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Lipid Oxidation
Language: en
Pages: 487
Authors: Edwin N. Frankel
Categories: Technology & Engineering
Type: BOOK - Published: 2014-01-23 - Publisher: Elsevier

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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
Lipid Oxidation
Language: en
Pages: 548
Authors: Amy S. Logan
Categories: Technology & Engineering
Type: BOOK - Published: 2015-08-15 - Publisher: Elsevier

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Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers' acceptance. The control
Lipid Oxidation in Food
Language: en
Pages: 386
Authors: Allen J. St. Angelo
Categories: TECHNOLOGY & ENGINEERING
Type: BOOK - Published: 1992 - Publisher:

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Developed from a symposium at the 202nd National Meeting of the ACS, New York City, August 1991, this volume contains 20 papers in the areas of mechanisms of fr
Oxidative Stability and Shelf Life of Foods Containing Oils and Fats
Language: en
Pages: 582
Authors: Min Hu
Categories: Technology & Engineering
Type: BOOK - Published: 2016-01-19 - Publisher: Elsevier

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Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important factors in the improvement and dev
Oxidation in Foods and Beverages and Antioxidant Applications
Language: en
Pages: 0
Authors: E Decker
Categories: Technology & Engineering
Type: BOOK - Published: 2016-08-19 - Publisher: Woodhead Publishing

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Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds. Antioxi