دانلود کتاب Lipid Oxidation in Food

Content: Lipid oxidation in foods : an overview / J.R. Vercellotti, Allen J. St. Angelo, and Arthur M. Spanier -- Mechanisms of lipid oxidative processes and their inhibition / Michael G. Simic, Slobodan V. Jovanovic, and Etsuo Niki -- Lipid oxidation in muscle foods via redox iron / Eric A. Decker and Herbert O. Hultin -- Mechanism of nonenzymic lipid peroxidation in muscle foods / Joseph Kanner -- Role of lipoxygenases in lipid oxidation in foods / J. Bruce German, Hongjian Zhang, and Ralf Berger -- Relationship between water and lipid oxidation rates : water activity and glass transition theory / Katherine A. Nelson and Theodore P. Labuza -- Lipid oxidation : effect on meat proteins / Arthur M. Spanier, James A. Miller, and John M. Bland -- Maillard reaction products and lipid oxidation / Milton E. Bailey and Ki Won Um -- Chemical and sensory evaluation of flavor in untreated and antioxidant-treated meat / Allen J. St. Angelo, Arthur M. Spanier, and Karen L. Bett -- Prevention of lipid oxidation in muscle foods by nitrite and nitrite-free compositions / Fereidoon Shahidi -- Lipid oxidation of seafood during storage / George J. Flick, Jr., Gi-Pyo Hong, and Geoffrey M. Knobl -- Seafoods and fishery byproducts : natural and unnatural environments for longer chain omega-3 fatty acids / R.G. Ackman and H. Gunnlaugsdottir -- Gas chromatographic analyses of lipid oxidation volatiles in foods / J.R. Vercellotti, O.E. Mills, Karen L. Bett, and D.L. Sullen -- Characterization of off-flavors by aroma extract dilution analysis / Werner Grosch, Ute Christine Konopka, and Helmut Guth -- Sensory evaluation of lipid oxidation in foods / G.V. Civille and C.A. Dus -- Influence of food processing on lipid oxidation and flavor stability / Hans Lingnert -- Factors affecting lipid autoxidation of a spray-dried milk base for baby food / J.P. Roozen and J.P.H. Linssen -- Effect of lipid oxidation on oil and food quality in deep frying / Edward G. Perkins -- Effect of storage on roasted peanut quality : descriptive sensory analysis and gas chromatographic techniques / Karen L. Bett and T.D. Boylston -- Changes in lipid oxidation during cooking of refrigerated minced channel catfish muscle / M.C. Erickson.