Titlebook: Autoxidation in Food and Biological Systems; Michael G. Simic,Marcus Karel Book 1980 Springer Science+Business Media New York 1980 Oxidati

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The Infrastructure for Sustainable Mobilitythe classical problems of oxidative deterioration in foods have considerable economic importance, they are now overshadowed by the biological problems of lipid peroxidation that cause damage to membranes, enzymes, vitamins, proteins and vital cell functions. There is now evidence that singlet oxygen

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Centralism versus Decentralism,se changes are due to autoxidation of fat and occur in foods such as, (i) various fats, (ii) fried foods such as potato chips, fried noodles, and fried beans, (iii) foods with added fats such as rice crackers and cookies, (iv) emulsions (mayonnaise) and (v) processed fish and meat. Frying fat also u

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https://doi.org/10.1057/9780333981696e radicals, and by promoting nonenzymatic browning which causes production of active antioxidants. Hydration of lipid hydroperoxides, or their concentration at lipid-water interfaces, also changes the mechanism of hydroperoxide decomposition and reduces the rate of free-radical formation..At high wa

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