The oxidation of unsaturated fatty acids is one of the most fundamental reactions in lipid chemistry. When unsaturated lipids are exposed to air, the complex, volatile oxidation compounds formed cause rancidity, decreasing the quality of foods containing lipids as well as foods in which oils are used as ingredients. Products of lipid oxidation have been implicated in many vital biological reactions, and there is accumulating evidence that free radicals and reactive oxygen species participate in tissue injuries and in ...
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The oxidation of unsaturated fatty acids is one of the most fundamental reactions in lipid chemistry. When unsaturated lipids are exposed to air, the complex, volatile oxidation compounds formed cause rancidity, decreasing the quality of foods containing lipids as well as foods in which oils are used as ingredients. Products of lipid oxidation have been implicated in many vital biological reactions, and there is accumulating evidence that free radicals and reactive oxygen species participate in tissue injuries and in degenerative diseases. No one is better qualified to review this subject than Edwin Frankel, and this is likely to become the standard work on the subject.
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Add this copy of Lipid Oxidation (Volume 18) to cart. $37.87, good condition, Sold by Anybook rated 5.0 out of 5 stars, ships from Lincoln, UNITED KINGDOM, published 2005 by Oily Press.
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Seller's Description:
Volume 18. This is an ex-library book and may have the usual library/used-book markings inside. This book has hardback covers. In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item, 1050grams, ISBN: 0953194981.
Add this copy of Lipid Oxidation to cart. $114.98, new condition, Sold by Just one more Chapter rated 4.0 out of 5 stars, ships from Miramar, FL, UNITED STATES, published 1998 by Amer Oil Chemists Society.
