Oxidation in Foods and Beverages and Antioxidant Applications: Understanding Mechanisms of Oxidation and Antioxidant Activity: 1 (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Image 1

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Woodhead Publishing Oxidation in Foods and Beverages and Antioxidant Applications: Understanding Mechanisms of Oxidation and Antioxidant Activity: 1 (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Name: Oxidation in Foods and Beverages and Antioxidant Applications: Understanding Mechanisms of Oxidation and Antioxidant Activity: 1 (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Brand: Woodhead Publishing

Microbiology

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Product Description 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. Key Features: describes oxidation processes in foods, including the role of metals, heme proteins and lipoxygenase; reviews the impact of oxidation on food flavour and the health aspects of oxidized fats; discusses the ways in which antioxidants inhibit food oxidation, factors affecting antioxidant efficacy and methods to measure antioxidant activity. Contents: 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 stabilization: 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. About the Author Eric Decker and Julian McClements are Professors in the Department of Food Science at the University of Massachusetts, Amherst, where Eric is also Department Head. Ryan Elias is Assistant Professor of Food Science at Pennsylvania State University. The Editors are well known for their research into lipid oxidation and antioxidants.

Product Specifications

Brand: Woodhead Publishing
Format: Hardcover
ASIN: 1845696484
Category: Books > Subjects > Science, Nature & Maths > Biological Sciences > Microbiology
Domain: Amazon UK
Release Date: 01 October 2010
Listed Since: 06 July 2009

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Woodhead Publishing Oxidation in Foods and Beverages and Antioxidant Applications: Understanding Mechanisms of Oxidation and Antioxidant Activity: 1 (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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