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Oxidation in Foods and Beverages and Antioxidant Applications
Understanding Mechanisms of Oxidation and Antioxidant Activity
Eric A Decker (Edited by), Ryan J Elias (Edited by), D. Julian McClements (Edited by)
9781845696481, Elsevier Science
Hardback, published 27 September 2010
432 pages
23.4 x 15.6 x 2.8 cm, 0.81 kg
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 in part one describe oxidation processes in foods, including the role of metals, heme proteins and lipoxygenase. The impact of oxidation on food flavour and the health aspects of oxidized fats are also covered. Final chapters in part one review the measurement of the extent of lipid oxidation and methods for food shelf-life determination. Part two discusses the ways in which antioxidants inhibit food oxidation, factors affecting antioxidant efficacy, methods to measure antioxidant activity and novel antioxidants.
With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality.
Part 1 Oxidation in foods and beverages: Understanding oxidation processes in foods
Metals and food oxidation
The impact of singlet oxygen on lipid oxidation in foods
Heme proteins and oxidation in fresh and processed meats
Lipoxygenase and lipid oxidation in foods
Understanding and reducing oxidative flavour deterioration in foods
Health aspects of oxidized dietary fats
Methods to determine the extent of lipid oxidation in foods
Methods for food shelf life determination and prediction. Part 2 Antioxidants in foods and beverages: Understanding antioxidant mechanisms in preventing oxidation in foods
Protein antioxidants for the stabilisation of lipid foods: Current and potential applications
Synthetic and natural antioxidant additives in food stabilisation: Current applications and future research
Effects of food structure and ingredient interactions on antioxidant capacity
Assessing the activity of natural food antioxidants
Effects of processing and storage on antioxidant efficacy in foods.
Subject Areas: Food & beverage technology [TDCT]