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Oxidation in foods and beverages and antioxidant applications. Volume 2, Management in different industry sectors /

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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: McClements, David Julian, Decker, Eric, 1960-, Elias, Ryan J.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Oxford ; Philadelphia : Woodhead Pub., 2010.
Colección:Woodhead Publishing in food science, technology, and nutrition ; no. 200.
Temas:
Acceso en línea:Texto completo

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