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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...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Urbana, Illinois :
AOCS Press,
[2013]
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 082 | 0 | 4 | |a 664/.3 |2 23 |
| 245 | 0 | 0 | |a Lipid oxidation : |b challenges in food systems / |c editors, Amy Logan, Uwe Nienaber, Xiangqing (Shawn) Pan. |
| 264 | 1 | |a Urbana, Illinois : |b AOCS Press, |c [2013] | |
| 264 | 4 | |c �2013 | |
| 300 | |a 1 online resource (viii, 539 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record. | |
| 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. | ||
| 505 | 0 | |a Chapter 1 Challenges in Elucidating Lipid Oxidation Mechanisms: When, Where, and How do Products Arise? / K.M. Schaich -- Chapter 2 Challenges in Analyzing Lipid Oxidation: Are One Product and One Sample Concentration Enough? / K.M. Schaich -- Chapter 3 Oxidation in Different Food Matrices: How Physical Structure Impacts Lipid Oxidation in Oil-in-Water Emulsions and Bulk Oils / Bingcan Chen, D. Julian McClements, and Eric A. Decker -- Chapter 4 Substrate and Droplet Size: Important Factors for Understanding Aqueous Lipid Oxidation / Kazuo Miyashita and Masashi Hosokawa -- Chapter 5 The Role of the Interfacial Layer and Emulsifying Proteins in the Oxidation in Oil-in-Water Emulsions / Claude Genot, Claire Berton, and Marie-H�el�ene Ropers -- Chapter 6 Oxidative Stability of Enzymatically Processed Oils and Fats / Derya Kahveci, Zheng Guo, Ling-Zhi Cheong, Mia Falkeborg, Warowan Panpipat, and Xuebing Xu -- Chapter 7 The Polar Paradox: How an Imperfect Conceptual Framework Accelerated Our Knowledge of Antioxidant Behavior / Roger Nahas and Donald Berdahl -- Chapter 8 Role of Hydrophobicity on Antioxidant Activity in Lipid Dispersions: From the Polar Paradox to the Cut-Off Theory / Micka�el Laguerre, Ann-Dorit Moltke S�rensen, Christelle Bayrasy, J�er�ome Lecomte, Charlotte Jacobsen, Eric Andrew Decker, and Pierre Villeneuve -- Chapter 9 Understanding Antioxidant and Prooxidant Mechanisms of Phenolics in Food Lipids / Lisa Zhou and Ryan J. Elias Chapter 10 Antioxidant Evaluation and Antioxidant Activity Mechanisms Dejian Huang and Ik Chian Wong Chapter 11 Strategies to Minimize Oxidative Deterioration in Aquatic Food Products: Application of Natural Antioxidants from Edible Mushrooms Huynh Nguyen Duy Bao and Toshiaki Ohshima -- Chapter 12 The Natural Antioxidant Ergothioneine: Resources, Chemical Characterization, and Applications / The Han Nguyen, Reiko Nagasaka, and Toshiaki Ohshima -- Chapter 13 Rosemary and Green Tea Extracts as Natural Antioxidants: Chemistry, Technology, and Applications / S.P.J. Namal Senanayake -- Chapter 14 Using Natural Plant Extracts to Delay Lipid Oxidation in Foods / Kristen Robbins and William Schroeder -- Chapter 15 Strategies to Prevent Oxidative Deterioration in Oil-in-Water Emulsion Systems: Canola-Based Phenolic Applications / Amy Logan and Peter Fagan. | |
| 650 | 0 | |a Oils and fats, Edible |x Deterioration. | |
| 650 | 0 | |a Lipids |x Oxidation. | |
| 650 | 0 | |a Food |x Quality. | |
| 650 | 6 | |a Rancissement. |0 (CaQQLa)201-0152167 | |
| 650 | 6 | |a Lipides |0 (CaQQLa)201-0025366 |x Oxydation. |0 (CaQQLa)201-0379587 | |
| 650 | 6 | |a Aliments |x Qualit�e. |0 (CaQQLa)201-0187359 | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food |x Quality |2 fast |0 (OCoLC)fst00930583 | |
| 650 | 7 | |a Lipids |x Oxidation |2 fast |0 (OCoLC)fst00999377 | |
| 650 | 7 | |a Oils and fats, Edible |x Deterioration |2 fast |0 (OCoLC)fst01045017 | |
| 700 | 1 | |a Logan, Amy, |d 1977- | |
| 700 | 1 | |a Nienaber, Uwe, |d 1962- | |
| 700 | 1 | |a Pan, Xiangqing, |d 1970- | |
| 776 | 0 | 8 | |i Print version: |t Lipid oxidation |z 9780983079163 |w (DLC) 2012044763 |w (OCoLC)820665585 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780983079163 |z Texto completo |