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-flavors 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 flavor 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 will be standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality. 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 FM ......Page 1 Contributor Contact Details......Page 0 Preface......Page 3 Table of Contents......Page 5 1 Understanding Oxidation Processes in Foods......Page 12 2 Metals and Food Oxidation......Page 45 3 The Impact of Singlet Oxygen on Lipid Oxidation in Foods......Page 66 4 Heme Proteins and Oxidation in Fresh and Processed Meats......Page 85 5 Lipoxygenase and Lipid Oxidation in Foods......Page 114 6 Understanding and Reducing Oxidative Flavour Deterioration in Foods......Page 131 7 Health Aspects of Oxidized Dietary Fats......Page 152 8 Methods to Determine the Extent of Lipid Oxidation in Foods......Page 190 9 Methods for Food Shelf Life Determination and Prediction......Page 205 10 Understanding Antioxidant Mechanisms in Preventing Oxidation in Foods......Page 233 11 Protein Antioxidants for the Stabilization of Lipid Foods: Current and Potential Applications......Page 257 12 Synthetic and Natural Antioxidant Additives in Food Stabilization: Current Applications and Future Research......Page 280 13 Effects of Food Structure and Ingredient Interactions on Antioxidant Capacity......Page 329 14 Assessing the Activity of Natural Food Antioxidants......Page 340 15 Effects of Processing and Storage on Antioxidant Efficacy in Foods......Page 376 Index......Page 402 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.