Titlebook: Autoxidation in Food and Biological Systems; Michael G. Simic,Marcus Karel Book 1980 Springer Science+Business Media New York 1980 Oxidati

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Autoxidation of Fats and Oils at Elevated Temperatures to the other articles in this publication as well as the numerous reviews available in the literature. Of particular importance, however, is the oxidative behaviour of unsaturated fatty acids at relatively high temperatures such as those employed in frying, baking, broiling and other food processin

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Lipid Hydroperoxide Induced Oxidation of Cysteine in Peptidesbromate, acetone peroxide or benzoyl peroxide to improve dough strength in the baking industry and the direct addition of hydrogen peroxide for bleaching or preservation elsewhere in the food industry (1). However, the most common oxidizing agents are lipid hydroperoxides. Urbanization of society ha

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Holger Schmeckebier,Dieter Bimbergriginal radicals that initiate the autoxidation chains. We suggest that for many systems this initiation is caused by ubiquitous environmental pollutants, many of which are known to be able to generate radicals in organic materials.

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