Zobrazeno 1 - 10 of 18 pro vyhledávání: '"Akihide Takiguchi"'
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The Effect of Lipid Oxidation in Frozen Pulverized Niboshi(Boiled and Dried Sardine) on Color Browning and Formation of Free Amino Acid
Autor: Akihide Takiguchi
Publikováno v: Food Science and Technology Research. 5:204-209
The relationship between lipid oxidation in pulverized niboshi which occurred during freezing and further oxidation, free amino acid loss, and browning which took place after the sample had been thawed was investigated. Lipid oxidation occurred in th
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0f1d30248a10a6744cb5a165d8ef09c8
https://doi.org/10.3136/fstr.5.204
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4
Effects of Antioxidants and Packing on Cholesterol Oxidation in Processed Anchovy during Storage
Autor: Hideki Ushio, Kei-ichi Shozen, Akihide Takiguchi, Chiaki Koizumi, Toshiaki Ohshima
Publikováno v: LWT - Food Science and Technology. 30:2-8
Effects of added butylated hydroxyanisole (BHA) and tocopherols on oxidation of cholesterol during processing and subsequent storage of boiled and dried anchovy were evaluated by quantitative determination of constituent fatty acids and cholesterol o
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::aaf04132e96713037fe0b3bad1b4b78d
https://doi.org/10.1006/fstl.1996.0129
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6
Differences between Deterioration of the Lipids in Roasted and Unroasted Seasoned-Dried Filefish Products during Storage
Autor: Akihide Takiguchi
Publikováno v: NIPPON SUISAN GAKKAISHI. 61:51-57
Hydrolysis and oxidation of the lipids were compared between roasted and unroasted seasoned-dried products of filefish Novodon modestus during storage. These roasted and unroasted samples were stored at 20, 0, -20, and -30°C for 150 days, and at app
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d2251364ed21cbb99558ae2bc82d6a28
https://doi.org/10.2331/suisan.61.51
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9
Oxidation and hydrolysis of lipids and autolysis in salted mackerel during salting and storage
Autor: Akihide Takiguchi, Hitoshi Aminaka
Publikováno v: NIPPON SUISAN GAKKAISHI. 56:613-618
Oxidation and hydrolysis of lipids and autolysis in salted mackerel Scomber japonicus were investigated. Filleted mackerel which had been salted for 10 days were divided into two groups. One of them was not packaged, the other was packaged with plast
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9f72205fdd5167f18a37222f95b70756
https://doi.org/10.2331/suisan.56.613
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