Titlebook: Chemical Changes in Food During Processing; Thomas Richardson,John W. Finley Book 1985 Springer Science+Business Media New York 1985 chemi

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Mechanism of Fatty Acid and Phospholipid Autoxidation,als with oxygen is extremely rapid, and many mechanisms for initiation of free radical reactions have been described. The weak link with regard to autoxidation is those lipids which contain multiple double-bounded systems. Polyunsaturated fatty acids and phospholipids, for example, are particularly

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Antioxidants,ly amplify the effects. Autoxidation is responsible for the deterioration of various organic materials ranging from the biologically important (e.g., lipids, foods, cell membranes) to the industrially important ones (e.g., rubber, lubricants). The mechanism of autoxidation of an organic substrate, R

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Controlling Acyl Transfer Reactions of Hydrolases to Alter Food Constituents,0 hydrolases have been characterized in detail (Enzyme Nomenclature Committee 1979). They act to hydrolyze a wide variety of substrate molecules ranging from the cleavage of a specific bond in a simple substrate to multiple bonds in a variety of macro-molecules. Endogenous as well as exogenous (adde

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Chemical Reactions of Proteins,ltireactive structures. These properties give them superb characteristics for functioning in biological systems in many different ways, but these characteristics also make many proteins susceptible to environmental stresses. While these susceptibilities to stresses are important in the functions of

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