Printer Friendly

Lipid Oxidation in Food.

The contents of this book were developed from a symposium held in New York towards the end of August 1991. The event was sponsored by the Division of Agricultural and Food Chemistry of the AMS at the 4th Chemical Congress of North America.

The text examines the mechanisms of free radical oxidation and their control through chemical interactions. It includes coverage of how hydroperoxides that result from lipid oxidation may affect flavour, aroma, taste or the nutritional value of food. The authors also discuss the mechanisms of free-radical processes, the prevention of lipid oxidation, the processing effects of lipid oxidation and descriptive sensory analysis.

The 20 chapters, that relate to beef, pork, both fresh and saltwater fish, peanuts, vegetable oils and baby foods, are entitled: Lipid oxidation in foods - an overview; Mechanisms of lipid oxidative processes and their inhibition; Lipid oxidation in muscle foods via Redox iron; Mechanisms of non enzymic lipid peroxidation in muscle foods; Role of lipoxygenases in lipid oxidation in foods; Relationship between water and lipid oxidation rates - water activity and glass transition theory; Lipid oxidation - effect on meat proteins; Maillard reaction products and lipid oxidation; Chemical and sensory evaluation of flavour in untreated and anti-oxidant-treated meat; Prevention of lipid oxidation in muscle foods by nitrite and nitrite-free compositions; Lipid oxidation of seafood during storage; Seafoods and fishery by-products - natural and unnatural environments of longer chain Omega-3 fatty acids; Gas chromatographic analyses of lipid oxidation volatiles in foods; Characterization of off-flavours by aroma extract dilution analysis; Sensory evaluation of lipid oxidation in foods; Influence of food processing on lipid oxidation and flavour stability; Factors affecting lipid oxidation of spray dried milk base for baby food; Effect of lipid oxidation on oil and food quality in deep frying; Effect of storage on roasted peanut quality - descriptive sensory analysis and gas chromatographic techniques; and Changes in lipid oxidation during cooking of refrigerated minced Channel catfish muscle.

Unlike most books in this field, this one is very much related to foods and products, and links the latest theories to real situations.
COPYRIGHT 1993 Food Trade Press Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Publication:Food Trade Review
Article Type:Book Review
Date:Mar 1, 1993
Previous Article:Plastic Films, Technical and Packaging Applications.
Next Article:From Kitchen to Consumer, the Entrepreneur's Guide to Commercial Food Production.

Related Articles
Mechanism and Theory in Food Chemistry.
Flavour Chemistry of Lipid Foods.
Nutritional Impact of Food Processing.
Food Extrusion Science and Technology.
Physical Chemistry of Foods.
Advances in Seafood Biochemistry, Composition and Quality.
Fatty Acids in Foods and Their Health Implications.
Technological Advances in Improved and Alternative Sources of Lipids.
Chemical Markers for Processed and Stored Foods.

Terms of use | Copyright © 2017 Farlex, Inc. | Feedback | For webmasters