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
LanguageEnglish
Published Oxford ; Philadelphia : Woodhead Pub., 2010.
SeriesWoodhead Publishing in food science, technology, and nutrition ; no. 199.
Subjects
Oxidation.
Antioxidants.
Rancidity.
Food spoilage.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781615838738
9781845696481
Physical Description1 online zdroj (xxiv, 450 p.) : ill.

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Table of Contents:
  • V. 1. Understanding mechanisms of oxidation and antioxidant activity
  • v. 2. Management in different industry sectors

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