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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:

10.1201/9781420017373.ch11

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Abstract

11.1 Rancidity of Fats, Oils, and Fatty Foods

11.1.1 Types of Rancidity

11.1.2 Mechanism of Oxidative Rancidity

11.1.2.1 Initiation Reactions

11.1.2.2 Propagation Reactions (Primary Reactions)

11.1.2.3 Termination Reactions

11.1.2.4 Metal Catalysis of Peroxidation of Polyunsaturated Lipids

11.1.2.5 Enzymic Lipid Oxidation

11.1.2.6 Secondary Reactions

11.1.3 Measurement of Oxidative Rancidity

11.1.3.1 Sensory Methods

11.1.3.2 Chemical Methods

11.1.3.3 Chromatographic Methods

11.1.4 Nutritional and Sensory Aspects of Oxidative Rancidity

11.1.4.1 Effects on Nutritional Value

11.1.4.2 Effects on Sensory Value

11.1.5 Influence of Rancidity in Foods

11.1.6 Sources of Food Oxidants

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