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Factors Influencing Lipid Oxidation
Food lipids contain a variety of fatty acids that differ in chemical and physical properties and also in their susceptibility to oxidation.
In addition, foods contain numerous non lipid components that may co-oxidize and / or interact with the oxidizing lipids and their oxidation products. Oxygen concentration, temperature and moisture are the other factors influencing autoxidation.
Explain about the Glycemic Index (GI)? In the previous sections, we have studied that some carbohydrates are rapidly digested and absorbed, some are digested slowly while some
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