Issue 7 of Food & Function is now available to read online.
The front cover this month features work by Vural Gökmen and co-workers from Ankara, Turkey. In their work they investigate the contribution of lipid oxidation to non-enzymatic browning reactions in lipid rich model and actual food systems.
Read the article in full – it’s free to access for the next six weeks:
Investigation of heat induced reactions between lipid oxidation products and amino acids in lipid rich model systems and hazelnuts
Yeşim Karademir, Neslihan Göncüoğlu and Vural Gökmen
Food Funct., 2013,4, 1061-1066, DOI: 10.1039/C3FO30364K
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