Model Studies on the Pattern of Volatiles Generated in Mixtures of Amino Acids, Lipid-Oxidation-Derived Aldehydes, and Glucose-Reference-Cited by-同舟云学术

Model Studies on the Pattern of Volatiles Generated in Mixtures of Amino Acids, Lipid-Oxidation-Derived Aldehydes, and Glucose

Published:2011-01-25 Issue:4 Volume:59 Page:1449-1456
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Adams An¹,Kitrytė Vaida¹²,Venskutonis Rimantas²,De Kimpe Norbert¹

Affiliation:

1. Department of Sustainable Organic Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium

2. Department of Food Technology, Kaunas University of Technology, Radvilenu pl. 19, Kaunas LT-3028, Lithuania

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf104091p

Reference36 articles.

1. Volatiles from interactions of Maillard reactions and lipids

2. Coordinate Contribution of Lipid Oxidation and Maillard Reaction to the Nonenzymatic Food Browning

3. Strecker-type Degradation Produced by the Lipid Oxidation Products 4,5-Epoxy-2-Alkenals

4. Strecker Type Degradation of Phenylalanine by 4-Hydroxy-2-nonenal in Model Systems

5. THERMAL INTERACTION OF AMINO ACIDS AND TRIGLYCERIDE Valine and Tricaproin

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