ABSTRACT
Lipid oxidation in food systems is a detrimental process. It deteriorates the sensory qualityandnutritivevalueofaproduct,poseshealthhazards,andpresentsanumber of analytical problems (Figure 9.1).
Lipidoxidationisaffectedbynumerousinternalandexternalfactorssuchasfatty acid(FA)composition,contentandactivityofpro-andantioxidants,irradiation, temperature, oxygen pressure, surface area in contact with oxygen, and water activity(aw). Because lipids are only a part of a food product, it is difŒcult to Œnd a food component that would not be capable of affecting lipid oxidation.
