A New Red Coloration Induced by the Reaction of Oxidized Lipids with Amino Acids-Reference-Cited by-同舟云学术

A New Red Coloration Induced by the Reaction of Oxidized Lipids with Amino Acids

Published:1998-03-05 Issue:4 Volume:46 Page:1316-1320
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Nakamura Takashi¹,Hama Yoichiro¹,Tanaka Ryusuke¹,Taira Kiyoto¹,Hatate Hideo¹

Affiliation:

1. Department of Fisheries Science, Faculty of Agriculture, Kyushu University, 6-10-1 Hakozaki, Fukuoka 812-81, Japan, Department of Applied Biological Sciences, Faculty of Agriculture, Saga University, 1 Honjo, Saga 840, Japan, and Department of Food Science and Technology, National Fisheries University, 2-7-1 Nagatahonmachi, Yamaguchi 759-65, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf970798e

Reference20 articles.

1. Inactivation of ribonuclease and other enzymes by peroxidizing lipids and by malonaldehyde

2. Determination of conjugated carbonyls with a prostaglandin-like ring structure in autoxidized lipids.

3. Conjugated Carbonyl Compounds with a Hydroxycyclopentanone Ring Formed During Autoxidation of Methyl Docosahexaenoate

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