Oxidation in foods and beverages and antioxidant applications. Volume 2, Management in different industry sectors /

• 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. 200.
• Subjects: Oxidation.; Antioxidants.; Rancidity.; Food spoilage.; elektronické knihy; electronic books
• ISBN: 9781615838745; 1615838740; 1845699831; 9781845699833; 9780857090331; 085709033X
• ISSN: 2042-8049 ;
• Physical Description: 1 online resource (xiv, 563 pages) : illustrations.

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...