Significance of Lipid Oxidation to Food Processors (English)
- New search for: Smouse, T. H.
- New search for: Institute of Food Technologists
- New search for: International Union of Food Science and Technology
- New search for: Smouse, T. H.
- New search for: McDonald, R. E.
- New search for: Min, D. B.
- New search for: Institute of Food Technologists
- New search for: International Union of Food Science and Technology
In:
Institute of Food Technologists: Food lipids and health
;
269-286
;
1996
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ISBN:
- Conference paper / Print
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Title:Significance of Lipid Oxidation to Food Processors
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Contributors:
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Conference:Basic symposium; 19th, Institute of Food Technologists: Food lipids and health ; 1995 ; Anaheim; CA
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Published in:IFT BASIC SYMPOSIUM SERIES ; 11 ; 269-286
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Publisher:
- New search for: Marcel Dekker
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Publication date:1996-01-01
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Size:18 pages
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Remarks:Held jointly with the International Union of Food Science and Technology
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ISBN:
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Type of media:Conference paper
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Type of material:Print
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Language:English
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Keywords:
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Source:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Table of contents conference proceedings
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 1
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Dietary Recommendations for Lipids and Measures Designed to Facilitate ImplementationVanderveen, J. E. / Institute of Food Technologists / International Union of Food Science and Technology et al. | 1996
- 19
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Food Lipids and AtherosclerosisKritchevsky, D. / Institute of Food Technologists / International Union of Food Science and Technology et al. | 1996
- 35
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Dietary Lipids and Cancer: Lessons from the Past, Directions for the FuturePariza, M. W. / Institute of Food Technologists / International Union of Food Science and Technology et al. | 1996
- 43
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Dietary Lipids and the Immune ResponseKlurfeld, D. M. / Eghtedary, K. / Institute of Food Technologists / International Union of Food Science and Technology et al. | 1996
- 71
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Food Lipids and Bone HealthWatkins, B. A. / Seifert, M. F. / Institute of Food Technologists / International Union of Food Science and Technology et al. | 1996
- 117
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Enzymatic Modification of LipidsAkoh, C. C. / Institute of Food Technologists / International Union of Food Science and Technology et al. | 1996
- 139
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Formation of Lipid Oxidation Products During Deep Fat Frying: Effects on Oil Quality and Their DeterminationPerkins, E. G. / Institute of Food Technologists / International Union of Food Science and Technology et al. | 1996
- 161
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Trans Fatty Acids: Labeling, Nutrition, and AnalysisMcDonald, R. E. / Mossoba, M. M. / Institute of Food Technologists / International Union of Food Science and Technology et al. | 1996
- 199
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Analysis and Health Effects of Cholesterol OxidesAddis, P. B. / Park, P. W. / Guardiola, F. / Codonoy, R. / Institute of Food Technologists / International Union of Food Science and Technology et al. | 1996
- 241
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Chemistry of Lipid OxidationMin, D. B. / Lee, H.-O. / Institute of Food Technologists / International Union of Food Science and Technology et al. | 1996
- 269
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Significance of Lipid Oxidation to Food ProcessorsSmouse, T. H. / Institute of Food Technologists / International Union of Food Science and Technology et al. | 1996
- 287
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Contributions of Lipid to Desirable and Undesirable Flavors in FoodsLove, J. / Institute of Food Technologists / International Union of Food Science and Technology et al. | 1996
- 315
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Natural Antioxidants: From Radical Mechanisms to Food StabilizationLoeliger, J. / Lambelet, P. / Aeschbach, R. / Prior, E. M. / Institute of Food Technologists / International Union of Food Science and Technology et al. | 1996
- 345
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Evaluation of Lipid Quality and StabilityWarner, K. / Institute of Food Technologists / International Union of Food Science and Technology et al. | 1996
- 371
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Applications of Plant Biotechnology to Edible OilsVoelker, T. / Institute of Food Technologists / International Union of Food Science and Technology et al. | 1996
- 385
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Current Developments in Fat ReplacersArtz, W. E. / Hansen, S. L. / Institute of Food Technologists / International Union of Food Science and Technology et al. | 1996
- 417
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The Role of Lipids in Medical and Designer FoodsSchmidl, M. K. / Institute of Food Technologists / International Union of Food Science and Technology et al. | 1996
- 437
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Determinants of Dietary Fat Intake in HumansMattes, R. D. / Institute of Food Technologists / International Union of Food Science and Technology et al. | 1996