The toxic aldehyde, 4-hydroxy-2-trans-nonenal (HNE) formation in natural and imitation mozzarella cheeses: Heat treatment effects

JAOCS, Journal of the American Oil Chemists' Society

Volumn 89, Issue 10, 2012, Pages 1801-1805

  Han, In Hwa ^a   Csallany, A Saari ^b  

^a Gwangju Women's University   (South Korea)

^b UNIVERSITY OF MINNESOTA   (United States)

Author keywords

4 Hydroxy 2 trans nonenal (HNE); Cheeses; Lipid peroxidation; Toxic aldehyde formation

Indexed keywords

4-HYDROXY-2-TRANS-NONENAL (HNE); HEAT-TREATMENT EFFECTS; LIPID PEROXIDATION; MOZZARELLA CHEESE; NATURAL CHEESE; TOXIC ALDEHYDE FORMATION;

ALDEHYDES; CHEESES; LINOLEIC ACID; LIPIDS; VEGETABLE OILS;

HEAT TREATMENT;

EID: 84870067133     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-012-2084-0     Document Type: Article

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