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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology

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Oxidation in Foods and Beverages and Antioxidant Applications - Understanding Mechanisms of Oxidation and Antioxidant Activity (Paperback) Loot Price: R4,989
Discovery Miles 49 890
You Save: R551 (10%)
Oxidation in Foods and Beverages and Antioxidant Applications - Understanding Mechanisms of Oxidation and Antioxidant Activity...

Oxidation in Foods and Beverages and Antioxidant Applications - Understanding Mechanisms of Oxidation and Antioxidant Activity (Paperback)

Eric A. Decker, Ryan J. Elias, D.Julian McClements

Series: Woodhead Publishing Series in Food Science, Technology and Nutrition

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List price R5,540 Loot Price R4,989 Discovery Miles 49 890 | Repayment Terms: R468 pm x 12* You Save R551 (10%)

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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.

General

Imprint: Woodhead Publishing Ltd
Country of origin: United Kingdom
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition
Release date: August 2016
First published: 2010
Editors: Eric A. Decker • Ryan J. Elias • D.Julian McClements
Dimensions: 234 x 156 x 22mm (L x W x T)
Format: Paperback
Pages: 432
ISBN-13: 978-0-08-101472-1
Categories: Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN: 0-08-101472-4
Barcode: 9780081014721

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