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9781845696481

Oxidation in Foods and Beverages and Antioxidant Applications

by ; ;
  • ISBN13:

    9781845696481

  • ISBN10:

    1845696484

  • Format: Paperback
  • Copyright: 2016-08-16
  • Publisher: Elsevier Science
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Supplemental Materials

What is included with this book?

Summary

Oxidative rancidity is one of the major factors reducing food and beverage quality and shelf-life. Its control is particularly significant with current trends towards inclusion of long-chain PUFA in foods and oil reformulation to reduce trans fatty acids. This book summarizes the latest research into oxidation and methods for its control. The first part of the book conveniently summarizes oxidation mechanisms, effects on food quality and oxidation analysis. Part two then reviews different types of antioxidants and general issues in their application in foods. The final sections focus on oxidation, its management in a wide range of different foods and beverages and antioxidant delivery.

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

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