Heat stability of allyl isothiocyanate and phenyl isothiocyanate complexed with randomly methylated β-cyclodextrin
- Author
- LOON NEOH, Tze1 ; YAMAMOTO, Chisho2 ; IKEFUJI, Shuichi3 ; FURUTA, Takeshi3 ; YOSHII, Hidefumi1
[1] Department of Applied Biological Science, Kagawa University, 2393 Ikenobe, Miki, Kita, Kagawa 761-0795, Japan
[2] The United Graduate School of Agricultural Sciences, Ehime University, 3-5-7 Tarumi, Matsuyama, Ehime 790-8566, Japan
[3] Department of Chemistry and Biotechnology, Tottori University, 4-101 Koyama-Minami, Tottori 680-8552, Japan - Source
Food chemistry. 2012, Vol 131, Num 4, pp 1123-1131, 9 p ; ref : 1 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Heat stability Isothiocyanates Paraffin Randomly methylated β-cyclodextrin Thermal analysis
- Keyword (fr)
- Analyse thermique Chaleur Cyclodextrine Isothiocyanate Qualité Stabilité
- Keyword (en)
- Thermal analysis Heat Cyclodextrin Isothiocyanates Quality Stability
- Keyword (es)
- Análisis térmico Calor Ciclodextrina Isotiocianato Calidad Estabilidad
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 25935373
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2011.09.077 
https://dx.doi.org/10.1016/j.foodchem.2011.09.077
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