02587nam 2200577 a 450 991100480760332120250520181906.01-61583-873-20-85709-044-5(CKB)2510000000010377(EBL)1584714(OCoLC)867317799(SSID)ssj0000509602(PQKBManifestationID)12148902(PQKBTitleCode)TC0000509602(PQKBWorkID)10572559(PQKB)10603249(MiAaPQ)EBC1584714(PPN)227581040(EXLCZ)99251000000001037720130211d2010 uy 0engur|n|---|||||txtccrOxidation in foods and beverages and antioxidant applicationsVolume 1Understanding mechanisms of oxidation and antioxidant activity /edited by Eric A. Decker, Ryan J. Elias and D. Julian McClementsOxford Woodhead Pub.20101 online resource (433 p.)Woodhead Publishing series in food science, technology and nutrition,2042-8049 ;no. 199Description based upon print version of record.1-84569-648-4 Includes bibliographical references and index.pt. I. Oxidation in foods and beverages -- pt. II. Antioxidants 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 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 oWoodhead Publishing in food science, technology, and nutrition ;no. 199.OxidationAntioxidantsOxidation.Antioxidants.664.0015472Decker Eric1960-1821983Elias Ryan J1821984McClements David Julian305883MiAaPQMiAaPQMiAaPQBOOK9911004807603321Oxidation in foods and beverages and antioxidant applications4387966UNINA