Does lysine drive the conversion of fatty acid hydroperoxides to aldehydes and alkyl-furans?
During the oxidation of lipids in food or in vivo, fatty acids are initially converted to hydroperoxides, which undergo decomposition to various secondary decomposition products, including aldehydes and alkyl-furans. Aldehydes and alkyl-furans reduce the sensory quality of food by contributing to ra...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2021-07-01
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| Series: | Scientific African |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2468227621001010 |