Effect of metal ions such as iron and copper on the formation of nitrogen heterocyclic compounds in sesame oil-α-amino acids model systems under frying conditions-Reference-Cited by-同舟云学术

Effect of metal ions such as iron and copper on the formation of nitrogen heterocyclic compounds in sesame oil-α-amino acids model systems under frying conditions

Published:2007-06-28 Issue:3 Volume:16 Page:313-319
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

PARIHAR D. B.,VASUNDHARA T. S.,VIJAYAYAGHAVAN P. K.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1981.tb01020.x/fullpdf

Reference9 articles.

1. Characterization of volatile pyrazine and pyridine components of potato chips

2. The effect of heat on pure triglycerides

3. Kinetics of lipid oxidation in foods

4. n-deca-2,4-dienal, its origin from linoleate and flavor significance in fats

5. Studium der UV-Spektren erhitzter Fette 15. Mitt. Mechanismus der thermischen Oxydation und Polymerisation der Fette, die durch Zusatz von Schwermetallkationen beschleunigt werden

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Influence of pro- and antioxidants on the formation of mutagenic-carcinogenic heterocyclic amines in a model system;Food Chemistry;1996-05

2. Oxidative quality and shelf life of meats;Meat Science;1996-01

3. Influence of oxidized deep-frying fat and iron on the formation of food mutagens in a model system;Food and Chemical Toxicology;1993-12

4. Effect of Lipids in the Maillard Reaction;The Maillard Reaction in Food Processing, Human Nutrition and Physiology;1990