Preparation of Lutein from Marigold Flowers and Esterification to Their Myristates
スポンサーリンク
概要
著者
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Morita Naofumi
Laboratory Of Applied Microbiology College Of Agriculture:(present Address)department Of Pharmacolog
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Morita Naofumi
Laboratory Of Food Chemistry College Of Agriculture Osaka Prefecture University
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SUBAGIO Achmad
Laboratory of Food Chemistry, College of Agriculture, Osaka Prefecture University
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Subagio Achmad
Laboratory Of Food Chemistry College Of Agriculture Osaka Prefecture University
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Subagio Achmad
Laboratory Of Chemistry And Biochemistry Of Agricultural Products Faculty Of Agricultural Technology
関連論文
- Effects of Protein Isolate from Hyacinth Beans (Lablab purpureus (L.) Sweet) Seeds on Cake Characteristics
- Dough Properties and Baking Quality of Several Domestic Wheat Flours as Compared with Commercial Foreign Wheat Flour
- Application of Polyglycerol Mono-Fatty Acid Esters to Improve Breadmaking
- Thermal Isomerization of All-trans-Lutein in a Benzene Solution
- Effect of Substitution of Waxy-Wheat Flour for Common Flour on Dough and Baking Properties
- Effect of L-Ascorbic Acid and its Related Derivatives on the Peroxidation of Linoleic Acid in Neutral Buffer Solution
- Rheological Properties of Aqueous Solutions of Bacillus subtilis FT-3 Polysaccharide
- Effect of Erythrobate on Breadmaking in a Home Baker
- Quinoxaline Derivatives Derived from Isomaltooligosaccharides with o-Phenylenediamine under Deoxygenated and Heated Alkaline Conditions(Analytical Chemistry)
- Effect of L-Ascorbic Acid and L-Ascorbyl Palmitate on the Peroxidation of Linoleic Acid : Relationship between Appearance of Reaction Mixture and Peroxidation of Linoleic Acid
- Effects of Metal Ions and Radical Scavengers on the Peroxidation of Linoleic Acid Catalyzed by L-Ascorbic Acid and Dehydro-L-Ascorbic Acid
- Quinoxalines Derived from D-Glucose and Maltose with o-Phenylene-diamine under Refluxed Conditions in Alkaline Media
- A New Gel-Forming Polysaccharide Produced by Bacillus subtilis FT-3 Its Structure and its Physical and Chemical Characteristics
- Stability of Lutein and Its Myristate Esters
- Characterization and Properties of Degradation Products of Dehydro-L-Ascorbic Acid in Aqueous Solution
- Preparation of Lutein from Marigold Flowers and Esterification to Their Myristates
- Changes of Bound Lipids and Composition of Fatty Acids in Germination of Quinoa Seeds
- Effect of Enzymes on the Dough Properties and Bread Quality of Wheat Flour Partly Substituted for Amaranth Flour
- Quinoxalines Derived from D-Glucose and O-Phenylenediamine in a Weakly Acidic Medium
- Quinoxaline Derivatives Derived from D-Glucuronic Acid and D-Galacturonic Acid with o-Phenylenediamine under Deoxygenated and Heated Conditions
- Quinoxalines Derived from D-Galactose and o-Phenylenediamine in Acidic Media
- Quinoxalines Derived from Disaccharides with o-Phenylenediamine under Weakly Acidic Reflux Conditions
- Gas-Liquid Chromatography and Mass Spectrometry of Quinoxalines Derived from Various Homoglucans by Alkaline o-Phenylenediamine Method