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Oxidation in foods and beverages and antioxidant applications

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Oxidation in foods and beverages and antioxidant applications/ edited by Eric A. Decker, Ryan J. Elias and D. Julian McClements.
remainder title:	Understanding mechanisms of oxidation and antioxidant activity
other author:	McClements, David Julian.
Published:	Oxford ;Woodhead Pub., : 2010.,
Description:	2 v. :ill. ; : 25 cm.;
Subject:	Oxidation. -
Online resource:	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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245 0 0 $a Oxidation in foods and beverages and antioxidant applications $h [electronic resource] / $c edited by Eric A. Decker, Ryan J. Elias and D. Julian McClements.
246 3 0 $a Understanding mechanisms of oxidation and antioxidant activity
250 $a 1st ed.
260 $a Oxford ; $a Philadelphia : $b Woodhead Pub., $c 2010.
300 $a 2 v. : $b ill. ; $c 25 cm.
490 1 $a Woodhead Publishing series in food science, technology andnutrition ; $v no. 199-200
504 $a Includes bibliographical references and index.
505 1 $a V. 1. Understanding mechanisms of oxidation and antioxidant activity -- v. 2. Management in different industry sectors.
520 $a 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.
650 0 $a Oxidation. $3 902839
650 0 $a Antioxidants. $3 581242
650 0 $a Rancidity. $3 1029531
650 0 $a Food spoilage. $3 581275
700 1 $a McClements, David Julian. $3 1028578
700 1 $a Decker, Eric, $d 1960- $3 934149
700 1 $a Elias, Ryan J. $3 1029530
740 0 $a Understanding mechanisms of oxidation and antioxidant activity.
740 0 $a Management in different industry sectors.
830 0 $a Woodhead Publishing in food science, technology, and nutrition ; $v no. 215. $3 934099
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