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Sasaki, Keisuke,Ishihara, Kenji,Oyamada, Chiaki,Sato, Akiyuki,Fukushi, Akihiko,Arakane, Tomohiro,Motoyama, Michiyo,Yamazaki, Makoto,Mitsumoto, Mitsuru Asian Australasian Association of Animal Productio 2008 Animal Bioscience Vol.21 No.7
Effects of fucoxanthin (FX), a major carotenoid in algae, on lipid peroxidation and meat colour in ground chicken breast meat were investigated. FX and/or ${\alpha}$-tocopherol (Toc) were added to ground samples at a content level of 200 mg/kg. The samples were subjected to a chilling storage test before and after cooking. In the storage test before cooking, neither FX nor Toc affected the thiobarbituric acid reactive substances (TBARS) on days 1 and 6, and FX decreased the L* value and increased the a* and b* values. In the storage test after cooking, both FX and Toc decreased TBARS values on days 1 and 6. FX decreased the L* value and increased the a* and b* values, similar to what occurred in the storage test before cooking. Based on these results, we concluded that FX is a potent ingredient for improvement of the appearance and shelf life of chicken meat and its products.
Electron compound nature in a surface atomic layer of a two-dimensional hexagonal lattice
Matsuda, Iwao,Nakamura, Fumitaka,Kubo, Keisuke,Hirahara, Toru,Yamazaki, Shiro,Choi, Won Hoon,Yeom, Han Woong,Narita, Hisashi,Fukaya, Yuki,Hashimoto, Mie,Kawasuso, Atsuo,Ono, Masanori,Hasegawa, Yukio,H American Physical Society 2010 Physical review. B, Condensed matter and materials Vol.82 No.16