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Physical state and stability of lipids in frozen foods.

Stato fisico e stabilità dei lipidi in alimenti congelati.

Author(s) : CALLIGARIS S., NICOLI M. C.

Type of article: Article

Summary

The development of deterioration reactions in frozen food is difficult to predict due to the occurrence of phase transitions of crystallizing components. While a great number of data are available on the mechanisms of lipid oxidation, little research has been performed on the influence of the physical state of lipids on the development of rancidity in food. The authors describe the fundamental aspects of lipid crystallization and the relationships between physical state and stability of lipids at sub-zero temperatures.

Details

  • Original title: Stato fisico e stabilità dei lipidi in alimenti congelati.
  • Record ID : 2004-1211
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 42 - n. 422
  • Publication date: 2003/02
  • Document available for consultation in the library of the IIR headquarters only.

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