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O’Brien P J, ‘Intracellular mechanisms for the decomposition of a lipid peroxide. I. Decomposition of a lipid peroxide by metal ions, haem compounds and nucleophiles’, Can. J. , 1985 47 485–92. 10. Mottram D S and Edwards R A, ‘The role of triglycerides and phospholipids in the aroma of cooked beef’, J. Sci. , 1983 34 517–22. 11. Eskin N A M, Grossman S and Pinsky A, ‘Biochemistry of lipoxygenase in relation to food quality’, CRC Critical Reviews in Food Science and Nutrition, 1977 9 1– 40. 12.
70 There is conflicting information concerning the effect of sugars on the autoxidation of fats,47,71 depending on the type of the oxidising system. 71 established that the stability to oxidation of emulsions containing safflower oil increased by the addition of sugar and sugar alcohols. 3. 1 Minimising the influence of the physical factors Optimum oxidative stability can be achieved by minimising exposure of lipids and lipid-containing food products to air, light and higher temperatures during processing and storage.
112 established that the characteristic amino acid sequences of peptides were required for them to manifest inhibiting effects. g. g. 121 The deactivation of 1O2 by carotenoids results predominantly from physical quenching, a process involving transfer of excited energy from 1O2 to the carotenoids and resulting in the formation of ground state oxygen 3O2 and triplet excited carotenoid 3Car*:122 © 2001 by Woodhead Publishing Ltd. 123 When oxygen concentrations are low, a second peroxyl radical is added to the carbon-centred radical to produce a non- © 2001 by Woodhead Publishing Ltd.