Lipid Oxidation In Food
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In this second edition, Edwin Frankel has updated and extended his now well-known book Lipid oxidation which has come to be regarded as the standard work on the
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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
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Developed from a symposium at the 202nd National Meeting of the ACS, New York City, August 1991, this volume contains 20 papers in the areas of mechanisms of fr
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Type: BOOK - Published: 2016-01-19 - Publisher: Elsevier
Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important factors in the improvement and dev
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Type: BOOK - Published: 2016-08-19 - Publisher: Woodhead Publishing
Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds. Antioxi