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[null,"1.","Record Nr.",null,"UNINA9911004807303321"]
[null,null,"Titolo",null,"Management in different industry sectors / / edited by Eric A. Decker, Ryan J. Elias and D. Julian McClements"]
[null,null,"Pubbl/distr/stampa",null,"Oxford ; ; Philadelphia, : Woodhead Pub., 2010"]
[null,null,"ISBN",null,"1-61583-874-0"]
[{"$nulls":4},"0-85709-033-X"]
[null,null,"Descrizione fisica",null,"1 online resource (551 p.)"]
[null,null,"Collana",null,"Oxidation in foods and beverages and antioxidant applications, , 2042-8049 ; ; v. 2"]
[{"$nulls":4},"Woodhead Publishing series in food science, technology and nutrition ; ; no. 200"]
[null,null,"Disciplina",null,"664.0015472"]
[null,null,"Soggetti",null,"Oxidation"]
[{"$nulls":4},"Food industry and trade"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"pt. 1. Oxidation in animal products -- pt. 2. Oxidation in plant-based foods and beverages -- pt. 3. Antioxidant delivery in foods and beverages."]
[null,null,null,"Sommario/riassunto","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. Part"]