Muscle foods and their products are a fundamental part of the human diet. The high protein
content found in muscle foods, as well as the high content of essential amino acids, provides …

Proteins and essential fatty acids are crucial components of the human diet. However, lipids
and proteins are susceptible to oxidative modification during food processing resulting in …

Nutritional guidelines recommend reduced intake of saturated fatty acids to prevent
cardiovascular disease. Polyunsaturated fatty acids (PUFA) are proposed as substitutes for …

This study aimed at investigating the formation and accumulation of 16 reactive aldehydes in
clam (Ruditapes philippinarum) during oil frying in both the tissue and the oil using an HPLC …

Abstract Acrolein (ACR), glyoxal (GO), methylglyoxal (MGO), hydroxymethylfurfural (HMF),
and malondialdehyde (MDA) are toxic contaminants for humans. This work aimed to …

Vegetable oils are increasingly replacing animal fats in diets, but malondialdehyde (MDA), a
peroxidation product of these oils, has been regarded as toxic; this necessitated …

Aldehydes are very reactive carbonyl compounds that are widespread naturally. Aldehydes
can be produced in vivo by oxidative reactions and are able to disturb biological functions …

Aldehydes and ketones are secondary oxidation products resulting from lipid oxidation that
occurs during food processing. These small molecule compounds not only have an impact …

During high-temperature frying, heated culinary oils undergo thermooxidative degradation of
unsaturated fatty acids, resulting in the generation of harmful aldehydic lipid oxidation …

A group of toxic aldehydes such as, malondialdehyde (MDA), 4-hydroxy-2-hexenal (HHE),
and 4-hydroxy-2-nonenal (HNE) have been found in various vegetable oils and oil-based …