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Effect of maillard reaction volatile products on lipid oxidation

✍ Scribed by B. E. Elizalde; M. Dalla Rosa; C. R. Lerici

Book ID
112818157
Publisher
Springer-Verlag
Year
1991
Tongue
English
Weight
565 KB
Volume
68
Category
Article
ISSN
0003-021X

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The effect of Maillard reaction products (MRPs) on the kinetics of lipid oxidation in intermediate-moisture model systems containing pregelatinised starch, glucose, lysine and soybean oil has been studied. The samples, either containing all components or excluding one or more of them, were heated at