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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...
| Cote: | Libro Electrónico |
|---|---|
| Autres auteurs: | , , |
| Format: | Électronique eBook |
| Langue: | Inglés |
| Publié: |
Oxford ; Philadelphia :
Woodhead Pub.,
2010.
|
| Collection: | Woodhead Publishing in food science, technology, and nutrition ;
no. 200. |
| Sujets: | |
| Accès en ligne: | Texto completo |
Table des matières:
- Part 1 Oxidation in animal products: Oxidation and protection of red meat
- Oxidation and protection of poultry and eggs
- Oxidation and protection of fish
- Oxidation and protection of milk and dairy products
- Oxidation of fish oils and foods enriched with omega-3 polyunsaturated fatty acids. Part 2 Oxidation in plant-based foods and beverages: Oxidation of edible oils
- Preventing oxidation during frying of foods
- Oxidation and protection of nuts and nut oils
- Lipid oxidation in emulsified food products
- Oxidation of confectionery products and biscuits
- Oxidation of cereals and snack products
- Oxidative stability of antioxidants in fruit and vegetables
- Flavour changes in beer: oxidation and other pathways
- Wine Oxidation. Part 3 Antioxidant delivery in foods and beverages: Use of encapsulation to inhibit oxidation of lipid ingredients in foods
- Antioxidant active food packaging and antioxidant edible films.