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