Malonaldehyde content in some breads and its change during storage

Sakai, T.. Faculty of Agriculture; Kawahara, S.

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.

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AGROVOC Keywords

acide gras aldehydes almacenamiento bakery products bread fatty acids lipid peroxidation pain pan produit de cuisson stockage storage

Bibliographic information

Published in

Journal of the Food Hygienic Society of Japan (Japan)

Volume 46 Issue 3 ISSN 0015-6426

Pagination

pp. 121-123

Other Subjects

Productos de panaderia; Peroxydation des lipides; Peroxidacion lipidica; Aldehyde; Acidos grasos; Aldehidos

Language

English

Note

Summaries (En, Ja)

2 tab. 1 fig. 12 ref.

Type

Summary

In AGRIS since: 2006-05-15

Format: AGRIS AP

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Malonaldehyde content in some breads and its change during storage

2005

AGROVOC Keywords

Bibliographic information