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...

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Bibliographic Details
Other Authors: Logan, Amy, 1977-, Nienaber, Uwe, 1962-, Pan, Xiangqing, 1970-
Format: eBook
Language: English
Published: Urbana, Illinois : AOCS Press, [2013]
Subjects:
Oils and fats, Edible > Deterioration.
Lipids > Oxidation.
Food > Quality.
elektronické knihy
electronic books
ISBN: 9780988856561
0988856565
9781628702231
1628702230
9780983079163
0983079161
9780988856516
0988856514
Physical Description: 1 online resource (viii, 539 pages) : illustrations

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Table of contents

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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. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
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-Hélène 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 / Mickaël Laguerre, Ann-Dorit Moltke Sørensen, Christelle Bayrasy, Jérôme 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. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Oils and fats, Edible  |x Deterioration. 
650 0 |a Lipids  |x Oxidation. 
650 0 |a Food  |x Quality. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Logan, Amy,  |d 1977-  |1 https://id.oclc.org/worldcat/entity/E39PCjvmyKCV73jH8q8TxyQdKm 
700 1 |a Nienaber, Uwe,  |d 1962-  |1 https://id.oclc.org/worldcat/entity/E39PCjtcmPTkKRM7HKWdCX6qcP 
700 1 |a Pan, Xiangqing,  |d 1970-  |1 https://id.oclc.org/worldcat/entity/E39PCjCvKrtrrMC9Y6DggMqkH3 
776 0 8 |i Print version:  |t Lipid oxidation  |z 9780983079163  |w (DLC) 2012044763  |w (OCoLC)820665585 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpLOCFS002/lipid-oxidation-challenges?kpromoter=marc  |y Full text 

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