Lipid oxidation:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Bridgwater, England
Oily Press
c2005
|
| Ausgabe: | 2nd edition |
| Schriftenreihe: | Oily Press lipid library
v. 18 |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | Includes bibliographical references and index In this second edition, Edwin Frankel has updated and extended his now well-known book Lipid oxidation which has come to be regarded as the standard work on the subject since the publication of the first edition seven years previously. His main objective is to develop the background necessary for a better understanding of what factors should be considered, and what methods and lipid systems should be employed, to achieve suitable evaluation and control of lipid oxidation in complex foods and biological systems. The oxidation of unsaturated fatty acids is one of the most fundamental reactions in lipid chemistry. When unsaturated lipids are exposed to air, the complex, volatile oxidation compounds that are formed cause rancidity. This decreases the quality of foods that contain natural lipid components as well as foods in which oils are used as ingredients. Furthermore, products of lipid oxidation have been implicated in many vital biological reactions, and evidence has accumulated to show that free radicals and reactive oxygen species participate in tissue injuries and in degenerative disease. Although there have been many significant advances in this challenging field, many important problems remain unsolved. This second edition of Lipid oxidation follows the example of the first edition in offering a summary of the many unsolved problems that need further research. The need to understand lipid oxidation is greater than ever with the increased interest in long-chain polyunsaturated fatty acids, the reformulation of oils to avoid hydrogenation and trans fatty acids, and the enormous attention given to natural phenolic antioxidants, including flavonoids and other phytochemicals |
| Beschreibung: | 1 Online-Ressource (xvi, 470 pages illustrations) |
| ISBN: | 9780857097927 085709792X |
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| 500 | |a In this second edition, Edwin Frankel has updated and extended his now well-known book Lipid oxidation which has come to be regarded as the standard work on the subject since the publication of the first edition seven years previously. His main objective is to develop the background necessary for a better understanding of what factors should be considered, and what methods and lipid systems should be employed, to achieve suitable evaluation and control of lipid oxidation in complex foods and biological systems. The oxidation of unsaturated fatty acids is one of the most fundamental reactions in lipid chemistry. When unsaturated lipids are exposed to air, the complex, volatile oxidation compounds that are formed cause rancidity. This decreases the quality of foods that contain natural lipid components as well as foods in which oils are used as ingredients. Furthermore, products of lipid oxidation have been implicated in many vital biological reactions, and evidence has accumulated to show that free radicals and reactive oxygen species participate in tissue injuries and in degenerative disease. Although there have been many significant advances in this challenging field, many important problems remain unsolved. This second edition of Lipid oxidation follows the example of the first edition in offering a summary of the many unsolved problems that need further research. The need to understand lipid oxidation is greater than ever with the increased interest in long-chain polyunsaturated fatty acids, the reformulation of oils to avoid hydrogenation and trans fatty acids, and the enormous attention given to natural phenolic antioxidants, including flavonoids and other phytochemicals | ||
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Datensatz im Suchindex
| _version_ | 1804152905494691840 |
|---|---|
| any_adam_object | |
| author | Frankel, Edwin Nessim |
| author_facet | Frankel, Edwin Nessim |
| author_role | aut |
| author_sort | Frankel, Edwin Nessim |
| author_variant | e n f en enf |
| building | Verbundindex |
| bvnumber | BV042313449 |
| collection | ZDB-33-ESD ZDB-33-EBS |
| ctrlnum | (OCoLC)864393160 (DE-599)BVBBV042313449 |
| dewey-full | 664.028 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.028 |
| dewey-search | 664.028 |
| dewey-sort | 3664.028 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| edition | 2nd edition |
| format | Electronic eBook |
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| id | DE-604.BV042313449 |
| illustrated | Illustrated |
| indexdate | 2024-07-10T01:18:08Z |
| institution | BVB |
| isbn | 9780857097927 085709792X |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-027750440 |
| oclc_num | 864393160 |
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| physical | 1 Online-Ressource (xvi, 470 pages illustrations) |
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| publishDate | 2005 |
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| publisher | Oily Press |
| record_format | marc |
| series2 | Oily Press lipid library |
| spelling | Frankel, Edwin Nessim Verfasser aut Lipid oxidation Edwin N. Frankel 2nd edition Bridgwater, England Oily Press c2005 1 Online-Ressource (xvi, 470 pages illustrations) txt rdacontent c rdamedia cr rdacarrier Oily Press lipid library v. 18 Includes bibliographical references and index In this second edition, Edwin Frankel has updated and extended his now well-known book Lipid oxidation which has come to be regarded as the standard work on the subject since the publication of the first edition seven years previously. His main objective is to develop the background necessary for a better understanding of what factors should be considered, and what methods and lipid systems should be employed, to achieve suitable evaluation and control of lipid oxidation in complex foods and biological systems. The oxidation of unsaturated fatty acids is one of the most fundamental reactions in lipid chemistry. When unsaturated lipids are exposed to air, the complex, volatile oxidation compounds that are formed cause rancidity. This decreases the quality of foods that contain natural lipid components as well as foods in which oils are used as ingredients. Furthermore, products of lipid oxidation have been implicated in many vital biological reactions, and evidence has accumulated to show that free radicals and reactive oxygen species participate in tissue injuries and in degenerative disease. Although there have been many significant advances in this challenging field, many important problems remain unsolved. This second edition of Lipid oxidation follows the example of the first edition in offering a summary of the many unsolved problems that need further research. The need to understand lipid oxidation is greater than ever with the increased interest in long-chain polyunsaturated fatty acids, the reformulation of oils to avoid hydrogenation and trans fatty acids, and the enormous attention given to natural phenolic antioxidants, including flavonoids and other phytochemicals Lipid Metabolism Oxidation-Reduction TECHNOLOGY & ENGINEERING / Food Science bisacsh Food spoilage fast Lipids / Oxidation fast Lipids Oxidation Food spoilage Lipide (DE-588)4035873-2 gnd rswk-swf Oxidation (DE-588)4137187-2 gnd rswk-swf Autoxidation (DE-588)4143725-1 gnd rswk-swf Lebensmittelinhaltsstoff (DE-588)4123619-1 gnd rswk-swf Lebensmittelqualität (DE-588)4343361-3 gnd rswk-swf Lebensmittelinhaltsstoff (DE-588)4123619-1 s Lipide (DE-588)4035873-2 s Oxidation (DE-588)4137187-2 s Autoxidation (DE-588)4143725-1 s Lebensmittelqualität (DE-588)4343361-3 s 1\p DE-604 http://www.sciencedirect.com/science/book/9780953194988 Verlag Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Frankel, Edwin Nessim Lipid oxidation Lipid Metabolism Oxidation-Reduction TECHNOLOGY & ENGINEERING / Food Science bisacsh Food spoilage fast Lipids / Oxidation fast Lipids Oxidation Food spoilage Lipide (DE-588)4035873-2 gnd Oxidation (DE-588)4137187-2 gnd Autoxidation (DE-588)4143725-1 gnd Lebensmittelinhaltsstoff (DE-588)4123619-1 gnd Lebensmittelqualität (DE-588)4343361-3 gnd |
| subject_GND | (DE-588)4035873-2 (DE-588)4137187-2 (DE-588)4143725-1 (DE-588)4123619-1 (DE-588)4343361-3 |
| title | Lipid oxidation |
| title_auth | Lipid oxidation |
| title_exact_search | Lipid oxidation |
| title_full | Lipid oxidation Edwin N. Frankel |
| title_fullStr | Lipid oxidation Edwin N. Frankel |
| title_full_unstemmed | Lipid oxidation Edwin N. Frankel |
| title_short | Lipid oxidation |
| title_sort | lipid oxidation |
| topic | Lipid Metabolism Oxidation-Reduction TECHNOLOGY & ENGINEERING / Food Science bisacsh Food spoilage fast Lipids / Oxidation fast Lipids Oxidation Food spoilage Lipide (DE-588)4035873-2 gnd Oxidation (DE-588)4137187-2 gnd Autoxidation (DE-588)4143725-1 gnd Lebensmittelinhaltsstoff (DE-588)4123619-1 gnd Lebensmittelqualität (DE-588)4343361-3 gnd |
| topic_facet | Lipid Metabolism Oxidation-Reduction TECHNOLOGY & ENGINEERING / Food Science Food spoilage Lipids / Oxidation Lipids Oxidation Lipide Oxidation Autoxidation Lebensmittelinhaltsstoff Lebensmittelqualität |
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