Effect of β-sitosterol in the antioxidative activity of oxidized lipid-amine reaction products

Food Research International

Volumn 42, Issue 8, 2009, Pages 1215-1222

  Hidalgo, Francisco J ^a   Mercedes Leon M ^a   Zamora, Rosario ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Antioxidants; Carbonyl amine reactions; Lipid oxidation; Nonenzymatic browning; Phospholipids; Phytosterols; Pyrroles; Rancimat

Indexed keywords

ANTIOXIDANTS; CARBONYL-AMINE REACTIONS; LIPID OXIDATION; NONENZYMATIC BROWNING; PHYTOSTEROLS; PYRROLES; RANCIMAT;

ALCOHOLS; AMINO ACIDS; CARBONYLATION; CHROMATOGRAPHIC ANALYSIS; FATTY ACIDS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; MIXTURES; OXIDATION; PHOSPHOLIPIDS; REGRESSION ANALYSIS; VEGETABLE OILS;

AMINES;

EID: 67651004681     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.06.001     Document Type: Article

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