Incorporation of the toxic aldehyde 4-hydroxy-2-trans-nonenal into food fried in thermally oxidized soybean oil

JAOCS, Journal of the American Oil Chemists' Society

Volumn 81, Issue 12, 2004, Pages 1137-1141

  Seppanen, C M ^a   Csallany, A Saari ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

Author keywords

4 hydroxynonenal; Fried potato; Hydroxyaldehydes; Soybean oil; Thermal oxidation

Indexed keywords

ALDEHYDES; HEALTH CARE; HEATING; MUTAGENESIS; OXIDATION; PEROXIDES; PROTEINS; TOXIC MATERIALS; VEGETABLE OILS;

4-HYDROXY-NONENAL; FRIED POTATO; HYDROXYALDEHYDES; SOYBEAN OIL; THERMAL OXIDATION;

FOOD PRODUCTS;

GLYCINE MAX; SOLANUM TUBEROSUM;

EID: 12844284572     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-004-1031-3     Document Type: Article

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