Interactions between phospholipids, saccharides and oxidized lipids in non-enzymic browning reactions

International Congress Series

Volumn 1245, Issue C, 2002, Pages 443-444

  Thi Thu Nguyen, Huong ^a   Parkányiová, Lucie ^a   Miyahara, Mitsuyoshi ^b   Uematsu, Tsunemi ^b   Sakurai, Hidetoshi ^b   Pokorný, Jan ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

^b NIHON UNIVERSITY   (Japan)

Author keywords

Amine groups; Browning; Hydroperoxides; Oxidation; Phospholipids; Saccharides

Indexed keywords

EID: 38849145806     PISSN: 05315131     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S0531-5131(02)00933-0     Document Type: Article

References (3)

1. Scholfield, C.R., Occurrence, structure, composition. Szuhaj, B.S., List, G.R., (eds.) Lecithins, 1985, AOCS Press, Champaign, 1–20.
2. Pokorny, J., Tai, P.T., Janicek, G., Oxidation of egg phosphatidylethanolamine. Nahrung 20 (1976), 149–155.
3. Pokorny, J., Reblova, Z., Kourimska, L., Sakurai, H., Ishii, K., Browning reactions of soy lecithin on heating., 6th Maillard Symposium, London, 1997.