Lipid oxidation in foods

Lipids play a vital role in the metabolism of cells by providing a source of energy and reserve storage materials. As lipids oxidize, they form hydro peroxides, which are susceptible to further oxidation or decomposition to secondary reaction products such as aldehydes, ketones, acids and alcohols. In many cases, these compounds adversely affect flavour, aroma, taste, nutritional value and overall quality. It is the latter overall food quality that formed the basis of this symposium. Therefore, the mission of this symposium was to serve as a forum for scientific leaders in the field of lipid oxidation to present their results and to stimulate fellow scientists to participate in discussions on the latest mechanisms and methodologies for the purpose of producing food products of highest quality. 
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