Effect of cysteine and ribose on the volatile thermal degradation products of a triglyceride and three phospholipids
- 1 January 1992
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 60 (4) , 489-497
- https://doi.org/10.1002/jsfa.2740600414
Abstract
No abstract availableKeywords
This publication has 35 references indexed in Scilit:
- The composition of the fatty acids and aldehydes of the ethanolamine and choline phospholipids of various meatsInternational Journal of Food Science & Technology, 1991
- Process Meat Flavor Development and the Maillard ReactionPublished by American Chemical Society (ACS) ,1989
- Flavor Formation in Meat-Related Maillard Systems Containing PhospholipidsPublished by American Chemical Society (ACS) ,1989
- INHIBITION OF WARMED-OVER FLAVOR BY MAILLARD REACTION PRODUCTSPublished by Elsevier ,1987
- Characterization of Antioxidative Maillard Reaction Products from Histidine and GlucosePublished by American Chemical Society (ACS) ,1983
- Conditions for the Synthesis of Antioxidative Arginine-Xylose Maillard Reaction ProductsPublished by American Chemical Society (ACS) ,1983
- Flavor of Poultry Meat – A ReviewCanadian Institute of Food Science and Technology Journal, 1982
- Browning reaction between phospholipids and acetaldehyde.Agricultural and Biological Chemistry, 1979
- Reaction of cysteine and methionine with malonaldehydeJournal of Oil & Fat Industries, 1969
- Studies on the Brwon Discoloration of Fish Products-INIPPON SUISAN GAKKAISHI, 1968