Natural antioxidants produced in oxidized lipid/amino acid browning reactions
- 1 December 1995
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 72 (12) , 1571-1575
- https://doi.org/10.1007/bf02577856
Abstract
No abstract availableKeywords
This publication has 20 references indexed in Scilit:
- Natural antioxidants in grapes and winesJournal of Agricultural and Food Chemistry, 1994
- Non-enzymatic Browning and Fluorescence Development in a (E)-4,5-Epoxy-(E)-2-heptenal/Lysine Model SystemJournal of Food Science, 1993
- Browning and fluorescence development during microwave irradiation of a lysine/(E)-4,5-epoxy-(E)-2-heptenal model systemJournal of Agricultural and Food Chemistry, 1992
- Maillard Reaction Products and Lipid OxidationPublished by American Chemical Society (ACS) ,1992
- Volatile antioxidants produced from heated corn oil/glycine model systemJournal of Agricultural and Food Chemistry, 1991
- Oxidant-induced haemoprotein degradation in rat tissue slices: effect of bromotrichloromethane, antioxidants and chelatorsBiochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology, 1990
- Oxygen radical chemistry of polyunsaturated fatty acidsFree Radical Biology & Medicine, 1989
- Lipid oxidationProgress in Lipid Research, 1980
- trans-4,5-epoxyhept-trans-2-enal the major volatile compound formed by the copper and α-tocopherol induced oxidation of butterfatJournal of the Science of Food and Agriculture, 1978
- Autoxidation of Methyl Linoleate in Freeze‐Dried Model Systems. III. Effects of Added Amino AcidsJournal of Food Science, 1966