Lipid oxidation in muscle foods

dc.contributor.author	Λαδίκος, Δημήτριος	el
dc.contributor.author	Λουγκοβόης, Βλαδίμηρος Π.	el
dc.date.accessioned	2015-05-28T10:01:56Z
dc.date.available	2015-05-28T10:01:56Z
dc.date.issued	2015-05-28
dc.identifier.uri	http://hdl.handle.net/11400/11322
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://www.sciencedirect.com/science/article/pii/030881469090019Z#	el
dc.subject	meat products
dc.subject	Lipid oxidation
dc.subject	Οξείδωση των λιπιδίων
dc.subject	Muscle foods
dc.subject	Προϊόντα κρέατος
dc.subject	Food components
dc.subject	Συστατικά τροφίμων
dc.title	Lipid oxidation in muscle foods	en
heal.type	journalArticle
heal.secondaryTitle	a review	en
heal.classification	Chemistry
heal.classification	Food technology
heal.classification	Χημεία
heal.classification	Τεχνολογία τροφίμων
heal.classificationURI	http://zbw.eu/stw/descriptor/15638-4
heal.classificationURI	http://skos.um.es/unescothes/C01577
heal.classificationURI	N/A-Χημεία
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.keywordURI	http://lod.nal.usda.gov/9572
heal.identifier.secondary	ISSN: 03088146
heal.identifier.secondary	DOI: 10.1016/0308-8146(90)90019-Z
heal.language	en
heal.access	campus
heal.recordProvider	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων & Διατροφής. Τμήμα Τεχνολογίας Τροφίμων	el
heal.publicationDate	1990
heal.bibliographicCitation	Ladikos, D. and Lougovois, V. P. (1990). Lipid oxidation in muscle foods: a review. "Food Chemistry", 35(4), 1990. pp 295-314. Available from: http://www.sciencedirect.com/science/article/pii/030881469090019Z#. [Accessed 09/05/1989]	en
heal.abstract	Lipid oxidation is a major cause of deterioration of the quality of stored meat and meat products. This review deals with the mechanism and the methods used to follow lipid oxidation, as well as the interaction of lipids/lipid oxidation products with food components and their possible biological effects. Emphasis is given to the presentation of the anti- and pro-oxidant properties of various compounds and conditions; their relative importance in oxidative rancidity is discussed.	en
heal.journalName	Food Chemistry	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	true