登入選單

返回Google圖書搜尋

Lipid Oxidation in Food

Allen J. St. Angelo

出版	American Chemical Society, 1992
主題	Language Arts & Disciplines / Linguistics / GeneralScience / GeneralScience / Life Sciences / BiochemistryScience / Chemistry / GeneralTechnology & Engineering / Food Science / GeneralTechnology & Engineering / Food Science / Chemistry & Biotechnology
ISBN	08412246179780841224612
URL	http://books.google.com.hk/books?id=zH_xAAAAMAAJ&hl=&source=gbs_api

註釋

Discusses the mechanisms of free radical oxidation and their control through critical chemical interactions. Includes coverage of how hydroperoxides resulting from lipid oxidation may adversely affect flavour, aroma, taste, nutritional value, and overall food quality. Examines mechanisms of free-radical processes, prevention of lipid oxidation, methodology, processing effects on lipid oxidation, and descriptive sensory analysis. Commodities covered include: beef, pork, fresh and saltwater fish, peanuts, vegetable oils, and baby foods.