Oxidized fats in foods.

Abstract

PURPOSE OF REVIEW Lipid oxidation is the cause of important deteriorative changes in chemical, sensory and nutritional food properties. In particular, the question of whether oxidized fats in the diet may be detrimental to health is nowadays of the upmost concern, but finding an answer is not easy and requires careful consideration of different aspects of… (More)

Topics

Cite this paper

@article{Dobarganes2003OxidizedFI, title={Oxidized fats in foods.}, author={Carmen Dobarganes and Gloria M{\'a}rquez-Ruiz}, journal={Current opinion in clinical nutrition and metabolic care}, year={2003}, volume={6 2}, pages={157-63} }