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Full Description
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.
Contents
Preface
Chapter 1: Challenges in Elucidating Lipid Oxidation Mechanisms: When, Where, and How do Products Arise?
Chapter 2: Challenges in Analyzing Lipid Oxidation: Are One Product and One Sample Concentration Enough?
Chapter 3: Oxidation in Different Food Matrices: How Physical Structure Impacts Lipid Oxidation in Oil-in-Water Emulsions and Bulk Oils
Chapter 4: Substrate and Droplet Size: Important Factors for Understanding Aqueous Lipid Oxidation
Chapter 5: The Role of the Interfacial Layer and Emulsifying Proteins in the Oxidation in Oil-in-Water Emulsions
Chapter 6: Oxidative Stability of Enzymatically Processed Oils and Fats
Chapter 7: The Polar Paradox: How an Imperfect Conceptual Framework Accelerated Our Knowledge of Antioxidant Behavior
Chapter 8: Role of Hydrophobicity on Antioxidant Activity in Lipid Dispersions: From the Polar Paradox to the Cut-Off Theory
Chapter 9: Understanding Antioxidant and Prooxidant Mechanisms of Phenolics in Food Lipids
Chapter 10: Antioxidant Evaluation and Antioxidant Activity Mechanisms
Chapter 11: Strategies to Minimize Oxidative Deterioration in Aquatic Food Products: Application of Natural Antioxidants from Edible Mushrooms
Chapter 12: The Natural Antioxidant Ergothioneine: Resources, Chemical Characterization, and Applications
Chapter 13: Rosemary and Green Tea Extracts as Natural Antioxidants: Chemistry, Technology, and Applications
Chapter 14: Using Natural Plant Extracts to Delay Lipid Oxidation in Foods
Chapter 15: Strategies to Prevent Oxidative Deterioration in Oil-in-Water Emulsion Systems: Canola-Based Phenolic Applications
