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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Author

    • 真部, 真里子 マナベ, マリコ

Bibliographic Information

Title

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

Other Title

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

Author

真部, 真里子

Author(Another name)

マナベ, マリコ

University

奈良女子大学

Types of degree

学術博士

Grant ID

甲第28号

Degree year

1991-03-23

Note and Description

博士論文

Table of Contents

  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)
9access

Codes

  • NII Article ID (NAID)
    500000074462
  • NII Author ID (NRID)
    • 8000000074659
  • DOI(NDL)
  • NDLBibID
    • 000000238776
  • Source
    • NDL ONLINE
    • NDL Digital Collections

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