Lipid Oxidation in Food
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-radic...
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| Corporate Authors: | , , |
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| Other Authors: | |
| Format: | Conference Proceeding Book |
| Language: | English |
| Published: |
Washington DC
American Chemical Society
1992
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| Series: | ACS symposium series
500 |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 245 | 1 | 1 | |a Lipid Oxidation in Food |c Allen J. St. Angelo, EDITOR Agricultural Research Services U.S. Department of Agriculture |
| 264 | # | 1 | |a Washington DC |b American Chemical Society |c 1992 |
| 264 | # | 4 | |c ©1992 |
| 300 | # | # | |a xii, 364 pages |b illustrations |c 24 cm |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 490 | 1 | # | |a ACS symposium series |v 500 |
| 500 | # | # | |a "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." |
| 504 | # | # | |a Includes bibliographical references and indexes |
| 520 | # | # | |a 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 |
| 650 | # | 0 | |a Lipids |x Congresses |x Oxidation |
| 650 | # | 0 | |a Food spoilage |x Congresses |
| 700 | 1 | # | |a St. Angelo, Allen J |e edited |
| 710 | 2 | # | |a American Chemical Society |b Meeting |c New York, N.Y |k l991 |n 202nd |
| 710 | 2 | # | |a American Chemical Society |b Division of Agricultural and Food Chemistry |
| 711 | 2 | # | |a Chemical Congress of North America |c New York, NY |d 1991 |n 4th |
| 830 | # | 0 | |a ACS symposium series |v 500 |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=080909 |
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