Studies on the antioxidative effect of the Maillard reaction products
この論文にアクセスする
この論文をさがす
著者
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
- TABLE OF CONTENTS / (0004.jp2)
- Chapter1 INTRODUCTION / p1 (0009.jp2)
- Chapter2 LITERATURE REVIEW / p4 (0012.jp2)
- 1.Antioxidative effect of the Maillard reaction products / p4 (0012.jp2)
- 2.Antioxidative effect of reductones / p6 (0014.jp2)
- 3.Antioxidative effect of melanoidins / p7 (0015.jp2)
- 4.Antioxidative mechanism of MRP / p8 (0016.jp2)
- Chapter3 DEVELOPMENT OF ANTIOXIDATIVE EFFECT DURING THE MAILLARD REACTION BETWEEN TRYPTOPHAN AND GLUCOSE / p10 (0018.jp2)
- 1.Materials and Methods / p11 (0019.jp2)
- 2.Results and Discussion / p16 (0024.jp2)
- 3.Conclusion / p31 (0039.jp2)
- Chapter4 DEVELOPMENT OF ANTIOXIDATIVE EFFECT DURING THE MAILLARD REACTION BETWEEN FRUCTOSE-TRYPTOPHAN AND TRYPTOPHAN / p32 (0040.jp2)
- 1.Materials and Methods / p33 (0041.jp2)
- 2.Results and Discussion / p36 (0044.jp2)
- 3.Conclusion / p54 (0062.jp2)
- Chapter5 CHARACTERISTICS OF THE MAILLARD REACTION PRODUCTS / p56 (0064.jp2)
- 1.Materials and Methods / p56 (0064.jp2)
- 2.Results and Discussion / p62 (0070.jp2)
- 3.Conclusion / p90 (0098.jp2)
- Chapter6 SEPARATION AND FRACTIONATION OF ANTIOXIDATIVE MAILLARD REACTION PRODUCTS PREPARED FROM FRUCTOSE-TRYPTOPHAN AND TRYPTOPHAN / p93 (0101.jp2)
- 1.Materials and Methods / p94 (0102.jp2)
- 2.Results and Discussion / p98 (0106.jp2)
- 3.Conclusion / p122 (0130.jp2)
- Chapter7 SUMMARY / p124 (0132.jp2)
- Chapter8 LITERATURE CITED / p128 (0136.jp2)
