Lipid Oxidation

Challenges in Food Systems
Erscheinungsjahr 2016
ISBN: 978-0-12-810229-9
Verlag: William Andrew Publishing

Buch, Englisch, 548 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 860 g

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.

Autoren/Hrsg.

Nienaber, Uwe

Pan, Xiangqing (Shawn)

Fachgebiete

• Naturwissenschaften Chemie Analytische Chemie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Preface
Chapter 1: Challenges in Elucidating Lipid Oxidation Mechanisms: When, Where, and How do Products Arise?
Chapter 2: Challenges in Analyzing Lipid Oxidation: Are One Product and One Sample Concentration Enough?
Chapter 3: Oxidation in Different Food Matrices: How Physical Structure Impacts Lipid Oxidation in Oil-in-Water Emulsions and Bulk Oils
Chapter 4: Substrate and Droplet Size: Important Factors for Understanding Aqueous Lipid Oxidation
Chapter 5: The Role of the Interfacial Layer and Emulsifying Proteins in the Oxidation in Oil-in-Water Emulsions
Chapter 6: Oxidative Stability of Enzymatically Processed Oils and Fats
Chapter 7: The Polar Paradox: How an Imperfect Conceptual Framework Accelerated Our Knowledge of Antioxidant Behavior
Chapter 8: Role of Hydrophobicity on Antioxidant Activity in Lipid Dispersions: From the Polar Paradox to the Cut-Off Theory
Chapter 9: Understanding Antioxidant and Prooxidant Mechanisms of Phenolics in Food Lipids
Chapter 10: Antioxidant Evaluation and Antioxidant Activity Mechanisms
Chapter 11: Strategies to Minimize Oxidative Deterioration in Aquatic Food Products: Application of Natural Antioxidants from Edible Mushrooms
Chapter 12: The Natural Antioxidant Ergothioneine: Resources, Chemical Characterization, and Applications
Chapter 13: Rosemary and Green Tea Extracts as Natural Antioxidants: Chemistry, Technology, and Applications
Chapter 14: Using Natural Plant Extracts to Delay Lipid Oxidation in Foods
Chapter 15: Strategies to Prevent Oxidative Deterioration in Oil-in-Water Emulsion Systems: Canola-Based Phenolic Applications

Über Autor(innen)

Pan, Xiangqing (Shawn)
Xiangqing (Shawn) Pan is a research scientist at DuPont Nutrition and Health (formally Solae, LLC), and his research interests are in the areas of analytical sciences, lipid oxidation and antioxidants, phospholipids, protein and carbohydrate chemistry. Shawn earned his Ph.D. in the area of Food Chemistry with focus on seafood lipid oxidation and antioxidants from Tokyo University of Marine Science and Technology at Japan, where his study was financially supported by Japanese Government (Monbukagakusho), and his graduate program research in Japan was the basis of his 2005 AOCS Honored Student Award. Prior to joining Solae, LLC, Shawn was a postdoctoral research associate from 2005 to 2007 at Donald Danforth Plant Science Center/University of Missouri-St. Louis in the area of plant biochemistry with focus on lipid metabolomics, lipidomics and proteomics. Shawn has 25 publications in the prestigious journals of the field such as Nature Protocols, Plant Cell, Plant Journal, and Phytochemistry.

As an active AOCS member, Shawn actively involved in AOCS LOQ division activities during last five years. He is an active LOQ extended committee member since 2008 and served in different roles in LOQ division such as LOQ Frankel Best Paper Award Committee Chair, Best Student Poster Award Committee Chair and AOCS Honored Student Award Committee Chair as well as AOCS Young Scientist Award Committee member. Shawn also served as AOCS Annual Meeting Technique program Session Chairs since 2010.

Nienaber, Uwe
Uwe Nienaber is an Associate Principal Scientist in the Analytical Sciences Department at Kraft Foods in Glenview, Illinois, where he is currently leading the Physical Sciences group. He earned both M.S. and Ph.D. degrees in Food Chemistry from the University of Münster in Germany. His main interests are in the areas of analytical testing, lipid oxidation, water relations in foods and shelf life. Prior to joining Kraft Foods in 2001, he was a Research Associate at the Food Science and Technology Department at Ohio State University, conducting research on high-­pressure processing of foods. From 1994 to 1997 he worked as R&D Manager at Nutrifood Indonesia with responsibilities for product development and analytical testing. He has been a member of the American Oil Chemists' Society since 2008. He is also a professional member of IFT since 1997 and has served the Chicago Section as treasurer and chair.