Effect of maillard reaction volatile products on lipid oxidation
- 1 October 1991
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 68 (10), 758-762
- https://doi.org/10.1007/bf02662167
Abstract
No abstract availableKeywords
This publication has 23 references indexed in Scilit:
- Effect of mango (Mangifera indica L.) seed kernels pre-extract on the oxidative stability of gheeFood Chemistry, 1990
- Nutritional and toxicological aspects of the Maillard browning reaction in foodsCritical Reviews in Food Science and Nutrition, 1989
- Application of antioxidative Maillard reaction products from histidine and glucose to sardine products.NIPPON SUISAN GAKKAISHI, 1988
- Stability of antioxidants formed from histidine and glucose by the Maillard reactionJournal of Agricultural and Food Chemistry, 1983
- Mutagenic activity of pyrazine derivatives: A comparative study with Salmonella typhimurium, Saccharomyces cerevisiae and Chinese hamster ovary cellsFood and Cosmetics Toxicology, 1980
- INHIBITION OF WARMED-OVER FLAVOR IN RETORTED TURKEY BY ANTIOXIDANTS FORMED DURING PROCESSINGJournal of Food Processing and Preservation, 1977
- Studies on Browning Reaction Products from Reducing Sugars and Amino AcidsNIPPON SHOKUHIN KOGYO GAKKAISHI, 1974
- THE INHIBITION OF WARMED‐OVER FLAVOR IN COOKED MEATSJournal of Food Science, 1973
- The Effect of Non‐Enzymatic Browning in the Presence of Glucose and Glycine on the Development of Rancidity in Corn OilFette, Seifen, Anstrichmittel, 1973
- Studies on Antioxidant Activity of Nonenzymic Browning Reaction ProductsAgricultural and Biological Chemistry, 1968