Oxidation in foods and beverages and antioxidant applications. Volume 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 unhealthy compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of...

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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. 200.
Subjects:
Oxidation.
Antioxidants.
Rancidity.
Food spoilage.
elektronické knihy
electronic books
ISBN: 9781615838745
9781845699833
Physical Description: 1 online zdroj (xiv, 563 p.) : ill.

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245 0 0 |a Oxidation in foods and beverages and antioxidant applications.  |n Volume 2,  |p Management in different industry sectors  |h [elektronický zdroj] /  |c edited by Eric A. Decker, Ryan J. Elias and D. Julian McClements. 
246 3 0 |a Management in different industry sectors 
260 |a Oxford ;  |a Philadelphia :  |b Woodhead Pub.,  |c 2010. 
300 |a 1 online zdroj (xiv, 563 p.) :  |b ill. 
490 1 |a Woodhead Publishing series in food science, technology and nutrition ;  |v no. 200 
504 |a Includes bibliographical references and index. 
520 |a Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy 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 second volume reviews problems associated with oxidation and its management in different industry sectors. Part one focuses on animal products, with chapters on the oxidation and protection of red meat, poultry, fish and dairy products. The oxidation of fish oils and foods enriched with omega-3 polyunsaturated fatty acids is also covered. Part two reviews oxidation in plant-based foods and beverages, including edible oils, fruit and vegetables, beer and wine. Oxidation of fried products and emulsion-based foods is also discussed. Final chapters examine encapsulation to inhibit lipid oxidation and antioxidant active packaging and edible films. 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. Reviews problems associated with oxidation and its management in different industry sectorsExamines animal products, with chapters on the oxidation and protection of red meat, poultry and fishDiscusses oxidation of fish oils and foods enriched with omega-3 and polyunsaturated fatty acids. 
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 2, Management in different industry sectors.  |d Oxford ; Philadelphia : Woodhead Pub., 2010  |z 9781845699833 
830 0 |a Woodhead Publishing in food science, technology, and nutrition ;  |v no. 200. 
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992 |a BK  |c KNOVEL 
999 |c 79456  |d 79456 
993 |x NEPOSILAT  |y EIZ 

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