The Maillard reaction and lipid oxidation

Lipid Technology

Volumn 23, Issue 3, 2011, Pages 59-62

  Zamora, Rosario ^a   Hidalgo, Francisco J ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

[CARBONYL; AMINO-COMPOUNDS; LIPID OXIDATION; MAILLARD REACTION; OXIDATION PATHWAY;

CARBOHYDRATES; CARBONYLATION; CHEMICAL CONTAMINATION; OXIDATION;

CARBONYL COMPOUNDS;

EID: 79952304410     PISSN: 0956666X     EISSN: 18635377     Source Type: Journal    
DOI: 10.1002/lite.201100094     Document Type: Article

References (7)

1. Schaich, K. M. Bailey's Industrial Oil and Fats Products, 6th ed., 2005, 1, 269-355.
2. Hidalgo, F. J., Zamora, R., J. Agric. Food Chem. 2004, 52, 7126-7131.
3. Hidalgo, F. J., et al., J. Agric. Food Chem. 2010, 58, 10512-10517.
4. Zamora, R., et al., Mol. Nutr. Food Res. 2009, 53, 1512-1520.
5. Capuano, E., et al., Food Res. Int. 2010, 43, 1021-1026.
6. Hidalgo, F. J., et al., J. Agric. Food Chem. 2005, 53, 659-662.
7. Hidalgo, F. J. and Zamora, R., Grasas Aceites 2000, 51, 35-49.