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Evaluation of Heat Deterioration of Hard Milk Fat as a Function of Pressurization Time by Chemiluminescence Analysis
chemiluminescence hard milk fat high-pressure treatment
2009/7/7
Chemiluminescence (CL) analysis was used to evaluate the thermal deterioration of hard milk fat two pressurization periods. Hard milk fat was heated at 200°C for 1 h, 2 h or 3 h after high-pressure tr...
Rapid and Sensitive Method for Evaluation of Radical-Scavenging Activity Using Peroxyl Radicals Derived from 2,2′-Azobis（2-amidinopropane）Dihydrochloride Combined with Luminol Chemiluminescence
radical-scavenging activity AAPH luminol
2009/6/10
A rapid and sensitive method for evaluation of the radical-scavenging activity, which uses 2,2′-azobis (2-amidinopropane) dihydrochloride (AAPH) as a radical generator in combination with a luminol ch...