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Effect of temperature towards lipid oxidation and non-enzymatic browning reactions in krill oil upon storage.
- Source :
-
Food Chemistry . Aug2014, Vol. 157, p398-407. 10p. - Publication Year :
- 2014
-
Abstract
- Highlights: [•] The increase of incubation temperature increased the lipid oxidation in krill oil. [•] The increment of lipid oxidation could increase non-enzymatic browning reactions. [•] Strecker degradation products were formed in oxidised krill oil. [•] Pyrazines and pyridines were formed when carbonyls reacted with amino acids. [•] Pyrroles may protect krill oil against lipid oxidation during incubation. [Copyright &y& Elsevier]
Details
- Language :
- English
- ISSN :
- 03088146
- Volume :
- 157
- Database :
- Academic Search Index
- Journal :
- Food Chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 95226545
- Full Text :
- https://doi.org/10.1016/j.foodchem.2014.02.059