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" Lipid oxidation in food : "
Allen J. St. Angelo, editor
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BL
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| Record Number
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660335
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dltt
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| Title & Author
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Lipid oxidation in food : : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry of the American Chemical Society at the Fourth Chemical Congress of North America (202nd National Meeting of the American Chemical Society), New York, New York, August 25-30, 1991 /\ Allen J. St. Angelo, editor
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| Series Statement
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ACS symposium series,; 500
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xii, 364 pages :: illustrations ;; 24 cm
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| ISBN
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0841224617
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: 9780841224612
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| Bibliographies/Indexes
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Includes bibliographical references and indexes
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| Contents
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Lipid oxidation in foods : an overview / J.R. Vercellotti, Allen J. St. Angelo, and Arthur M. Spanier -- Mechanisms of lipid oxidative processes and their inhibition / Michael G. Simic, Slobodan V. Jovanovic, and Etsuo Niki -- Lipid oxidation in muscle foods via redox iron / Eric A. Decker and Herbert O. Hultin -- Mechanism of nonenzymic lipid peroxidation in muscle foods / Joseph Kanner -- Role of lipoxygenases in lipid oxidation in foods / J. Bruce German, Hongjian Zhang, and Ralf Berger -- Relationship between water and lipid oxidation rates : water activity and glass transition theory / Katherine A. Nelson and Theodore P. Labuza -- Lipid oxidation : effect on meat proteins / Arthur M. Spanier, James A. Miller, and John M. Bland -- Maillard reaction products and lipid oxidation / Milton E. Bailey and Ki Won Um -- Chemical and sensory evaluation of flavor in untreated and antioxidant-treated meat / Allen J. St. Angelo, Arthur M. Spanier, and Karen L. Bett -- Prevention of lipid oxidation in muscle foods by nitrite and nitrite-free compositions / Fereidoon Shahidi -- Lipid oxidation of seafood during storage / George J. Flick, Jr., Gi-Pyo Hong, and Geoffrey M. Knobl -- Seafoods and fishery byproducts : natural and unnatural environments for longer chain omega-3 fatty acids / R.G. Ackman and H. Gunnlaugsdottir -- Gas chromatographic analyses of lipid oxidation volatiles in foods / J.R. Vercellotti, O.E. Mills, Karen L. Bett, and D.L. Sullen -- Characterization of off-flavors by aroma extract dilution analysis / Werner Grosch, Ute Christine Konopka, and Helmut Guth -- Sensory evaluation of lipid oxidation in foods / G.V. Civille and C.A. Dus -- Influence of food processing on lipid oxidation and flavor stability / Hans Lingnert -- Factors affecting lipid autoxidation of a spray-dried milk base for baby food / J.P. Roozen and J.P.H. Linssen -- Effect of lipid oxidation on oil and food quality in deep frying / Edward G. Perkins -- Effect of storage on roasted peanut quality : descriptive sensory analysis and gas chromatographic techniques / Karen L. Bett and T.D. Boylston -- Changes in lipid oxidation during cooking of refrigerated minced channel catfish muscle / M.C. Erickson
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| Subject
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Lipids-- Oxidation, Congresses
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Food spoilage, Congresses
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| Dewey Classification
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664/.028
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| LC Classification
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TX553.L5L56 1992
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| Added Entry
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St. Angelo, Allen J
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American Chemical Society., Division of Agricultural and Food Chemistry
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American Chemical Society., Meeting(202nd :1991 :, New York, N.Y.)
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Chemical Congress of North America(4th :1991 :, New York, N.Y.)
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