Lipid oxidation in food: 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
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Washington, DC
American Chem. Soc.
1992
|
| Schriftenreihe: | American Chemical Society: ACS symposium series
500 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XII, 364 S. graph. Darst. |
| ISBN: | 0841224617 |
Internformat
MARC
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| 245 | 1 | 0 | |a Lipid oxidation in food |b 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 |c Allen J. St. Angelo |
| 264 | 1 | |a Washington, DC |b American Chem. Soc. |c 1992 | |
| 300 | |a XII, 364 S. |b graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 1 | |a American Chemical Society: ACS symposium series |v 500 | |
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| 999 | |a oai:aleph.bib-bvb.de:BVB01-004228564 | ||
Datensatz im Suchindex
| _version_ | 1804120893624942592 |
|---|---|
| adam_text | Contents
Preface
............................................................................................................. xi
1.
Lipid
Oxidation in Foods: An Overview
............................................ 1
J. R. Vercellotti, Allen J. St.
Angelo,
and
Arthur M.
Spanier
MECHANISMS OF FREE-RADICAL PROCESSES
2.
Mechanisms of
Lipid Oxidative
Processes and Their
Inhibition
................................................................................................ 14
Michael G. Simic, Slobodan V. Jovanovic, and
Etsuo Niki
3.
Lipid
Oxidation in Muscle Foods via
Redox
Iron
........................... 33
Eric A. Decker and Herbert
O. Huitín
4.
Mechanism of Nonenzymic
Lipid
Peroxidation
in Muscle
Foods
....................................................................................................... 55
Joseph
Kanner
5.
Role of Lipoxygenases in
Lipid
Oxidation in Foods
....................... 74
J. Bruce German, Hongjian Zhang, and
Ralf
Berger
6.
Relationship Between Water and
Lipid
Oxidation Rates:
Water Activity and Glass Transition Theory
----------..................... 93
Katherine
A. Nelson and Theodore P. Labuza
7.
Lipid
Oxidation: Effect on Meat Proteins
........................................ 104
Arthur M.
Spanier,
James A. Miller, and John M. Bland
Prevention of
lipid
oxidation
8.
Maillard
Reaction Products and
Lipid
Oxidation
........................... 122
Milton E. Bailey and Ki Won
Um
vu
9.
Chemical
and Sensory Evaluation of Flavor in Untreated and
Antioxidant-Treated Meat
................................................................... 140
Allen J. St.
Angelo,
Arthur M.
Spanier,
and Karen L.
Bett
10.
Prevention of
Lipid
Oxidation in Muscle Foods by Nitrite and
Nitrite-Free Compositions
................................................................... 161
Fereidoon Shahidi
11.
Lipid
Oxidation of Seafood During Storage
..................................... 183
George J. Flick, Jr., Gi-Pyo Hong, and Geoffrey M. Knobl
12.
Seafoods and Fishery Byproducts: Natural and Unnatural
Environments for Longer Chain Omega-3 Fatty Acids
................. 208
R. G. Ackman and H. Gunnlaugsdottir
METHODOLOGIES FOR ASSESSING LlPID OXIDATION PRODUCTS
13. Gas Chromatographie
Analyses of
Lipid
Oxidation
Volatiles
in Foods
................................................................................................... 232
J. R. Vercellotti, O. E. Mills, Karen L.
Bett,
and
D. L. Sullen
14.
Characterization of Off-Flavors by Aroma Extract Dilution
Analysis
................................................................................................... 266
Werner Grosch,
Ute
Christine
Konôpka,
and Helmut Guth
15.
Sensory Evaluation of
Lipid
Oxidation in Foods
............................ 279
G. V.
Civillé
and
С
A. Dus
PROCESSING EFFECTS ON LlPID OXIDATION
16.
Influence of Food Processing on
Lipid
Oxidation and Flavor
Stability
................................................................................................... 292
Hans Lingnert
17.
Factors Affecting
Lipid Autoxidation
of a Spray-Dried Milk
Base for Baby Food
............................................................................... 302
J. P. Roozen and J. P. H. Linssen
18.
Effect of
Lipid
Oxidation on Oil and Food Quality in Deep
Frying
...................................................................................................... 310
Edward G. Perkins
vm
19.
Effect of Storage on Roasted Peanut Quality: Descriptive
Sensory Analysis and
Gas Chromatographie
Techniques
............ 322
Karen L.
Bett
and T. D. Boylston
20.
Changes in
Lipid
Oxidation During Cooking of Refrigerated
Minced Channel Catfish Muscle
....................................................... 344
M. C. Erickson
Author Index
.................................................................................................. 351
Affiliation Index
............................................................................................. 351
Subject Index
.................................................................................................. 352
IX
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| genre | (DE-588)1071861417 Konferenzschrift 1991 New York, NY gnd-content |
| genre_facet | Konferenzschrift 1991 New York, NY |
| id | DE-604.BV006617544 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T16:49:19Z |
| institution | BVB |
| isbn | 0841224617 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-004228564 |
| oclc_num | 311451950 |
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| physical | XII, 364 S. graph. Darst. |
| publishDate | 1992 |
| publishDateSearch | 1992 |
| publishDateSort | 1992 |
| publisher | American Chem. Soc. |
| record_format | marc |
| series | American Chemical Society: ACS symposium series |
| series2 | American Chemical Society: ACS symposium series |
| spelling | Lipid oxidation in food 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 Allen J. St. Angelo Washington, DC American Chem. Soc. 1992 XII, 364 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier American Chemical Society: ACS symposium series 500 Oxidation (DE-588)4137187-2 gnd rswk-swf Fleisch (DE-588)4017469-4 gnd rswk-swf Lipide (DE-588)4035873-2 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 1991 New York, NY gnd-content Lebensmittel (DE-588)4034870-2 s Lipide (DE-588)4035873-2 s Oxidation (DE-588)4137187-2 s DE-604 Fleisch (DE-588)4017469-4 s Saint Angelo, Allen J. Sonstige oth American Chemical Society: ACS symposium series 500 (DE-604)BV000003091 500 Digitalisierung TU Muenchen application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=004228564&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Lipid oxidation in food 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 American Chemical Society: ACS symposium series Oxidation (DE-588)4137187-2 gnd Fleisch (DE-588)4017469-4 gnd Lipide (DE-588)4035873-2 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4137187-2 (DE-588)4017469-4 (DE-588)4035873-2 (DE-588)4034870-2 (DE-588)1071861417 |
| title | Lipid oxidation in food 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 |
| title_auth | Lipid oxidation in food 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 |
| title_exact_search | Lipid oxidation in food 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 |
| title_full | Lipid oxidation in food 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 Allen J. St. Angelo |
| title_fullStr | Lipid oxidation in food 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 Allen J. St. Angelo |
| title_full_unstemmed | Lipid oxidation in food 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 Allen J. St. Angelo |
| title_short | Lipid oxidation in food |
| title_sort | lipid oxidation in food 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 |
| title_sub | 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 |
| topic | Oxidation (DE-588)4137187-2 gnd Fleisch (DE-588)4017469-4 gnd Lipide (DE-588)4035873-2 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Oxidation Fleisch Lipide Lebensmittel Konferenzschrift 1991 New York, NY |
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| volume_link | (DE-604)BV000003091 |
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