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Authors
Affiliations
1 Central Food Technological Research Institute, Mysore-570013, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 11, No 4 (1974), Pagination: 217-223
Abstract
Application of heat during processing is an important step in the production of foods. Lipids either present in the raw materials or added, undergo oxidative deterioration leading to the development of off-flavours. The primary products of auto-oxidation are various hydroperoxides. Further decomposition of hydroperoxides lead to the production of various aldehydes, ketones and polymeric products. Different reactions during auto-oxidation lead ultimately to production of off-flavour and the spoilage of food product.
