Oxidation In Foods And Beverages And Antioxidant Applications: Management In Different Industry Sectors (Woodhead Publishing Series In Food Science, Technology And Nutrition)

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.

• | Author: Eric A. Decker, Ryan J. Elias, D. Julian McClements
• | Publisher: Woodhead Publishing
• | Publication Date: Aug 19, 2016
• | Number of Pages: 552 pages
• | Language: English
• | Binding: Paperback/Science
• | ISBN-10: 0081014570
• | ISBN-13: 9780081014578