Lipid oxidation. (2005)

• Record Type: Book
• Further Information: Note: Edwin Nessim Frankel.
• Authors: Frankel, Edwin Nessim
• Contents: Cover; Lipid oxidation; Copyright; Preface; Preface to Second Edition; Preface to First Edition; Contents; Introduction; A. Classification of lipids; B. Minor components; C. Chemical reactions of unsaturated fatty acids; D. Lipid oxidation and health; Bibliography; CHAPTER 1Free radical oxidation; A. Mechanism; B. Kinetics; C. Relative rates of autoxidation of unsaturated fatty acids; D. Metal catalysis; Bibliography; CHAPTER 2 Hydroperoxide formation; A. Oleate autoxidation; B. Linoleate autoxidation; C. Linolenate autoxidation; D. Arachidonate autoxidation. E. Autoxidation of other long-chain polyunsaturated fatty acidsF. Autoxidation of triacylglycerols; G. Autoxidation of phospholipids; H. Autoxidation of cholesterol; Bibliography; CHAPTER 3Photooxidation of unsaturated fats; A. Photosensitized oxidation; B. Hydroperoxide formation by singlet oxygen; C. Inhibition of photosensitized oxidation; Bibliography; CHAPTER 4Hydroperoxide decomposition; A. Monomeric products; B. Oligomeric products of methyl linoleate and methyl linolenate; C. Oligomeric products of triacylglycerols; D. Volatile products; E. Volatiles from secondary oxidation products. F. High performance liquid chromatography and mass spectrometry (HPLC-MS)G. Coordination ion-spray-mass spectrometry (CIS-MS); H. Advanced instrumental techniques for volatile flavor analysis; Bibliography; CHAPTER 7Stability methods; A. Stability as parameter of quality control; B. Development of rancidity in foods during storage; C. Stability of different systems; D. Accelerated parameters; E. Effect of temperature; F. Stability of oxidation products; G. Standard accelerated stability tests; H. Alternative stability methods; I. Lipid oxidation methods; J. Shelf life prediction. K. Recommended stability testing protocolBibliography; CHAPTER 8Control of oxidation; A. Metal inactivation; B. Processing; C. Hydrogenation; D. Blending with monounsaturated oils; E. Breeding and genetic modification; F. Packaging; Bibliography; CHAPTER 9Antioxidants; A. Mechanism of antioxidants; B. Antioxidant evaluations; C. Synthetic antioxidants; D. Natural antioxidants; E. Evaluation of natural antioxidants in plants; F. Antioxidant enzymes; Bibliography; CHAPTER 10Oxidation in multiphase systems; A. Nature of colloidal systems; B. Food lipid emulsions; C. Lipid oxidation in emulsions.
• Edition: Second edition
• Publisher Details: Cambridge, England : Woodhead Publishing Limited
• Publication Date: 2005
• Copyright Date: 2012
• Extent: 1 online resource (487 pages), illustrations
• Subjects: 572.57; Lipids -- Oxidation; Lipids -- Oxidation -- Research; Food -- Quality; Food spoilage; Lipids -- Oxidation; Electronic books
• Languages: English
• ISBNs: 9780857097927
• Related ISBNs: 085709792X; 9780953194988
• Notes: Note: Includes bibliographical references at the end of each chapters and index.; Note: Online resource; title from PDF title page (ebrary, viewed August 23, 2014).
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.