Color Stability and Lipid Oxidation of a Dried Food Model to Which Carotenoids Have Been Added
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概要
- 論文の詳細を見る
The color stability of a dried food model added with carotenoids, represented by β-carotene and lutein, and the effects of these carotenoids on lipid oxidation were studied. Addition of both β-carotene and lutein gave a yellow color to the dried food model. During incubation, the changes in the remaining amounts of carotenoids, and also in the color of the dried food model showed that the carotenoids degraded quickly when their initial concentration was high. Also, the higher the concentration of added carotenoids, the higher was the level of lipid oxidation of the samples produced. However, the color change and the oxidative promotion of carotenoids could be lowered by the addition of tocopherols.
- 社団法人 日本食品科学工学会の論文
- 2001-08-01
著者
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MORITA Naofumi
Department of Agricultural Chemistry, College of Agriculture, University of Osaka Prefecture
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Subagio Achmad
Department Of Applied Biological Chemistry Graduate School Of Agriculture And Biological Science Osa
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SHIGEMURA Yukiyo
Department of Applied Biological Chemistry, Graduate School of Agriculture and Biological Science, O
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Shigemura Yukiyo
Department Of Applied Biological Chemistry Graduate School Of Agriculture And Biological Science Osa
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