Lipid-derived aldehyde degradation under thermal conditions

Author:

Zamora Rosario,Navarro José L.,Aguilar Isabel,Hidalgo Francisco J.

Funder

European Union

Plan Nacional de I+D of the Ministerio de Economía y Competitividad of Spain

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

1. Formation and characterisation of melanoidin-like polycondensation products from amino acids and lipid oxidation products;Adams;Food Chemistry,2009

2. Acrylamide: Formation, occurrence in food products, detection methods, and legislation;Arvanitoyannis;Critical Reviews in Food Science and Nutrition,2014

3. Oxidative processes in muscle systems and fresh meat: Sources, markers, and remedies;Bekhit;Comprehensive Reviews in Food Science and Food Technology,2013

4. Irradiation effects on meat flavor;Brewer;Meat Science,2009

5. Chemistry and reactions of reactive oxygen species in foods;Choe;Critical Reviews in Food Science and Nutrition,2006

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