Research Progress of Active Carbonyl Compounds Produced by Oxidantion of Fats in Food

Research Progress of Active Carbonyl Compounds Produced by Oxidantion of Fats in Food

During food processing, reactive carbonyl compounds (RCCs) are produced due to the oxidation of fatty acids. Since RCCs are closely related to inflammation, aging, tumor, Alzheimer's disease, etc., they have attracted extensive attention in the field of food science and drug science. The biolog...

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Bibliographic Details
Main Authors: Nan LIU, Kexin CUI, Yong SUN, Shanshan WANG, Min YANG, Guohui SUN, Mingli WANG, Dajun WANG, Deqing ZHOU
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-09-01
Series:Shipin gongye ke-ji
Subjects:
reactive carbonyl compounds
foods
detection method
control
fatty acid
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090098

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090098

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