The Inhibition of Fat Oxidation Processes

Preface Foreword Chapter I. Kinetics and Chemistry of Fat Oxidation Processes and Model Systems 1. The mechanism of chain oxidation processes 2. Mechanism of chain initiation 3. Formation of hydroperoxides as primary oxidation products 4. Kinetic equations for chain reactions of oxidation with degenerate branching by the intermediate product 5. Hydroperoxide decomposition and the formation of secondary oxidation products References Chapter II. Catalysis of the Oxidative Decay of Fats 1. Catalytic effect of transition metals on the oxidation of organic compounds 2. Biological catalysis of fat oxidation and the effect of inhibitors 3. Effect of penetrating irradiation and the stability of edible fats References Chapter III. The Chain Theory and the Chemistry of Inhibitive action 1. The mechanism of retardation processes 2. Kinetic characteristics of inhibitive action 3. Relationship between the activity of an inhibitor and its chemical structure 4. Synergism in oxidation inhibition processes ReferencesChapter IV. Antioxidants and Synergists: Their Properties and Inhibitive Activity 1. Antioxidants 2. Synergists 3. Comparative efficiency of antioxidants References Appendix. Survey of antioxidants and synergists which are permitted for use in various countries Appendix to English Edition Index