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Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems

✍ Scribed by D.J. MCCLEMENTS; E.A. DECKER

Book ID
108821977
Publisher
Institute of Food Technologists
Year
2000
Tongue
English
Weight
293 KB
Volume
65
Category
Article
ISSN
0022-1147

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Lipid Oxidation in Oil-in-Water Emulsion
Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems
✍ D.J. MCCLEMENTS; E.A. DECKER πŸ“‚ Article πŸ“… 2000 πŸ› Institute of Food Technologists 🌐 English βš– 293 KB

## ABSTRACT: The susceptibility of lipids to oxidation is a major cause of quality deterioration in food emulsions. The reaction mechanism and factors that influence oxidation are appreciably different for emulsified lipids than for bulk lipids. This article reviews the current understanding of the