Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/128351
COMPARTIR / EXPORTAR:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Campo DC | Valor | Lengua/Idioma |
---|---|---|
dc.contributor.author | Delgado, Rosa M. | es_ES |
dc.contributor.author | Hidalgo, Francisco J. | es_ES |
dc.contributor.author | Zamora, Rosario | es_ES |
dc.date.accessioned | 2016-01-29T12:35:11Z | - |
dc.date.available | 2016-01-29T12:35:11Z | - |
dc.date.issued | 2016-03-01 | - |
dc.identifier.citation | Food Chemistry 194: 143–1148 (2016) | es_ES |
dc.identifier.issn | 0308-8146 | - |
dc.identifier.uri | http://hdl.handle.net/10261/128351 | - |
dc.description | 25 Páginas: 1 Tabla; 5 Figuras | es_ES |
dc.description.abstract | The Strecker-type degradation of phenylalanine in the presence of 2-pentanal and phenolic compounds was studied to investigate possible interactions that either promote or inhibit the formation of Strecker aldehydes in food products. Phenylacetaldehyde formation was promoted by 2-pentenal and also by o- and p-diphenols, but not by m-diphenols. This is consequence of the ability of phenolic compounds to be converted into reactive carbonyls and produce the Strecker degradation of the amino acid. When 2-pentenal and phenolic compounds were simultaneously present, an antagonism among them was observed. This antagonism is suggested to be a consequence of the ability of phenolic compounds to either react with both 2-pentenal and phenylacetaldehyde, or compete with other carbonyl compounds for the amino acids, a function that is determined by their structure. All these results suggest that carbonyl–phenol reactions may be used to modulate flavor formation produced in food products by lipid-derived reactive carbonyls. | es_ES |
dc.description.sponsorship | We are indebted to José L. Navarro for technical assistance. This study was supported in part by the European Union (FEDER funds) and the Plan Nacional de I + D of the Ministerio de Economía y Competitividad of Spain (project AGL2012-35627). | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.isversionof | Postprint | es_ES |
dc.rights | openAccess | en_EN |
dc.subject | Carbonyl–amine reactions | es_ES |
dc.subject | Carbonyl–phenol reactions | es_ES |
dc.subject | Lipid oxidation | es_ES |
dc.subject | Maillard reaction | es_ES |
dc.subject | Phenolic compounds | es_ES |
dc.subject | Strecker degradation | es_ES |
dc.title | Antagonism between lipid-derived reactive carbonyls and phenolic compounds in the Strecker degradation of amino acids | es_ES |
dc.type | artículo | es_ES |
dc.identifier.doi | 10.1016/j.foodchem.2015.07.126 | - |
dc.description.peerreviewed | Peer reviewed | es_ES |
dc.relation.publisherversion | http://dx.doi.org/10.1016/j.foodchem.2015.07.126 | es_ES |
dc.embargo.terms | 2017-03-01 | es_ES |
dc.rights.license | http://creativecommons.org/licenses/by-nc-nd/4.0/ | - |
dc.contributor.funder | Ministerio de Economía y Competitividad (España) | es_ES |
dc.relation.csic | Sí | es_ES |
dc.identifier.funder | http://dx.doi.org/10.13039/501100003329 | es_ES |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.fulltext | With Fulltext | - |
item.grantfulltext | open | - |
item.languageiso639-1 | en | - |
item.cerifentitytype | Publications | - |
item.openairetype | artículo | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
Aparece en las colecciones: | (IG) Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
---|---|---|---|---|
Postprint_FoodChem_2016_V194_P1143.pdf | Artículo principal | 316,62 kB | Adobe PDF | Visualizar/Abrir |
CORE Recommender
SCOPUSTM
Citations
26
checked on 20-abr-2024
WEB OF SCIENCETM
Citations
22
checked on 23-feb-2024
Page view(s)
275
checked on 24-abr-2024
Download(s)
356
checked on 24-abr-2024
Google ScholarTM
Check
Altmetric
Altmetric
Este item está licenciado bajo una Licencia Creative Commons