Lipid Oxidation in Food - ACS Symposium Series 500 (Hardback)Allen J. St.Angelo (editor)
Hardback 364 Pages / Published: 01/01/1992
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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.
Publisher: American Chemical Society
Number of pages: 364
Weight: 628 g
Dimensions: 234 x 156 x 22 mm
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