Cover Image

Lipid oxidation : challenges in food systems /

Show other versions (2)

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 emuls...

Full description

Bibliographic Details
Corporate Author: ScienceDirect (Online service)
Other Authors: Logan, Amy, 1977-, Nienaber, Uwe, 1962-, Pan, Xiangqing, 1970-
Format: eBook
Language:English
Published: Urbana, Illinois : AOCS Press, [2013]
Subjects:
Oils and fats, Edible > Deterioration.
Lipids > Oxidation.
Food > Quality.
Rancissement.
Lipides > Oxydation.
Aliments > Qualité.
TECHNOLOGY & ENGINEERING > Food Science.
Food > Quality
Lipids > Oxidation
Oils and fats, Edible > Deterioration
Electronic books.
Online Access:Connect to the full text of this electronic book

Similar Items