Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/56821
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dc.contributor.author胡淼琳zh_TW
dc.contributor.other行政院國家科學委員會zh_TW
dc.contributor.other中興大學食品科學研究所zh_TW
dc.date1994zh_TW
dc.date.accessioned2014-06-06T09:06:50Z-
dc.date.available2014-06-06T09:06:50Z-
dc.identifierNSC82-0409-B005-110zh_TW
dc.identifier.urihttp://hdl.handle.net/11455/56821-
dc.description.abstract本計畫擬採用試管法以及大鼠肝臟之微粒體( Microsomes)來研究食物中之成份,添加物及汙染物質 之氧化破壞和抗氧化性質.研究方法包括:�羥自由基(以鐵離子與過氧化氫反應產生)與食 品成分或添加物反應,以測定此成分為減少自由 基或增加自由基之產生,亦即此成份為氧化破壞 促進劑或抗氧化保護劑.�利用Bleomycin和鐵離子的混合物對DNA的破壞反應 測定各種食品成分對DNA破壞的保護作用或促進作 用.由於DNA為遺傳物質,此法可提供重要的知識.zh_TW
dc.language.isozh_TWzh_TW
dc.relation.urihttp://grbsearch.stpi.narl.org.tw/GRB/result.jsp?id=67843&plan_no=NSC82-0409-B005-110&plan_year=82&projkey=PB8206-2021&target=plan&highStr=*&check=0&pnchDesc=%E9%A3%9F%E5%93%81%E6%88%90%E5%88%86%E5%8F%8A%E6%B7%BB%E5%8A%A0%E7%89%A9%E4%B9%8B%E6%8A%97%E6%B0%A7%E5%8C%96%E4%BF%9D%E8%AD%B7%E4%BB%A5%E5%8F%8A%E6%B0%A7%E5%8C%96%E7%A0%B4%E5%A3%9E%E4%BD%9C%E7%94%A8%E4%B9%8B%E7%A0%94%E7%A9%B6en_US
dc.subject應用研究zh_TW
dc.subjectOxidantsen_US
dc.subject食品科技zh_TW
dc.subject氧化劑zh_TW
dc.subject抗氧化劑zh_TW
dc.subject食品添加物zh_TW
dc.subject氧化破壞zh_TW
dc.subjectAntioxidantsen_US
dc.subjectFood additivesen_US
dc.subjectOxidative damageen_US
dc.title食品成分及添加物之抗氧化保護以及氧化破壞作用之研究zh_TW
dc.titleAntioxidant and Oxidant Properties of Food Components and Additivesen_US
dc.typeResearch Reportszh_TW
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.openairetypeResearch Reports-
item.cerifentitytypePublications-
item.fulltextno fulltext-
item.languageiso639-1zh_TW-
item.grantfulltextnone-
Appears in Collections:食品暨應用生物科技學系
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