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ESR studies on the thermal decomposition of trimethylamine oxide to formaldehyde and dimethylamine in jumbo squid (Dosidicus gigas) extract.
- Source :
-
Food Chemistry . Dec2013, Vol. 141 Issue 4, p3881-3888. 8p. - Publication Year :
- 2013
-
Abstract
- Highlights: [•] The correlation between TMAO decomposition and radical production was evaluated. [•] Free radicals in squid extract were analysed by ESR. [•] Amminium radical was involved in the decomposition of TMAO to DMA and FA in jumbo squid during thermal processing. [Copyright &y& Elsevier]
Details
- Language :
- English
- ISSN :
- 03088146
- Volume :
- 141
- Issue :
- 4
- Database :
- Academic Search Index
- Journal :
- Food Chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 89998853
- Full Text :
- https://doi.org/10.1016/j.foodchem.2013.06.083