Changes in the Tocopherol and Unsaturated Fatty Acid Constituents of Spices After Pasteurization With Superheated Steam.

Journal of Nutritional Science and Vitaminology - Japan
doi 10.3177/jnsv.32.131
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Center for Academic Publications Japan

Related search

Drying Parawood With Superheated Steam

American Journal of Applied Sciences
Multidisciplinary
2007English

Higher Unsaturated Fatty Acid and Nutrition

Eiyo To Shokuryo
1953English

The Specific Heat of Superheated Steam

Journal of the American Society for Naval Engineers
2009English

Evaluation of Changes in Microbial Populations on Beef Carcasses Resulting From Steam Pasteurization

Kansas Agricultural Experiment Station Research Reports
1998English

Verification of Healthy Effects With Superheated Steam Technology

Japan Journal of Food Engineering
IndustrialManufacturing EngineeringFood Science
2009English

Synergistic Antioxidant Activity of Sphingoid Base With Α-Tocopherol on the Oxidation of Highly Unsaturated Fatty Acids

Oleoscience
2018English

The Adsorption of Unsaturated Fatty Acid on Hydroxyapatite

Phosphorus Research Bulletin
2005English

MPC Control for Superheated Steam Temperature

Transactions of the VŠB - Technical University of Ostrava, Mechanical Series
2017English

Effects of Dietary Unsaturated Fatty Acid and Chronic Carbon Tetrachloride Treatment on the Accumulation of Oxidation Products, .ALPHA.-Tocopherol and Liver Injury in Mice.

Biological and Pharmaceutical Bulletin
MedicinePharmacologyPharmaceutical Science
1998English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy