Oxidation In Foods And Beverages And Antioxidant Applications Volume 1: Understanding Mechanisms Of Oxidation And Antioxidant Activity (woodhead ... In Food Science, Technology And Nutrition)
by D. Julian McClements /
2010 / English / PDF
3.8 MB Download
Oxidative rancidity is a major cause of food quality
deterioration, leading to the formation of undesirable
off-flavors 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.
Oxidative rancidity is a major cause of food quality
deterioration, leading to the formation of undesirable
off-flavors 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
The two volumes ofOxidation in Foods and Beverages and
Antioxidant Applications
Oxidation in Foods and Beverages and
Antioxidant Applications review food quality deterioration
due to oxidation and methods for its control. The 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 flavor 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 antioxidants.
review food quality deterioration
due to oxidation and methods for its control. The 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 flavor 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 antioxidants.
With its distinguished international team of editors and
contributors, the two volumes of Oxidation in foods and beverages
and antioxidant applications will be standard references for
R&D and QA professionals in the food industry, as well as
academic researchers interested in food quality.
With its distinguished international team of editors and
contributors, the two volumes of Oxidation in foods and beverages
and antioxidant applications will be standard references for
R&D and QA professionals in the food industry, as well as
academic researchers interested in food quality.