Oxidation in foods and beverages and antioxidant applications . Volume 1 Understanding mechanisms of oxidation and antioxidant activity / / edited by Eric A. Decker, Ryan J. Elias and D. Julian McClements

• Pubblicazione: Oxford, : Woodhead Pub., 2010
• Descrizione fisica: 1 online resource (433 p.)
• Disciplina: 664.0015472
• Soggetto topico: Oxidation; Antioxidants
• Altri autori: DeckerEric <1960-> EliasRyan J McClementsDavid Julian
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: pt. I. Oxidation in foods and beverages -- pt. II. Antioxidants in foods and beverages.
• Sommario/riassunto: 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 o
• Titolo autorizzato: Oxidation in foods and beverages and antioxidant applications
• ISBN: 1-61583-873-2; 0-85709-044-5
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9911004807603321
• Lo trovi qui: Univ. Federico II
• Serie: Woodhead Publishing in food science, technology, and nutrition ; ; no. 199.