書誌事項
- タイトル別名
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- Development of the indicator using Maillard reaction to warn against the temperature rise of the chilled food
- メイラード ハンノウ オ リヨウ シタ レイゾウ ショクヒンヨウ オンド ジョウショウ ケイコク インディケータ ノ カイハツ
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The aim of this study was to develop indicators applying Maillard reaction. It would alarm the temperature abuse in cold food chain. D-xylose and glycine were selected as materials for Maillard reaction. Also K2HPO4 selected and added to Maillard reaction because it was necessary to accelerate the development of blue color under cold temperatures. The Indicator could warns by color development after 96 hours at 4℃. It warned earlier at higher temperatures. As a result, Maillard reaction which used D-xylose and glycine has been potential as an indicator to alarm temperature abuse of cold food chain.
収録刊行物
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- 日本食品化学学会誌
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日本食品化学学会誌 19 (2), 84-87, 2012
日本食品化学学会
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詳細情報 詳細情報について
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- CRID
- 1390001205195416448
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- NII論文ID
- 110009489092
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- NII書誌ID
- AA11666400
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- ISSN
- 21896445
- 13412094
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- NDL書誌ID
- 023968456
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可