Inhibition of Fat Oxidation Processes (eBook)
402 Seiten
Elsevier Science (Verlag)
978-1-4831-4890-8 (ISBN)
The monograph describes the kinetics and chemistry of fat oxidation processes and the associated model systems and theories; the catalysis of the processes of oxidative decay in fats; and theory of degenerate-branching chain reactions. The monograph also discusses the properties and inhibitive activity of antioxidants and synergists. A survey of antioxidants and synergists, which are permitted for use in various countries, is provided.
Scientists and workers in the field of industrial food science will find the monograph invaluable.
The Inhibition of Fat Oxidation Processes covers topics about the special problem of retarding the oxidation of animal fats as well as oxidation phenomena encountered in industrial production and storage of complex fat-containing food products. The monograph describes the kinetics and chemistry of fat oxidation processes and the associated model systems and theories; the catalysis of the processes of oxidative decay in fats; and theory of degenerate-branching chain reactions. The monograph also discusses the properties and inhibitive activity of antioxidants and synergists. A survey of antioxidants and synergists, which are permitted for use in various countries, is provided. Scientists and workers in the field of industrial food science will find the monograph invaluable.
Front Cover 1
The Inhibition of Fat Oxidation Processes 4
Copyright Page 5
Table of Contents 6
PREFACE 8
FOREWORD 12
CHAPTER I. KINETICS AND CHEMISTRY OF FAT OXIDATION PROCESSES AND MODEL SYSTEMS 14
1. The mechanism of chain oxidation processes 15
2. Mechanism of chain initiation 25
3. Formation of hydroperoxides as primary oxidation products 32
4. Kinetic equations for chain reactions of oxidation with
62
5. Hydroperoxide decomposition and the formation of secondary
69
References 83
CHAPTER II. CATALYSIS OF THE OXIDATIVE DECAY OF FATS 92
1. Catalytic effect of transition metals on the oxidation of
92
2. Biological catalysis of fat oxidation and the effect of inhibitors 102
3. Effect of penetrating irradiation and the stability of edible fats 120
References 127
CHAPTER III. THE CHAIN THEORY AND THE CHEMISTRY OF INHIBITIVE ACTION 132
1. The mechanism of retardation processes 132
2. Kinetic characteristics of inhibitive action 169
3. Relationship between the activity of an inhibitor and its chemical
190
4. Synergism in oxidation inhibition processes 247
References 253
CHAPTER IV. ANTIOXIDANTS AND SYNERGISTS: THEIR PROPERTIES AND INHIBITIVE ACTIVITY 259
1. Antioxidants 260
2. Synergists 318
3. Comparative efficiency of antioxidants 339
References 361
APPENDIX. Survey of antioxidants and synergists which are permitted for use in various countries 381
APPENDIX TO ENGLISH EDITION 385
DISTRIBUTION IN NATURE 396
REFERENCES 396
INDEX 398
| Erscheint lt. Verlag | 22.10.2013 |
|---|---|
| Sprache | englisch |
| Themenwelt | Naturwissenschaften ► Chemie |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 1-4831-4890-4 / 1483148904 |
| ISBN-13 | 978-1-4831-4890-8 / 9781483148908 |
| Haben Sie eine Frage zum Produkt? |
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