Antioxidative Smoke Flavor Extraction in Wood Vinegar Prepared from Drift Wood

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 50, Issue 11, 2003, Pages 530-536

  Miyakawa, Yuta ^a   Miyagawa, Fumio ^a   Nishiyama, Yoshitaka ^b   Mura, Kiyoshi ^b   Tokue, Chiyoko ^b  

^a Kaihatukozi Co Ltd   (Japan)

^b TOKYO UNIVERSITY OF AGRICULTURE   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0742288070     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.50.530     Document Type: Article

References (18)

1. Pikielna, N.B., Contribution of smoke compounds to sensory, bacteriostic and antioxidative effect in smoke foods, Pure and Appl. Chem., 49, 1667-1671 (1977).
2. Tilgner, D.J., Daun, H. and Rudnicki, A., Rapeseed Oil Used as Specific Substrate for Antioxidant Activity Investigations of Phenolic Fraction of Curing Smoke, International symposium for the chemistry and technology of rapeseed oil and other Cruciferae oil, 227-231 (1967).
3. Yasuhara, A., Sugiura, G., Volatile Compounds in Pyroligneous Liquids from Karamatu and Chisima-sasa, Agric, Biol. Chem., 51, 3049-3060 (1987).