Food Chemistry

(Sean Pound) #1

246 3 Lipids


Foti, M., Piattelli, M., Baratta, M.T., Ruberto, G.:
Flavonoids, coumarins, and cinnamic acids as
antioxidants in a micellar system. Structure-
activity relationship. J. Agric. Food Chem. 44 ,
497 (1996)
Frankel, E.N.: Recent advances in lipid oxidation. J.
Sci. Food Agric. 54 , 495 (1991)
Fritsche, J., Steinhart, H.: Trans fatty acid content in
German margarines. Fett/Lipid 99 , 214 (1997)
Fritsche, S., Steinhart, H.: Occurrence of hormon-
ally active compounds in food: a review.
Eur. Food Res. Technol. 209 , 153 (1999)
Fritz, W., Kerler, J., Weenen, H.: Lipid derived flavours.
In: Current topics in flavours and fragrances (Ed.:
K.A.D. Swift,) Kluwer Academic Publishers,
Dortrecht, 1999
Galliard, T., Mercer, E.I. (Eds.): Recent advances in
the chemistry and biochemistry of plant lipids. Aca-
demic Press: London. 1975
Gardner, H.W.: Recent investigations in to the lipoxy-
genase pathway of plants. Biochim. Biophys. Acta
7084 , 221 (1991)
Gardner, H.W.: Lipoxygenaseas versatile biocatalyst.
J. Am. Oil Chem. Soc. 73 , 1347 (1996)
Garti, N., Sato, K.: Crystallization and polymorphism
of fats and fatty acids. Marcel Dekker: New
York. 1988
Gertz, C., Herrmann, K.: Zur Analytik der Tocopherole
und Tocotrienole in Lebensmitteln. Z. Lebensm. Un-
ters. Forsch. 174 , 390 (1982)
Gortstein, T., Grosch, W.: Model study of different anti-
oxidant properties ofα-andγ-tocopherol in fats.
Fat Sci. Technol. 92 , 139 (1990)
Grosch, W.: Reaction of hydroperoxides – Products of
low molecular weight. In: Autoxidation of unsatu-
rated lipids (Ed.: H.W.-S. Chan), p. 95, Academic
Press, London, 1987
Gunstone, F.D.: Fatty acid and lipid chemistry. Blackie
Academic & Professional, London, 1996
Guth, H., Grosch, W.: Detection of furanoid fatty acids
in soya-bean oil. – Cause for the light-induced off-
flavour. Fat Sci. Technol. 93 , 249 (1991)
Guth, H., Grosch, W.: Deterioration of soya-bean oil:
Quantification of primary flavour compounds using
a stable isotope dilution assay. Lebensm. Wiss. u.
Technol. 23 , 513 (1990)
Hamilton, R.J., Bhati, A.: Recent advances in chemistry
and technology of fats and oils. Elsevier Applied Sci-
ence: London. 1987
Haslbeck, F., Senser, F., Grosch, W.: Nachweis
niedriger Lipase-Aktivitäten in Lebensmitteln. Z.
Lebensm. Unters. Forsch. 181 , 271 (1985)
Hicks, B.; Moreau, R.A.: Phytosterols and phy-
tostanols: Functional Food Cholesterol Busters.
Food Technol. 55 , 62 (2001)


Homberg, E., Bielefeld, B.: Sterine und Methylsterine
in Kakaobutter und Kakaobutter-Ersatzfetten. Dtsch.
Lebensm. Rundsch. 78 , 73 (1982)
Hudson, B.J.F. (Eds.): Food antioxidations. Elsevier
Applied Science: London. 1990
Institute of Food Science & Technology:
Information statement on Phytosterl Es-
ters (Plant Sterol and Stanol Esters),
http://www.ifst.org./hottop29.htm (2002)
Isler, O. (Ed.): Carolenoids. Birkhäuser Verlag:
Basel. 1971
Jeong, T.M., Itoh, T., Tamura, T., Matsumoto, T.:
Analysis of methylsterol fractions from twenty
vegetable oils. Lipids 10 , 634 (1975)
Johnson, A.R., Davenport, J.B.: Biochemistry and
methodology of lipids. John Wiley and Sons: New
York. 1971
Kadakal, C., Artiik, N.: A new quality parame-
ter in tomato and tomato products: Ergosterol.
Crit. Rev. Food Sci. & Nutr. 44 , 349 (2004)
Kinsella, J.E., Hwang, D.H.: Enzyme penicillium
roquefortiinvolved in the biosynthesis of cheese
flavour. Crit. Rev. Sci. Nutr. 8 , 191 (1976)
Kinsella, J.E.: Food lipids and fatty acids: Importance
in food quality, nutrition,and health. Food Technol.
42 (10), 124 (1988)
Kinsella, J.E.: Seafoods and fish oils in human health
and disease. Marcel Dekker: New York. 1987
Kochler, S.P.: Stable and healthful frying oil for the 21st
century. Inform 11 , 642 (2000)
Korycka-Dahl, M.B., Richardson, T.: Active oxy-
gen species and oxidation of food constituents.
Crit. Rev. Food Sci. Nutr. 10 , 209 (1978)
Laakso, P.: Analysis of triacylglycerols – Approach-
ing the molecular composition of natural mixtures.
Food Rev. Int. 12 , 199 (1996)
Meijboom, P.W., Jongenotter, G.A.: Flavor percep-
tibility of straightchain, unsaturated aldehydes as
a function ofdouble-bond position andgeometry.
J. Am. Oil Chem. Soc. 680 (1981)
Min, D.B., Smouse, T.H. (Eds.): Flavor chemistry of
lipid foods. American Oil Chemists’ Society: Cham-
paign. 1989
Nawar, W.W.: Volatiles from food irradiation.
Food Rev. Internat. 2 , 45 (1986)
O’Shea, M., Lawless, F., Stanton, C., Devery, R.: Con-
jugated linoleic acid in bovine milk fat: a food-based
approach to cancer chemoprevention. Trends Food
Sci. Technol. 9 , 192 (1998)
Pardun, H.: Die Pflanzenlecithine. Verlag für
chemische Industrie H. Ziolkowsky KG: Augs-
burg. 1988
Perkins, E.G. (Ed.): Analysis of lipids and lipopro-
teins. American Oil Chemists’ Society: Champaign,
Ill. 1975
Free download pdf