RELATION OF INVIVO AND INVITRO TOCOPHEROL SUPPLEMENTATION TO STABILITY OF FOWL FAT

被引：13

作者：

BREKKE, CJ ^{[1
]}

ALHAKIM, SH ^{[1
]}

HIGHLANDS, ME ^{[1
]}

HOGAN, JM ^{[1
]}

机构：

[1] UNIV MAINE,DEPT FOOD SCI,ORONO,ME 04473

来源：

POULTRY SCIENCE | 1975年 / 54卷 / 06期

关键词：

D O I：

10.3382/ps.0542019

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：2019 / 2024

页数：6

共 13 条

[1]

BINSTED R, 1960, SOUP MANUFACTURING C, P119

[2] ANTIOXIDANT ACTIVITY OF TOCOPHEROLS, ASCORBYL PALMITATE, AND ASCORBIC-ACID AND THEIR MODE OF ACTION [J].

CORT, WM .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1974, 51 (07) :321-325

[3]

Lundberg WO, 1944, J BIOL CHEM, V153, P265

[4] THE ROLE OF TOCOPHEROL CONTENT IN THE COMPARATIVE STABILITY OF CHICKEN AND TURKEY FAT [J].

MECCHI, EP ;

POOL, MF ;

BEHMAN, GA ;

HAMACHI, M ;

KLOSE, AA .

POULTRY SCIENCE, 1956, 35 (06) :1238-1246

[5] FURTHER STUDIES ON TOCOPHEROL CONTENT AND STABILITY OF CARCASS FAT OF CHICKENS AND TURKEYS [J].

MECCHI, EP ;

POOL, MF ;

NONAKA, M ;

KLOSE, AA ;

MARSDEN, SJ ;

LILLIE, RJ .

POULTRY SCIENCE, 1956, 35 (06) :1246-1251

[6] Antioxidants and the autoxidation of fats IX The antioxidant properties of the tocopherols [J].

Olcott, HS ;

Emerson, OH .

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1937, 59 :1008-1009

[7]

PHILLIPS HJ, 1952, FOOD TECHNOL-CHICAGO, V6, P74

[8] AN IMPROVED SPECTROPHOTOMETRIC METHOD FOR DETERMINATION OF TOCOPHEROLS USING 4,7-DIPHENYL-1,10-PHENANTHROLINE [J].

TSEN, CC .

ANALYTICAL CHEMISTRY, 1961, 33 (07) :849-&

[9] EFFECTS OF FEEDING ANTIOXIDANTS ON RANCIDITY DEVELOPMENT IN PRE-COOKED, FROZEN BROILER PARTS [J].

WEBB, JE ;

YATES, JD ;

BRUNSON, CC .

POULTRY SCIENCE, 1972, 51 (05) :1601-&

[10] EFFECTS OF DIETARY-FAT AND DL-ALPHA-TOCOPHEROL ON STABILITY CHARACTERISTICS OF PRECOOKED FROZEN BROILER PARTS [J].

WEBB, JE ;

BRUNSON, CC ;

YATES, JD .

JOURNAL OF FOOD SCIENCE, 1974, 39 (01) :133-136

← 1 2 →