Oxidation in Foods and Beverages and Antioxidant Applications: Understanding Mechanisms of Oxidation and Antioxidant Activity (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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 metals, heme proteins and lipoxygenase. The impact of oxidation on food flavour and the health aspects of oxidized fats are also covered. Final chapters in part one review the measurement of the extent of lipid oxidation and methods for food shelf-life determination. Part two discusses the ways in which antioxidants inhibit food oxidation, factors affecting antioxidant efficacy, methods to measure antioxidant activity and novel antioxidants. With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality. Describes oxidation processes in foods, including the role of metals, heme proteins and lipoxygenase Reviews the impact of oxidation on food flavour and the health aspects of oxidized fats Discusses the ways in which antioxidants inhibit food oxidation, factors affecting antioxidant efficacy and methods to measure antioxidant activity Content: Front matter , Pages i-iii Copyright , Page iv Contributor contact details , Pages xi-xiv , Eric A. Decker, Ryan J. Elias, D.J. McClements, Leif H. Skibsted, J. Kanner, S. Van Dyck, Mark P. Richards, Tong Wang, Earl Hammond, Charlotte Jacobsen, Dr K. Eder, R. Ringseis, Afaf Kamal Eldin, Lara Manzocco, Sohia Calligaris, Maria Cristina Nicoli, Eric A. Decker, Bingcan Chen, Atikorn Panya, Ryan J. Elias, Ryan J. Elias, et al. Woodhead Publishing Series in Food Science, Technology and Nutrition , Pages xv-xxi Preface , Pages xxiii-xxiv , Eric A. Decker, Ryan J. Elias, D. Julian McClements 1 - Understanding oxidation processes in foods , Pages 3-35 , L.H. Skibsted 2 - Metals and food oxidation , Pages 36-56 , J. Kanner 3 - The impact of singlet oxygen on lipid oxidation in foods , Pages 57-75 , S. Van Dyck 4 - Heme proteins and oxidation in fresh and processed meats , Pages 76-104 , M.P. Richards 5 - Lipoxygenase and lipid oxidation in foods , Pages 105-121 , T. Wang, E.G. Hammond 6 - Understanding and reducing oxidative flavour deterioration in foods , Pages 122-142 , C. Jacobsen 7 - Health aspects of oxidized dietary fats , Pages 143-180 , K. Eder, R. Ringseis 8 - Methods to determine the extent of lipid oxidation in foods , Pages 181-195 , A. Kamal Eldin 9 - Methods for food shelf life determination and prediction , Pages 196-222 , L. Manzocco, S. Calligaris, M.C. Nicoli 10 - Understanding antioxidant mechanisms in preventing oxidation in foods , Pages 225-248 , E.A. Decker, B. Chen, A. Panya, R.J. Elias 11 - Protein antioxidants for the stabilization of lipid foods: current and potential applications , Pages 249-271 , R.J. Elias, E.A. Decker 12 - Synthetic and natural antioxidant additives in food stabilization: current applications and future research , Pages 272-320 , D.R. Berdahl, R.I. Nahas, J.P. Barren 13 - Effects of food structure and ingredient interactions on antioxidant capacity , Pages 321-331 , M.H. Gordon 14 - Assessing the activity of natural food antioxidants , Pages 332-367 , N. Nenadis, M.Z. Tsimidou 15 - Effects of processing and storage on antioxidant efficacy in foods , Pages 368-393 , J. Pokorný, Š. Schmidt Index , Pages 394-408 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 metals, heme proteins and lipoxygenase. The impact of oxidation on food flavour and the health aspects of oxidized fats are also covered. Final chapters in part one review the measurement of the extent of lipid oxidation and methods for food shelf-life determination. Part two discusses the ways in which antioxidants inhibit food oxidation, factors affecting antioxidant efficacy, methods to measure antioxidant activity and novel antioxidants.

With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality.

• Describes oxidation processes in foods, including the role of metals, heme proteins and lipoxygenase
• Reviews the impact of oxidation on food flavour and the health aspects of oxidized fats
• Discusses the ways in which antioxidants inhibit food oxidation, factors affecting antioxidant efficacy and methods to measure 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 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 metals, heme proteins and lipoxygenase. The impact of oxidation on food flavour and the health aspects of oxidized fats are also covered. Final chapters in part one review the measurement of the extent of lipid oxidation and methods for food shelf-life determination. Part two discusses the ways in which antioxidants inhibit food oxidation, factors affecting antioxidant efficacy, methods to measure antioxidant activity and novel antioxidants. With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for R & D and QA professionals in the food industry, as well as academic researchers interested in food quality. Describes oxidation processes in foods, including the role of metals, heme proteins and lipoxygenaseReviews the impact of oxidation on food flavour and the health aspects of oxidized fatsDiscusses the ways in which antioxidants inhibit food oxidation, factors affecting antioxidant efficacy and methods to measure antioxidant activity The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control. Volume 1 focuses on oxidation mechanisms and antioxidant activity.