Oxidation in foods and beverages and antioxidant applications. Volume 2, Management in different industry sectors [electronic resource] / edited by Eric A. Decker, Ryan J. Elias and D. Julian McClements.
Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of...
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| Online Access: |
Full Text (via ScienceDirect) |
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| Other Authors: | , , |
| Other title: | Management in different industry sectors |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Oxford ; Philadelphia :
Woodhead Pub.,
2010.
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| Series: | Woodhead Publishing in food science, technology, and nutrition ;
no. 200. |
| Subjects: |
Internet
Full Text (via ScienceDirect)Online
| Call Number: |
TP372.55.O9 O95 2010eb
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| TP372.55.O9 O95 2010eb | Available |