Effect of the unsaturation degree on browning reactions of peanut oil and other edible oils with proteins under storage and frying conditions

International Congress Series

Volumn 1245, Issue C, 2002, Pages 445-446

  Uematsu, Tsunemi ^a   Parkányiová, Lucie ^b   Endo, Tatsuo ^a   Matsuyama, Chinami ^a   Yano, Tomohiro ^a   Miyahara, Mitsuyoshi ^a   Sakurai, Hidetoshi ^a   Pokorný, Jan ^b  

^a NIHON UNIVERSITY   (Japan)

^b INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

Author keywords

Browning reaction; Oxidation; Peanut oil

Indexed keywords

EID: 79251639204     PISSN: 05315131     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S0531-5131(02)01000-2     Document Type: Article

References (4)

1. Pokorny, J., Browning from lipid–protein interactions. Proc. Food Nutr. Sci. 5 (1981), 421–428.
2. Pokorny, J., El-Zeany, B.A., Luan, N.T., Janicek, G., Effect on unsaturation on browning reactions of oxidized lipids with protein. Z. Lebensm.-Unters. Forsch. 161 (1976), 271–272.
3. Knauft, D.A., Gorbet, D.W., SunOleic 97R. Fla. Agric. Exp. Stn. Circ.(400), 1997, 1–7.
4. Panek, J., Dolezal, M., Reblova, Z., Pokorny, J., Autoxidation of triacylglycerol species in groundnut oil. Czech. J. Food Sci. 18 (2001), 162–164 (Spec).