BIOMAT Database Logo BIOMAT Database Logo

Nonenzymic browning. XV. Effect of unsaturation on browning reactions of oxidized lipids with protein. 1976

J Pokorný, and A El-Zeany, and Nguyêñ-thiên Luân, and G Janícek

The amount of pigments produced by interaction of oxidized lipids with albumin and the intensity of coloration increase with increasing degree of unsaturation of the lipid fraction.

UI MeSH Term Description Entries
D010084 Oxidation-Reduction A chemical reaction in which an electron is transferred from one molecule to another. The electron-donating molecule is the reducing agent or reductant; the electron-accepting molecule is the oxidizing agent or oxidant. Reducing and oxidizing agents function as conjugate reductant-oxidant pairs or redox pairs (Lehninger, Principles of Biochemistry, 1982, p471). Redox,Oxidation Reduction
D004041 Dietary Fats Fats present in food, especially in animal products such as meat, meat products, butter, ghee. They are present in lower amounts in nuts, seeds, and avocados. Fats, Dietary,Dietary Fat,Fat, Dietary
D004044 Dietary Proteins Proteins obtained from foods. They are the main source of the ESSENTIAL AMINO ACIDS. Proteins, Dietary,Dietary Protein,Protein, Dietary
D005519 Food Preservation Procedures or techniques used to keep food from spoiling. Preservation, Food

Related Publications

J Pokorný, and A El-Zeany, and Nguyêñ-thiên Luân, and G Janícek
Nonenzymic browning. XII. Maillard reactions in green coffee beans on storage.
June 1975, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung,
J Pokorný, and A El-Zeany, and Nguyêñ-thiên Luân, and G Janícek
Nonenzymic browning of cauliflower on storage.
July 1975, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung,
J Pokorný, and A El-Zeany, and Nguyêñ-thiên Luân, and G Janícek
Chemistry of nonenzymic browning. II.
January 1965, Advances in food research,
J Pokorný, and A El-Zeany, and Nguyêñ-thiên Luân, and G Janícek
Reactions of oxidized lipids with protein. XIII. Interactions of polar groups of lipids with nonlipidic substances.
January 1976, Die Nahrung,
J Pokorný, and A El-Zeany, and Nguyêñ-thiên Luân, and G Janícek
Nonenzymic browning. XIV. Reaction of phospholipids with 1,4-benzoquinone.
December 1975, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung,
J Pokorný, and A El-Zeany, and Nguyêñ-thiên Luân, and G Janícek
Effect of pH and temperature on comparative nonenzymatic browning of proteins produced by oxidized lipids and carbohydrates.
February 1999, Journal of agricultural and food chemistry,
J Pokorný, and A El-Zeany, and Nguyêñ-thiên Luân, and G Janícek
[Reactions of oxidized lipids with proteins. 8. Reactions of alcanals with proteins].
January 1973, Die Nahrung,
J Pokorný, and A El-Zeany, and Nguyêñ-thiên Luân, and G Janícek
Reactions of oxidized lipids with protein. Part 15. Mechanism of lipoprotein formation from interactions of oxidized ethyl linoleate with egg albumin.
January 1988, Die Nahrung,
J Pokorný, and A El-Zeany, and Nguyêñ-thiên Luân, and G Janícek
Reactions of oxidized lipids with protein. Part 13. Autoxidation of hexanal in presence of nonlipidic components.
January 1985, Die Nahrung,
J Pokorný, and A El-Zeany, and Nguyêñ-thiên Luân, and G Janícek
Fluorescence monitoring of the effect of oxidized lipids on the process of protein fibrillization.
September 2016, Methods and applications in fluorescence,
Copied contents to your clipboard!