Lipid oxidation: challenges in food systems
Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers' acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex matrices. Lipids are mostly incorporated as emuls...
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Urbana, Illinois
AOCS Press
[2013]
|
| Schlagworte: | |
| Online-Zugang: | FAW01 Volltext |
| Zusammenfassung: | Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers' acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex matrices. Lipids are mostly incorporated as emulsions, and chemical reactions occur at various interfaces throughout the food matrix. Recently, incorporation of healthy lipids into food systems to deliver the desired nutrients is becoming more popular in the food industry. Many food ingredients contain a vast array of components, many of them unknown or constituting diverse or undefined molecular structures making the need in the food industry to develop effective approaches to mitigate lipid oxidation in food systems. This book provides recent perspectives aimed at a better understanding of lipid oxidation mechanisms and strategies to improve the oxidative stability of food systems |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | 1 online resource (viii, 539 pages) illustrations |
| ISBN: | 9780988856561 0988856565 9781628702231 1628702230 9780983079163 0983079161 |
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| 520 | |a Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers' acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex matrices. Lipids are mostly incorporated as emulsions, and chemical reactions occur at various interfaces throughout the food matrix. Recently, incorporation of healthy lipids into food systems to deliver the desired nutrients is becoming more popular in the food industry. Many food ingredients contain a vast array of components, many of them unknown or constituting diverse or undefined molecular structures making the need in the food industry to develop effective approaches to mitigate lipid oxidation in food systems. This book provides recent perspectives aimed at a better understanding of lipid oxidation mechanisms and strategies to improve the oxidative stability of food systems | ||
| 650 | 7 | |a Food / Quality |2 fast | |
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| 650 | 7 | |a Oils and fats, Edible / Deterioration |2 fast | |
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| 650 | 4 | |a Oils and fats, Edible |x Deterioration | |
| 650 | 4 | |a Lipids |x Oxidation | |
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| id | DE-604.BV044390551 |
| illustrated | Illustrated |
| indexdate | 2024-07-10T07:51:39Z |
| institution | BVB |
| isbn | 9780988856561 0988856565 9781628702231 1628702230 9780983079163 0983079161 |
| language | English |
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| physical | 1 online resource (viii, 539 pages) illustrations |
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| publishDate | 2013 |
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| publisher | AOCS Press |
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| spelling | Lipid oxidation challenges in food systems editors, Amy Logan, Uwe Nienaber, Xiangqing (Shawn) Pan Urbana, Illinois AOCS Press [2013] © 2013 1 online resource (viii, 539 pages) illustrations txt rdacontent c rdamedia cr rdacarrier Includes bibliographical references and index Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers' acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex matrices. Lipids are mostly incorporated as emulsions, and chemical reactions occur at various interfaces throughout the food matrix. Recently, incorporation of healthy lipids into food systems to deliver the desired nutrients is becoming more popular in the food industry. Many food ingredients contain a vast array of components, many of them unknown or constituting diverse or undefined molecular structures making the need in the food industry to develop effective approaches to mitigate lipid oxidation in food systems. This book provides recent perspectives aimed at a better understanding of lipid oxidation mechanisms and strategies to improve the oxidative stability of food systems Food / Quality fast Lipids / Oxidation fast Oils and fats, Edible / Deterioration fast TECHNOLOGY & ENGINEERING / Food Science bisacsh Oils and fats, Edible Deterioration Lipids Oxidation Food Quality Logan, Amy 1977- Sonstige oth Nienaber, Uwe 1962- Sonstige oth Pan, Xiangqing 1970- Sonstige oth Erscheint auch als Druck-Ausgabe Lipid oxidation 9780983079163 http://www.sciencedirect.com/science/book/9780983079163 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Lipid oxidation challenges in food systems Food / Quality fast Lipids / Oxidation fast Oils and fats, Edible / Deterioration fast TECHNOLOGY & ENGINEERING / Food Science bisacsh Oils and fats, Edible Deterioration Lipids Oxidation Food Quality |
| title | Lipid oxidation challenges in food systems |
| title_auth | Lipid oxidation challenges in food systems |
| title_exact_search | Lipid oxidation challenges in food systems |
| title_full | Lipid oxidation challenges in food systems editors, Amy Logan, Uwe Nienaber, Xiangqing (Shawn) Pan |
| title_fullStr | Lipid oxidation challenges in food systems editors, Amy Logan, Uwe Nienaber, Xiangqing (Shawn) Pan |
| title_full_unstemmed | Lipid oxidation challenges in food systems editors, Amy Logan, Uwe Nienaber, Xiangqing (Shawn) Pan |
| title_short | Lipid oxidation |
| title_sort | lipid oxidation challenges in food systems |
| title_sub | challenges in food systems |
| topic | Food / Quality fast Lipids / Oxidation fast Oils and fats, Edible / Deterioration fast TECHNOLOGY & ENGINEERING / Food Science bisacsh Oils and fats, Edible Deterioration Lipids Oxidation Food Quality |
| topic_facet | Food / Quality Lipids / Oxidation Oils and fats, Edible / Deterioration TECHNOLOGY & ENGINEERING / Food Science Oils and fats, Edible Deterioration Lipids Oxidation Food Quality |
| url | http://www.sciencedirect.com/science/book/9780983079163 |
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