ABSTRACT
Individual components of food, including lipids, pigments, proteins, DNA, carbohydrates, and vitamins (Kanner 1994), are susceptible to oxidation reactions that generate new chemical products. In some cases, such as oxidative cross-linking of proteins to manipulate viscosity and gelation in dairy products, this is desirable, but usually, oxidative processes are associated with anti-nutritional and adverse
3.1 Introduction .................................................................................................... 47 3.2 Pathways and Products of Food Protein Oxidation ........................................ 49 3.3 Pathways and Products of Food Lipid Oxidation ...........................................54 3.4 Oxidation Pathways and Products of Food Carbohydrates ............................ 57
3.4.1 Carbohydrates in Plants ...................................................................... 58 3.4.2 Carbohydrates in Milk ........................................................................ 58 3.4.3 Oxidation Chemistry of Sugars and Alcohols .................................... 58
3.5 Oxidation Pathways and Products of Antioxidants in Foods ......................... 59 3.5.1 Phenolic Compounds ..........................................................................60 3.5.2 Tocopherols .........................................................................................60 3.5.3 Ascorbic Acid ..................................................................................... 61 3.5.4 Carotenoids ......................................................................................... 62
3.6 Pathways and Products of Oxygen-Mediated Cross-Reactions in Foods ....... 63 3.7 Analysis of Oxidation Products of Food Components ...................................64
