Lipid co-oxidation of proteins: One size does not fit all

Research output: Contribution to specialist publicationArticle

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Abstract

Lipid oxidation is the major chemical cause of degradation in foods during storage, and the characteristic "rancid" off odors and flavors are well recognized. Texture changes, browning and color fading, and vitamin loss also occur in conjunction with lipid oxidation, resulting from lipid co-oxidations - interactions of lipid oxidation radicals, hydroperoxides, aldehydes, and epoxides with other molecules in foods and biological tissues.

Original languageEnglish (US)
Pages134-139
Number of pages6
Volume25
No3
Specialist publicationInternational News on Fats, Oils and Related Materials
StatePublished - Mar 2014

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Chemistry(all)

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