Lipids: Their Role in the Formation of Endogenous Antioxidants during Food Processing
Lipids are important food nutrients and they also carry out other functions such as to be carriers of aromatic substances or to influence food texture, for example. However, polyunsaturated acids are also easily oxidised. In fact, oxidative rancidity of edible oils is a serious problem in the food i...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2009-06-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0001_lipids-their-role-in-the-formation-of-endogenous-antioxidants-during-food-processing.php |