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100   $a20130212d2010      uy         0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 00$aManagement in different industry sectors /$fedited by Eric A. Decker, Ryan J. Elias and D. Julian McClements
210   $aOxford ;$aPhiladelphia $cWoodhead Pub.$d2010
215   $a1 online resource (551 p.)
225 0 $aOxidation in foods and beverages and antioxidant applications,$x2042-8049 ;$vv. 2
225 1 $aWoodhead Publishing series in food science, technology and nutrition ;$vno. 200
300   $aDescription based upon print version of record.
311 08$a1-84569-983-1 
320   $aIncludes bibliographical references and index.
327   $apt. 1. Oxidation in animal products -- pt. 2. Oxidation in plant-based foods and beverages -- pt. 3. Antioxidant delivery in foods and beverages.
330   $aOxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control.The second volume reviews problems associated with oxidation and its management in different industry sectors. Part
410  0$aWoodhead Publishing in food science, technology, and nutrition ;$vno. 200.
606   $aOxidation
606   $aFood industry and trade
615  0$aOxidation.
615  0$aFood industry and trade.
676   $a664.0015472
701   $aDecker$b Eric$f1960-$01821983
701   $aElias$b Ryan J$01821984
701   $aMcClements$b David Julian$0305883
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9911004807303321
996   $aManagement in different industry sectors$94387963
997   $aUNINA