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

• Other Authors: McClements, David Julian, Decker, Eric, 1960-, Elias, Ryan J.
• Format: Electronic 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; 1615838732; 1845696484; 9781845696481; 9780857090447; 0857090445; 9780857090331; 085709033X
• Physical Description: 1 online resource (xxiv, 450 pages) : illustrations.

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...