Lipid oxidation in food
Author(s)
Bibliographic Information
Lipid oxidation in food
（ACS symposium series, 500）
American Chemical Society, 1992
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"Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry of the American Chemical Society at the Fourth Chemical Congress of North America (202nd National Meeting of the American Chemical Society), New York, New York, August 25-30, 1991."
Includes bibliographical references and indexes
Description and Table of Contents
Description
Discusses the mechanisms of free radical oxidation and their control through critical chemical interactions. Includes coverage of how hydroperoxides resulting from lipid oxidation may adversely affect flavour, aroma, taste, nutritional value, and overall food quality. Examines mechanisms of free-radical processes, prevention of lipid oxidation, methodology, processing effects on lipid oxidation, and descriptive sensory analysis. Commodities covered include: beef,
pork, fresh and saltwater fish, peanuts, vegetable oils, and baby foods.
Table of Contents
- Lipid Oxidation in Foods: An Overview
- Mechanisms of Lipid Oxidative Processes and Their Inhibition
- Lipid Oxidation in Muscle Foods via Redox Iron
- Mechanism of Nonenzymic Lipid Peroxidation in Muscle Foods
- Role of Lipoxygenases iin Lipid Oxidation in Foods
- Relationship Between Water and Lipid Oxidation Rates: Water Activity and Glass Transition Theory
- Lipid Oxidation: Effect on Meat Proteins
- Maillard Reaction Products and Lipid Oxidation
- Chemical and Sensory Evaluation of Flavor in Untreated and Antioxidant-Treated Meat
- Prevention of Lipid Oxidation in Muscle Foods by Nitrite and Nitrite-Free Compositions
- Lipid Oxidation of Seafood During Storage
- Seafoods and Fishery Byproducts: Natural and Unnatural Environments for Longer Chain Omega-3 Fatty Acids
- Gas Chromatographic Analyses of Lipid Oxidation Volatiles in Foods
- Characterization of Off-Flavors by Aroma Extract Dilution Analysis
- Sensory Evaluation of Lipid Oxidation in Foods
- Influence of Food Processing on Lipid Oxidation and Flavor Stability
- Factors Affecting Lipid Autoxidation of a Spray-Dried Milk Base for Baby Food
- Effect of Lipid Oxidation on Oil and Food Quality in Deep Frying
- Effect of Storage on Roasted Peanut Quality: Descriptive Sensory Analysis and Gas Chromatographic Techniques
- Changes in Lipid Oxidation During Cooking of Refrigerated Minced Channel Catfish Muscle
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