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 Electronic eBook
LanguageEnglish
Published Oxford ; Philadelphia : Woodhead Pub., 2010.
SeriesWoodhead Publishing in food science, technology, and nutrition ; no. 200.
Subjects
Oxidation.
Antioxidants.
Rancidity.
Food spoilage.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781615838745
1615838740
1845699831
9781845699833
9780857090331
085709033X
ISSN2042-8049 ;
Physical Description1 online resource (xiv, 563 pages) : illustrations.

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Table of Contents:
  • Part 1 Oxidation in animal products: Oxidation and protection of red meat
  • Oxidation and protection of poultry and eggs
  • Oxidation and protection of fish
  • Oxidation and protection of milk and dairy products
  • Oxidation of fish oils and foods enriched with omega-3 polyunsaturated fatty acids. Part 2 Oxidation in plant-based foods and beverages: Oxidation of edible oils
  • Preventing oxidation during frying of foods
  • Oxidation and protection of nuts and nut oils
  • Lipid oxidation in emulsified food products
  • Oxidation of confectionery products and biscuits
  • Oxidation of cereals and snack products
  • Oxidative stability of antioxidants in fruit and vegetables
  • Flavour changes in beer: oxidation and other pathways
  • Wine Oxidation. Part 3 Antioxidant delivery in foods and beverages: Use of encapsulation to inhibit oxidation of lipid ingredients in foods
  • Antioxidant active food packaging and antioxidant edible films.

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