RELATIVE ROLE OF PHOSPHOLIPIDS, TRIACYLGLYCEROLS, AND CHOLESTEROL ESTERS ON MALONALDEHYDE FORMATION IN FAT EXTRACTED FROM CHICKEN MEAT

被引：93

作者：

PIKUL, J

LESZCZYNSKI, DE

KUMMEROW, FA

机构：

[1] HARLAN E MOORE HEART RES FDN,CHAMPAIGN,IL 61820

[2] UNIV ILLINOIS,DEPT FOOD SCI,BURNSIDES RES LAB,URBANA,IL 61801

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb13192.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：704 / 708

页数：5

相关论文

共 36 条

[1] TOTAL LIPIDS AND PHOSPHOLIPIDS IN TURKEY TISSUES
ACOSTA, SO
MARION, WW
FORSYTHE, RH
[J]. POULTRY SCIENCE, 1966, 45 (01) : 169 - &
[2] THIOBARBITURIC ACID REACTION AND AUTOXIDATIONS OF POLYUNSATURATED FATTY ACID METHYL ESTERS
DAHLE, LK
HILL, EG
HOLMAN, RT
[J]. ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1962, 98 (02) : 253 - &
[3] CHANGES IN LIPID COMPOSITION OF CHICKEN MUSCLE DURING FROZEN STORAGE
DAVIDKOV.E
KHAN, AW
[J]. JOURNAL OF FOOD SCIENCE, 1967, 32 (01) : 35 - &
[4] DAWSON LE, 1983, FOOD TECHNOL-CHICAGO, V37, P112
[5] MATURATION OF RAT BRAIN MYELIN
ENG, LF
NOBLE, EP
[J]. LIPIDS, 1968, 3 (02) : 157 - &
[6] FOSTER LB, 1973, CLIN CHEM, V19, P338
[7] SPECTROPHOTOMETRIC DETERMINATION OF NANOGRAM AMOUNTS OF TOTAL CHOLESTEROL IN MICROGRAM QUANTITIES OF TISSUE OR MICROLITER VOLUMES OF SERUM
GLICK, D
FELL, BF
SJOLIN, KE
[J]. ANALYTICAL CHEMISTRY, 1964, 36 (06) : 1119 - &
[8] ROLE OF PHOSPHOLIPIDS AND TRIGLYCERIDES IN WARMED-OVER FLAVOR DEVELOPMENT IN MEAT MODEL SYSTEMS
IGENE, JO
PEARSON, AM
[J]. JOURNAL OF FOOD SCIENCE, 1979, 44 (05) : 1285 - 1290
[9] EFFECT OF FROZEN STORAGE TIME, COOKING AND HOLDING TEMPERATURE UPON EXTRACTABLE LIPIDS AND TBA VALUES OF BEEF AND CHICKEN
IGENE, JO
PEARSON, AM
MERKEL, RA
COLEMAN, TH
[J]. JOURNAL OF ANIMAL SCIENCE, 1979, 49 (03) : 701 - 707
[10] ROLE OF TRIGLYCERIDES AND PHOSPHOLIPIDS ON DEVELOPMENT OF RANCIDITY IN MODEL MEAT SYSTEMS DURING FROZEN STORAGE
IGENE, JO
PEARSON, AM
DUGAN, LR
PRICE, JF
[J]. FOOD CHEMISTRY, 1980, 5 (04) : 263 - 276

← 1 2 3 4 →