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Changes in Acyl Lipids of Food
Enzymatic Hydrolysis, Triacylglycerol Hydrolases (Lipases), Polar-Lipid Hydrolases, Phospholipases, Glycolipid Hydrolases, Peroxidation of Unsaturated Acyl Lipids, Autoxidation, Fundamental Steps of Autoxidation, Monohydroperoxides, Hydroperoxide-Epidioxides, Initiation of a Radical Chain Reaction, Photooxidation, Heavy Metal Ions, Heme(in) Catalysis, Activated Oxygen, Secondary Products, Lipoxygenase, Occurrence and Properties, Enzymatic Degradation of Hydroperoxides, Hydroperoxide–Protein Interactions, Products Formed from Hydroperoxides, Lipid–Protein Complexes, Protein Changes, Decomposition of Amino Acids, Inhibition of Lipid Peroxidation, Antioxidant Activity, Antioxidants in Food, Natural Antioxidants, Synthetic Antioxidants, Synergists, Prooxidative Effect, Fat or Oil Heating (Deep Frying), Autoxidation of Saturated Acyl Lipids, Polymerization, Radiolysis, Microbial Degradation of Acyl Lipids to Methyl
Ketones
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