EFFECT OF WATER ACTIVITY ON OXIDATIVE DETERIORATION OF FREEZE-DRIED BEEF

被引：0

作者：

QUAGLIA, GB

SINESIO, F

VECCIASCAVALLI, D

AVALLE, V

SCALFATI, G

机构：

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 1988年 / 23卷 / 03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

页码：241 / 246

页数：6

共 15 条

[1] FLUORESCENT PRODUCTS OF PHOSPHOLIPIDS DURING LIPID PEROXIDATION [J].

BIDLACK, WR ;

TAPPEL, AL .

LIPIDS, 1973, 8 (04) :203-207

[2] Adsorption of gases in multimolecular layers [J].

Brunauer, S ;

Emmett, PH ;

Teller, E .

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1938, 60 :309-319

[3] LIPID AUTOXIDATION IN FREEZE-DRIED MEATS [J].

CHIPAULT, JR ;

HAWKINS, JM .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1971, 19 (03) :495-&

[4] FLUORESCENT PRODUCTS FROM REACTION OF PEROXIDIZING POLYUNSATURATED FATTY-ACIDS WITH PHOSPHATIDYL ETHANOLAMINE AND PHENYLALANINE [J].

DILLARD, CJ ;

TAPPEL, AL .

LIPIDS, 1973, 8 (04) :183-189

[5]

FOLCH J, 1957, J BIOL CHEM, V226, P497

[6] LIPID HYDROPEROXIDE REACTIVITY WITH PROTEINS AND AMINO-ACIDS - REVIEW [J].

GARDNER, HW .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1979, 27 (02) :220-229

[7]

KAMAREI AR, 1984, J FOOD SCI, V49, P1517, DOI 10.1111/j.1365-2621.1984.tb12834.x

[8] PROTEIN INTERACTIONS IN BIOSYSTEMS - PROTEIN-LIPID INTERACTIONS [J].

KAREL, M .

JOURNAL OF FOOD SCIENCE, 1973, 38 (05) :756-763

[9]

Karel M., 1981, WATER ACTIVITY INFLU, P511

[10]

MALSHET VG, 1974, LIPIDS, V8, P194

← 1 2 →