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Sajid Maqsood:

Lipid Oxidation in Seafood Role of Haem Proteins Haemoglobin and Myoglobin as Prooxidants in Seafood - Paperback

2004, ISBN: 9783844334616

Softcover, New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK., [PU: LAP Lambert Academic Publ… More...

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Lipid Oxidation in Seafood - Sajid Maqsood/ Soottawat Benjakul
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Sajid Maqsood/ Soottawat Benjakul:

Lipid Oxidation in Seafood - Paperback

ISBN: 3844334610

Lipid Oxidation in Seafood ab 48.99 € als Taschenbuch: Role of Haem proteins (Haemoglobin and Myoglobin) as Pro-oxidants in Seafood. Aus dem Bereich: Bücher, Taschenbücher, Naturwissensch… 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

Kartoniert / Broschiert, mit Schutzumschlag 11, [PU:LAP LAMBERT Academic Publishing]

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Maqsood, Sajid, and Benjakul, Soottawat:
Lipid Oxidation in Seafood - Paperback

2011, ISBN: 9783844334616

Trade paperback, New., Trade paperback (US). Glued binding. 88 p., Saarbrucken, [PU: LAP Lambert Academic Publishing]

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

2011, ISBN: 3844334610

[EAN: 9783844334616], New book, [PU: LAP Lambert Academic Publishing], PRINT ON DEMAND Book; New; Fast Shipping from the UK., Books

NEW BOOK. Shipping costs: EUR 17.01 Ria Christie Collections, Uxbridge, United Kingdom [59718070] [Rating: 5 (of 5)]

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Lipid Oxidation in Seafood: Role of Haem proteins (Haemoglobin and Myoglobin) as Pro-oxidants 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: Role of Haem proteins (Haemoglobin and Myoglobin) as Pro-oxidants in Seafood


EAN (ISBN-13): 9783844334616
ISBN (ISBN-10): 3844334610
Hardcover
Paperback
Publishing year: 2011
Publisher: LAP LAMBERT Academic Publishing
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 2023-12-02T09:01:49-05:00 (New York)
ISBN/EAN: 9783844334616

ISBN - alternate spelling:
3-8443-3461-0, 978-3-8443-3461-6
Alternate spelling and related search-keywords:
Book title: seafood, oxidation


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