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 language | English (US) |
|---|---|
| Pages | 134-139 |
| Number of pages | 6 |
| Volume | 25 |
| No | 3 |
| Specialist publication | International News on Fats, Oils and Related Materials |
| State | Published - Mar 2014 |
All Science Journal Classification (ASJC) codes
- Biotechnology
- Food Science
- Chemistry(all)