Lipid Oxidation in Foods
Lipid oxidation in foods is a complex chemical process that occurs when fats and oils are exposed to oxygen in the presence of heat, light, or metal ions. This oxidative reaction can lead to the deterioration of food quality, resulting in undesirable changes in flavor, aroma, texture, color, and nutritional value. Understanding lipid oxidation is crucial for food manufacturers to prevent or minimize its effects and ensure product stability and shelf life. Here's an overview of lipid oxidation in foods:
- Initiation
- Propagation
- Termination
Related Conference of Lipid Oxidation in Foods
March 19-20, 2026
25th International Conference on Diabetes, Nutrition, Obesity and Eating Disorders
Paris, France
Lipid Oxidation in Foods Conference Speakers
Recommended Sessions
- Advances in Food Chemistry
- Analytical Methods in Food Science
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- Food Microbiology
- Food Packing and Innovations
- Food Processing and Preservation
- Food Safety Regulations
- Food Sciences and Human Nutrition
- Food Sensory Evaluation
- Foodborne Illnesses and Outbreaks
- Fundamentals of Food Chemistry
- Genetic Modification in Food
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- Mass Spectrometry in Food Analysis
- Microbial Ecology and Food Safety
- Microbial Testing Methods for Maintain Food Safety
- Mycotoxins in Food
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