Browning reactions between oxidised vegetable oils and amino acids

Browning reactions between oxidised vegetable oils and amino acids

Browning reactions of oxidised lipids with amino acids were studied in mixtures of refined soybean or rapeseed oil with alanine, valine, lysine, serine, cystine, cysteine, methionine, proline, and tryptophan. Oils were deposited in thin layers on cellulose fibres impregnated with the individual amin...

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Bibliographic Details
Main Authors:	B. E Hutapea, L. Parkányiová, J. Parkányiová, M. Miyahara, H. Sakurai, J. Pokorný
Format:	Article
Language:	English
Published:	Czech Academy of Agricultural Sciences 2004-06-01
Series:	Czech Journal of Food Sciences
Subjects:	amino acids autoxidation browning, nonenzymic hydroperoxides imines rapeseed oil soybean oil
Online Access:	https://cjfs.agriculturejournals.cz/artkey/cjf-200403-0004_browning-reactions-between-oxidised-vegetable-oils-and-amino-acids.php

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