Lipid-derived aldehyde degradation under thermal conditions

Food Chemistry

Volumn 174, Issue , 2015, Pages 89-96

  Zamora, Rosario ^a   Navarro, José L ^a   Aguilar, Isabel ^a   Hidalgo, Francisco J ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

2,4 Alkadienals; 2 Alkenals; Aldehyde degradation; Alkanals; Food flavours; Lipid oxidation

Indexed keywords

ACTIVATION ENERGY; FOOD SAFETY;

2,4-ALKADIENALS; 2-ALKENALS; ALKANALS; CARBON-CARBON DOUBLE BONDS; COMPETITIVE REACTIONS; FOOD QUALITY AND SAFETIES; LIPID OXIDATION; THERMAL CONDITION;

ALDEHYDES;

2 METHYL 2 PENTENAL; 2 OCTENAL; 2 PENTENAL; 2,4 DECADIENAL; 2,4 HEPTADIENAL; ACETALDEHYDE; ALDEHYDE; BUFFER; CARBON; FORMALDEHYDE; FUMARALDEHYDE; GLYOXAL; HEXANAL; LIPID; PROPIONALDEHYDE; UNCLASSIFIED DRUG;

AIR; ARTICLE; CARBON BOND; CHEMICAL BOND; DECOMPOSITION; DEGRADATION; ENERGY; HEAT TREATMENT; LIPID OXIDATION; MOLECULAR STABILITY; NUCLEOPHILICITY; THERMAL DEGRADATION; CHEMISTRY; HEAT;

ALDEHYDES; HOT TEMPERATURE; LIPIDS;

EID: 84911380674     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.11.034     Document Type: Article

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