Woodhead Publishing Woodhead Oxidation in Foods and Beverages Vol 2 - Management

Oxidative rancidity remains a primary reason for food quality deterioration. This process leads to the formation of undesirable off-flavours and unhealthful compounds that impact consumer safety and product shelf life. This second volume of the Woodhead Publishing Series in Food Science, Technology and Nutrition focuses on the management of oxidation across various industry sectors. This comprehensive text reviews methods for controlling oxidation to maintain food integrity. The content is organized into specialized sections to provide targeted insights. Part 1 examines animal products, including detailed chapters on the oxidation and protection of red meat, poultry, fish, and dairy products. Part 2 shifts focus to plant-based foods, providing a deep look at how oxidation affects these specific categories. Designed for professionals and researchers in food science, this volume provides the necessary technical background to understand and mitigate oxidative damage. By studying these management techniques, industry experts can better control food quality and prevent the development of harmful compounds in both animal and plant-based food sectors.