Oxidation in Foods and Beverages and Antioxidant Applications: Understanding Mechanisms of Oxidation and Antioxidant Activity

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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...

Format:Hardcover

Language:English

ISBN:1845696484

ISBN13:9781845696481

Release Date:October 2010

Publisher:Woodhead Publishing

Length:432 Pages

Weight:1.74 lbs.

Dimensions:1.2" x 6.5" x 9.5"

Related Subjects

Engineering Science Science & Math Science & Scientists Science & Technology Technology

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Oxidation in Foods and Beverages and Antioxidant Applications: Understanding Mechanisms of Oxidation and Antioxidant Activity

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