- Volume 22 Issue 5
Antioxidative activity of browning product(BP) fractionated from fermented soybean sauce(SS) was studied during the oxidation process of linoleic acid mixture system. SSBP was a powder type product prepared from fermented soybean sauce by the fractionation through the Sephadex G-10 column and freeze drying of collected fraction. The aqueous model systems were used for the evaluation of antioxidative activity of SSBP during the oxidative reaction at
- 한국식품과학회지 v.22 no.3 지방산의 산화에 대한 양조간장의 항산화 특성 최홍식;이정수;문갑순;박건영
- 한국식품과학회지 v.19 no.6 양조간장의 항산화 작용 및 항산화성 물질에 관한 연구 문갑순;최홍식
- 부산대학교 석사학위논문 양조간장에서 분리한 갈색물질의 항산화성에 관한 연구 이정수
- J. Agric. Food Chem. v.31 Stability of antioxidants formed from histidine and glucose by the maillard reactions Lingnert,H.;Waller,G.R.
- 한국농화학회지 v.24 no.3 고려인삼 갈변물질의 항산화 효과 김상달;도재호;오훈일
- J. Nutr. Sci. Vitaminol v.30 Antioxidative components of sweet potatoes Hayase,F.;Kato,H.
- Official and tentative method A.O.C.S.
- Prog. Food. Nutr. Sci. v.5 Fraction and antioxidative activity of browning reaction products between D-xylose and glycine Yamaguchi,N.;Koyama,Y.;Fujimaki,M.
- 한국농화학회지 영남지부 간장의 풍미성분 및 안전성 관련 성분 최홍식
- J. Jpn. Home Economics v.34 Antioxidative activity of tocopherol analogues in a food model system Cho,S.
- Nippon Shokuhin Kogyo Gakkaishi v.26 no.2 Antioxidative activites of miso and soybean sauce on linoleic acid Yamaguchi,N.;Yokoo,Y.;Fujimaki,M
- J. Agric. Food Chem. v.23 Decomposition linoleic acid Gardner,H.W.
- J. Am. Oil Chem. Soc. v.63 no.10 Study on the oxidative rate and prooxidant activity of free fatty acids Miyashita,K.;Takagi,T.
- 한국영양식량학회지 v.22 no.2 Melanoidin의 항산화성 및 항돌연변이원성 최홍식;이창용
- Canada Dept. of Agric. Publication 1284(ed.) Methods for sensory evaluation Bermond,E.;
- J. Am. Oil Chem. Soc. v.52 Toxicology and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene Branen,A.L.
- J. Am. Oil Chem. Soc. v.57 Behavior of alpha, gamma, and delta tocopherois with linoleic acid in aqueous media Cillard,J.;Cillard,P.