Antioxidative effects of glycosyl-ascorbic acids synthesized by maltogenic amylase to reduce lipid oxidation and volatiles production in cooked chicken meat

Bioscience, Biotechnology and Biochemistry

Volumn 68, Issue 1, 2004, Pages 36-43

  Lee, Soo Bok ^a   Nam, Ki Chang ^b   Lee, Sung Joon ^c   Lee, Jong Ho ^a   Inouye, Kuniyo ^d   Park, Kwan Hwa ^e  

^a Yonsei University   (South Korea)

^b IOWA STATE UNIVERSITY   (United States)

^c STANFORD UNIVERSITY   (United States)

^d KYOTO UNIVERSITY   (Japan)

^e Seoul National University   (South Korea)

Author keywords

Antioxidant; Bacillus stearothermophilus maltogenic amylase; Glucosyl ascorbic acid; Lipid oxidation; Maltosyl ascorbic acid

Indexed keywords

ALDEHYDE; ALPHA TOCOPHEROL; ANTIOXIDANT; ASCORBIC ACID; BUTYRALDEHYDE; GLUCAN 1,4 ALPHA MALTOHYDROLASE; GLUCAN 1,4-ALPHA-MALTOHYDROLASE; GLYCOSIDASE; N HEXANAL; N-HEXANAL; PENTANAL; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; CHICKEN; DRUG EFFECT; DRUG POTENTIATION; FOOD; GLYCOSYLATION; LIPID METABOLISM; METABOLISM; METHODOLOGY; MICROBIOLOGY; OXIDATION REDUCTION REACTION; VOLATILIZATION;

ALDEHYDES; ALPHA-TOCOPHEROL; ANIMALS; ANTIOXIDANTS; ASCORBIC ACID; CHICKENS; DRUG SYNERGISM; GLYCOSIDE HYDROLASES; GLYCOSYLATION; INDUSTRIAL MICROBIOLOGY; LIPID METABOLISM; OXIDATION-REDUCTION; POULTRY PRODUCTS; THIOBARBITURIC ACID REACTIVE SUBSTANCES; VOLATILIZATION;

ANIMALIA; GALLUS GALLUS; GEOBACILLUS STEAROTHERMOPHILUS;

EID: 4544233562     PISSN: 09168451     EISSN: None     Source Type: Journal    
DOI: 10.1271/bbb.68.36     Document Type: Article

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