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Oxidation in foods and beverages and antioxidant applications. Volume 1, Understanding mechanisms of oxidation and antioxidant activity /
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...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Oxford ; Philadelphia :
Woodhead Pub.,
2010.
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| Colección: | Woodhead Publishing in food science, technology, and nutrition ;
no. 199. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- pt. I. Oxidation in foods and beverages
- pt. II. Antioxidants in foods and beverages.