The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Role of Physical Structures in Bulk Oils on Lipid Oxidation
Abstract
Lipid oxidation is important to food manufacturers especially when they increase unsaturated lipids in their products to improve nutritional profiles. Unfortunately, the number of antioxidants available to food manufacturers to control oxidative rancidity is limited and the approval of new antioxidants is unlikely due to economic barriers in obtaining government approval for new food additives. Therefore, new antioxidant technologies are needed for food oils. This paper reviews the current knowledge of lipid oxidation in foods with emphasis on how physical properties of food systems impact oxidation chemistry. In particular, the role of association colloids in bulk oils on lipid oxidation chemistry is discussed in an attempt to understand mechanisms of oxidation. Increasing the understanding of how physical properties impact lipid oxidation could lead to the development of novel antioxidant technologies that not only protect the oil against oxidation and increase shelf-life but also allow food manufacturers to include more nutritionally beneficial fatty acids in their products.
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Citations
Cites
The Pecking Order of Free Radicals and Antioxidants: Lipid Peroxidation, α-Tocopherol, and Ascorbate
Buettner, G. R. (1993) · Archives of Biochemistry and Biophysics · doi:10.1006/abbi.1993.1074 · Cited by 2,417 · cited 2×
“The effectiveness of free radical scavenging antioxidants depends on their ability to donate hydrogen to a free radical, which can be predicted by standard one-electron reduction potentials (Buettner, 1993).”
BackgroundDickinson, E., & McClements, D. J. (1996) · doi:10.1007/978-1-4613-1223-9 · Cited by 414 · cited 2×
“However, casein forms a thick interfacial layer of up to 10 nm around dispersed oil droplets compared to 1–2 nm for whey proteins (Dickinson and McClements, 1995; Dalgleish et al., 1995).”
BackgroundSelf-citation
Cited by
Phenolic Melatonin-Related Compounds: Their Role as Chemical Protectors against Oxidative Stress
Galano, A., Castañeda-Arriaga, R., Pérez-González, A., Tan, D.-X., & Reiter, R. (2016) · Molecules · doi:10.3390/molecules21111442 · Cited by 60
Metadata
- Authors
- Chaiyasit, W., Elias, R. J., McClements, D. J., & Decker, E. A.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2007-03-29
- Volume
- 47
- Issue
- 3
- Pages
- 299-317
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W2120246550
- Cited by
- 552
- References
- 2
- FWCI
- 6.79
- Type
- journal article
- Language
- en
- Open access
- closed
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- Chaiyasit, W., Elias, R. J., McClements, D. J., & Decker, E. A. (2007). Role of Physical Structures in Bulk Oils on Lipid Oxidation. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408390600754248
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