Effect of the unsaturation degree on browning reactions of peanut oil and other edible oils with proteins under storage and frying conditions-Reference-Cited by-同舟云学术

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Effect of the unsaturation degree on browning reactions of peanut oil and other edible oils with proteins under storage and frying conditions

Published:2002-11 Issue: Volume:1245 Page:445-446
ISSN:0531-5131
Container-title:International Congress Series
language:en
Short-container-title:International Congress Series

Author:

Uematsu Tsunemi,Parkányiová Lucie,Endo Tatsuo,Matsuyama Chinami,Yano Tomohiro,Miyahara Mitsuyoshi,Sakurai Hidetoshi,Pokorný Jan

Publisher

Elsevier BV

Subject

General Medicine

Reference4 articles.

1. Browning from lipid–protein interactions;Pokorny;Proc. Food Nutr. Sci.,1981

2. Effect on unsaturation on browning reactions of oxidized lipids with protein;Pokorny;Z. Lebensm.-Unters. Forsch.,1976

3. SunOleic 97R;Knauft;Fla. Agric. Exp. Stn. Circ.,1997

4. Autoxidation of triacylglycerol species in groundnut oil;Panek;Czech. J. Food Sci.,2001

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