Oxidation in Foods and Beverages and Antioxidant Applications

Eric A Decker, Ryan J Elias, D. Julian McClements (Autoren)

Media-Kombination

984 Seiten

2010
Woodhead Publishing Ltd
978-1-78242-147-4 (ISBN)

Infos

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.The second volume reviews problems associated with oxidation and its management in different industry sectors. Part one focuses on animal products, with chapters on the oxidation and protection of red meat, poultry, fish and dairy products. The oxidation of fish oils and foods enriched with omega-3 polyunsaturated fatty acids is also covered. Part two reviews oxidation in plant-based foods and beverages, including edible oils, fruit and vegetables, beer and wine. Oxidation of fried products and emulsion-based foods is also discussed. Final chapters examine encapsulation to inhibit lipid oxidation and antioxidant active packaging and edible films.

Autor

Professor Eric Decker works in the Department of Food Science at the University of Massachusetts, Amherst, and is Department Head. He is well known for his research into lipid oxidation and antioxidants. Ryan Elias is Assistant Professor of Food Science at Pennsylvania State University. He is well known for his research into lipid oxidation and antioxidants. Professor David Julian McClements works in the Department of Food Science at the University of Massachusetts, Amherst. He is well known for his research into lipid oxidation and antioxidants.

Inhalt

Artificial neural networks technology to model, understand, and optimize drug formulations; ME_expert 2.0: A heuristic decision support system for microemulsions formulation development; Expert system for the development and formulation of push–pull osmotic pump tablets containing poorly water- soluble drugs; SeDeM Diagram: An expert system for preformulation, characterization and optimization of tablets obtained by direct compression; New SeDeM-ODT expert system: An expert system for formulation of orodispersible tablets obtained by direct compression; 3-D cellular automata in computer-aided design of pharmaceutical formulations: Mathematical concept and F-CAD software; OXPIRT: Ontology- based eXpert system for Production of a generic Immediate Release Tablet; Optimisation of compression parameters with AI-based mathematical models.

Produkt-Details

• Erscheint lt. Verlag: 27.9.2010
• Verlagsort: Cambridge
• Sprache: englisch
• Maße: 156 x 234 mm
• Themenwelt: Technik ► Lebensmitteltechnologie
• ISBN-10: 1-78242-147-5 / 1782421475
• ISBN-13: 978-1-78242-147-4 / 9781782421474
• Zustand: Neuware