Titlebook: Lipid Oxidation in Food and Biological Systems; A Physical Chemistry Carlos Bravo-Diaz Book 2022 The Editor(s) (if applicable) and The Auth

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Lipid Oxidation in Food Emulsions: Analytical Challenges and Recent Developmentss to monitor non-volatile and volatile oxidation products and assess the contribution of minor surface-active lipid species. Finally, the recent developments in electron and fluorescence microscopy to monitor the structural changes associated with lipid oxidation and the localization of the reaction

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Location, Orientation and Buoyance Effects of Radical Probes as Studied by EPRtwo end-groups of variable lipophilicity. In a heterogeneous interface, a competition is established between these groups for the hydrophobic core of a micelle or emulsion droplet, leading to distinct orientations and degrees of insertion into the lipophilic core. The whole process is adequately des

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Lipid Antioxidants: More than Just Lipid Radical Quenchersipid hydroperoxides are analyzed. This chapter looks beyond radical quenching and outlines antioxidant effects at all three stages of lipid oxidation—initiation, propagation, and termination—and on total system oxidation.