Characterization of lipid oxidation products in quinoa (Chenopodium quinoa)

Food Chemistry

Volumn 101, Issue 1, 2007, Pages 185-192

  Ng, Su Chuen ^a   Anderson, Alfred ^a   Coker, Janice ^a   Ondrus, Martin ^a  

^a UNIVERSITY OF WISCONSIN STOUT   (United States)

Author keywords

Conjugated diene hydroperoxides; Free fatty acids; Hexanal; Lipid oxidation; Quinoa (Chenopodium quinoa)

Indexed keywords

ALPHA TOCOPHEROL; DIENE HYDROPEROXIDE; FATTY ACID; HEXANAL; HYDROPEROXIDE DERIVATIVE; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CHENOPODIUM QUINOA; FOOD PROCESSING; FOOD STORAGE; LIPID OXIDATION; MOLECULAR STABILITY; STATISTICAL ANALYSIS; TEMPERATURE SENSITIVITY;

CHENOPODIUM QUINOA;

EID: 33746920855     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.01.016     Document Type: Article

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