Studies on the antioxidative effect of the Maillard reaction products

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著者

    • 邱, 文貴 チウ, ウェンコイ

書誌事項

タイトル

Studies on the antioxidative effect of the Maillard reaction products

著者名

邱, 文貴

著者別名

チウ, ウェンコイ

学位授与大学

東京水産大学

取得学位

水産学博士

学位授与番号

甲第34号

学位授与年月日

1992-03-25

注記・抄録

博士論文

目次

  1. TABLE OF CONTENTS / (0004.jp2)
  2. Chapter1 INTRODUCTION / p1 (0009.jp2)
  3. Chapter2 LITERATURE REVIEW / p4 (0012.jp2)
  4. 1.Antioxidative effect of the Maillard reaction products / p4 (0012.jp2)
  5. 2.Antioxidative effect of reductones / p6 (0014.jp2)
  6. 3.Antioxidative effect of melanoidins / p7 (0015.jp2)
  7. 4.Antioxidative mechanism of MRP / p8 (0016.jp2)
  8. Chapter3 DEVELOPMENT OF ANTIOXIDATIVE EFFECT DURING THE MAILLARD REACTION BETWEEN TRYPTOPHAN AND GLUCOSE / p10 (0018.jp2)
  9. 1.Materials and Methods / p11 (0019.jp2)
  10. 2.Results and Discussion / p16 (0024.jp2)
  11. 3.Conclusion / p31 (0039.jp2)
  12. Chapter4 DEVELOPMENT OF ANTIOXIDATIVE EFFECT DURING THE MAILLARD REACTION BETWEEN FRUCTOSE-TRYPTOPHAN AND TRYPTOPHAN / p32 (0040.jp2)
  13. 1.Materials and Methods / p33 (0041.jp2)
  14. 2.Results and Discussion / p36 (0044.jp2)
  15. 3.Conclusion / p54 (0062.jp2)
  16. Chapter5 CHARACTERISTICS OF THE MAILLARD REACTION PRODUCTS / p56 (0064.jp2)
  17. 1.Materials and Methods / p56 (0064.jp2)
  18. 2.Results and Discussion / p62 (0070.jp2)
  19. 3.Conclusion / p90 (0098.jp2)
  20. Chapter6 SEPARATION AND FRACTIONATION OF ANTIOXIDATIVE MAILLARD REACTION PRODUCTS PREPARED FROM FRUCTOSE-TRYPTOPHAN AND TRYPTOPHAN / p93 (0101.jp2)
  21. 1.Materials and Methods / p94 (0102.jp2)
  22. 2.Results and Discussion / p98 (0106.jp2)
  23. 3.Conclusion / p122 (0130.jp2)
  24. Chapter7 SUMMARY / p124 (0132.jp2)
  25. Chapter8 LITERATURE CITED / p128 (0136.jp2)
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各種コード

  • NII論文ID(NAID)
    500000087734
  • NII著者ID(NRID)
    • 8000000087951
  • DOI(NDL)
  • NDL書誌ID
    • 000000252048
  • データ提供元
    • NDL-OPAC
    • NDLデジタルコレクション
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