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

Authors

  • F. J. Hidalgo Instituto de la Grasa y sus Derivados (CSIC)
  • R Zamora Instituto de la Grasa y sus Derivados (CSIC)
  • M. Alaiz Instituto de la Grasa y sus Derivados (CSIC)

DOI:

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

Keywords:

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

Abstract


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

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Published

1991-10-30

How to Cite

1.
Hidalgo FJ, Zamora R, Alaiz M. Modifications produced in food proteins following Interactions with oxidizing lipids. I. Radical chemistry of polyunsaturated fatty acids. Grasas aceites [Internet]. 1991Oct.30 [cited 2024May20];42(5):379-86. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1224

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