Autoxidation of packed almonds as affected by Maillard reaction volatile compounds derived from roasting

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 10, 2000, Pages 4635-4640

  Severini, C ^a   Gomes, T ^a   De Pilli, T ^a   Romani, S ^b   Massini, R ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Almond; Lipid oxidation; Maillard reaction volatile compounds; Packaging

Indexed keywords

PEROXIDE; TRIACYLGLYCEROL;

ANTIOXIDANT ACTIVITY; ARTICLE; AUTOOXIDATION; CHEMICAL ANALYSIS; COOKING; FOOD PACKAGING; FOOD PRESERVATION; FOOD PROCESSING; FOOD STORAGE; GLYCATION; LIPID OXIDATION; OXIDATION REDUCTION REACTION; PLANT; TEMPERATURE;

COOKERY; FOOD PRESERVATION; MAILLARD REACTION; NUTS; OXIDATION-REDUCTION; PEROXIDES;

PRUNUS DULCIS;

EID: 0033784584     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0000575     Document Type: Article

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