Oxidation in foods and beverages and antioxidant applications: Understanding mechanisms of oxidation and antioxidant activity

Eric A. Decker, Ryan J. Elias, D. Julian McClements

Research output: Book/ReportBook

20 Scopus citations

Abstract

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.

Original languageEnglish (US)
PublisherElsevier Inc.
Number of pages408
ISBN (Print)9781845696481
DOIs
StatePublished - Sep 2010

All Science Journal Classification (ASJC) codes

  • Agricultural and Biological Sciences(all)
  • Biochemistry, Genetics and Molecular Biology(all)
  • Medicine(all)

Fingerprint Dive into the research topics of 'Oxidation in foods and beverages and antioxidant applications: Understanding mechanisms of oxidation and antioxidant activity'. Together they form a unique fingerprint.

Cite this