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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

Author: Allen J St Angelo; American Chemical Society. Division of Agricultural and Food Chemistry.; American Chemical Society. Meeting
Publisher: Washington, DC : American Chemical Society, 1992.
Series: ACS symposium series, 500.
Edition/Format:   eBook : Document : Conference publication : EnglishView all editions and formats
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Genre/Form: Electronic books
Congresses
Conference papers and proceedings
Congrès
Additional Physical Format: Print version:
Lipid oxidation in food.
Washington, DC : American Chemical Society, 1992
(DLC) 92019970
(OCoLC)26014838
Material Type: Conference publication, Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Allen J St Angelo; American Chemical Society. Division of Agricultural and Food Chemistry.; American Chemical Society. Meeting
ISBN: 9780841213562 0841213569
OCLC Number: 436076796
Notes: Title from PDF title page (ACS publications, viewed Sept 8, 2009).
Reproduction Notes: Electronic reproduction. [S.l.] : HathiTrust Digital Library, 2010. MiAaHDL
Description: 1 online resource (xii, 364 pages) : illustrations.
Details: Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002.
Contents: 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.
Series Title: ACS symposium series, 500.
Responsibility: Allen J. St. Angelo, editor.

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