By Takashi Kadoya
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5. Positional isomerization in which the oxygen atoms of the hydroperoxy groups exchange with atomospheric oxygen occurs in methyl linoleate monohydroperoxides (Chan, 1978). The reaction occurs at over 20°C and in nonpolar solvents. , 1984). Stereo15 12· + 16· Figure 4 . 12 Hydroperoxides 9 9 · + 13· M e c h a n i s m of linolenate a u t o x i d a t i o n . ) Table I GC-MS Analysis of Monohydroperoxide Isomers Formed by Autoxidation of Unsaturated Fatty A c i d s 0 Isomeric Hydroperoxides Methyl Ester PV Oleate Linoleate Linolenate Arachidonate 461 1249 495 a 5- 26 6- 7- 8- 9- 10- 11- 27 23 50 31 12 23 27 9 From Frankel et al.
When hematin compounds bind to N O or CO and become the low-spin condition, high acceleration is not observed (Taradgis, 1968). F. Enzymes The highly active enzyme that catalyzes lipid oxidation, lipoxygenase, is contained in beans and cereals. Therefore, it is necessary to heat such materials as soon as possible in the processing or cooking of such materials. G. Air Interface Area Fats are easily oxidized with an increase in the area in contact with air. Oils in plastic bottles are not stable for long periods because oxygen can enter through plastics.
Wârmeleitfâhigkeitsmessungen an Zuckerlôsungen, Fruchtsâften und Milch. -Tech. 21, 340. Riedel, L. (1957). Kalorimetrische Untersuchungen iiber das Gefrieren von Fleisch. Kàltetechnik 9, 38. Riedel, L. (1969). Temperaturleitfàhigkeitsmessungen an Wasserreichen Lebensmitteln. Kàltetechnik 21, 315. Sakai, N. and Hosokawa, A. (1977). Enthalpy changes of foods in freezing and thawing processes (II). Nogyo Kikai Gakkaishi 39, 321 (in Japanese). Schwartzberg, H. G. (1976). Effective heat capacities for the freezing and thawing of food.
Food packaging by Takashi Kadoya