Lipid oxidation products and their significance
1997
Bastic, Lj. (Institut za higijenu i tehnologiju mesa, Beograd (Yugoslavia)) | Kocovski, T. | Starcevic, G.
Lipid autooxidation is a phenomen which has important effects on quality deterioration in foods. Oxidation of lipids is also important in the production of compounds of significants physiological activity. Cholesterol oxidation products in recent years received considerable attention due to their biological activities associated with human disease. They have been detected in animal food stuffs which are commonly subjected to elevated processing temperatures, pro-oxidative conditions, for storage. The possible role of lipids and their oxidation products in the formation of heterocyclic aromatic amines are also discussed.
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