Effect of various food additives on the levels of 4(5)-methylimidazole in a soy sauce model system / (Record no. 149340)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02151nab a22002537a 4500 |
| 850 ## - HOLDING INSTITUTION | |
| Holding institution | เอกสารภาษาไทย (ชั้น 5) |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 190424b2559 xxu||||| |||| 00| 0 eng d |
| 099 ## - LOCAL FREE-TEXT CALL NUMBER (OCLC) | |
| Classification number | Repr.F26 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Lee, Sumin. |
| 245 10 - TITLE STATEMENT | |
| Title | Effect of various food additives on the levels of 4(5)-methylimidazole in a soy sauce model system / |
| author | Sumin Lee ... [et.al.]. |
| 500 ## - GENERAL NOTE | |
| GENERAL NOTE | สนใจติดต่อขอรับบริการเอกสารฉบับเต็มที่ one stop service (สำนักหอสมุดฯ) หรือ e-mail ([email protected]) โทร. 0 2201 7254-56, 0 2201 7287-89 (จัดเก็บชั้น 5 - Repr.F26) |
| 518 ## - Year/Month of cataloging | |
| Year/Month | YJ2019 M05 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | In this study, the effect of food additives such as iron sulfate, magnesium sulfate, zinc sulfate, citric acid, gallic acid, and ascorbic acid on the reduction of 4(5)‐methylimidazole (4(5)‐MI) was investigated using a soy sauce model system. The concentration of 4(5)‐MI in the soy sauce model system with 5% (v/v) caramel colorant III was 1404.13 μg/L. The reduction rate of 4(5)‐MI level with the addition of 0.1M additives followed in order: iron sulfate (81%) > zinc sulfate (61%) > citric acid (40%) > gallic acid (38%) > ascorbic acid (24%) > magnesium sulfate (13%). Correlations between 4(5)‐MI levels and the physicochemical properties of soy sauce, including the amount of caramel colorant, pH value, and color differences, were determined. The highest correlations were found between 4(5)‐MI levels and the amount of caramel colorant and pH values (r2 = 0.9712, r2 = 0.9378). The concentration of caramel colorants in 8 commercial soy sauces were estimated, and ranged from 0.01 to 1.34% (v/v). |
| 648 ## - SUBJECT ADDED ENTRY--CHRONOLOGICAL TERM | |
| Chronological term | FOOD62M04 |
| 650 #0 - Subject-Topical Term | |
| Topical term or geographic name entry element | Caramel colorant. |
| 650 #0 - Subject-Topical Term | |
| Topical term or geographic name entry element | Food additives. |
| 650 #0 - Subject-Topical Term | |
| Topical term or geographic name entry element | Organic acid. |
| 650 #0 - Subject-Topical Term | |
| Topical term or geographic name entry element | Soy sauce. |
| 700 1# - Added Entry-Personal Name | |
| Name | Lee, Jung-Bin. |
| 700 1# - Added Entry-Personal Name | |
| Name | Hwang, Junho. |
| 700 1# - Added Entry-Personal Name | |
| Name | Lee, Kwang-Geun. |
| 773 ## - Host Item Entry | |
| Title | Journal of food science |
| Related parts | 81(1)2016:T262-T267 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| -- | 157659 |
| 648 ## - SUBJECT ADDED ENTRY--CHRONOLOGICAL TERM | |
| -- | 157239 |
| 650 #0 - Subject-Topical Term | |
| -- | 157660 |
| 650 #0 - Subject-Topical Term | |
| -- | 160832 |
| 650 #0 - Subject-Topical Term | |
| -- | 180254 |
| 650 #0 - Subject-Topical Term | |
| -- | 180255 |
| 700 1# - Added Entry-Personal Name | |
| -- | 157662 |
| 700 1# - Added Entry-Personal Name | |
| -- | 157663 |
| 700 1# - Added Entry-Personal Name | |
| -- | 19984 |
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