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  • LIPID OXIDATION: CHALLENGES IN FOOD SYSTEMS
    ebook
    LIPID OXIDATION: CHALLENGES IN FOOD SYSTEMS
    LOGAN, AMY S. / NIENABER, UWE / PAN, XIANGQING (SHAWN)
    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. ...

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