title: Minimizing process induced prooxidant stresses.
abstract: The adverse effects of trace metals, heat, steam and other conditions encountered in food processing relate to the acceleration of development of rancidity. Measures to retard oxidation of lipids, vitamins, pigments and proteins include elimination of prooxidants, removal of oxygen and use of blends of inhibitors formulated for specific substrates.
authors.affiliation: Kalsec, Inc., Kingsport, Tennessee 37663, USA.
authors.forename: R J
authors.initials: RJ
authors.lastname: Evans
authors.forename: T S
authors.initials: TS
authors.lastname: Jones
mesh_terms: D000818:Animals; D000975:Antioxidants; D004041:Dietary Fats / Q000032:analysis; D005504:Food Analysis; D005511:Food Handling / Q000379:methods*; D005520:Food Preservatives; D016166:Free Radical Scavengers; D005609:Free Radicals; D006358:Hot Temperature; D019686:Lamiaceae / Q000737:chemistry; D015227:Lipid Peroxidation; D008460:Meat / Q000032:analysis; D016877:Oxidants / Q000032:analysis*; D010084:Oxidation-Reduction; D010100:Oxygen / Q000032:analysis; D013662:Tea / Q000737:chemistry
chemical_list: D000975:Antioxidants; D004041:Dietary Fats; D005520:Food Preservatives; D016166:Free Radical Scavengers; D005609:Free Radicals; D016877:Oxidants; D013662:Tea; D010100:Oxygen