Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers' acceptance. The control

In this second edition, Edwin Frankel has updated and extended his now well-known book Lipid oxidation which has come to be regarded as the standard work on the

Developed from a symposium at the 202nd National Meeting of the ACS, New York City, August 1991, this volume contains 20 papers in the areas of mechanisms of fr

Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds. Antioxi

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important factors in the improvement and dev