Oxidation in Foods and Beverages and Antioxidant Applications

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.

Produk Detail:

  • Author : Eric A. Decker
  • Publisher : Woodhead Publishing
  • Pages : 552 pages
  • ISBN : 9780081014578
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKOxidation in Foods and Beverages and Antioxidant Applications

Oxidation in Foods and Beverages and Antioxidant Applications

Oxidation in Foods and Beverages and Antioxidant Applications
  • Author : Eric A. Decker,Ryan J. Elias,D. Julian McClements
  • Publisher : Woodhead Publishing
  • Release : 01 June 2016
GET THIS BOOKOxidation in Foods and Beverages and Antioxidant Applications

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

Oxidation in Foods and Beverages and Antioxidant Applications

Oxidation in Foods and Beverages and Antioxidant Applications
  • Author : Eric A Decker,Ryan J Elias,D. Julian McClements
  • Publisher : Elsevier
  • Release : 27 September 2010
GET THIS BOOKOxidation in Foods and Beverages and Antioxidant Applications

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 foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control. The first volume focuses on oxidation mechanisms and antioxidant activity. Initial chapters

Oxidation in Foods and Beverages and Antioxidant Applications

Oxidation in Foods and Beverages and Antioxidant Applications
  • Author : Eric A. Decker,Ryan J. Elias,D. J. McClements
  • Publisher : Woodhead Pub Limited
  • Release : 27 September 2010
GET THIS BOOKOxidation in Foods and Beverages and Antioxidant Applications

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 foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control. The first volume focuses on oxidation mechanisms and antioxidant activity. Initial chapters

Oxidation in Foods and Beverages and Antioxidant Applications

Oxidation in Foods and Beverages and Antioxidant Applications
  • Author : Eric A. Decker,Ryan J. Elias,D. Julian McClements
  • Publisher : Woodhead Publishing
  • Release : 01 June 2016
GET THIS BOOKOxidation in Foods and Beverages and Antioxidant Applications

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 1 focuses on oxidation mechanisms and antioxidant activity. Chapters in Part 1 describe oxidation processes in foods and review methods for the measurement of the extent of lipid oxidation. Part 2 discusses the ways in which antioxidants inhibit food oxidation, factors affecting antioxidant efficacy, methods to measure antioxidant activity and novel antioxidants.

Oxidation in Foods and Beverages and Antioxidant Applications

Oxidation in Foods and Beverages and Antioxidant Applications
  • Author : Eric A Decker,Ryan J Elias,D. Julian McClements
  • Publisher : Elsevier
  • Release : 22 September 2010
GET THIS BOOKOxidation in Foods and Beverages and Antioxidant Applications

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 much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control. The second volume reviews problems associated with oxidation and its management in

Processing and Impact on Antioxidants in Beverages

Processing and Impact on Antioxidants in Beverages
  • Author : Victor R. Preedy
  • Publisher : Elsevier
  • Release : 05 April 2014
GET THIS BOOKProcessing and Impact on Antioxidants in Beverages

Processing and Impact on Antioxidants in Beverages presents information key to understanding how antioxidants change during production of beverages, how production options can be used to enhance antioxidant benefit, and how to determine the production process that will result in the optimum antioxidant benefit while retaining consumer acceptability. In the food industry, antioxidants are added to preserve the shelf life of foods and to prevent off-flavors from developing. These production-added components also contribute to the overall availability of essential nutrients

Handbook of Antioxidants for Food Preservation

Handbook of Antioxidants for Food Preservation
  • Author : Fereidoon Shahidi
  • Publisher : Woodhead Publishing
  • Release : 25 February 2015
GET THIS BOOKHandbook of Antioxidants for Food Preservation

Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in foods. This book provides an overview of the food antioxidants currently available and their applications in different food products. Part one provides background information on a comprehensive list of the main natural and synthetic antioxidants used in food. Part two looks at methodologies

Lipid Oxidation

Lipid Oxidation
  • Author : Amy S. Logan,Uwe Nienaber,Xiangqing (Shawn) Pan
  • Publisher : Elsevier
  • Release : 15 August 2015
GET THIS BOOKLipid Oxidation

Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers’ acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex matrices. Lipids are mostly incorporated as emulsions, and chemical reactions occur at various interfaces throughout the food matrix. Recently, incorporation of healthy lipids into food systems to deliver the desired nutrients is becoming more popular in the food industry. Many food ingredients contain

Lipid Oxidation

Lipid Oxidation
  • Author : Amy S. Logan,Uwe Nienaber,Xiangqing (Shawn) Pan
  • Publisher : Academic Press and Aocs Press
  • Release : 19 August 2016
GET THIS BOOKLipid Oxidation

Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers' acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex matrices. Lipids are mostly incorporated as emulsions, and chemical reactions occur at various interfaces throughout the food matrix. Recently, incorporation of healthy lipids into food systems to deliver the desired nutrients is becoming more popular in the food industry. Many food ingredients contain

Antioxidants in Foods and Its Applications

Antioxidants in Foods and Its Applications
  • Author : Emad Shalaby,Ghada Mostafa Azzam
  • Publisher : BoD – Books on Demand
  • Release : 11 July 2018
GET THIS BOOKAntioxidants in Foods and Its Applications

Free radicals are atoms or molecules containing unpaired electrons. Damage occurs when the free radical encounters another molecule and seeks to find another electron to pair its unpaired electron. Free radicals can cause mutation in different biological compounds such as protein, nucleic acids, and lipids, and the damage caused by the free radicals lead to various diseases (cancer, cardiovascular disease, aging, etc.). Antioxidants are helpful in reducing and preventing damage from free radical reactions because of their ability to donate

Sulfur Dioxide

Sulfur Dioxide
  • Author : Louis C. Schroeter
  • Publisher : Elsevier
  • Release : 14 July 2015
GET THIS BOOKSulfur Dioxide

Sulfur Dioxide discusses in detail the preparation and oxidation of sulfur dioxide. The book also covers the effect of the substance on organic and inorganic mixtures. The pharmaceutical application, safety, and effectiveness of the substance in the form of sulfites in food and beverage are comprehensively explained. A section of the book focuses on the physiological effects of sulfur dioxide in plants, animals, and humans. The book highlights the properties of sulfur dioxide in gaseous state and in aqueous solutions,

Food Antioxidants

Food Antioxidants
  • Author : B. J. Hudson
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOKFood Antioxidants

Antioxidants are present naturally in virtually all food commodities, providing them with a valuable degree of protection against oxidative attack. When food commodities are subjected to processing, such natural antioxidants are often depleted, whether physically, from the nature of the process itself, or by chemical degradation. In conse quence, processed food products usually keep less well than do the commodities from which they originated. Ideally, food producers would like them to keep better. This objective can often be achieved by

Natural Antioxidants

Natural Antioxidants
  • Author : Rituparna Banerjee,Arun K. Verma,Mohammed Wasim Siddiqui
  • Publisher : CRC Press
  • Release : 26 June 2017
GET THIS BOOKNatural Antioxidants

In the recent years, considerable research has been carried out evaluating natural substances as antioxidative additives in food products, leading to novel combinations of antioxidants and the development of novel food products. In addition to their antioxidative capacity, these natural additives have positive effects on the human body with documented health benefits. This valuable new book provides an overview of natural antioxidants, their sources, methods of extraction, regulatory aspects, and application techniques, specifically focusing on different foods of animal origin

Antioxidant Measurement and Applications

Antioxidant Measurement and Applications
  • Author : American Chemical Society. Meeting,Fereidoon Shahidi,Chi-Tang Ho
  • Publisher : Amer Chemical Society
  • Release : 21 June 2021
GET THIS BOOKAntioxidant Measurement and Applications

Antioxidant Measurement and Applications will provide an excellent account of lipid oxidation and oxidative stability of food lipids and the role of antioxidants in prevention of oxidation, their occurrence and sources. There is a need in the market for a book of this caliber and will be well received by the industry. The book will cover mechanisms of action of antioxidants and analytical procedures and furthers the potential health benefits of antioxidants and their role in disease risks.

Oxidative Stress and Chronic Degenerative Diseases

Oxidative Stress and Chronic Degenerative Diseases
  • Author : Jose Antonio Morales-Gonzalez
  • Publisher : BoD – Books on Demand
  • Release : 22 May 2013
GET THIS BOOKOxidative Stress and Chronic Degenerative Diseases

This work responds to the need to find, in a sole document, the affect of oxidative stress at different levels, as well as treatment with antioxidants to revert and diminish the damage. Oxidative Stress and Chronic Degenerative Diseases - a Role for Antioxidants is written for health professionals by researchers at diverse educative institutions (Mexico, Brazil, USA, Spain, Australia, and Slovenia). I would like to underscore that of the 19 chapters, 14 are by Mexican researchers, which demonstrates the commitment of Mexican