Malonaldehyde content in some breads and its change during storage
2005
Sakai, T.(Miyazaki Univ. (Japan). Faculty of Agriculture) | Kawahara, S.
Malonaldehyde (MA) content in plain bread. French bread, and croissants was analyzed. MA was detected in all the analyzed samples. The MA and lipid contents in croissants were higher than those in other breads. Changes in MA content in plain bread, French bread, and croissants stored at 4 deg C were examined after 0, 2, and 4 days of storage. The MA content in all the bread samples increased during the storage period. The highest increase of MA content was observed in French bread.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
المجلد
46
الإصدار
3
الرقم التسلسلي المعياري الدولي (ردمد)
0015-6426
ترقيم الصفحات
pp. 121-123
مواضيع أخرى
Productos de panaderia; Peroxydation des lipides; Peroxidacion lipidica; Aldehyde; Acidos grasos; Aldehidos
اللغة
إنجليزي
ملاحظة
Summaries (En, Ja)
2 tab. 1 fig. 12 ref.
النوع
Summary
2006-05-15
AGRIS AP
مزود البيانات
إذا لاحظت أي معلومات غير صحيحة تتعلق بهذا السجل ، يرجى الاتصال بنا [email protected]