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| Preface | ||
| 1 | Lipid Oxidation in Foods: An Overview | 1 |
| Mechanisms of Free-Radical Processes | ||
| 2 | Mechanisms of Lipid Oxidative Processes and Their Inhibition | 14 |
| 3 | Lipid Oxidation in Muscle Foods via Redox Iron | 33 |
| 4 | Mechanism of Nonenzymic Lipid Peroxidation in Muscle Foods | 55 |
| 5 | Role of Lipoxygenases in Lipid Oxidation in Foods | 74 |
| 6 | Relationship Between Water and Lipid Oxidation Rates: Water Activity and Glass Transition Theory | 93 |
| 7 | Lipid Oxidation: Effect on Meat Proteins | 104 |
| Prevention of Lipid Oxidation | ||
| 8 | Maillard Reaction Products and Lipid Oxidation | 122 |
| 9 | Chemical and Sensory Evaluation of Flavor in Untreated and Antioxidant-Treated Meat | 140 |
| 10 | Prevention of Lipid Oxidation in Muscle Foods by Nitrite and Nitrite-Free Compositions | 161 |
| 11 | Lipid Oxidation of Seafood During Storage | 183 |
| 12 | Seafoods and Fishery Byproducts: Natural and Unnatural Environments for Longer Chain Omega-3 Fatty Acids | 208 |
| Methodologies for Assessing Lipid Oxidation Products | ||
| 13 | Gas Chromatographic Analyses of Lipid Oxidation Volatiles in Foods | 232 |
| 14 | Characterization of Off-Flavors by Aroma Extract Dilution Analysis | 266 |
| 15 | Sensory Evaluation of Lipid Oxidation in Foods | 279 |
| Processing Effects on Lipid Oxidation | ||
| 16 | Influence of Food Processing on Lipid Oxidation and Flavor Stability | 292 |
| 17 | Factors Affecting Lipid Autoxidation of a Spray-Dried Milk Base for Baby Food | 302 |
| 18 | Effect of Lipid Oxidation on Oil and Food Quality in Deep Frying | 310 |
| 19 | Effect of Storage on Roasted Peanut Quality: Descriptive Sensory Analysis and Gas Chromatographic Techniques | 322 |
| 20 | Changes in Lipid Oxidation During Cooking of Refrigerated Minced Channel Catfish Muscle | 344 |
| Author Index | 351 | |
| Affiliation Index | 351 | |
| Subject Index | 352 |
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| $99.99 | Digital |
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