02621nam 2200577 a 450 991100480730332120250520181824.01-61583-874-00-85709-033-X(CKB)2510000000010378(EBL)1584715(OCoLC)867317821(SSID)ssj0000509603(PQKBManifestationID)11303781(PQKBTitleCode)TC0000509603(PQKBWorkID)10572785(PQKB)10068224(MiAaPQ)EBC1584715(EXLCZ)99251000000001037820130212d2010 uy 0engur|n|---|||||txtccrManagement in different industry sectors /edited by Eric A. Decker, Ryan J. Elias and D. Julian McClementsOxford ;Philadelphia Woodhead Pub.20101 online resource (551 p.)Oxidation in foods and beverages and antioxidant applications,2042-8049 ;v. 2Woodhead Publishing series in food science, technology and nutrition ;no. 200Description based upon print version of record.1-84569-983-1 Includes bibliographical references and index.pt. 1. Oxidation in animal products -- pt. 2. Oxidation in plant-based foods and beverages -- pt. 3. Antioxidant delivery in foods and beverages.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. PartWoodhead Publishing in food science, technology, and nutrition ;no. 200.OxidationFood industry and tradeOxidation.Food industry and trade.664.0015472Decker Eric1960-1821983Elias Ryan J1821984McClements David Julian305883MiAaPQMiAaPQMiAaPQBOOK9911004807303321Management in different industry sectors4387963UNINA