Lipid Oxidation in Food

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...

Full description

Saved in:
Bibliographic Details
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.
Tags: Add Tag
No Tags, Be the first to tag this record!
Be the first to leave a comment!
You must be logged in first

Similar Items