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• W2486432458 abstract "The development of rancidity in edible oils is a serious problem in some sectors of the food industry, because of increasing use of polyunsaturated vegetable and fish oils, discontinuing of the use of synthetic antioxidants, decreasing or eliminating the use of partial hydrogenation, and fortification of some foods with iron. Important nutritional and economic benefits can be expected by improved strategies to control lipid oxidation in foods, including improvement in safety, by protecting unstable polyunsaturated fatty acid components and vitamins, and reduction of food product loss by deterioration during processing and storage. Significant progress has been achieved by breeding and the genetic modification of soybeans, rapeseeds, and sunflowers to produce edible oils of improved oxidative stability, by changing their fatty acid compositions and the contents of tocopherols and other antioxidants. High-oleic and low linolenic acid vegetable oils have been commercialized to a limited extent in the US and Europe. Further commercialization of genetically modified new crops by breeding would require further improvements in their agronomic and economic properties in various climatic environments and countries. Increased interest in using stable vegetable oils containing no trans unsaturation is expected, as a result of future mandatory government requirements to label the content of trans fatty acids in foods containing partially hydrogenated oils." @default.
• W2486432458 created "2016-08-23" @default.
• W2486432458 creator A5000331684 @default.
• W2486432458 date "2012-01-01" @default.
• W2486432458 modified "2023-10-14" @default.
• W2486432458 title "Control of oxidation" @default.
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• W2486432458 doi "https://doi.org/10.1533/9780857097927.187" @default.
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