Oxidation in Foods and Beverages and Antioxidant Applications

Written By Eric A Decker
Oxidation in Foods and Beverages and Antioxidant Applications
  • Publsiher : Elsevier
  • Release : 27 September 2010
  • ISBN : 0857090445
  • Pages : 432 pages
  • Rating : 4/5 from 21 reviews
GET THIS BOOKOxidation in Foods and Beverages and Antioxidant Applications


Read or download book entitled Oxidation in Foods and Beverages and Antioxidant Applications written by Eric A Decker which was release on 27 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 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 oxidation processes in foods, including the role of metals, heme proteins and lipoxygenase. The impact of oxidation on food flavour and the health aspects of oxidized fats are also covered. Final chapters in part one review the measurement of the extent of lipid oxidation and methods for food shelf-life determination. Part two discusses the ways in which antioxidants inhibit food oxidation, factors affecting antioxidant efficacy, methods to measure antioxidant activity and novel antioxidants. 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. Describes oxidation processes in foods, including the role of metals, heme proteins and lipoxygenase Reviews the impact of oxidation on food flavour and the health aspects of oxidized fats Discusses the ways in which antioxidants inhibit food oxidation, factors affecting antioxidant efficacy and methods to measure antioxidant activity

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 : 2010-09-27
  • Total pages : 432
  • ISBN : 0857090445
GET BOOK

Summary : 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 ...

Oxidation in Foods and Beverages and Antioxidant Applications

Oxidation in Foods and Beverages and Antioxidant Applications
  • Author : Eric A. Decker,Ryan J. Elias,D. J. McClements
  • Publisher : Woodhead Pub Limited
  • Release Date : 2010-09-27
  • Total pages : 984
  • ISBN : 0857090445
GET BOOK

Summary : 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 ...

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 : Woodhead Publishing
  • Release Date : 2016-06
  • Total pages : 552
  • ISBN : 0857090445
GET BOOK

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 ...

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 : 0857090445
GET BOOK

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 ...

Applied Food Protein Chemistry

Applied Food Protein Chemistry
  • Author : Zeynep Ustunol
  • Publisher : John Wiley & Sons
  • Release Date : 2014-12-19
  • Total pages : 528
  • ISBN : 0857090445
GET BOOK

Summary : 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 ...

Food Oxidants and Antioxidants

Food Oxidants and Antioxidants
  • Author : Grzegorz Bartosz
  • Publisher : CRC Press
  • Release Date : 2013-06-21
  • Total pages : 568
  • ISBN : 0857090445
GET BOOK

Summary : Food antioxidants are of primary importance for the preservation of food quality during processing and storage. However, the status of food depends on a balance of antioxidants and prooxidants occurring in food. Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties provides a single-volume reference on the effects of naturally ...

Handbook on Natural Pigments in Food and Beverages

Handbook on Natural Pigments in Food and Beverages
  • Author : Reinhold Carle,Ralf Schweiggert
  • Publisher : Woodhead Publishing
  • Release Date : 2016-04-20
  • Total pages : 538
  • ISBN : 0857090445
GET BOOK

Summary : Handbook on Natural Pigments: Industrial Applications for Improving Food Colour is unique in its approach to the improvement of food colors. The book is written with industrial applications in mind, with each chapter focusing on a color solution for a specific commodity that will provide food scientists with a one-stop, ...

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 : 0857090445
GET BOOK

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 ...

Chemical Deterioration and Physical Instability of Food and Beverages

Chemical Deterioration and Physical Instability of Food and Beverages
  • Author : Leif H Skibsted,Jens Risbo,Mogens L Andersen
  • Publisher : Elsevier
  • Release Date : 2010-04-23
  • Total pages : 824
  • ISBN : 0857090445
GET BOOK

Summary : For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provides an authoritative ...

Protective Cultures Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation

Protective Cultures  Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation
  • Author : C. Lacroix
  • Publisher : Elsevier
  • Release Date : 2010-11-29
  • Total pages : 536
  • ISBN : 0857090445
GET BOOK

Summary : Consumers favour foods with fewer synthetic additives, but products must also be safe to eat and have a sufficiently long shelf-life. Biopreservation, the use of a product’s natural microflora and its antibacterial products for protection against pathogens and spoilage, is a method of growing interest for the safe production ...

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 : 0857090445
GET BOOK

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 ...

Lipid Oxidation

Lipid Oxidation
  • Author : Amy S. Logan,Uwe Nienaber,Xiangqing (Shawn) Pan
  • Publisher : Elsevier
  • Release Date : 2015-08-15
  • Total pages : 548
  • ISBN : 0857090445
GET BOOK

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 ...

Trends in Packaging of Food Beverages and Other Fast Moving Consumer Goods FMCG

Trends in Packaging of Food  Beverages and Other Fast Moving Consumer Goods  FMCG
  • Author : Neil Farmer
  • Publisher : Elsevier
  • Release Date : 2013-02-26
  • Total pages : 344
  • ISBN : 0857090445
GET BOOK

Summary : Packaging plays an essential role in protecting and extending the shelf life of a wide range of foods, beverages and other fast-moving consumer goods. There have been many key developments in packaging materials and technologies in recent years, and Trends in packaging of food, beverages and other fast-moving consumer goods (...

Alcoholic Beverages

Alcoholic Beverages
  • Author : John Piggott
  • Publisher : Elsevier
  • Release Date : 2011-11-24
  • Total pages : 520
  • ISBN : 0857090445
GET BOOK

Summary : Sensory evaluation methods are extensively used in the wine, beer and distilled spirits industries for product development and quality control, while consumer research methods also offer useful insights as the product is being developed. This book introduces sensory evaluation and consumer research methods and provides a detailed analysis of their ...

Case Studies in Novel Food Processing Technologies

Case Studies in Novel Food Processing Technologies
  • Author : C J Doona
  • Publisher : Elsevier
  • Release Date : 2010-10-28
  • Total pages : 560
  • ISBN : 0857090445
GET BOOK

Summary : Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and interesting challenges. Case studies in novel food processing technologies provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced ...