TS
    KUMUDAVALLY, KV
    BHAGIRATHY, B
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1991, 28 (01): : 61 - 63
  • [2] A STUDY ON CURRY .4. VOLATILE COMPONENTS OF COMMERCIAL COOKED CURRY
    NAGASHIMA, T
    KOIZUMI, Y
    YAMADA, M
    YANAGIDA, F
    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1986, 33 (08): : 561 - 565
  • [3] PREVENTION OF SATURATED FREE FATTY-ACID TOXICITY BY UNSATURATED FATTY-ACID
    GORDON, GB
    JOURNAL OF CELL BIOLOGY, 1975, 67 (02): : A140 - A140
  • [4] INHIBITION OF FATTY-ACID MOBILIZATION BY ARTERIAL FREE FATTY-ACID CONCENTRATION
    MADSEN, J
    BULOW, J
    NIELSEN, NE
    ACTA PHYSIOLOGICA SCANDINAVICA, 1986, 127 (02): : 161 - 166
  • [5] A STUDY ON CURRY .3. FREE AMINO-ACID, ORGANIC-ACID, COLOR AND SENSORY EVALUATION IN COMMERCIAL COOKED CURRY
    NAGASHIMA, T
    KOIZUMI, Y
    YAMADA, M
    YANAGIDA, F
    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1986, 33 (07): : 529 - 536
  • [6] A STUDY ON CURRY .1. THE CHEMICAL-CONSTITUENTS AND SENSORY TEST OF COMMERCIAL COOKED CURRY
    KOIZUMI, Y
    NAGASIMA, T
    YAMADA, M
    YANAGIDA, F
    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1986, 33 (05): : 316 - 322
  • [7] MECHANISMS OF FATTY-ACID EFFECTS ON SARCOPLASMIC-RETICULUM .1. CALCIUM FATTY-ACID INTERACTION
    WATRAS, J
    MESSINEO, FC
    HERBETTE, LG
    JOURNAL OF BIOLOGICAL CHEMISTRY, 1984, 259 (02) : 1319 - 1324
  • [8] FATTY-ACID SYNTHESIS BY SPINACH-CHLOROPLASTS .1. PROPERTY OF FATTY-ACID SYNTHESIS FROM ACETATE
    NAKAMURA, Y
    YAMADA, M
    PLANT AND CELL PHYSIOLOGY, 1975, 16 (01) : 139 - 149
  • [9] ANALYSIS OF FATTY-ACIDS AND FATTY-ACID ESTERS .1.
    ACKMAN, RG
    METCALFE, LD
    JOURNAL OF CHROMATOGRAPHIC SCIENCE, 1975, 13 (09) : 397 - 397
  • [10] A STUDY ON CURRY .5. CHANGES OF AROMA COMPONENTS IN THE COURSE OF PROCESSING COMMERCIAL COOKED CURRY
    KOIZUMI, Y
    NAGASHIMA, T
    YAMADA, M
    YANAGIDA, F
    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1987, 34 (04): : 244 - 248
12345