Effect of temperature towards lipid oxidation and non-enzymatic browning reactions in krill oil upon storage

Food Chemistry

Volumn 157, Issue , 2014, Pages 398-407

  Lu, F S H ^a   Bruheim, I ^b   Haugsgjerd, B O ^c   Jacobsen, C ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b Olympic Seafood AS   (Norway)

^c NOFIMA   (Norway)

Author keywords

Krill oil; Lipid oxidation; Marine phospholipids; Non enzymatic browning; Pyrrolization; Strecker degradation

Indexed keywords

AMINO ACIDS; GLYCOSYLATION; PHOSPHOLIPIDS; TEMPERATURE;

EFFECT OF TEMPERATURE; INCUBATION TEMPERATURES; KRILL OIL; LIPID OXIDATION; NON-ENZYMATIC BROWNING; NON-ENZYMATIC BROWNING REACTIONS; OXIDATIVE STABILITY; PYRROLIZATION;

OXIDATION;

AMINO ACID; AMMONIA; ASTAXANTHIN; CARBONYL DERIVATIVE; KRILL OIL; LIPID; OIL; PEROXIDE; PYRAZINE DERIVATIVE; PYRIDINE DERIVATIVE; PYRROLE DERIVATIVE; TOCOPHEROL; UNCLASSIFIED DRUG; ANTIOXIDANT;

ARTICLE; ENZYME MECHANISM; GLYCATION; HYDROPHOBICITY; INCUBATION TEMPERATURE; INCUBATION TIME; LIPID OXIDATION; MEASUREMENT; NON ENZYMATIC BROWNING REACTION; PILOT STUDY; PROTEIN DEGRADATION; STORAGE; TEMPERATURE; ANIMAL; CHEMISTRY; FOOD STORAGE; KRILL; LIPID METABOLISM; OXIDATION REDUCTION REACTION;

ANIMALS; ANTIOXIDANTS; EUPHAUSIACEA; FOOD STORAGE; LIPID METABOLISM; MAILLARD REACTION; OXIDATION-REDUCTION; TEMPERATURE;

EID: 84896124626     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.02.059     Document Type: Article

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