Oxidation in Foods and Beverages and Antioxidant Applications

This book PDF is perfect for those who love Technology & Engineering genre, written by Eric Decker and published by Woodhead Pub Limited which was released on 03 December 2022 with total hardcover pages 552. You could read this book directly on your devices with pdf, epub and kindle format, check detail and related Oxidation in Foods and Beverages and Antioxidant Applications books below.

Oxidation in Foods and Beverages and Antioxidant Applications
Author : Eric Decker
File Size : 53,8 Mb
Publisher : Woodhead Pub Limited
Language : English
Release Date : 03 December 2022
ISBN : 1845699831
Pages : 552 pages
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Oxidation in Foods and Beverages and Antioxidant Applications by Eric Decker Book PDF Summary

Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavors as well as unhealthful compounds. The two volumes of Oxidation in Foods and Beverages and Antioxidant Applications review food quality deterioration due to oxidation and methods for its control. Volume 2 concentrates on oxidation and its management in different industry sectors. Part 1 discusses animal products, with chapters on the oxidation and protection of red meat, poultry, fish and dairy products. Part 2 reviews oxidation in plant-based foods and beverages, including edible oils, wine and fried products. Final chapters examine encapsulation to inhibit lipid oxidation and antioxidant active packaging and edible films.

Oxidation in Foods and Beverages and Antioxidant Applications

Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavors as well as unhealthful compounds. The two volumes of Oxidation in Foods and Beverages and Antioxidant Applications review food quality deterioration due to oxidation and methods for its control. Volume 2 concentrates on oxidation

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Oxidation in Foods and Beverages and Antioxidant Applications

The two volumes of "Oxidation in Foods and Beverages and Antioxidant Applications" review food quality deterioration due to oxidation and methods for its control. Volume 1 focuses on oxidation mechanisms and antioxidant activity. Chapters in Part 1 describe oxidation processes in foods and review methods for the measurement of the extent of

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Oxidation in Foods and Beverages and Antioxidant Applications

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

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Antioxidants in Food

Antioxidants are an increasingly important ingredient in food processing. Their traditional role is, as their name suggests, in inhibiting the development of oxidative rancidity in fat-based foods, particularly meat and dairy products and fried foods. However, more recent research has suggested a new role in inhibiting cardiovascular disease and cancer.

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Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially

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