Oxidation in Foods and Beverages and Antioxidant Applications is popular PDF and ePub book, written by Eric A Decker in 2010-09-22, it is a fantastic choice for those who relish reading online the Technology & Engineering genre. Let's immerse ourselves in this engaging Technology & Engineering book by exploring the summary and details provided below. Remember, Oxidation in Foods and Beverages and Antioxidant Applications can be Read Online from any device for your convenience.
Oxidation in Foods and Beverages and Antioxidant Applications Book PDF Summary
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 one focuses on animal products, with chapters on the oxidation and protection of red meat, poultry, fish and dairy products. The oxidation of fish oils and foods enriched with omega-3 polyunsaturated fatty acids is also covered. Part two reviews oxidation in plant-based foods and beverages, including edible oils, fruit and vegetables, beer and wine. Oxidation of fried products and emulsion-based foods is also discussed. Final chapters examine encapsulation to inhibit lipid oxidation and antioxidant active packaging and edible films. With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality. Reviews problems associated with oxidation and its management in different industry sectors Examines animal products, with chapters on the oxidation and protection of red meat, poultry and fish Discusses oxidation of fish oils and foods enriched with omega-3 and polyunsaturated fatty acids
Detail Book of Oxidation in Foods and Beverages and Antioxidant Applications PDF
- Author : Eric A Decker
- Release : 22 September 2010
- Publisher : Elsevier
- ISBN : 9780857090331
- Genre : Technology & Engineering
- Total Page : 551 pages
- Language : English
- PDF File Size : 17,6 Mb
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