Oxidation in Foods and Beverages and Antioxidant Applications
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 methods for its control. The first volume focuses on oxidation mechanisms and antioxidant activity. Initial chapters in part one describe oxidation processes in foods, including the role of metal…
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Produktdetails
Weitere Autoren: Elias, R. / McClements, D. J.
- ISBN: 978-1-78242-147-4
- EAN: 9781782421474
- Produktnummer: 15983867
- Verlag: Woodhead Pub
- Sprache: Englisch
- Erscheinungsjahr: 2010
- Seitenangabe: 984 S.
Über den Autor
Professor Eric Decker works in the Department of Food Science at the University of Massachusetts, Amherst, and is Department Head. He is well known for his research into lipid oxidation and antioxidants. 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 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.
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