A review of analytical methods measuring lipid oxidation status in foods: a challenging task

Lipid oxidation analysis in food samples is a relevant topic since the compounds generated in the process are related to undesirable sensory and biological effects. Proper measurement of lipid oxidation remains a challenging task since the process is complex and depends on the type of lipid substrat...

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Veröffentlicht in:	European food research & technology 2013-01, Vol.236 (1), p.1-15
Hauptverfasser:	Barriuso, Blanca, Astiasarán, Iciar, Ansorena, Diana
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Analytical Chemistry Biological effects Biotechnology Chemiluminescence Chemistry Chemistry and Materials Science Chromatography Environmental factors Food Food quality Food Science Forestry Fourier transforms Infrared spectroscopy Iodine Lipid peroxidation Lipids Methods Oils & fats Oxidation Review Paper Spectrum analysis Studies
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