Grasas y Aceites, Vol 42, No 5 (1991)

Modifications produced in food proteins following Interactions with oxidizing lipids. I. Radical chemistry of polyunsaturated fatty acids


https://doi.org/10.3989/gya.1991.v42.i5.1224

F. J. Hidalgo
Instituto de la Grasa y sus Derivados (CSIC), Spain

R Zamora
Instituto de la Grasa y sus Derivados (CSIC), Spain

M. Alaiz
Instituto de la Grasa y sus Derivados (CSIC), Spain

Abstract


Radical chemistry of polyunsaturated fatty acids.
This part summarizes the mechanisms of lipid oxidation. The compounds that react with proteins are specially discussed.

Keywords


Food; Information (paper); Oxidized fatty acid; Protein; Secondary product

Full Text:


PDF


Copyright (c) 1991 Consejo Superior de Investigaciones Científicas (CSIC)

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.


Contact us grasasyaceites@ig.csic.es

Technical support soporte.tecnico.revistas@csic.es