دانلود کتاب 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, natural antioxidants are of much interest. This volume focuses on oxidation mechanisms and antioxidant activity. Part I provides an overview of the current state of understanding of lipid oxidation and then focuses on the major prooxidants in foods including transition metals, singlet oxygen, heme proteins and lipoxygenase. In addition, Part 1 contains chapters on how lipid oxidation impacts the sensory and health properties of foods and how lipid oxidation reactions can be monitored and predicted. How these oxidation pathways can be controlled is covered in Part 2. Content: Front Matter • Preface • Table of Contents •Part I. Oxidation in Foods and Beverages 1. Understanding Oxidation Processes in Foods 2. Metals and Food Oxidation 3. The Impact of Singlet Oxygen on Lipid Oxidation in Foods 4. Heme Proteins and Oxidation in Fresh and Processed Meats 5. Lipoxygenase and Lipid Oxidation in Foods 6. Understanding and Reducing Oxidative Flavour Deterioration in Foods 7. Health Aspects of Oxidized Dietary Fats 8. Methods to Determine the Extent of Lipid Oxidation in Foods 9. Methods for Food Shelf Life Determination and Prediction •Part II. Antioxidants in Foods and Beverages 10. Understanding Antioxidant Mechanisms in Preventing Oxidation in Foods 11. Protein Antioxidants for the Stabilization of Lipid Foods: Current and Potential Applications 12. Synthetic and Natural Antioxidant Additives in Food Stabilization: Current Applications and Future Research 13. Effects of Food Structure and Ingredient Interactions on Antioxidant Capacity 14. Assessing the Activity of Natural Food Antioxidants 15. Effects of Processing and Storage on Antioxidant Efficacy in Foods Index