ISBN-10:
1845696484
ISBN-13:
9781845696481
Pub. Date:
10/28/2010
Publisher:
Elsevier Science
Oxidation in Foods and Beverages and Antioxidant Applications Volume 1: Understanding Mechanisms of Oxidation and Antioxidant Activity

Oxidation in Foods and Beverages and Antioxidant Applications Volume 1: Understanding Mechanisms of Oxidation and Antioxidant Activity

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Product Details

ISBN-13: 9781845696481
Publisher: Elsevier Science
Publication date: 10/28/2010
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition Series , #199
Pages: 432
Product dimensions: 6.40(w) x 9.30(h) x 1.40(d)

About the Author

Ryan Elias is Assistant Professor of Food Science at Pennsylvania State University. He is well known for his research into lipid oxidation and antioxidants.

Professor David Julian McClements works in the Department of Food Science at the University of Massachusetts, Amherst. He is well known for his research into lipid oxidation and antioxidants.

Table of 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.

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