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Antioxidants in Food Preservation

Authored by: Jan Pokorny

Handbook of Food Preservation

Print publication date:  July  2007
Online publication date:  July  2007

Print ISBN: 9781574446067
eBook ISBN: 9781420017373
Adobe ISBN:


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11.1 Rancidity of Fats, Oils, and Fatty Foods

11.1.1 Types of Rancidity

11.1.2 Mechanism of Oxidative Rancidity Initiation Reactions Propagation Reactions (Primary Reactions) Termination Reactions Metal Catalysis of Peroxidation of Polyunsaturated Lipids Enzymic Lipid Oxidation Secondary Reactions

11.1.3 Measurement of Oxidative Rancidity Sensory Methods Chemical Methods Chromatographic Methods

11.1.4 Nutritional and Sensory Aspects of Oxidative Rancidity Effects on Nutritional Value Effects on Sensory Value

11.1.5 Influence of Rancidity in Foods

11.1.6 Sources of Food Oxidants

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