Nonenzymic browning. XV. Effect of unsaturation on browning reactions of oxidized lipids with protein.
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.
D004041:Dietary Fats; D004044:Dietary Proteins; D005519:Food Preservation; D010084:Oxidation-Reduction
D004041:Dietary Fats; D004044:Dietary Proteins