A review of thermo-oxidative degradation of food lipids studied by 1H NMR spectroscopy: Influence of degradative conditions and food lipid nature

Comprehensive Reviews in Food Science and Food Safety

Volumn 13, Issue 5, 2014, Pages 838-859

  Martínez Yusta, Andrea ^a   Goicoechea, Encarnación ^a   Guillén, María D ^a  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

Author keywords

Characterization and quantification; Food lipids; Oxidation compounds; Thermo oxidation

Indexed keywords

ALDEHYDES; DISEASES; KETONES; LIPIDS; NUCLEAR MAGNETIC RESONANCE; OXIDATION; OXIDATION RESISTANCE; PROTONS; REACTION INTERMEDIATES; THERMAL PROCESSING (FOODS);

ALZHEIMER'S DISEASE; CHEMICAL SHIFT ASSIGNMENT; FOOD LIPIDS; H NMR SPECTROSCOPY; PROTON NUCLEAR MAGNETIC RESONANCE; QUANTITATIVE INFORMATION; THERMO-OXIDATIVE DEGRADATION; UNSATURATED ALDEHYDES;

OILS AND FATS;

EID: 84906076484     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12090     Document Type: Article

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