| 000 | 02151nab a22002537a 4500 | ||
|---|---|---|---|
| 850 | _aเอกสารภาษาไทย (ชั้น 5) | ||
| 999 |
_c149340 _d149340 |
||
| 008 | 190424b2559 xxu||||| |||| 00| 0 eng d | ||
| 099 | _aRepr.F26 | ||
| 100 | 1 |
_aLee, Sumin. _9157659 |
|
| 245 | 1 | 0 |
_aEffect of various food additives on the levels of 4(5)-methylimidazole in a soy sauce model system / _cSumin Lee ... [et.al.]. |
| 500 | _aสนใจติดต่อขอรับบริการเอกสารฉบับเต็มที่ one stop service (สำนักหอสมุดฯ) หรือ e-mail ([email protected]) โทร. 0 2201 7254-56, 0 2201 7287-89 (จัดเก็บชั้น 5 - Repr.F26) | ||
| 518 | _aYJ2019 M05 | ||
| 520 | _aIn 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 |
_aFOOD62M04 _9157239 |
||
| 650 | 0 |
_aCaramel colorant. _9157660 |
|
| 650 | 0 |
_aFood additives. _9160832 |
|
| 650 | 0 |
_aOrganic acid. _9180254 |
|
| 650 | 0 |
_aSoy sauce. _9180255 |
|
| 700 | 1 |
_aLee, Jung-Bin. _9157662 |
|
| 700 | 1 |
_aHwang, Junho. _9157663 |
|
| 700 | 1 |
_aLee, Kwang-Geun. _919984 |
|
| 773 |
_tJournal of food science _g81(1)2016:T262-T267 |
||
| 942 | _2lcc | ||