Research and Markets: Lipid Oxidation: Challenges in Food Systems
DUBLIN--(BUSINESS WIRE)--Research and Markets (http://www.researchandmarkets.com/research/krczsv/lipid_oxidation) has announced the addition of AOCS Press's book "Lipid Oxidation: Challenges in Food Systems" to their offering.
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 the desired nutrients is becoming more popular in the food industry. Many food ingredients contain a vast array of components, many of them unknown or constituting diverse or undefined molecular structures making the need in the food industry to develop effective approaches to mitigate lipid oxidation in food systems.
This book provides recent perspectives aimed at a better understanding of lipid oxidation mechanisms and strategies to improve the oxidative stability of food systems.
Key Topics Covered
- Challenges in Elucidating Lipid Oxidation Mechanisms: When, Where, and How do Products Arise?
- Challenges in Analyzing Lipid Oxidation: Are One Product and One Sample Concentration Enough?
- Oxidation in Different Food Matrices: How Physical Structure Impacts Lipid Oxidation in Oil-in-Water Emulsions and Bulk Oils
- Substrate and Droplet Size: Important Factors for Understanding Aqueous Lipid Oxidation
- The Role of the Interfacial Layer and Emulsifying Proteins in the Oxidation in Oil-in-Water Emulsions
- Oxidative Stability of Enzymatically Processed Oils and Fats
- The Polar Paradox: How an Imperfect Conceptual Framework Accelerated Our Knowledge of Antioxidant Behavior
- Role of Hydrophobicity on Antioxidant Activity in Lipid Dispersions: From the Polar Paradox to the Cut-Off Theory
- Understanding Antioxidant and Prooxidant Mechanisms of Phenolics in Food Lipids
- Antioxidant Evaluation and Antioxidant Activity Mechanisms
- Strategies to Minimize Oxidative Deterioration in Aquatic Food Products: Application of Natural Antioxidants from Edible Mushrooms
- The Natural Antioxidant Ergothioneine: Resources, Chemical Characterization, and Applications
- Rosemary and Green Tea Extracts as Natural Antioxidants: Chemistry, Technology, and Applications
- Using Natural Plant Extracts to Delay Lipid Oxidation in Foods
- Strategies to Prevent Oxidative Deterioration in Oil-in-Water Emulsion Systems: Canola-Based Phenolic Applications
For more information visit http://www.researchandmarkets.com/research/krczsv/lipid_oxidation
Source: AOCS Press
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