Oxidation in Foods and Beverages and Antioxidant Applications: Understanding Mechanisms of Oxidation and Antioxidant Activity

by Eric A. Decker and Ryan J. Elias

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...

• Format: Hardcover
• Language: English
• ISBN: 1845696484
• ISBN13: 9781845696481
• Release Date: October 2010
• Publisher: Woodhead Publishing
• Length: 432 Pages
• Weight: 1.74 lbs.
• Dimensions: 1.2" x 6.5" x 9.5"