Lipid Oxidation Ebook

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Language: English
Publication Date: January 2014
Pages: 488
File Size: 6261 Kbytes

Restrictions set by Publisher:
- Text-to-speech feature not available.
- Printing is permitted.
- You can copy text from file.
- Free application Adobe Digital Editions, Aldiko reader, or Bluefire reader required .
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We're repeating some important information here to ensure that you're making an informed purchase. Please review it.

  • Don't get caught unaware. Preview ebook and open the sample ebook on each of your intended devices before continuing.
  • You will need a Free 3rd-party application that can read the intermediate .acsm file you will receive as download. PDF/Epub format is downloaded automatically by the application thereafter. Please install the necessary software first on your intended device of use.
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  • We can only keep the download on our site until the ebook publishers/distributors authorize us to do so. Please keep a backup.
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    - You can copy text from file.
  • Refund Policy
    Refunds are not allowed after the ebook is opened so please open the ebook directly on your intended device. Refund requests should be recieved within 7 days after download is made available. Of course, if you get an incorrect ebook ( different from what is mentioned in the title) or if the ebook doesn't open on the initial device, then we'll assist with fixing the issue or get you a refund if a timely fix isn't available.
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Language: English
Publication Date: January 2014
File Size: 5478 Kbytes

Restrictions set by Publisher:
- Text-to-speech feature not available.
- Printing is permitted.
- You can copy text from file.
- Free application Adobe Digital Editions, Aldiko reader, or Bluefire reader required .
$255.00
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ISBN: 9780857097927   Should I buy this Ebook?   Write a Review

Description

In this second edition, Edwin Frankel has updated and extended his now well-known book Lipid oxidation which has come to be regarded as the standard work on the subject since the publication of the first edition seven years previously. His main objective is to develop the background necessary for a better understanding of what factors should be considered, and what methods and lipid systems should be employed, to achieve suitable evaluation and control of lipid oxidation in complex foods and biological systems.

The oxidation of unsaturated fatty acids is one of the most fundamental reactions in lipid chemistry. When unsaturated lipids are exposed to air, the complex, volatile oxidation compounds that are formed cause rancidity. This decreases the quality of foods that contain natural lipid components as well as foods in which oils are used as ingredients. Furthermore, products of lipid oxidation have been implicated in many vital biological reactions, and evidence has accumulated to show that free radicals and reactive oxygen species participate in tissue injuries and in degenerative disease.

Although there have been many significant advances in this challenging field, many important problems remain unsolved. This second edition of Lipid oxidation follows the example of the first edition in offering a summary of the many unsolved problems that need further research. The need to understand lipid oxidation is greater than ever with the increased interest in long-chain polyunsaturated fatty acids, the reformulation of oils to avoid hydrogenation and trans fatty acids, and the enormous attention given to natural phenolic antioxidants, including flavonoids and other phytochemicals.

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Lipid Oxidation