Lipid Oxidation

Challenges in Food Systems

Nonfiction, Science & Nature, Science, Biological Sciences, Cytology, Biochemistry
Cover of the book Lipid Oxidation by , Elsevier Science
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Author: ISBN: 9780988856516
Publisher: Elsevier Science Publication: August 15, 2015
Imprint: Academic Press and AOCS Press Language: English
Author:
ISBN: 9780988856516
Publisher: Elsevier Science
Publication: August 15, 2015
Imprint: Academic Press and AOCS Press
Language: English

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.

  • Five chapters on naturally-derived antioxidants that focus on applications within food systems
  • Contributors include an international group of leading researchers from academic, industrial, and governmental entities
  • Discusses the oxidative stability of enzymatically produced oils and fats
  • Provides overviews on the complexities of lipid oxidation mechanisms, and emulsion systems most suseptible to rapid lipid oxidation
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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 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.

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