Oxidation In Foods And Beverages And Antioxidant Applications: Understanding Mechanisms Of Oxidation And Antioxidant Activity (Woodhead Publishing Series In Food Science, Technology And Nutrition)

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.

• | Author: Eric A. Decker, Ryan J. Elias, D. Julian McClements
• | Publisher: Woodhead Publishing
• | Publication Date: Aug 16, 2016
• | Number of Pages: 432 pages
• | Language: English
• | Binding: Paperback/Science
• | ISBN-10: 0081014724
• | ISBN-13: 9780081014721