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Sajid Maqsood:

Lipid Oxidation in Seafood - Paperback

ISBN: 9783844334616

ID: 594486894

LAP Lambert Academic Publishing. Paperback. New. Paperback. 88 pages. Dimensions: 8.4in. x 5.8in. x 0.6in.Lipid oxidation is one of the key problems associated with the loss of quality .. More...

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Lipid Oxidation in Seafood - Sajid Maqsood
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Sajid Maqsood:

Lipid Oxidation in Seafood - Paperback

ISBN: 9783844334616

[ED: Taschenbuch], [PU: LAP Lambert Acad. Publ.], Neuware - Lipid oxidation is one of the key problems associated with the loss of quality of seafood. In the seafood industry, lipid oxida.. More...

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Lipid Oxidation in Seafood - Sajid Maqsood
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Sajid Maqsood:
Lipid Oxidation in Seafood - Paperback

ISBN: 9783844334616

[ED: Taschenbuch], [PU: LAP Lambert Acad. Publ.], Neuware - Lipid oxidation is one of the key problems associated with the loss of quality of seafood. In the seafood industry, lipid oxida.. More...

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Lipid Oxidation in Seafood - Sajid Maqsood
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Sajid Maqsood:
Lipid Oxidation in Seafood - Paperback

ISBN: 9783844334616

Paperback, [PU: LAP Lambert Academic Publishing], Lipid oxidation is one of the key problems associated with the loss of quality of seafood. In the seafood industry, lipid oxidation is a .. More...

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Lipid Oxidation in Seafood Role of Haem proteins (Haemoglobin and Myoglobin) as Pro-oxidants in Seafood - Maqsood, Sajid; Benjakul, Soottawat
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Maqsood, Sajid; Benjakul, Soottawat:
Lipid Oxidation in Seafood Role of Haem proteins (Haemoglobin and Myoglobin) as Pro-oxidants in Seafood - new book

2011, ISBN: 3844334610

ID: A14161066

Kartoniert / Broschiert, mit Schutzumschlag neu, [PU:LAP Lambert Acad. Publ.]

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Details of the book
Lipid Oxidation in Seafood

Lipid oxidation is one of the key problems associated with the loss of quality of seafood. In the seafood industry, lipid oxidation is a serious problem, not only because it produce rancid odors and flavors, decreases shelf life and alter texture and appearance of foods, but also because it can decrease the nutritional quality and safety of seafood. It is the process by which oxygen reacts with unsaturated lipids present in the foodstuff. In the presence of an initiator, polyunsaturated fatty acids can become oxidized and form alkyl radicals. When exposed to oxygen, the alkyl radicals rapidly form peroxyl radicals and these radicals can react with more lipids to produce hydroperoxides. As a lipid hydroperoxide decomposes, it forms numerous volatile compounds such as hexanal and propanal, which impact the sensory quality of foods. Lipid oxidation in seafood can be mediated by enzymes like lipoxygenase, cycloxygenase and haem protein like haemoglobin and myoglobin. Oxidation of lipids is accentuated in the immediate post-slaughter period, during handling, processing, storage and cooking. This process leads to discoloration, off-odor and off-flavor development.

Details of the book - Lipid Oxidation in Seafood


EAN (ISBN-13): 9783844334616
ISBN (ISBN-10): 3844334610
Hardcover
Paperback
Publishing year: 2011
Publisher: Springer-Verlag GmbH
88 Pages
Weight: 0,147 kg
Language: eng/Englisch

Book in our database since 2009-12-13T06:02:03-05:00 (New York)
Detail page last modified on 2018-04-28T05:47:34-04:00 (New York)
ISBN/EAN: 9783844334616

ISBN - alternate spelling:
3-8443-3461-0, 978-3-8443-3461-6


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