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Oxidation in foods and beverages and antioxidant applications

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Oxidation in foods and beverages and antioxidant applications/ edited by Eric A. Decker, Ryan J. Elias and D. Julian McClements.
其他題名:	Understanding mechanisms of oxidation and antioxidant activity
其他作者:	McClements, David Julian.
出版者:	Oxford ;Woodhead Pub., : 2010.,
面頁冊數:	2 v. :ill. ; : 25 cm.;
標題:	Oxidation. -
電子資源:	click for full text (2015 TAEBDC PDA eBooks Trial, Trial Period: 2015.6.3-2015.12.31)
ISBN:	9781845696481 (electronic bk.)

Oxidation in foods and beverages and antioxidant applications
Oxidation in foods and beverages and antioxidant applications[electronic resource] /Understanding mechanisms of oxidation and antioxidant activityedited by Eric A. Decker, Ryan J. Elias and D. Julian McClements. - 1st ed. - Oxford ;Woodhead Pub.,2010. - 2 v. :ill. ;25 cm. - Woodhead Publishing series in food science, technology andnutrition ;no. 199-200. - Woodhead Publishing in food science, technology, and nutrition ;no. 215. .

Includes bibliographical references and index.

V. 1. Understanding mechanisms of oxidation and antioxidant activity -- v. 2. Management in different industry sectors.

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 currentconsumer 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 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 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 antioxidants. With 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. Describesoxidation processes in foods, including the role of metals,heme proteins and lipoxygenaseReviews the impact of oxidation on food flavour and the health aspects of oxidized fatsDiscusses the ways in which antioxidants inhibit food oxidation, factors affecting antioxidant efficacy and methods to measure antioxidant activity.

ISBN: 9781845696481 (electronic bk.)Subjects--Topical Terms:

902839
Oxidation.

LC Class. No.: TP372.55.O9 / O95 2010

Dewey Class. No.: 660.28443

Oxidation in foods and beverages and antioxidant applications
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