Food processing and lipid oxidation.
Explore this paper's citation graph
Summary
Certain key variables now known to influence oxidative processes can be targeted to increase food lipid stability during and after processing, including retention of or addition of exogenous antioxidants.
- Type
- review
- Published
- 1999-01-01
- Cited by
- 144
- References
- 56
- OpenAlex
- https://openalex.org/W9212226
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:20456964
Keywords
Chemistry, Food science, Lipid oxidation, Flavor, Ascorbyl palmitate
References
- Antioxidant agents in raw materials and processed foods.
- Food lipids and health.
- Rapid autoxidation of fish oil in diets without added antioxidants.
- The Role of fats in human nutrition
- Inhibition of mammalian 5-lipoxygenase and cyclo-oxygenase by flavonoids and phenolic dietary additives. Relationship to antioxidant activity and to iron ion-reducing ability.
- Oxidative Stress and Antioxidant Defenses in Biology
- Beyond cholesterol. Modifications of low-density lipoprotein that increase its atherogenicity.
- Cytotoxicity and genotoxicity of lipid-oxidation products.
- Antioxidant activity of alpha- and gamma-tocopherols in bulk oils and in oil-in-water emulsions
- Oxygen and aroma barrier properties of edible films: A review
- PREDICTION OF LEVELS OF CHOLESTEROL OXIDES IN HEATED TALLOW BY DIELECTRIC MEASUREMENT
- Cream and sugar: human preferences for high-fat foods.
- Effects of individual tocopherols and tocopherol mixtures on the oxidative stability of corn oil triglycerides.
- Caveolin mRNA levels are up-regulated by free cholesterol and down-regulated by oxysterols in fibroblast monolayers.
- Review. Recent advances in lipid oxidation
- Partition behaviour of antioxidative phenolic compounds in heterophasic systems
- Eating behavior in eating disorders: response to preloads.
- Autoxidation of biological molecules. 1. Antioxidant activity of vitamin E and related chain-breaking phenolic antioxidants in vitro
- Health effects of fish and fish oils
- Effect of different lipid systems on antioxidant activity of rosemary constituents carnosol and carnosic acid with and without α-tocopherol
Cited by
- Using chromatographic and mass spectrometry tools to probe albumin and its cargos : in search of understanding type II diabetes
- Phytochemical screening and pharmacological evaluation of the modified stem of Achras sapota Linn.
- Environmental Stressors in Health and Disease
- INFLUENCE OF STORAGE TEMPERATURE ON LIPID OXIDATION, STALE FLAVOR FORMATION AND DISCOLORATION IN LOTUS (NELUMBO NUCIFERA) BEE POLLEN
- Analysis of Cholesteryl Esters and Diacylglycerols using Lithiated Adducts and Electrospray Ionization Tandem Mass Spectrometry
- High throughput MS techniques for caviar lipidomics
- Facile synthesis, antioxidant and antimicrobial activity of amino methylene bisphosphonates.
- Exploring New Frontiers in Total Food Quality Definition and Assessment: From Chemical to Neurochemical Properties
- Effects of pulsed light on the organoleptic properties and shelf-life extension of pork and salmon
- Novel antioxidants are not toxic to normal tissues but effectively kill cancer cells
- A novel, fast and accurate chemiluminescence method for measuring lipoxidation in almonds and almond-based products during processing and storage
- Free radicals, antioxidants and functional foods: Impact on human health
- STUDY OF OLIVE OIL-IN-WATER EMULSIONS WITH PROTEIN EMULSIFIERS
- Effects of light, temperature and water activity on the kinetics of lipoxidation in almond-based products
- Free radical scavengers in anaesthesiology and critical care
- Phytochemical and Antioxidant Properties of Pericap of Garcinia kola Extract
- Chlorinated and brominated phosphatidylcholines are generated under the influence of the Fenton reagent at low pH-a MALDI-TOF MS study.
- Potential Role of Antioxidant Food Supplements, Preservatives and Colorants in the Pathogenesis of Allergy and Asthma
- Chemical composition, antioxidative activity and cell viability effects of a Siberian pine (Pinus sibirica Du Tour) extract
- Antioxidative capacities of durum wheat flour and its components on linoleic acid.
Related papers
- Discussion on Organoleptic Flavor of Luzhou-flavor Liquor
- Foaming and Beer Flavor
- Foaming and Beer Flavor
- Flavor effects of sodium chloride
- Effects of Electrical Stimulation on Lipid Oxidation and Warmed-over Flavor of Precooked Roast Beef
- Formation of Poultry Meat Flavor by Heating Process and Lipid Oxidation
- Chemical methods for assessing lipid oxidation in ultra-high-temperature creams