4-Hydroxynonenal in foodstuffs: Heme concentration, fatty acid composition and freeze-drying are determining factors

Redox Report

Volumn 12, Issue 1-2, 2007, Pages 40-44

  Gasc, Nicole ^a   Taché, Sylviane ^a   Rathahao, Estelle ^a   Bertrand Michel, Justine ^b   Roques, Véronique ^b   Guéraud, Françoise ^a,c  

^a CNRS   (France)

^b INSERM   (France)

^c CEMAGREF   (France)

Author keywords

4 Hydroxynonenal; Fatty acids; Foodstuffs; Freeze drying; Heme

Indexed keywords

4 HYDROXYNONENAL; ARACHIDONIC ACID; HEME; IRON; LINOLEIC ACID; OMEGA 6 FATTY ACID;

ANALYTIC METHOD; CONFERENCE PAPER; CONTROLLED STUDY; COOKED FOOD; EXTRACTION; FOOD ANALYSIS; FOOD COMPOSITION; FREEZE DRYING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOTOPE LABELING; LIPID PEROXIDATION; MEAT; NONHUMAN; PRIORITY JOURNAL; PROTEIN BINDING; PURIFICATION; ULTRAVIOLET RADIATION;

EID: 33846815535     PISSN: 13510002     EISSN: None     Source Type: Journal    
DOI: 10.1179/135100007X162257     Document Type: Conference Paper

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