1 |
Liang JH, Lin CC (2000) Fluorescence kinetics of soybean flour oxidation. Journal of the American Oil Chemists' Society, 77, 709-713
DOI
ScienceOn
|
2 |
Liang JH (1999) Fluorescence due to interactions of oxidizing soybean oil and soy protines. Food Chemistry, 66, 103-108
DOI
ScienceOn
|
3 |
Mottram D (1987) Lipid oxidation and flavor in mea and meat products. Food Science and Technology Today, 1, 159-162
|
4 |
Frankel EN (1998) Lipid oxidation. Dundee: The Oily Press LDT.
|
5 |
Kikugawa K, Takayanagi K, Watanabe S (1985) Polylysine modified with malonaldehyde, hydroperoxylinoleic acid and monofunctional aldehydes. Chemical & Pharmaceutical Bulletin, 12, 5437-5444
|
6 |
Liang JH (2000) Kinetics of fluorescence formation in whole milk powders during oxidation. Food Chemistry, 71, 459-463
DOI
ScienceOn
|
7 |
Frankel EN (1993) In search of better methods to evaluate natural antioxidants and oxidative stability in food lipids. Trends in Food Science and Technology, 4, 220-225
DOI
ScienceOn
|
8 |
Veberg A, Vogt G, Wold JP (2006) Fluorescence in aldehyde model systems related to lipid oxidation. LWT - Food Science and Technology, 39, 562-570
DOI
ScienceOn
|
9 |
Kikugawa K (1986) Fluorescent products derived from the reaction of primary amines and components in peroxidized lipids. Free Radical Biology and Medicine, 2, 389-417
DOI
ScienceOn
|
10 |
Estevez M, Kylli P, Puolanne E, Kivikari R, Heinonen M (2008) Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation n oil-in-water emulsions. Meat Science, 80, 1290-1296
DOI
ScienceOn
|
11 |
Lee YH, Kum JS, Ahn YS, Kim WJ (2001) Effect of packaging material and oxygen absorbant on quality properties of Yukwa. Korean Journal Food Science And Technology, 6, 728-736
과학기술학회마을
|
12 |
Lee YS, Jung HO, Lee CO (2003) Quality characteristics of Yukwa fried with palm oil during storage, 1, 60-64
|
13 |
Kim SO (2006) Research and industrial trend of the functional components of soybean. Food Science and Industry, 1, 2-10
|
14 |
Kim ND, Choi SG, Joo HK (1992) Changes of chemical composition and enzyme activity of soybean by processing method. J Korean Agric Chem Soc, 4, 232-236
과학기술학회마을
|
15 |
Lígia PB, Susana AB, João AL, José CM (2005) Multi block PLS as an approach to compare and combine NIR and MIR spectra in alibrations of soybean flour. Chemometrics and Intelligent Laboratory Systems, 75, 91-99
DOI
ScienceOn
|
16 |
Chun JK, Kim KH, Mok CK, Lee SJ, Kwon YA (2003) Food Engineering. McGraw-Hill Korea, Inc., Seoul, Korea, p 283-286, 321
|
17 |
Shu TS, Lee G, Seo YK, Lee KP, Kim DJ (2004) Micro particle technology in food science. Food Science and Industry, 4, 17-21
|
18 |
Shin DH, Chung CK (1998) Chemical composition of the rice germ from rice milling and its oil stability during storage. Korean Journal of Food Science And Technology, 1, 241-243
과학기술학회마을
|
19 |
Lee SB, Uhm BH, Yoon WB (2011) Effct of high pressure processing on the rancidity of Yeonhaeju soybean (Bazaz) powder during storage. Food Engineering Process, 3, 209-213
|
20 |
Forss DA (1972) Odor an flavor compounds from lipids. Progress in the Chemistry of Fats and Other Lipids, 13, 181-258
|