Toxic oxygenated α,β-unsaturated aldehydes and their study in foods: A review

Critical Reviews in Food Science and Nutrition

Volumn 48, Issue 2, 2008, Pages 119-136

  Guillén, María D ^a   Goicoechea, Encarnación ^a  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

Author keywords

unsaturated aldehydes; 4 hydroxy trans 2 nonenal and oxygenated; Biological activity; Determination methods; Occurrence in foods; Oxidation; Pathways of formation; Polyunsaturated omega 3 and omega 6 lipids; Reactivity

Indexed keywords

4 HYDROXYNONENAL; 4-HYDROXY-2-NONENAL; ALDEHYDE; OXIDIZING AGENT; OXYGEN; UNCLASSIFIED DRUG; UNSATURATED FATTY ACID;

ARTICLE; CHEMISTRY; FOOD ANALYSIS; FOOD PRESERVATION; HUMAN; LIPID PEROXIDATION; OXIDATION REDUCTION REACTION; RISK ASSESSMENT;

ALDEHYDES; FATTY ACIDS, UNSATURATED; FOOD ANALYSIS; FOOD PRESERVATION; HUMANS; LIPID PEROXIDATION; OXIDANTS; OXIDATION-REDUCTION; OXYGEN; RISK ASSESSMENT;

EID: 39349107893     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408390601177613     Document Type: Article

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