Effects of high pressure processing on lipid oxidation: A review

Innovative Food Science and Emerging Technologies

Volumn 22, Issue , 2014, Pages 1-10

  Medina Meza, Ilce Gabriela ^a   Barnaba, Carlo ^a   Barbosa Cánovas, Gustavo V ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Activation volume; Cholesterol oxidation; High pressure processing; Lipid oxidation; Malondialdehyde

Indexed keywords

CHEMICAL CONTAMINATION; CHOLESTEROL; HEAT TREATMENT; HYDRAULICS; HYDROSTATIC PRESSURE; MEATS; METADATA; OXIDATION; PASTEURIZATION; SPOILAGE; THERMODYNAMICS;

ACTIVATION VOLUME; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE PROCESSING; LIPID OXIDATION; MALONDIALDEHYDE; ORGANOLEPTIC CHARACTERISTICS; QUANTITATIVE DETERMINATIONS; THERMODYNAMIC EQUILIBRIA;

HIGH PRESSURE EFFECTS;

EID: 84897097238     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.10.012     Document Type: Review

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