Lipid Oxidation: Challenges in Food Systems

by Amy Logan

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...

• Format: Paperback
• Language: English
• ISBN: 0128102292
• ISBN13: 9780128102299
• Release Date: September 2016
• Publisher: Academic Press and Aocs Press
• Length: 548 Pages
• Weight: 1.60 lbs.
• Dimensions: 1.1" x 6.0" x 9.0"