Oxidation in Foods and Beverages and Antioxidant Applications

Written By Eric A Decker
Oxidation in Foods and Beverages and Antioxidant Applications
  • Publsiher : Elsevier
  • Release : 22 September 2010
  • ISBN : 085709033X
  • Pages : 552 pages
  • Rating : 4/5 from 21 reviews
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Read or download book entitled Oxidation in Foods and Beverages and Antioxidant Applications written by Eric A Decker which was release on 22 September 2010, this book published by Elsevier. Available in PDF, EPUB and Kindle Format. Book excerpt: 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

Oxidation in Foods and Beverages and Antioxidant Applications

Oxidation in Foods and Beverages and Antioxidant Applications
  • Author : Eric A Decker,Ryan J Elias,D. Julian McClements
  • Publisher : Elsevier
  • Release Date : 2010-09-22
  • Total pages : 552
  • ISBN : 085709033X
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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 ...

Lipid Oxidation

Lipid Oxidation
  • Author : Amy S. Logan,Uwe Nienaber,Xiangqing (Shawn) Pan
  • Publisher : Elsevier
  • Release Date : 2015-08-15
  • Total pages : 548
  • ISBN : 085709033X
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Summary : Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers’ acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex matrices. Lipids are mostly incorporated as emulsions, and chemical reactions occur at various ...

Food and Beverage Stability and Shelf Life

Food and Beverage Stability and Shelf Life
  • Author : David Kilcast,Persis Subramaniam
  • Publisher : Elsevier
  • Release Date : 2011-04-08
  • Total pages : 864
  • ISBN : 085709033X
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Summary : Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment ...

Handbook of Antioxidants

Handbook of Antioxidants
  • Author : George Wypych
  • Publisher : Chemtec Publishing
  • Release Date : 2020-03-12
  • Total pages : 244
  • ISBN : 085709033X
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Summary : Handbook of Antioxidants contains information on natural and man-made antioxidants, which are added to industrial products. The book contains 5 chapters, each discussing different aspect of phenomena occurring when materials are exposed to ambient air which contains oxygen, ozone, singlet oxygen, and many other oxidizing species (radicals)....

Antioxidants in Food

Antioxidants in Food
  • Author : Jan Pokorny,Nelly Yanishlieva,Michael H. Gordon
  • Publisher : CRC Press
  • Release Date : 2001-04-12
  • Total pages : 288
  • ISBN : 085709033X
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Summary : 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. ...

Nanotechnology in the Food Beverage and Nutraceutical Industries

Nanotechnology in the Food  Beverage and Nutraceutical Industries
  • Author : Qingrong Huang
  • Publisher : Elsevier
  • Release Date : 2012-04-19
  • Total pages : 480
  • ISBN : 085709033X
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Summary : Nanotechnology has the potential to impact on food processing significantly. This important book summarises current research in this area and provides an overview of both current and possible future applications of nanotechnologies in the food industry. Issues such as safety and regulation are also addressed. After an introductory overview, the ...

Antioxidants in Foods and Its Applications

Antioxidants in Foods and Its Applications
  • Author : Emad Shalaby,Ghada Mostafa Azzam
  • Publisher : BoD – Books on Demand
  • Release Date : 2018-07-11
  • Total pages : 178
  • ISBN : 085709033X
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Summary : Free radicals are atoms or molecules containing unpaired electrons. Damage occurs when the free radical encounters another molecule and seeks to find another electron to pair its unpaired electron. Free radicals can cause mutation in different biological compounds such as protein, nucleic acids, and lipids, and the damage caused by ...

Natural Antioxidants

Natural Antioxidants
  • Author : Fereidoon Shahidi
  • Publisher : The American Oil Chemists Society
  • Release Date : 1997
  • Total pages : 414
  • ISBN : 085709033X
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Summary : This book provides state-of-the-art discussion of natural antioxidants from dietary sources, their occurrence, health effects, chemistry, and methodologies. The book summarizes data on the occurrence of antioxidative compounds in cereals and legumes, oilseeds, herbs and spices, vegetables, teas, muscle foods, and other commodities. The antioxidant vitamins and enzymes also are ...

Handbook of Antioxidants for Food Preservation

Handbook of Antioxidants for Food Preservation
  • Author : Fereidoon Shahidi
  • Publisher : Woodhead Publishing
  • Release Date : 2015-02-25
  • Total pages : 514
  • ISBN : 085709033X
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Summary : Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in foods. This book provides an overview of the food antioxidants currently available and ...

Autoxidation in Food and Biological Systems

Autoxidation in Food and Biological Systems
  • Author : M.G. Simic,Marcus Karel
  • Publisher : Springer Science & Business Media
  • Release Date : 2013-06-29
  • Total pages : 659
  • ISBN : 085709033X
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Summary : The material presented in this book deals with basic mechanisms of free radical reactions in autoxidation processes and anitoxidant suppression of autoxidation of foods, biochemical models and biologi cal systems. Autoxidation in foods and corresponding biological effects are usually approached separately although recent mechanistic developments in the biochemistry and free ...

Off Flavors in Foods and Beverages

Off Flavors in Foods and Beverages
  • Author : G. Charalambous
  • Publisher : Elsevier
  • Release Date : 2013-10-22
  • Total pages : 764
  • ISBN : 085709033X
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Summary : This book, volume 28 in the Developments in Food Science Series, reviews the latest information and up-to-date concepts concerning a great number of aspects of flavor quality. Particular attention has been afforded to provide a balance between food and beverage chemistry, biochemistry, microbiology, nutritional, processing, packaging, storage, computer applications, and chemometrics. ...

Food Lipids

Food Lipids
  • Author : Casimir C. Akoh,David B. Min
  • Publisher : CRC Press
  • Release Date : 2002-04-17
  • Total pages : 1028
  • ISBN : 085709033X
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Summary : Highlighting the role of dietary fats in foods, human health, and disease, this book offers comprehensive presentations of lipids in food. Furnishing a solid background in lipid nomenclature and classification, it contains over 3600 bibliographic citations for more in-depth exploration of specific topics and over 530 illustrations, tables, and equa...

Omega 3 Fatty Acids

Omega 3 Fatty Acids
  • Author : Fereidoon Shahidi,John W. Finley
  • Publisher : Amer Chemical Society
  • Release Date : 2001
  • Total pages : 330
  • ISBN : 085709033X
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Summary : Polyunsaturated fatty acids provide unique health benefits to consumers but also present the technician with difficult challenges in delivering these fatty acids in appealing foods that do no have the off-flavors associated with the oxidation products of these highly labile materials. This book presents a comprehensive assessment of the current ...

Natural Antioxidants

Natural Antioxidants
  • Author : Rituparna Banerjee,Arun K. Verma,Mohammed Wasim Siddiqui
  • Publisher : CRC Press
  • Release Date : 2017-06-26
  • Total pages : 414
  • ISBN : 085709033X
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Summary : In the recent years, considerable research has been carried out evaluating natural substances as antioxidative additives in food products, leading to novel combinations of antioxidants and the development of novel food products. In addition to their antioxidative capacity, these natural additives have positive effects on the human body with documented ...

Antioxidants in Muscle Foods

Antioxidants in Muscle Foods
  • Author : Eric A. Decker,Cameron Faustman,Clemente J. Lopez-Bote
  • Publisher : John Wiley & Sons
  • Release Date : 2000-02-14
  • Total pages : 512
  • ISBN : 085709033X
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Summary : A complete guide to the use of dietary antioxidants in muscle food products Advances in food and animal science have given rise to a variety of nutritional strategies for improving the quality of muscle food products, from livestock to fish. Antioxidants in Muscle Foods describes a new methodology in this ...