Studies on triacylglycerol molecular structure for food processing and cooking properties トリアシルグリセロールの分子構造と調理加工特性に関する研究
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Bibliographic Information
- Title
-
Studies on triacylglycerol molecular structure for food processing and cooking properties
- Other Title
-
トリアシルグリセロールの分子構造と調理加工特性に関する研究
- Author
-
木村, 雅美
- Author(Another name)
-
キムラ, マサミ
- University
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奈良女子大学
- Types of degree
-
博士 (学術)
- Grant ID
-
甲第40号
- Degree year
-
1993-03-24
Note and Description
博士論文
Table of Contents
- CONTENTS / p1 (0003.jp2)
- GENERAL INTRODUCTION / p1 (0005.jp2)
- CHAPTER1.PREPARATION OF NOVEL TRIACYLGLYCEROL MOLECULAR SPECIES / p5 (0007.jp2)
- SECTION1.SYNTHESIS OF NOVEL TRIACYLGLYCEROL MOLECULAR SPECIES BY INTERESTERIFICATION USING ENDOCELLULAR LIPASE IN n-HEXANE / p5 (0007.jp2)
- INTRODUCTION / p5 (0007.jp2)
- MATERIALS AND METHODS / p6 (0008.jp2)
- RESULTS / p9 (0009.jp2)
- DISCUSSION / p16 (0013.jp2)
- SUMMARY / p17 (0013.jp2)
- SECTION2.LARGE SCALE PREPARATION OF NOVEL TRIACYLGLYCEROL MOLECULAR SPECIES BY VACUUM STEAM DISTILLATION / p19 (0014.jp2)
- INTRODUCTION / p19 (0014.jp2)
- MATERIALS AND METHODS / p20 (0015.jp2)
- RESULTS AND DISCUSSION / p24 (0017.jp2)
- SUMMARY / p28 (0019.jp2)
- CHAPTER2.RELATIONSHIP BETWEEN THE MOLECULAR STRUCTURE AND EMULSIFICATION PROPERTY OF TRIACYLGLYCEROL / p31 (0020.jp2)
- INTRODUCTION / p31 (0020.jp2)
- MATERIALS AND METHODS / p32 (0021.jp2)
- RESULTS AND DISCUSSION / p34 (0022.jp2)
- SUMMARY / p43 (0026.jp2)
- CHAPTER3.RELATIONSHIP BETWEEN THE MOLECULAR STRUCTURE AND DEEP FAT FRYING PROPERTIES OF TRIACYLGLYCEROL / p45 (0027.jp2)
- INTRODUCTION / p45 (0027.jp2)
- MATERIALS AND METHODS / p46 (0028.jp2)
- RESULTS / p49 (0029.jp2)
- DISCUSSION / p58 (0034.jp2)
- SUMMARY / p60 (0035.jp2)
- SUMMARY AND CONCLUSION / p61 (0035.jp2)
- ACKNOWLEDGMENTS / p67 (0038.jp2)
- REFERENCES / p69 (0039.jp2)
- LIST OF PUBLICATIONS / p75 (0042.jp2)