참기름 첨가에 의한 어유 보강 에멀젼의 클로로필에 의한 광산화 개선 효과와 산화 방지제 함량 변화

논문상세정보
' 참기름 첨가에 의한 어유 보강 에멀젼의 클로로필에 의한 광산화 개선 효과와 산화 방지제 함량 변화' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • 음료기술
  • antioxidants
  • chlorophyll-photosensitizedoxidation
  • fishoil-enrichedemulsion
  • sesame oil
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
208 0

0.0%

' 참기름 첨가에 의한 어유 보강 에멀젼의 클로로필에 의한 광산화 개선 효과와 산화 방지제 함량 변화' 의 참고문헌

  • 볶은 참기름의 제조 및 저장 중 토코페롤과 리그난 함량 변화 및산화 특성 연구
    이진영 한국식품과학회지 40 (1) : 15 ~ 20 [2008]
  • The contents of proteins and phospholipids in cloudy (veiled) virginoliveoils
    Koidis A Lipid Sci. Tech 108 : 323 ~ 328 [2006]
  • Studies on plastoquinone. 1. Determina-tion of the concentration and oxidationreduction state of plasto-quinone in isolated chloroplasts
    Redfearn ER Phytochemistry 1 : 147 ~ 151 [1962]
  • Structure effect on antioxidant activity of catecholamines towards singlet oxygen and other reac-tive oxygen species in vitro
    Shimizu T Clin. Biochem. Nutr 47 : 181 ~ 190 [2010]
  • Singlet oxygen quenching effects of phosphati-dylcholine in emulsion containing sunflower oil
    Lee Y Food Sci 73 : C506 ~ C511 [2008]
  • Roles of phospholipids in the flavor stability of soybean oil
    Yoon SH Food Sci. Technol 19 : 23 ~ 28 [1987]
  • Role of minor constituents in the photooxidation of virgin olive oil
    Rahmani M Am. Oil Chem. Soc 75 : 837 ~ 843 [1988]
  • Prooxidant activities of chlorophylls and their decomposition products on the photoxidation of methyl linoleate
    Endo Y Am. Oil Chem. Soc 61 : 781 ~ 784 [1984]
  • Post harvest biochemistry of plant food materials in the tropics
    Osawa T Japan Scien-tific Societies Press : 241 ~ 251 [1994]
  • Physical and chemi-cal scavenging of singlet molecular oxygen by tocopherols
    Kaiser S Arch. Biochem. Biophys 277 : 101 ~ 108 [1990]
  • Photochemical oxidation and autoxidation of chlorophyll phytyl side chain in senescent phytoplanktonic cells: Potential sources of several acy-clic isoprenoid compounds in the marine environment
    Rontani J-F Lipids 38 : 241 ~ 254 [2003]
  • Phospholipid oxidation cata-lyzed by ferrous ion and ascorbic acid
    Kwakatsu M Agric. Biol. Chem 48 : 1275 ~ 1279 [1984]
  • Peroxyl and hydroxyl radical scavenging activity of some natural phenolic antioxidants
    Chimi H Am. Oil Chem. Soc 68 : 307 ~ 312 [1991]
  • Official Methods and Recommended Practices of the American Oil Chemists’ Society
    AOCS method Cd 8-53, Ti 1a-64. AOCS Press [1996]
  • Mechanisms of antioxidants in the oxidation of foods
    Choe E Comp. Rev. Food Sci 8 : 345 ~ 358 [2009]
  • Mechanisms and factors for edible oil oxida-tion
    Choe E Compr. Rev. Food Sci 5 : 169 ~ 186 [2006]
  • Kinetic study of the quenching reaction of singlet oxygen by tea catechins in ethanol solution
    Mukai K Free Radical Bio. Med 39 : 752 ~ 761 [2005]
  • Kinetic study of the quenching reaction of singlet oxygen by flavonoids in ethanol solution
    Nagai S Phys. Chem 109 : 4234 ~ 4240 [2005]
  • Involvement of active oxygen species in degradation of light-harvesting proteins under light stresses
    Zolla L Bio-chemistry 41 : 14391 ~ 14402 [2002]
  • Interaction of phosphatidylcholine and alpha-tocopherol on the oxidation of sunflower oil and content changes of phosphatidylcholine and tocopherol in the emulsion under sin-glet oxygen
    Lee Y Food Sci 76 : C498 ~ C503 [2011]
  • Food Chemistry
    Elbe J Marcel Dekker : 651 ~ 722 [1996]
  • Fish oil-derived fatty acids, docosahexaenoic acid and docosapen-taenoic acid, and the risk of acute coronary events
    Rissanen T Circulation 102 : 2677 ~ 2679 [2000]
  • Effects of phosphatidylcholine and phosphatidyle-thanolamine on the photooxidation of canola oil
    Lee J Food Sci 74 : C481 ~ C486 [2009]
  • Effects of mustard oil addition to tuna oil-enriched emulsion on the oxidation under singlet oxygen
    An S Bio-catal. Agric. Biotechnol 1 : 267 ~ 270 [2012]
  • Effects of Unrefined Vegetable Oil Addition on the Flavor Acceptability and Oil Oxidation of Tuna Oil Enriched Emulsion under Singlet Oxygen
    안소진 Food Science and Biotechnology 20 (3) : 743 ~ 750 [2011]
  • Effects of Monoacylglycerols on the Oil Oxidation of Acidic Water/ Perilla Oil Emulsion under Light in the Presence of Chlorophyll
    Nakyung Kim Food Science and Biotechnology 21 (1) : 183 ~ 189 [2012]
  • Degradation of chloro-phyll and several derivatives in acid solution
    Schanderl SH Org. Chem 27 : 3865 ~ 3868 [1962]
  • Chlorophyll degradation in boiled broccoli florets during storage in the light
    Kotani M Food Sci. Technol. Int 5 : 35 ~ 38 [1999]
  • Chemsitry and reactions of reactive oxygen species in foods
    Choe E Food Sci 70 : R142 ~ R159 [2005]
  • Chemical kinetics. In: Chemis-try; Principles and Practice
    Reger DL Brooks/Cole Cengage Learn-ing : 510 ~ 571 [2010]
  • Bound 3-meth-ylidene-7,11,15-trimethylhexadecan-1,2-diol: A new isoprenoid marker for the photodegradation of chlorophyll-a in seawater
    Rontani J-F Org. Geochem 21 : 135 ~ 142 [1994]
  • Ascorbyl palmitate, γ-tocopherol, and EDTA affect lipid oxidation in fish oil enriched salad eress-ing eifferently
    Mette B Agr. Food Chem 55 : 2369 ~ 2375 [2007]
  • Antiphoto-oxidative activity of sesa-mol in methylene blue- and chlorophyll-sensitized photo-oxidation of oil
    Kim JY Agr. Food Chem 51 : 3460 ~ 3465 [2003]
  • Antioxidative effects of sesamol and tocopherols at various concentrations in oils during microwave heating
    Yoshida H Sci. Food Agr 79 : 220 ~ 226 [1999]
  • A multivariate study of the corre-lation between tocopherol content and fatty acid composition in vegetable oils
    Kamal-Eldin A Am. Oil Chem. Soc 74 : 375 ~ 380 [1997]