Oxygen Transfer coupled to Oxidation Reactions: Numerical Tool for Optimizing Nutritional Quality of Food
Dissolved oxygen, due to atmospheric oxygen transfer through food, lowers the overall nutritional, chemical, and physical qualities of food during storage and marketing, causing food product less acceptable or unacceptable to consumers. Oxygen can react with all food components: lipids, proteins, su...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
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-200910-0064_oxygen-transfer-coupled-to-oxidation-reactions-numerical-tool-for-optimizing-nutritional-quality-of-food.php |