ABSTRACT
Introduction............................................................................................................297 Occurrence in Foods.....................................................................................297 Oxygen Reactivity ........................................................................................298 Effects on Shelf Life ....................................................................................298
Lipoxygenases........................................................................................................299 Occurrence ....................................................................................................299 Oxidation of Polyunsaturated Fatty Acids ...................................................300 Mode of Action.............................................................................................302 Co-Oxidation ................................................................................................304 Manipulation of Factors to Enhance Shelf Life ..........................................305
Peroxidases ............................................................................................................306 Free Radical Generators ...............................................................................306 Peroxidase Activity.......................................................................................307 Effects on Shelf Life ....................................................................................307
