Oxidation in foods and beverages and antioxidant applications. Volume 1, Understanding mechanisms of oxidation and antioxidant activity

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...

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Bibliographic Details
Other Authors: McClements, David Julian., Decker, Eric, 1960-, Elias, Ryan J.
Format: eBook
Language: English
Published: Oxford ; Philadelphia : Woodhead Pub., 2010.
Series: Woodhead Publishing in food science, technology, and nutrition ; no. 199.
Subjects:
Oxidation.
Antioxidants.
Rancidity.
Food spoilage.
elektronické knihy
electronic books
ISBN: 9781615838738
9781845696481
Physical Description: 1 online zdroj (xxiv, 450 p.) : ill.

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245 0 0 |a Oxidation in foods and beverages and antioxidant applications.  |n Volume 1,  |p Understanding mechanisms of oxidation and antioxidant activity  |h [elektronický zdroj] /  |c edited by Eric A. Decker, Ryan J. Elias and D. Julian McClements. 
246 3 0 |a Understanding mechanisms of oxidation and antioxidant activity 
260 |a Oxford ;  |a Philadelphia :  |b Woodhead Pub.,  |c 2010. 
300 |a 1 online zdroj (xxiv, 450 p.) :  |b ill. 
490 1 |a Woodhead Publishing series in food science, technology and nutrition ;  |v no. 199 
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 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 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. Describes oxidation 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. 
590 |a Knovel Library  |b ACADEMIC - Food Science 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
650 0 |a Oxidation. 
650 0 |a Antioxidants. 
650 0 |a Rancidity. 
650 0 |a Food spoilage. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a McClements, David Julian. 
700 1 |a Decker, Eric,  |d 1960- 
700 1 |a Elias, Ryan J. 
776 0 8 |i Print version:  |t Oxidation in foods and beverages and antioxidant applications. Volume 1, Understanding mechanisms of oxidation and antioxidant activity.  |d Oxford ; Philadelphia : Woodhead Pub., 2010  |z 9781845696481 
830 0 |a Woodhead Publishing in food science, technology, and nutrition ;  |v no. 199. 
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992 |a BK  |c KNOVEL 
999 |c 79455  |d 79455 

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