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Lipid oxidation in foods: an overview

, : Lipid oxidation in foods: an overview. ACS Symposium series American Chemical Society: 00) 1-11

Very real and important problems remain in food quality preservation from free radical oxidative deterioration. The chemistry of polyunsaturated fatty acids and their reactivity to oxygen and carbon to carbon bond scissions or rearrangements in foods is an active, exciting area. Each paper in this Symposium on Lipid Oxidation in Foods posed unique challenges. Solutions involve understanding mechanisms of free radical oxidation and their control through critical chemical interactions. The future food supply as well as nutritional health of the public and institutions supporting highest quality of products for the consumer will benefit from knowledge shared on this occasion.


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