Oxidation of Food Components

Encyclopedia of Food and Health

Volumn , Issue , 2015, Pages 186-190

  Mozuraityte, R ^a   Kristinova, V ^a   Rustad, T ^b  

^a SINTEF OCEAN   (Norway)

^b NORWEGIAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Norway)

Author keywords

Antioxidants; Lipids; Mechanisms; Oxidation; Prooxidants; Proteins

Indexed keywords

EID: 85017544850     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-384947-2.00508-0     Document Type: Chapter

References (18)

1. Akoh C.C., Min D.B. Food lipids: chemistry, nutrition, and biotechnology 2008, CRC Press/Taylor & Francis Group, Boca Raton, FL.
2. Baron C.P., Kjærsgård I.V.H., Jessen F., Jacobsen C. Protein and lipid oxidation during frozen storage of rainbow trout (Oncorhynchus mykiss). Journal of Agricultural and Food Chemistry 2007, 55:8118-8125.
3. Carlsen C.U., Møller J.K.S., Skibsted L.H. Heme-iron in lipid oxidation. Coordination Chemistry Reviews 2005, 249:485-498.
4. Chaiyasit W., Elias R.J., McClements D.J., Decker E.A. Role of physical structures in bulk oils on lipid oxidation. Critical Reviews in Food Science and Nutrition 2007, 47:299-317.
5. Chen B., McClements D.J., Decker E.A. Minor components in food oils: a critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions. Critical Reviews in Food Science and Nutrition 2011, 51:901-916.
6. Choe E., Min D.B. Chemistry and reactions of reactive oxygen species in foods. Journal of Food Science 2005, 70:R142-R159.
7. Choe E., Min D.B. Mechanisms of antioxidants in the oxidation of foods. Comprehensive Reviews in Food Science and Food Safety 2009, 8:345-358.
8. Frankel E.N. Chemistry of autoxidation: mechanism, products and flavor significance. Flavor chemistry of fats and oils 1985, 1-34. American Oil Chemists' Society, Champaign, IL. D.B. Min, T.H. Smouse (Eds.).
9. Frankel E.N. Lipid oxidation 2005, Oily Press, Bridgewater.
10. Jacobsen C., Let M.B., Nielsen N.S., Meyer A.S. Antioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: a comparative evaluation. Trends in Food Science & Technology 2008, 19:76-93.
11. Kamal-Eldin A. Lipid oxidation pathways 2003, AOCS Press, Champaign, IL.
12. Kamal-Eldin A., Min D.B. Lipid oxidation pathways 2008, AOCS Press, Urbana, IL, vol. 2.
13. Liu Z., Xiong Y.L., Chen J. Protein oxidation enhances hydration but suppresses water-holding capacity in porcine longissimus muscle. Journal of Agricultural and Food Chemistry 2010, 58:10697-10704.
14. Lund M.N., Heinonen M., Baron C.P., Estévez M. Protein oxidation in muscle foods: a review. Molecular Nutrition & Food Research 2011, 55:83-95.
15. Mozuraityte R., Rustad T., Storro I. The role of iron in peroxidation of polyunsaturated fatty acids in liposomes. Journal of Agricultural and Food Chemistry 2008, 56:537-543.
16. Perron N., Brumaghim J. A review of the antioxidant mechanisms of polyphenol compounds related to iron binding. Cell Biochemistry and Biophysics 2009, 53:75-100.
17. Schaich K.M. Lipid oxidation: theoretical aspects. Bailey's industrial oil & fat products 2005, Wiley, Hoboken, NJ. 6th ed. A.E. Bailey, F. Shahidi (Eds.).
18. Waraho T., McClements D.J., Decker E.A. Mechanisms of lipid oxidation in food dispersions. Trends in Food Science & Technology 2011, 22:3-13.