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Lipid Oxidation - Challenges in Food Systems (Paperback)
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Lipid Oxidation - Challenges in Food Systems (Paperback)
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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.
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