{"product_id":"oxidation-in-foods-and-beverages-and-antioxidant-applications-understanding-mechanisms-of-oxidation-and-antioxidant-activity-paperback-9780081014721","title":"Oxidation in Foods and Beverages and Antioxidant Applications; Understanding Mechanisms of Oxidation and Antioxidant Activity (Paperback \/ softback) 9780081014721","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eOxidation in Foods and Beverages and Antioxidant Applications\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eUnderstanding Mechanisms of Oxidation and Antioxidant Activity\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eEric A Decker (Edited by), Ryan J Elias (Edited by), D. Julian McClements (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780081014721, Elsevier Science\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback \/ softback, published 16 August 2016\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e432 pages\u003cbr\u003e23.3 x 15.6 x 2.7 cm, 0.6 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003eOxidative 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\u0026amp;D and QA professionals in the food industry, as well as academic researchers interested in food quality.\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePart 1 Oxidation in foods and beverages: Understanding oxidation processes in foods\u003cbr\u003e Metals and food oxidation\u003cbr\u003e The impact of singlet oxygen on lipid oxidation in foods\u003cbr\u003e Heme proteins and oxidation in fresh and processed meats\u003cbr\u003e Lipoxygenase and lipid oxidation in foods\u003cbr\u003e Understanding and reducing oxidative flavour deterioration in foods\u003cbr\u003e Health aspects of oxidized dietary fats\u003cbr\u003e Methods to determine the extent of lipid oxidation in foods\u003cbr\u003e Methods for food shelf life determination and prediction. Part 2 Antioxidants in foods and beverages: Understanding antioxidant mechanisms in preventing oxidation in foods\u003cbr\u003e Protein antioxidants for the stabilisation of lipid foods: Current and potential applications\u003cbr\u003e Synthetic and natural antioxidant additives in food stabilisation: Current applications and future research\u003cbr\u003e Effects of food structure and ingredient interactions on antioxidant capacity\u003cbr\u003e Assessing the activity of natural food antioxidants\u003cbr\u003e Effects of processing and storage on antioxidant efficacy in foods.\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Food \u0026amp; beverage technology [\u003ca title=\"See our other books on Food \u0026amp; beverage technology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Food%20\u0026amp;%20beverage%20technology%20%5BTDCT%5D%22\"\u003eTDCT\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Woodhead Publishing","offers":[{"title":"Default Title","offer_id":46649155092760,"sku":"9780081014721","price":165.99,"currency_code":"GBP","in_stock":false}],"url":"https:\/\/freshlyprintedbooks.co.uk\/products\/oxidation-in-foods-and-beverages-and-antioxidant-applications-understanding-mechanisms-of-oxidation-and-antioxidant-activity-paperback-9780081014721","provider":"Freshly Printed Books","version":"1.0","type":"link"}