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Aroma compounds derived from oxidized lipids.: Some biochemical and analytical aspects
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
1975 (English)In: Journal of Agricultural and Food Chemistry, ISSN 0021-8561, E-ISSN 1520-5118, Vol. 23, no 2, p. 126-128Article in journal (Refereed)
Abstract [en]

The formation of aliphatic aldehydes and alcohols, primarily from unsaturated fatty acids with the participation of lipoxygenase, hemoproteins, alcohol dehydrogenase, and esterase, is briefly reviewed with special regard to plant foods. The controlling or avoiding of aldehyde formation in food systems by the use of alcohol dehydrogenase and of certain sugar-aminc acid reaction products was studied, by use of a gas Chromatographic technique.

Place, publisher, year, edition, pages
1975. Vol. 23, no 2, p. 126-128
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8816OAI: oai:DiVA.org:ri-8816DiVA, id: diva2:966689
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2020-12-01Bibliographically approved

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SIK – Svenska livmedelsinstitutet
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Journal of Agricultural and Food Chemistry
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