$\require{mediawiki-texvc}$

연합인증

연합인증 가입 기관의 연구자들은 소속기관의 인증정보(ID와 암호)를 이용해 다른 대학, 연구기관, 서비스 공급자의 다양한 온라인 자원과 연구 데이터를 이용할 수 있습니다.

이는 여행자가 자국에서 발행 받은 여권으로 세계 각국을 자유롭게 여행할 수 있는 것과 같습니다.

연합인증으로 이용이 가능한 서비스는 NTIS, DataON, Edison, Kafe, Webinar 등이 있습니다.

한번의 인증절차만으로 연합인증 가입 서비스에 추가 로그인 없이 이용이 가능합니다.

다만, 연합인증을 위해서는 최초 1회만 인증 절차가 필요합니다. (회원이 아닐 경우 회원 가입이 필요합니다.)

연합인증 절차는 다음과 같습니다.

최초이용시에는
ScienceON에 로그인 → 연합인증 서비스 접속 → 로그인 (본인 확인 또는 회원가입) → 서비스 이용

그 이후에는
ScienceON 로그인 → 연합인증 서비스 접속 → 서비스 이용

연합인증을 활용하시면 KISTI가 제공하는 다양한 서비스를 편리하게 이용하실 수 있습니다.

Storage stability of cauliflower soup powder: The effect of lipid oxidation and protein degradation reactions

Food chemistry, v.128 no.2, 2011년, pp.371 - 379  

Raitio, Riikka (University of Copenhagen, Department of Food Science, Faculty of Life Sciences, Rolighedsvej 30, DK-1930 Frederiksberg C, Denmark) ,  Orlien, Vibeke (University of Copenhagen, Department of Food Science, Faculty of Life Sciences, Rolighedsvej 30, DK-1930 Frederiksberg C, Denmark) ,  Skibsted, Leif H. (Corresponding author. Address: University of Copenhagen, IFV, Rolighedsvej 30, 1958Frederiksberg C, Denmark. Tel.: +45 3533 3221)

Abstract AI-Helper 아이콘AI-Helper

Highlights► Quality of cauliflower soup powder is mainly decreased due to protein degradation. ► Lipid oxidation is of less importance in determining shelf-life of cauliflower soup powder. ► Freshly prepared soup powder have a high content of free radicals. ► Dimethyl...

주제어

참고문헌 (46)

  1. Lebensmittel Wissenschaft und Technologie Andersson 31 169 1998 10.1006/fstl.1997.0330 Influence of oxygen concentration and light on the oxidative stability of cream powder 

  2. Milchwissenschaft Becker 64 4 413 2009 Storage stability of cappucino powder 

  3. Food Chemistry Beddows 73 255 2001 10.1016/S0308-8146(00)00295-8 Effect of ascorbyl palmitate on the preservation of α-tocopherol in sunflower oil, alone and with herbs and spices 

  4. Belitz 1999 Food chemistry 

  5. Journal of Agricultural and Food Chemistry Borrelli 50 6527 2002 10.1021/jf025686o Chemical characterization and antioxidant properties of coffee melanoidins 

  6. Journal of American Chemical Society Burton 103 6472 1981 10.1021/ja00411a035 Autoxidation of biological molecules. 1. The antioxidant activity of vitamin E and related chain-breaking antioxidants in vitro 

  7. Journal of Agricultural and Food Chemistry Chin 42 1529 1994 10.1021/jf00043a026 Mechanisms of formation of volatile sulfur compounds following the action of cysteine sulfoxide lyases 

  8. Journal of the American Oil Chemists’ Society Elizalde 68 10 758 1991 10.1007/BF02662167 Effect of Maillard reaction volatile products on lipid oxidation 

  9. Journal of Agricultural and Food Chemistry Engel 50 6459 2002 10.1021/jf025579u Flavour active compounds potentially implicated in cooked cauliflower acceptance 

  10. Journal of American Oil Chemists’ Society Ferrari 73 5 587 1996 10.1007/BF02518112 Minor constituents of vegetable oils during industrial processing 

  11. Journal of Biological Chemistry Folch 226 497 1957 10.1016/S0021-9258(18)64849-5 A simple method for the isolation and purification of total lipides from animal tissues 

  12. Journal of Agricultural and Food Chemistry Forney 46 5295 1998 10.1021/jf980443a Induction of volatile compounds in broccoli by postharvest hot-water dips 

  13. Francis 1975 Food colourimetry: Theory and applications 

  14. Frankel 2005 Lipid oxidation 

  15. Journal of Agricultural and Food Chemistry Frankel 44 131 1996 10.1021/jf950374p Antioxidant activity of a rosemary extract and its constituents, carnosic acid, carnosol, and rosmarinic acid, in bulk oil and oil-in water emulsions 

  16. Journal of Agricultural and Food Chemistry Frankel 42 1054 1994 10.1021/jf00041a001 Interfacial phenomena in evaluation of antioxidants: Bulk oils vs emulsions 

  17. Gibbs 89 1986 Concentration and drying of foods Microbiological quality of dried foods 

  18. Hall 1997 Antioxidant methodology Structure-activities of natural antioxidants 

  19. Agricultural and Biological Chemistry Hayashi 49 11 3131 1985 10.1271/bbb1961.49.3131 Formation of the N,N′-dialkylpyrazine cation radical from glyoxal dialkylamine produced on reaction of a sugar with amine or amino acid 

  20. Journal of Agricultural and Food Chemistry Hoffman 47 379 1999 10.1021/jf980626x Studies on radical intermediates in the early stage of the nonenzymatic browning reaction of carbohydrates and amino acids 

  21. Journal of Agricultural and Food Chemistry Hoffman 47 391 1999 10.1021/jf980627p Radical-assisted Melanoidin formation during thermal processing of foods as well as under physiological conditions 

  22. International IDF Standard: Determination of peroxide value, 74A:1991, International Dairy Federation. 

  23. Jacobsen 197 2007 Long-chain omega-3 specialty oils Optimization of oxidative stability of omega-3 enriched foods 

  24. Food Chemistry Jensen 103 717 2007 10.1016/j.foodchem.2006.09.012 Oxidative stability of snack and cereal products in relation to moisture sorption 

  25. Journal of Food Science Jung 63 3 408 1998 10.1111/j.1365-2621.1998.tb15753.x Singlet oxygen and ascorbic acid effects on dimethyl disulfide and off-flavour in skim milk exposed to light 

  26. Carcinogenesis Kato 17 11 2469 1996 10.1093/carcin/17.11.2469 Formation of the mutagenic/carcinogenic imidazoquinoxaline-type heterocyclic amines through the unstable free radical Maillard intermediates and its inhibition by phenolic antioxidants 

  27. CRC Critical Reviews in Food Technology Labuza 2 355 1971 10.1080/10408397109527127 Kinetics of lipid oxidation in foods 

  28. Moskowitz Vol. 1 1988 

  29. Journal of Agricultural and Food Chemistry Namiki 23 3 487 1975 10.1021/jf60199a024 Development of novel free radicals during the amino-carbonyl reaction of sugars with amino acids 

  30. Food Chemistry Nissen 79 387 2002 10.1016/S0308-8146(02)00160-7 Potential use of electron spin resonance spectroscopy for evaluating the oxidative status of potato flakes 

  31. Journal of Agricultural and Food Chemistry Nissen 48 5548 2000 10.1021/jf0003552 Protection of dehydrated chicken meat by natural antioxidants as evaluated by electron spin resonance spectrometry 

  32. Nursten 2005 The Maillard reaction; chemistry, biochemistry and implications 

  33. Nursten 53 1986 Concentration and drying of foods Maillard browning reactions in dried foods 

  34. Journal of Agricultural and Food Chemistry Roberts 45 2413 1997 10.1021/jf960902c Free radical formation from secondary amines in the Maillard reaction 

  35. International Journal of Food Science and Technology Sarkardei 43 309 2008 10.1111/j.1365-2621.2006.01435.x Effect of natural antioxidants on stored freeze-dried food product using horse mackerel 

  36. Schaich 12 2002 Free radicals in food, chemistry, nutrition, and health-effects EPR methods for studying free radicals in foods 

  37. International Dairy Journal Stapelfeldt 7 331 1997 10.1016/S0958-6946(97)00016-2 Effect of heat treatment, water activity and storage temperature on the oxidative stability of whole milk powder 

  38. Food Chemistry Tan 76 385 2002 10.1016/S0308-8146(01)00272-2 Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods 

  39. Journal of Agricultural and Food Chemistry Thomsen 53 7082 2005 10.1021/jf050862p Temperature effect on lactose crystallization, Maillard reactions, and lipid oxidation in whole milk powder 

  40. Journal of Agricultural and Food Chemistry Thomsen 53 1805 2005 10.1021/jf0485483 Two types of radicals in whole milk powder. Effect of lactose crystallization, lipid oxidation, and browning reactions 

  41. Journal of Food Lipids Thomsen 6 149 1999 10.1111/j.1745-4522.1999.tb00139.x Quantification of radical formation in oil-in-water food emulsions by electron spin resonance spectroscopy 

  42. Journal of Food Lipids Trojáková 8 1 2001 10.1111/j.1745-4522.2001.tb00179.x Antioxidant activity of rosemary and sage extracts in rapeseed oil 

  43. Journal of Agricultural and Food Chemistry Tulio 50 1502 2002 10.1021/jf010673g Formation of methanethiol and dimethyl disulfide in crushed tissues of broccoli florets and their inhibition by freeze-thawing 

  44. Food Chemistry Velasco 85 623 2004 10.1016/j.foodchem.2003.07.020 Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spin resonance spectroscopy with the rancimat method and differential scanning calorimetry 

  45. Weber, R. T. & Heiss, A. A. (1992), ECS 106 EPR Spectrometer User’s Manual, Bruker Instruments Inc., (pp. 7.3). Billerica Massachusetts USA. 

  46. Weil 1994 Electron paramagnetic resonance. Elementary theory and practical applications 

관련 콘텐츠

저작권 관리 안내
섹션별 컨텐츠 바로가기

AI-Helper ※ AI-Helper는 오픈소스 모델을 사용합니다.

AI-Helper 아이콘
AI-Helper
안녕하세요, AI-Helper입니다. 좌측 "선택된 텍스트"에서 텍스트를 선택하여 요약, 번역, 용어설명을 실행하세요.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.

선택된 텍스트

맨위로