Aroma Modification of Chicken Oil Using Macro Algal Lipoxygenase
碩士 === 國立海洋大學 === 食品科學系 === 89 === The odor of chicken oil is the factor limiting its food use. The chicken adipose fat was dry-rendered at 140℃ for 30 min gave high yield (78.5 % ). The fatty acid profile of the oil so obtained consisted of 56.23 % monoenoic acids in which oleic acid was the major...
Main Authors: | Nai Ting Ma, 馬乃婷 |
---|---|
Other Authors: | Bonnie Sun Pan |
Format: | Others |
Language: | zh-TW |
Published: |
2001
|
Online Access: | http://ndltd.ncl.edu.tw/handle/45837321483453701495 |
Similar Items
-
Aroma modification of chicken fat using immobilized lipoxygenase
by: Hsiu Yi Hou, et al.
Published: (2002) -
Aroma Modification of Fish Oil Using Lipoxygenase from Algae.
by: Hu, Seng-Pei, et al.
Published: (1998) -
A Survey on Quality of Commercial Fish Oil and Improvement of Its Aroma Using Immobilized Algal Lipoxygenases
by: Chih-Cheng Liu, et al.
Published: (2005) -
FATTY ACID COMPOSITION,LIPOXYGENASE AND AROMA OF MULLET ROE
by: Lin, Jia-Ming, et al.
Published: (1996) -
Fatty acid composition, lipoxygenase and aroma of mullet roe
by: Lin, Jia Ming, et al.
Published: (1996)