Abstract
Lipid Oxidation in Foods: An Overview Mechanisms of Lipid Oxidative Processes and Their Inhibition Lipid Oxidation in Muscle Foods via Redox Iron Mechanism of Nonenzymic Lipid Peroxidation in Muscle Foods Role of Lipoxygenases iin Lipid Oxidation in Foods Relationship Between Water and Lipid Oxidation Rates: Water Activity and Glass Transition Theory Lipid Oxidation: Effect on Meat Proteins Maillard Reaction Products and Lipid Oxidation Chemical and Sensory Evaluation of Flavor in Untreated and Antioxidant-Treated Meat Prevention of Lipid Oxidation in Muscle Foods by Nitrite and Nitrite-Free Compositions Lipid Oxidation of Seafood During Storage Seafoods and Fishery Byproducts: Natural and Unnatural Environments for Longer Chain Omega-3 Fatty Acids Gas Chromatographic Analyses of Lipid Oxidation Volatiles in Foods Characterization of Off-Flavors by Aroma Extract Dilution Analysis Sensory Evaluation of Lipid Oxidation in Foods Influence of Food Processing on Lipid Oxidation and Flavor Stability Factors Affecting Lipid Autoxidation of a Spray-Dried Milk Base for Baby Food Effect of Lipid Oxidation on Oil and Food Quality in Deep Frying Effect of Storage on Roasted Peanut Quality: Descriptive Sensory Analysis and Gas Chromatographic Techniques Changes in Lipid Oxidation During Cooking of Refrigerated Minced Channel Catfish Muscle
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