By Allen J. St. Angelo (Eds.)
content material: Lipid oxidation in meals : an summary / J.R. Vercellotti, Allen J. St. Angelo, and Arthur M. Spanier --
Mechanisms of lipid oxidative procedures and their inhibition / Michael G. Simic, Slobodan V. Jovanovic, and Etsuo Niki --
Lipid oxidation in muscle meals through redox iron / Eric A. Decker and Herbert O. Hultin --
Mechanism of nonenzymic lipid peroxidation in muscle meals / Joseph Kanner --
function of lipoxygenases in lipid oxidation in meals / J. Bruce German, Hongjian Zhang, and Ralf Berger --
dating among water and lipid oxidation charges : water task and glass transition conception / Katherine A. Nelson and Theodore P. Labuza --
Lipid oxidation : impression on meat proteins / Arthur M. Spanier, James A. Miller, and John M. Bland --
Maillard response items and lipid oxidation / Milton E. Bailey and Ki gained Um --
Chemical and sensory evaluate of taste in untreated and antioxidant-treated meat / Allen J. St. Angelo, Arthur M. Spanier, and Karen L. Bett --
Prevention of lipid oxidation in muscle meals by means of nitrite and nitrite-free compositions / Fereidoon Shahidi --
Lipid oxidation of seafood in the course of garage / George J. Flick, Jr., Gi-Pyo Hong, and Geoffrey M. Knobl --
Seafoods and fishery byproducts : usual and unnatural environments for longer chain omega-3 fatty acids / R.G. Ackman and H. Gunnlaugsdottir --
gasoline chromatographic analyses of lipid oxidation volatiles in meals / J.R. Vercellotti, O.E. turbines, Karen L. Bett, and D.L. Sullen --
Characterization of off-flavors by way of aroma extract dilution research / Werner Grosch, Ute Christine Konopka, and Helmut Guth --
Sensory review of lipid oxidation in meals / G.V. Civille and C.A. Dus --
impression of meals processing on lipid oxidation and style balance / Hans Lingnert --
components affecting lipid autoxidation of a spray-dried milk base for child foodstuff / J.P. Roozen and J.P.H. Linssen --
impression of lipid oxidation on oil and foodstuff caliber in deep frying / Edward G. Perkins --
impact of garage on roasted peanut caliber : descriptive sensory research and gasoline chromatographic ideas / Karen L. Bett and T.D. Boylston --
adjustments in lipid oxidation in the course of cooking of refrigerated minced channel catfish muscle / M.C. Erickson.
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Extra resources for Lipid Oxidation in Food
12. 13. 14. 15. 16. 17. 21. In Lipid Oxidation in Food; St. ; ACS Symposium Series; American Chemical Society: Washington, DC, 1992. 32 22. 23. 24. ch002 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. 41. ; Simic, M. G. ; Richelieu Press: London, 1988, pp. 481497. Porter, N. A. ; CRC Press: Boca Raton, FL, 1990, Vol. 1; pp. 33-62. Jovanovic, S. ; Simic, M. G. In Oxygen Radicals in Biology and Medic Simic, M. ; Taylor, K. ; Ward, J. ; Plenum Press: New York, NY, 1988, pp. 115-122.
Jovanovic, S. ; Simic, M. G. In Oxygen Radicals in Biology and Medic Simic, M. ; Taylor, K. ; Ward, J. ; Plenum Press: New York, NY, 1988, pp. 115-122. Hunter, E. P. ; Desrosiers, M. ; Simic, M. G. , 1989, 6, 581-585. Simic, M. ; Jovanovic, S. V. J. Am. Chem. Soc. 1989, 111, 5778-5782. Simic, M. G. Mutation Res. 1988, 202, 377-386. Jovanovic, S. ; Simic, M. G. J. Phys. Chem. 1990, 94, 35833588. Niki, E. Chem. Phys. Lipids 1987, 44, 227-253. Jovanovic, S. ; Simic, M. G. J. Phys. Chem. 1991, 95, 10824-10827.
The ability of E D T A to inhibit catalysis of lipid oxidation by mackerel ordinary muscle press juice decreased as mackerel fillets were stored on ice (25). E D T A became less effective within one day of storage as inhibition decreased from 51% to 8%. The decrease in the effectiveness of E D T A corresponds to the post-mortem decrease in ascorbate in the press juice from aged muscle (25). Decreased ascorbate concentrations and loss of antioxidant activity by E D T A during storage suggests that ascorbate promoted iron-catalyzed lipid oxidation was primarily active shortly after the death of the animal.