Analytical Methods for Lipid Oxidation and Antioxidant Capacity in Food Systems

• Main Authors: Edirisingha Dewage Nalaka Sandun Abeyrathne (Author), Kichang Nam (Author), Dong Uk Ahn (Author)
• Formato: Libro
• Publicado: MDPI AG, 2021-10-01T00:00:00Z.
• Subjects: article
• Acceso en liña: Connect to this object online.

Lipid oxidation is the most crucial quality parameter in foods. Many methods were developed to determine the level of oxidation and antioxidant activity. This review compares the methods used to determine lipid oxidation and antioxidant capacity in foods. Lipid oxidation methods developed are based...