Concepedia

Lipid Oxidation During Processing

Lipid Oxidation During Processing is a chemical degradation process in which lipids undergo oxidative reactions initiated by exposure to heat, light, oxygen, or pro-oxidant metals during food or material processing, leading to the formation of off-flavors, rancidity, and loss of nutritional quality.

289

Publications

15.1K

Citations

1K

Authors

358

Institutions

Publications per year

2017–2026

74

Parents

Publications

289

Mechanisms of lipid oxidation in food dispersions

Thaddao Waraho, David Julian McClements, Eric A. Decker · Trends in Food Science & Technology · 2010 · 599 citations

, , +14

Lipid oxidation in food emulsions

John N. Coupland, David Julian McClements · Trends in Food Science & Technology · 1996 · 339 citations

, , +13

Oxidation and antioxidants in fat and oil processing

E. R. Sherwin · Journal of the American Oil Chemists Society · 1978 · 295 citations

, , +17

A critical analysis of the cold plasma induced lipid oxidation in foods

Mohsen Gavahian, Yan‐Hwa Chu, Amin Mousavi Khaneghah et al. · Trends in Food Science & Technology · 2018 · 277 citations

, , +16

Ferrous ion oxidation in presence of xylenol orange for detection of lipid hydroperoxides in plasma

Jaffar Nourooz‐Zadeh · Methods in enzymology on CD-ROM/Methods in enzymology · 1999 · 227 citations

, , +15

1–5 of 289

Authors

1K

  1. CJ
    Charlotte Jacobsen

    Technical University of Denmark, Denmark

    8 publications · 628 citations

    8

    h-index

  2. SP
    Santiago P. Aubourg

    Instituto de Investigacións Mariñas, Spain

    7 publications · 289 citations

    7

    h-index

  3. DJ
    David Julian McClements

    University of Massachusetts Amherst, United States

    7 publications · 1.2K citations

    7

    h-index

  4. IU
    Ingrid Undeland

    Chalmers University of Technology, Sweden

    7 publications · 282 citations

    7

    h-index

  5. EA
    Eric A. Decker

    University of Massachusetts Amherst, United States

    6 publications · 960 citations

    6

    h-index

1–5 of 1K

Institutions

358

  1. University of Massachusetts Amherst

    Amherst Center, United States

    11 h-index

    30 publications

    3.7K citations

  2. Technical University of Denmark

    Kongens Lyngby, Denmark

    7 h-index

    23 publications

    1.4K citations

  3. Chalmers University of Technology

    Gothenburg, Sweden

    6 h-index

    21 publications

    811 citations

  4. Memorial University of Newfoundland

    St. John's, Canada

    6 h-index

    12 publications

    789 citations

  5. State Key Laboratory of Food Science and Technology

    Wuxi, China

    6 h-index

    33 publications

    1.9K citations

  6. Swedish Institute

    Stockholm, Sweden

    6 h-index

    16 publications

    740 citations

  7. Jiangnan University

    Wuxi, China

    6 h-index

    29 publications

    1.9K citations

  8. Universidade de Santiago de Compostela

    Santiago de Compostela, Spain

    5 h-index

    9 publications

    401 citations

1–8 of 358

Venues

  1. Food Chemistry

    37 publications · 2.2K citations

    31

    h-index

  2. Meat Science

    18 publications · 1.8K citations

    18

    h-index

  3. Journal of Food Science

    JFS · 19 publications · 1K citations

    17

    h-index

  4. Journal of Agricultural and Food Chemistry

    17 publications · 711 citations

    15

    h-index

  5. LWT

    15 publications · 702 citations

    15

    h-index

1–5