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Amino Acid Degradations Produced by Lipid Oxidation Products

Francisco J Hidalgo1, Rosario Zamora1

  • 1a Instituto de la Grasa, Consejo Superior de Investigaciones Científicas , Seville , Spain.

Critical Reviews in Food Science and Nutrition
|March 10, 2015
PubMed

Keywords:
AcrylamideMaillard reactionStrecker aldehydescarbonyl–amine reactionsflavor formationlipid oxidationstyreneLipid oxidation effectsAmino acid transformationStrecker aldehyde pathwaysFood chemistry reactions

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