Description: Oxidation in Foods and Beverages and Antioxidant Applications : Understanding Mechanisms of Oxidation and Antioxidant Activity, Paperback by Decker, Eric A. (EDT); Elias, Ryan J. (EDT); McClements, D. Julian (EDT), ISBN 0081014724, ISBN-13 9780081014721, Brand New, Free shipping in the US Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthful compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its first volume focuses on oxidation mechanisms and antioxidant activity. Initial chapters in part one describe oxidation processes in foods, including the role of metals, heme proteins and lipoxygenase. The impact of oxidation on food flavour and the health aspects of oxidized fats are also covered. Final chapters in part one review the measurement of the extent of lipid oxidation and methods for food shelf-life determination. Part two discusses the ways in which antioxidants inhibit food oxidation, factors affecting antioxidant efficacy, methods to measure antioxidant activity and novel its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality.
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Book Title: Oxidation in Foods and Beverages and Antioxidant Applications : U
Number of Pages: 432 Pages
Language: English
Publication Name: Oxidation in Foods and Beverages and Antioxidant Applications : Understanding Mechanisms of Oxidation and Antioxidant Activity
Publisher: Elsevier Science & Technology
Subject: Clinical Medicine, Food Science, Industries / Food Industry, Chemistry / General
Publication Year: 2016
Type: Textbook
Author: Ryan J. Elias
Subject Area: Technology & Engineering, Science, Business & Economics, Medical
Item Length: 9.2 in
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition Ser.
Item Width: 6.1 in
Format: Trade Paperback
