Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 56, Issue 15, Pages 2467-2482Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2013.848833
Keywords
Saturated fat; monolayer; lipid oxidation kinetics; antioxidants; surface oxidation; shelf life; snack foods
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Overly high intake of saturated fat is an international problem contributing to global health issues. Low-moisture snacks account for a nutritionally significant proportion of the saturated fat in the diet, making these foods a key target for improving consumers' health. However, it is not currently feasible to maintain the same oxidative shelf life when replacing saturated fats with unsaturated fats, which are generally perceived to be more heart-healthy. This article summarizes current theories and available research on lipid oxidation in low-moisture foods in order to lay the groundwork for new lipid oxidation rate-reduction strategies. Research deficits needing attention and new methods for assessing lipid oxidation in low-moisture foods are also discussed.
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