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| Título: | The Maillard reaction and lipid oxidation |
Autor: | Zamora, Rosario CSIC ORCID ; Hidalgo, Francisco J. CSIC ORCID | Fecha de publicación: | 4-mar-2011 | Editor: | Wiley-VCH | Citación: | Lipid Technology 23(3): 59-62 (2011) | Resumen: | The Maillard reaction and lipid oxidation are probably the two most important chemical reactions occurring in foods during processing and storage. However, these pathways are not independent and each of them influences the development of the other. Furthermore, the carbonyl compounds produced in the lipid oxidation pathway will compete with carbohydrate-derived carbonyls for amino compounds to produce carbonyl-amine reaction products with either beneficial or harmful properties. These reactions are the final step of the oxidation pathway when lipid oxidation occurs in the presence of amino compounds. © 2011 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim. | URI: | http://hdl.handle.net/10261/53940 | DOI: | 10.1002/lite.201100094 | Identificadores: | doi: 10.1002/lite.201100094 issn: 0956-666X |
| Aparece en las colecciones: | (IG) Artículos |
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