[Secondary lipid oxidation products. Human health risks evaluation (Article 1)].

Makarenko, M A; Malinkin, A D; Bessonov, V V; Sarkisyan, V A; Kochetkova, A A

Makarenko, M A; Malinkin, A D; Bessonov, V V; Sarkisyan, V A; Kochetkova, A A.

Afiliação

Makarenko MA; Federal Research Centre of Nutrition, Biotechnology and Food Safety, Moscow.
Malinkin AD; Federal Research Centre of Nutrition, Biotechnology and Food Safety, Moscow.
Bessonov VV; Federal Research Centre of Nutrition, Biotechnology and Food Safety, Moscow.
Sarkisyan VA; Federal Research Centre of Nutrition, Biotechnology and Food Safety, Moscow.
Kochetkova AA; Federal Research Centre of Nutrition, Biotechnology and Food Safety, Moscow.

Vopr Pitan ; 87(6): 125-138, 2018.

Article em Ru | MEDLINE | ID: mdl-30763498

Assuntos

Análise de Alimentos/métodos; Óleos de Plantas/análise; Humanos; Espectroscopia de Ressonância Magnética/métodos; Oxirredução; Espectroscopia de Infravermelho com Transformada de Fourier/métodos

Palavras-chave

Fourier transform infrared spectroscopy; nuclear magnetic resonance spectroscopy; oxidation level; oxidized α,ß-unsaturated aldehydes; peroxide value; secondary oxidation products; thermal lipid oxidation

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Óleos de Plantas / Análise de Alimentos Tipo de estudo: Etiology_studies / Qualitative_research / Risk_factors_studies Limite: Humans Idioma: Ru Revista: Vopr Pitan Ano de publicação: 2018 Tipo de documento: Article

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