Formation of genotoxic dicarbonyl compounds in dietary oils upon oxidation

Lipids

Volumn 39, Issue 5, 2004, Pages 481-486

  Fujioka, Kazutoshi ^a   Shibamoto, Takayuki ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CORRELATION METHODS; GENETIC ENGINEERING; OILS AND FATS; OXIDATION; REACTION KINETICS; STATISTICAL METHODS; VEGETABLE OILS;

FISH OIL; GENOTOXIC MALONALDEHYDE; OXIDATION PARAMETERS; STORAGE CONDITIONS;

LIPIDS;

ALDEHYDE; ALPHA TOCOPHEROL; COD LIVER OIL; CORN OIL; FISH OIL; GLYOXAL; MALONALDEHYDE; METHYLGLYOXAL; OLIVE OIL; SOYBEAN OIL;

ARTICLE; COOKING; GENOTOXICITY; HEATING; OXIDATION; SALMON; STORAGE; TUNA;

ALDEHYDES; CHROMATOGRAPHY, GAS; DIETARY FATS, UNSATURATED; FOOD INDUSTRY; GLYOXAL; MALONDIALDEHYDE; MUTAGENS; OXIDATION-REDUCTION; PYRUVALDEHYDE;

GADUS MORHUA; GLYCINE MAX; SCOMBRIDAE GEN. SP.; ZEA MAYS;

EID: 4544254894     PISSN: 00244201     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11745-004-1254-y     Document Type: Article

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