The role of lipids in food quality

Improving the Fat Content of Foods

Volumn , Issue , 2006, Pages 213-235

  Sikorski, Zdzisøaw E ^a   Sikorska Wiśniewska, Grazyna ^b  

^a GDANSK UNIVERSITY OF TECHNOLOGY   (Poland)

^b Clinic of Pediatrics   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 49749095067     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845691073.2.213     Document Type: Chapter

References (43)

1. Aggett P., Haschke F., Heine W., Harnell O., Koletzko B., Launiala K., Rey J., Rubino A., Scoch G., Senterre J., Tormo R. Committee Report: Comment on the content and composition of lipids in infant formulas: ESPGAN Committee on Nutrition. Acta Paediatr Scand 1991, 80:887-896.
2. Belitz H.D., Grosch W., Schieberle P. Lehrbuch der Lebensmittel chemie 2001, Springer, Berlin.
3. Biegler P. Fischwaren-Technologie. Theorie und Praxis der Fabrikations-methoden zur Konservierung von Fischen. Der Fisch. Mitteilungen für die Fischindustrie 1960, Vol. V:81. Verlag Der Fisch - Clara Baader, Lübeck. K. Baader (Ed.).
4. Birch E.E., Garfield S., Hoffman D.R., Uauy R., Birch D.G. A randomised controlled trial of early dietary supply of long-chain polyunsaturated fatty acid and mental development in term infants. Dev Mec Child Neurol 2000, 42:174-181.
5. Boskou D. Frying fats. Chemical and Functional Properties of Food Lipids 2003, 325-343. CRC Press, Boca Raton. Z.E. Sikorski, A. Kołakowska (Eds.).
6. Cichon R.M. Lipids in food structures. Chemical and Functional Properties of Food Lipids 2003, 189-204. Crc Press, Boca Raton. Z.E. Sikorski, A. Kołakowska (Eds.).
7. Com. Directive 96/4/EC, Official Journal of the European Communities, No. L49/13.
8. Decker E.A., Xu Z. Minimizing rancidity in muscle foods. Food Technology 1998, 52(10):54-59.
9. Eliasson A Ch Lipid-carbohydrate interactions. Interactions: the keys to cereal quality 1998, 47-80. American Association of Cereal Chemists, Inc., St Paul. R.J. Hammer, R.C. Hoseney (Eds.).
10. Faustman C., Wang K.W. Potential mechanisms by which vitamin E improves oxidative stability of myoglobin. Antioxidants in Muscle Foods. Nutritional Strategies to Improve Quality 2000, 135-152. Wiley-Interscience, New York. E. Decker, C. Faustman, C.J. Lopez-Bote (Eds.).
11. Howgate P. Aspects of fish texture. Sensory Properties of Foods 1977, 240-269. Applied Science Publishers, London. D.C. Birch, J.G. Brennan, K.J. Parker (Eds.).
12. Josephson D.B., Lindsay R.C., Stuiber D.A. Volatile compounds characterizing the aroma of fresh Atlantic and Pacific oysters. J. Food Sci 1985, 50(1):5-9.
13. Karl H., OehlenschlÄGer J. Zusammenhang zwischen Wasser- und Fettgehalt von Makrelenfilets aus dem Seegebiet westlich der Britischen Inseln. Informationen für die Fischwirtschaft 1986, 33(4):184-187.
14. Koletzko B., Rodriguez-Palmero M., Demmelmair H., Fidler N., Jensen R., Sauerwald T. Physiological aspects of human milk lipids. Early Hum Dev 2001, 65:S3-S18. Suppl.
15. Kramlich W.E., Pearson A.M., Tauber F.W. Processed Meats 1973, AVI Publishing Company, Westport.
16. Kuo J.M., Pan B.S. Effects of lipoxygenase on formation of the cooked shrimp flavor compound - 5,8,11-tetradecatrien-2-one. Agric Biol Chem 1991, 55(3):847-848.
17. Lanting C.I., Boersma E.R. Lipids in infant nutrition and their impact on later development. Curr Opin Lipidol 1996, 7:43-47.
18. Lindsay R.C. Fish flavours. Food Reviews International 1990, 6(4):437-455.
19. Lucas A., Stafford M., Morley R., Abbott R., Stephenson T., Macfadyen U., Elias-Jones A., Clements H. Efficacy and safety of long-chain polyunsaturated fatty acid supplementation of infant-formula milk: a randomized trial. Lancet 1999, 354:1948-1954.
20. Lushbough C.H., Schweigert B.S. The nutritive content and the nutritional value of meat and meat products 1960, 185-211. Freeman and Company.
21. Marion D., Dubreil L., Wilde P.J., Clark D.C. Lipids, lipid-protein interactions and the quality of baked cereal products. Interactions: The Keys to Cereal Quality 1998, 131-158. American Association of Cereal Chemists, Inc., St. Paul, Minnesota. R.J. Hammer, R.C. Hoseney (Eds.).
22. Markides M., Neumann M., Simmer K., Pater J., Gibson R. Are long polyunsaturated fatty acids nutrients in infancy?. Lancet 1995, 345:1463-1468.
23. Mohr V. Nature of fat deposits in fish and principles of fat liberation 1979, 55-66. International Association of Fish Meat Manufacturers.
24. Matsumoto J.J., Noguchis F. Cryostabilization of protein in surimi. Surimi Technology 1992, 357-388. Marcel Dekker, Inc., New York, Basel, Hong Kong. T.C. Lanier, C.M. Lee (Eds.).
25. Molimard P., Spinnler H.E. Review: Compounds involved in the flavor of surface mold-ripened cheeses: origin and properties. J Dairy Sci 1996, 79:169-184.
26. Monahan F.J. Oxidation of lipids in muscle foods: fundamental and applied concerns. Antioxidants in Muscle Foods. Nutritional Strategies to Improve Quality 2000, 3-23. Wiley-Interscience, New York. E. Decker, C. Faustman, C.J. Lopez-Bote (Eds.).
27. Mortensen A., Skibsted L.H. Antioxidant activity of carotenoids in muscle foods. Antioxidants in Muscle Foods. Nutritional Strategies to Improve Quality 2000, 61-82. Wiley-Interscience, New York. E. Decker, C. Faustman, C.J. Lopez-Bote (Eds.).
28. Nettleton J. Seafood Nutrition: Facts, Issues and Marketing of Nutrition in Fish and Shellfish 1985, Osprey Books, Huntington.
29. Ortiz-Olay A.N., Flores M.E., De Santiago S. Significance of lipid consumption during lactation. Revista de Investigacion Clinica 1996, 46(6):473-478.
30. Ohshima T. Recovery and use of nutraceutical products from marine resources. Food Technol 1998, 52(6):50-53.
31. Phillips G.O., Williams P.A. Interaction of hydrocolloids in food systems. Ingredient Interactions. Effect on Food Quality 1995, 131-169. Marcel Dekker, New York. A.G. Gaonkar (Ed.).
32. Prell P.A., Sawyer F.M. Flavor profiles of 17 species of North Atlantic fish. J Food Sci 1988, 53(4):1036-1042.
33. Reiser R.B., O'brien C., Henderson G.R., Morroe R. Studies on a possible function for cholesterol in milk. Nutr Rep Intl 1979, 19:835-849.
34. Sanders T.A.B., Ellis F.R., Dickerson J.W.T. Studies of vegans: the fatty acid composition of plasma choline phosphoglycerides, erythrocytes, adipose tissue, and breast milk and some indicators of susceptibility to ischemic heart disease in vegans and omnivore controls. Am J Clin Nutr 1978, 120:S805-813.
35. Shahidi F., Rubin L., D'souza L.A. Meat flavor volatiles. A review on the composition, techniques of analysis, and sensory evaluation. CRC Critical Rev Food Sci Nutr 1986, 24(2):141-243.
36. Sikorski Z.E., KoŁAkowska A., Pan B.S. The nutritive composition of the major groups of marine food organisms. Seafood: Resources, Nutritional Composition, and Preservation 1990, 29-54. CRC Press, Boca Raton. Z.E. Sikorski (Ed.).
37. Smith G.C., Belk K.E., Sofos J.N., Tatum J.D., Williams S.N. Economic implications of improved color stability in beef. Antioxidants in Muscle Foods. Nutritional Strategies to Improve Quality 2000, 397-426. Wiley-Interscience, New York. E. Decker, C. Faustman, C.J. Lopez-Bote (Eds.).
38. Stolarczyk A. Fats in infant formulas and special formulas. Pediatria Współczesna. Gastroenterologia, Hepatologia i Żywienie Dziecka 1999, 1(2/3):155-160.
39. Stolyhwo A (2005), Unpublished results.
40. Uauy R., Castillo C. Lipid requirements of infants: implications for nutrient composition of fortified complementary foods. J Nutr 2003, 133:2962S-2972S.
41. Uauy R., Mena P. Lipids and neurodevelopment. Nutr Rev 2001, 59:34-48.
42. Wu Ch M., Kuo J.M., Pan B.S. Flavor compounds. Chemical and Functional Properties of Food Components 2002, 231-257. CRC Press, Boca Raton. Second Edition. Z.E. Sikorski (Ed.).
43. Zagalsky P.F., Eliopaulos E.E., Findlay J.B.C. The architecture of invertebrate carotenoproteins. Comp. Biochem. Physiol 1990, 97B(1):1-18.