Lipid Oxidation
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Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers' acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex matrices. Lipids are mostly incorporated as emulsions, and chemical reactions occur at various interfaces throughout the food matrix. Recently, incorporation of healthy lipids into food systems to deliver the desired nutrients is becoming more popular in the food industry. Many food ingredients contain a vast array of components, many of them unknown…mehr

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Produktbeschreibung
Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers' acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex matrices. Lipids are mostly incorporated as emulsions, and chemical reactions occur at various interfaces throughout the food matrix. Recently, incorporation of healthy lipids into food systems to deliver the desired nutrients is becoming more popular in the food industry. Many food ingredients contain a vast array of components, many of them unknown or constituting diverse or undefined molecular structures making the need in the food industry to develop effective approaches to mitigate lipid oxidation in food systems. This book provides recent perspectives aimed at a better understanding of lipid oxidation mechanisms and strategies to improve the oxidative stability of food systems.
Autorenporträt
Amy Logan (nee Richards) has over 10 years of experience as a lipid chemist, and is currently working as a research scientist within CSIRO Animal, Food and Health Sciences in Werribee, Australia. With a Ph.D. from the University of Melbourne (School of Agriculture and Food Systems), Amy has worked alongside the Australian Canola Industry studying the effect of genotype and environment on chemical composition and the influence of oxidative stability within Brassica oils. This research was the basis of her 2006 AOCS Honored Student Award. Her current interests include emulsion/colloidal science, lipid oxidative stability, and structure-function relationships within food matrices. She is currently involved in studies concerning the functional properties of dairy products based on the composition and architecture of the milkfat globule. Awarded with a 2008 Victorian Fellowship and a recipient of the 2010-2011 Australian Academy of Science "Scientific Visits to North America? program,

she is an active member of the AOCS including roles within both the Australasian Section and the Lipid Oxidation and Quality division.