Studies on chemical changes of 5'-ribonucleotides and their influence on the taste of foods 5'-リボヌクレオチドの化学変化とその食品の呈味性に及ぼす影響に関する研究

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著者

    • 真部, 真里子 マナベ, マリコ

書誌事項

タイトル

Studies on chemical changes of 5'-ribonucleotides and their influence on the taste of foods

タイトル別名

5'-リボヌクレオチドの化学変化とその食品の呈味性に及ぼす影響に関する研究

著者名

真部, 真里子

著者別名

マナベ, マリコ

学位授与大学

奈良女子大学

取得学位

学術博士

学位授与番号

甲第28号

学位授与年月日

1991-03-23

注記・抄録

博士論文

目次

  1. Contents / p1 (0003.jp2)
  2. Introduction / p1 (0005.jp2)
  3. Chapter I Thermal Degradation of 5'-Ribonucleotides in Aqueous Solution / p5 (0007.jp2)
  4. Section1.Thermal Degradation of 5'-Ribonucleotides / p5 (0007.jp2)
  5. Introduction / p5 (0007.jp2)
  6. Materials and Methods / p6 (0008.jp2)
  7. Results and Discussion / p7 (0008.jp2)
  8. Summary / p19 (0014.jp2)
  9. Section2.Depressing Effect of Salts on Thermal Degradation of 5'-Ribonucleotides / p20 (0015.jp2)
  10. Introduction / p20 (0015.jp2)
  11. Materials and Methods / p21 (0015.jp2)
  12. Results and Discussion / p22 (0016.jp2)
  13. Summary / p35 (0022.jp2)
  14. Section3.Sensory Evaluation of Change in Umami Taste of 5'-Ribonucleotides during Heat Cooking / p36 (0023.jp2)
  15. Introduction / p36 (0023.jp2)
  16. Materials and Methods / p36 (0023.jp2)
  17. Results and Discussion / p40 (0025.jp2)
  18. Summary / p47 (0028.jp2)
  19. Chapter II Interaction between 5'-Ribonucleotides and Oils in Dehydrated Model System / p49 (0029.jp2)
  20. Section1.Degradation of 5'-Ribonucleotides Caused by Peroxidation of Methyl Linoleate / p49 (0029.jp2)
  21. Introduction / p49 (0029.jp2)
  22. Materials and Methods / p50 (0030.jp2)
  23. Results and Discussion / p53 (0031.jp2)
  24. Summary / p66 (0038.jp2)
  25. Section2.Antioxidative Ability of 5'-Ribonucleotides / p67 (0038.jp2)
  26. Introduction / p67 (0038.jp2)
  27. Materials and Methods / p67 (0038.jp2)
  28. Results and Discussion / p69 (0039.jp2)
  29. Summary / p75 (0042.jp2)
  30. Chapter III Influence of Various Food Components on the Stability of 5'-Ribonucleotides in Commercially Available Umami Seasoning(Dashinomoto) / p76 (0043.jp2)
  31. Introduction / p76 (0043.jp2)
  32. Materials and Methods / p77 (0043.jp2)
  33. Results and Discussion / p79 (0044.jp2)
  34. Summary / p86 (0048.jp2)
  35. Summary and Conclusion / p87 (0048.jp2)
  36. Acknowledgments / p92 (0051.jp2)
  37. References / p94 (0052.jp2)
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各種コード

  • NII論文ID(NAID)
    500000074462
  • NII著者ID(NRID)
    • 8000000074659
  • DOI(NDL)
  • NDL書誌ID
    • 000000238776
  • データ提供元
    • NDL-OPAC
    • NDLデジタルコレクション
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