Formation of heat-induced reducing compounds from biacetyl.
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F05%3A00015812" target="_blank" >RIV/60461373:22330/05:00015812 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Formation of heat-induced reducing compounds from biacetyl.
Original language description
Antioxidative properties of biacetyl mixtures with selected amino acids were followed using instrumental and chemical methods. The formation of antioxidants was studied at different experimental conditions (time, temperature, pH).
Czech name
Vznik redukujících sloučenin z biacetylu za zvýšené teploty
Czech description
Vznik redukujících sloučenin z biacetylu za zvýšené teploty
Classification
Type
O - Miscellaneous
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
<a href="/en/project/OC%20919.10" target="_blank" >OC 919.10: Melanoidins in food and healts</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2005
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů