Free radical oxidationHydroperoxide formationPhotooxidation of unsaturated fatsHydroperoxide decompositionMethods to determine extent of oxidationResearch methodsStability methodsControl of oxidationAntioxidantsOxidation in multiphase systemsFoodsFrying fatsBiological systems
Edwin N. Frankel, University of California, USA.
"Fully updated with new knowledge gleaned over the intervening years, the second edition includes important new information on analytical developments, the reformulation of food products and other aspects of this vast and complicated subject, such as how nutritional benefits of lipid products can be limited by the phenomenon of lipid oxidation., Oils and Fats International. Perhaps the most important aspect of this book is the sheer breadth and expertise of coverage of lipid oxidation. There is something here for everyone working in the lipid field. While departmental libraries should contain this volume, it should also be available in the lab and on the desk for immediate reference." --Lipid Technology
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