Variables affecting lipid oxidation in dried microencapsulated oils
نویسندگان
چکیده
منابع مشابه
Role of physical structures in bulk oils on lipid oxidation.
Lipid oxidation is important to food manufacturers especially when they increase unsaturated lipids in their products to improve nutritional profiles. Unfortunately, the number of antioxidants available to food manufacturers to control oxidative rancidity is limited and the approval of new antioxidants is unlikely due to economic barriers in obtaining government approval for new food additives....
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متن کاملThe supramolecular chemistry of lipid oxidation and antioxidation in bulk oils
The microenvironment formed by surface active compounds is being recognized as the active site of lipid oxidation. Trace amounts of water occupy the core of micro micelles and several amphiphilic minor components (e.g., phospholipids, monoacylglycerols, free fatty acids, etc.) act as surfactants and affect lipid oxidation in a complex fashion dependent on the structure and stability of the micr...
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Fourier transform Raman spectroscopy has been used to investigate the chemical changes taking place during lipid oxidation in several edible oils. Oxidative degradation of six vegetable oils was accelerated by heating at 160 degrees C. Formation of aldehydes was detected, and saturated as well as alpha,beta-unsaturated aldehydes could be identified with the help of pure component spectra. The f...
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BACKGROUND There is convincing evidence that replacing dietary saturated fats with polyunsaturated fats (PUFA) decreases risk of cardiovascular diseases. Therefore, PUFA rich foods such as vegetable oils, fatty fish, and marine omega-3 supplements are recommended. However, PUFA are easily oxidizable and there is concern about possible negative health effects from intake of oxidized lipids. Litt...
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ژورنال
عنوان ژورنال: Grasas y Aceites
سال: 2003
ISSN: 1988-4214,0017-3495
DOI: 10.3989/gya.2003.v54.i3.246