Lipid Oxidation in Food

• Corporate Authors: American Chemical Society Meeting, American Chemical Society Division of Agricultural and Food Chemistry, Chemical Congress of North America
• Other Authors: St. Angelo, Allen J (edited)
• Format: Conference Proceeding Book
• Language: English
• Published: Washington DC American Chemical Society 1992
• Series: ACS symposium series 500
• Subjects: Lipids > Congresses > Oxidation; Food spoilage > Congresses
• Online Access: Click Here to View Status and Holdings.
• Item Description: "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."
• Physical Description: xii, 364 pages illustrations 24 cm
• Bibliography: Includes bibliographical references and indexes
• ISBN: 0841224617

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 flavor, aroma, taste, nutritional value, and overall food quality. Examines mechanisms offree-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