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100   $a20130211d2010      uy         0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 00$aOxidation in foods and beverages and antioxidant applications$hVolume 1$iUnderstanding mechanisms of oxidation and antioxidant activity /$fedited by Eric A. Decker, Ryan J. Elias and D. Julian McClements
210   $aOxford $cWoodhead Pub.$d2010
215   $a1 online resource (433 p.)
225 1 $aWoodhead Publishing series in food science, technology and nutrition,$x2042-8049 ;$vno. 199
300   $aDescription based upon print version of record.
311 08$a1-84569-648-4 
320   $aIncludes bibliographical references and index.
327   $apt. I. Oxidation in foods and beverages -- pt. II. Antioxidants in foods and beverages.
330   $aOxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthful compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control.The first volume focuses on oxidation mechanisms and antioxidant activity. Initial chapters in part one describe o
410  0$aWoodhead Publishing in food science, technology, and nutrition ;$vno. 199.
606   $aOxidation
606   $aAntioxidants
615  0$aOxidation.
615  0$aAntioxidants.
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   $a9911004807603321
996   $aOxidation in foods and beverages and antioxidant applications$94387966
997   $aUNINA