Amino Acid Degradations Produced by Lipid Oxidation Products

Critical Reviews in Food Science and Nutrition

Volumn 56, Issue 8, 2016, Pages 1242-1252

  Hidalgo, Francisco J ^a   Zamora, Rosario ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Acrylamide; carbonyl amine reactions; flavor formation; lipid oxidation; Maillard reaction; Strecker aldehydes; styrene

Indexed keywords

ADDITION REACTIONS; ALDEHYDES; AMINES; AMINO ACIDS; FOOD PROCESSING; FREE RADICALS; OLEFINS; OXIDATION; STYRENE;

ACRYLAMIDES; FLAVOR FORMATION; LIPID OXIDATION; MAILLARD REACTION; STRECKER ALDEHYDES;

CARBONYL COMPOUNDS;

ALDEHYDE; AMINE; AMINO ACID; CARBON; LIPID PEROXIDE; STYRENE;

CHEMISTRY; GLYCATION; LIPID PEROXIDATION; THERMODYNAMICS;

ALDEHYDES; AMINES; AMINO ACIDS; CARBON; LIPID PEROXIDATION; LIPID PEROXIDES; MAILLARD REACTION; STYRENE; THERMODYNAMICS;

EID: 84975121993     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2012.761173     Document Type: Article

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