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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Bibliographic Details

Corporate Author:	Knovel (Firm)
Other Authors:	McClements, David Julian, Decker, Eric, 1960-, Elias, Ryan J.
Format:	eBook
Language:	English
Published:	Oxford ; Philadelphia : Woodhead Pub., 2010.
Series:	Woodhead Publishing in food science, technology, and nutrition ; no. 199.
Subjects:	Oxidation. Antioxidants. Rancidity. Food spoilage. TECHNOLOGY & ENGINEERING > Food Science. Electronic books.
Online Access:	Connect to the full text of this electronic book