Lipid oxidation

In this second edition, Edwin Frankel has updated and extended his now well-known book "Lipid oxidation", which has come to be regarded as the standard work on the subject since the publication of the first edition.  His main objective is to develop the background necessary for a better understanding of what factors should be considered and what methods and lipid systems should be employed, to achieve suitable evaluation and control of lipid oxidation in complex foods and biological systems.Although there have been significant advances in this challenging field, many important problems remain unsolved.  Following the example of the first edition, the second edition offers a summary of the many unsolved problems that need further research.  New developments in lipid oxidation research and technology and new dietary guidelines have resulted in difficult and challenging problems of control with nutritional and biological implications.  Other updates include important developments in the characterization by capillary gas chromatography-olfactometry of aroma; new material on methods of sensory detection; different flavor release phenomena in the headspace versus the mouth and matrix in flavor release from oils compared to emulsion systems; electron spin resonance spectrometry and spin-trapping for measuring the tendency of foods to form radicals during early stages of oxidation; more detailed information on metal inactivators, new material on lactoferrin, an expanded discussion on synergism, and more on the mechanism of rosemary antioxidants and elevated temperatures.