Addition of olivetol to crackers decreases malondialdehyde content and produces malondialdehyde-olivetol adducts.

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作者： Rosario,Zamora ^[1] ; Esmeralda,Alcon ^[1] ; Francisco J,Hidalgo ^[2]

作者单位： Instituto de la Grasa, CSIC, Carretera de Utrera Km 1, Campus Universitario - Edificio 46, 41013-Seville, Spain. ^[1] Instituto de la Grasa, CSIC, Carretera de Utrera Km 1, Campus Universitario - Edificio 46, 41013-Seville, Spain. Electronic address: fhidalgo@ig.csic.es. ^[2]

关键词 Acetaldehyde, (PubChem ID177)Carbonyl-phenol reactions Food carbonylome Formaldehyde, (PubChem ID712)Lipid oxidation Maillard reaction Malondialdehyde Malondialdehyde, (PubChem ID10964)Olivetol, (PubChem ID10377)Reactive carbonyls

主题词丙二醛(Malondialdehyde);面粉(Flour);小麦属(Triticum);醛类(Aldehydes);亚麻籽油(Linseed Oil)

DOI 10.1016/j.foodchem.2023.137046

PMID 37639894

发布时间 2023-09-18

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