Oxidation in foods and beverages and antioxidant applications. Volume 1, Understanding mechanisms of oxidation and antioxidant activity /
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...
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| Other Authors: | , , |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Oxford ; Philadelphia :
Woodhead Pub.,
2010.
|
| Series: | Woodhead Publishing in food science, technology, and nutrition ;
no. 199. |
| Subjects: | |
| Online Access: | CONNECT |
Table of Contents:
- pt. I. Oxidation in foods and beverages
- pt. II. Antioxidants in foods and beverages.
