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Amy Logan (nee Richards) has over 10 years of experience as a lipid chemist, and is currently working as a research scientist within CSIRO Animal, Food and Health Sciences in Werribee, Australia. With a Ph.D. from the University of Melbourne (School of Agriculture and Food Systems), Amy has worked alongside the Australian Canola Industry studying the effect of genotype and environment on chemical composition and the influence of oxidative stability within Brassica oils. This research was the
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Lipid Oxidation

Amy S. Logan , Uwe Nienaber , Xiangqing (Shawn) Pan

Academic Press And Aocs Press

2015-08-15

epub sans DRM

Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers' acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex...

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