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Lipid Oxidation: Challenges in Food Systems

This book is available for download with iBooks on your Mac or iOS device, and with iTunes on your computer. Books can be read with iBooks on your Mac or iOS device.

Description

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.

Lipid Oxidation: Challenges in Food Systems
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  • $134.99
  • Available on iPhone, iPad, iPod touch, and Mac.
  • Category: Engineering
  • Published: May 20, 2013
  • Publisher: AOCS Press
  • Seller: The American Oil Chemists Society
  • Print Length: 540 Pages
  • Language: English
  • Requirements: To view this book, you must have an iOS device with iBooks 1.3.1 or later and iOS 4.3.3 or later, or a Mac with iBooks 1.0 or later and OS X 10.9 or later.

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