Effects of roasting temperature and time on aldehyde formation derived from lipid oxidation in scallop (Patinopecten yessoensis) and the deterrent effect by antioxidants of bamboo leaves
Yuanyuan Hu, Guanhua Zhao, Fawen Yin, Zhongyuan Liu, Jialiang Wang, Lei Qin, Dayong Zhou, Fereidoon Shahidi, Beiwei Zhu
Topics & Concepts
RoastingChemistryHexanalNonanalScallopLipid oxidationTBARSAldehydePeroxide valueFood scienceThiobarbituric acidLipid peroxidationPeroxideAutoxidationPolyunsaturated fatty acidBiochemistryAntioxidantOrganic chemistryFatty acidBiologyFisheryCatalysisPhysical chemistryMeat and Animal Product QualityAnimal Nutrition and PhysiologyNanocomposite Films for Food Packaging