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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| Other Authors: | , , |
|---|---|
| Format: | eBook |
| Language: | English |
| Published: |
Oxford ; Philadelphia :
Woodhead Pub.,
2010.
|
| Series: | Woodhead Publishing in food science, technology, and nutrition ;
no. 199. |
| Subjects: | |
| ISBN: | 9781615838738 1615838732 1845696484 9781845696481 9780857090447 0857090445 9780857090331 085709033X |
| Physical Description: | 1 online resource (xxiv, 450 pages) : illustrations. |
Cover
Table of contents
| LEADER | 04637cam a2200517 a 4500 | ||
|---|---|---|---|
| 001 | kn-ocn713648076 | ||
| 003 | OCoLC | ||
| 005 | 20240717213016.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 110420s2010 enka ob 001 0 eng d | ||
| 040 | |a KNOVL |b eng |e pn |c KNOVL |d KNOVL |d OCLCQ |d STF |d OCLCO |d COO |d OCLCQ |d KNOVL |d OCLCF |d OPELS |d OCLCA |d KNOVL |d E7B |d N$T |d OCLCQ |d UAB |d BUF |d D6H |d OCLCQ |d CEF |d RRP |d OTZ |d TKN |d S2H |d OCLCO |d LVT |d OCLCO |d OCLCQ |d OCLCO |d OCLCL |d OCLCQ |d OCLCL |d SXB |d OCLCQ |d OCLCO |d OCLCQ | ||
| 020 | |a 9781615838738 |q (electronic bk.) | ||
| 020 | |a 1615838732 |q (electronic bk.) | ||
| 020 | |a 1845696484 |q (electronic bk.) | ||
| 020 | |a 9781845696481 |q (electronic bk.) | ||
| 020 | |a 9780857090447 |q (electronic bk.) | ||
| 020 | |a 0857090445 |q (electronic bk.) | ||
| 020 | 0 | |a 9780857090331 |q (online) | |
| 020 | |a 085709033X | ||
| 035 | |a (OCoLC)713648076 |z (OCoLC)746484672 |z (OCoLC)828743842 |z (OCoLC)1229184361 | ||
| 245 | 0 | 0 | |a Oxidation in foods and beverages and antioxidant applications. |n Volume 1, |p Understanding mechanisms of oxidation and antioxidant activity / |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 resource (xxiv, 450 pages) : |b illustrations. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing series in food science, technology and nutrition ; |v no. 199 | |
| 504 | |a Includes bibliographical references and index. | ||
| 506 | |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty | ||
| 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. | ||
| 505 | 0 | |a pt. I. Oxidation in foods and beverages -- pt. II. Antioxidants in foods and beverages. | |
| 590 | |a Knovel |b Knovel (All titles) | ||
| 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. |1 https://id.oclc.org/worldcat/entity/E39PBJhhxcwYr4bRBKTJWt7bVC | |
| 700 | 1 | |a Decker, Eric, |d 1960- |1 https://id.oclc.org/worldcat/entity/E39PCjF464FcwYdfJ88BPDRJCP | |
| 700 | 1 | |a Elias, Ryan J. |1 https://id.oclc.org/worldcat/entity/E39PCjCY4Prx6R8FFcpmvVtfWP | |
| 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. | |
| 856 | 4 | 0 | |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpOFBAAVU7/oxidation-in-foods?kpromoter=marc |y Full text |
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