Document Detail

Lipid oxidation on foods.
MedLine Citation:
PMID:  8744604     Owner:  NLM     Status:  MEDLINE    
This review discusses the basic chemical reactions that affect food flavor quality. Although there are many reactions that can lead to the deterioration of quality in foods, this review focuses on lipid oxidation and how it adversely affects flavor principals. It also presents technological advances for studying the basic mechanism of lipid oxidation, for measuring its intensity, and for retaining food quality. The food commodities that provide the subject matter for this review include vegetable oils, legumes, cereal grains, eggs, beef, lamb, poultry, seafoods, and catfish. The methodologies for assessing food quality form a multidisciplinary approach that includes primarily instrumental analysis by direct gas chromatography, chemical analysis by the TBA test, and sensory analysis by quantitative descriptive determinations. The author hopes that the information presented in this review is applicable to food commodities not discussed.
A J St Angelo
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Publication Detail:
Type:  Journal Article; Review    
Journal Detail:
Title:  Critical reviews in food science and nutrition     Volume:  36     ISSN:  1040-8398     ISO Abbreviation:  Crit Rev Food Sci Nutr     Publication Date:  1996 Feb 
Date Detail:
Created Date:  1996-09-19     Completed Date:  1996-09-19     Revised Date:  2004-11-17    
Medline Journal Info:
Nlm Unique ID:  8914818     Medline TA:  Crit Rev Food Sci Nutr     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  175-224     Citation Subset:  IM    
Agricultural Research and Education Service, US Department of Agriculture, Southern Regional Research Center, New Orleans, LA, USA.
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MeSH Terms
Chromatography, Gas
Food* / standards
Lipid Peroxidation*
Quality Control
Reg. No./Substance:
0/Antioxidants; 0/Thiobarbiturates; 504-17-6/thiobarbituric acid

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