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...
| Corporate Author: | |
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| Other Authors: | , , |
| Format: | eBook |
| Language: | English |
| Published: |
Oxford ; Philadelphia :
Woodhead Pub.,
2010.
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| Series: | Woodhead Publishing in food science, technology, and nutrition ;
no. 199. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
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