Oxidation in Foods and Beverages and Antioxidant Applications

Download or Read online Oxidation in Foods and Beverages and Antioxidant Applications full in PDF, ePub and kindle. This book written by Eric A. Decker and published by Woodhead Publishing which was released on 01 June 2016 with total pages 552. We cannot guarantee that Oxidation in Foods and Beverages and Antioxidant Applications book is available in the library, click Get Book button to download or read online books. Join over 650.000 happy Readers and READ as many books as you like.

Oxidation in Foods and Beverages and Antioxidant Applications
Oxidation in Foods and Beverages and Antioxidant Applications
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Publisher : Woodhead Publishing
Release Date :
ISBN : 0081014570
Pages : 552 pages
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Download or Read Online Oxidation in Foods and Beverages and Antioxidant Applications in PDF, Epub and Kindle

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

Oxidation in Foods and Beverages and Antioxidant Applications by Eric A. Decker,Ryan J. Elias,D. Julian McClements

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

Oxidation in Foods and Beverages and Antioxidant Applications by Eric A Decker,Ryan J Elias,D. Julian McClements

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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Oxidation in Foods and Beverages and Antioxidant Applications

Oxidation in Foods and Beverages and Antioxidant Applications by Eric A. Decker,Ryan J. Elias,D. J. McClements

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 in Food by Jan Pokorny,Nelly Yanishlieva,Michael H. Gordon

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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Applied Food Protein Chemistry

Applied Food Protein Chemistry by Zeynep Ustunol

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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Handbook on Natural Pigments in Food and Beverages

Handbook on Natural Pigments in Food and Beverages by Reinhold Carle,Ralf Schweiggert

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,

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Food Oxidants and Antioxidants

Food Oxidants and Antioxidants by Grzegorz Bartosz

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

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Food and Beverage Stability and Shelf Life

Food and Beverage Stability and Shelf Life by David Kilcast,Persis Subramaniam

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

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Nanotechnology in the Food Beverage and Nutraceutical Industries

Nanotechnology in the Food Beverage and Nutraceutical Industries by Qingrong Huang

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

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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 by Neil Farmer

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 (

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Alcoholic Beverages

Alcoholic Beverages by John Piggott

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

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Case Studies in Novel Food Processing Technologies

Case Studies in Novel Food Processing Technologies by C J Doona

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

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Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed

Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed by Sarah De Saeger

Mycotoxins - toxic secondary metabolites produced by mycotoxigenic fungi – pose a significant risk to the food chain. Indeed, they may be the most hazardous of all food contaminants in terms of chronic toxicity and legislative limits on their levels in food and feed continue to be developed worldwide. Rapid and

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Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies by Craig Leadley

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies focuses on emerging and future trends in food manufacturing and supply chain technologies, examining the drivers of change and innovation in the food industry and the current and future ways of addressing issues such as energy reduction and rising

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Diet Immunity and Inflammation

Diet Immunity and Inflammation by Philip C Calder,Parveen Yaqoob

Although inflammation is one of the body’s first responses to infection, overactive immune responses can cause chronic inflammatory diseases. Long-term low-grade inflammation has also been identified as a risk factor for other diseases. Diet, immunity and inflammation provides a comprehensive introduction to immunity and inflammation and the role that

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