Studies on the antioxidant capacity of caramel and their relationship with browning intensity
碩士 === 國立屏東科技大學 === 食品科學系所 === 96 === Caramelization is one of nonenzymatic browning, which produces the substances called caramelization products (CPs). Reports showed that, CPs could inhibit lipid oxidation in fish mince during storage, and the inhibition effectively increased as the amount of CPs...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2008
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| Online Access: | http://ndltd.ncl.edu.tw/handle/39611799826368136050 |