Role of oxidized lipids in nonenzymic browning reactions

International Congress Series

Volumn 1245, Issue C, 2002, Pages 373-374

  Pokorný, Jan ^a   Sakurai, Hidetoshi ^b  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

^b NIHON UNIVERSITY   (Japan)

Author keywords

Aldehydes; Hydroperoxides; Melanoidins; Nonenzymic browning; Oxidized lipids

Indexed keywords

EID: 85016134140     PISSN: 05315131     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S0531-5131(02)00920-2     Document Type: Article

References (4)

1. Toyomizu, M., Lipid oxidation and rusting in fishery products. Nippon Suisan Gakkaishi 36 (1970), 847–849.
2. Fujimoto, K., Lipid oxidation and oxidized stain of aquatic products. Nippon Suisan Gakkaishi 36 (1970), 850–853.
3. Pokorny, J., Browning from lipid–protein interaction. Proc. Food Nutr. Sci. 5 (1981), 421–428.
4. Aubourg, S.P., Panovska, Z., Valentova, H., Pudil, F., Reblova, Z., Pokorny, J., Discoloration reaction of oxidized lipids in sardines. Sb. Sjezdu Chem. Spol. 50 (1997), 112–113.