دانلود کتاب Oxidation in Foods and Beverages and Antioxidant Applications, Volume 2 - Management in Different Industry Sectors

This volume reviews problems associated with oxidation and its management in different industry sectors. Part I 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 II 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. Content: Front Matter • Table of Contents •Part I. Oxidation in Animal Products 1. Oxidation and Protection of Red Meat 2. Oxidation and Protection of Poultry and Eggs 3. Oxidation and Protection of Fish 4. Oxidation and Protection of Milk and Dairy Products 5. Oxidation of Fish Oils and Foods Enriched with Omega-3 Polyunsaturated Fatty Acids •Part II. Oxidation in Plant-Based Foods and Beverages 6. Oxidation of Edible Oils 7. Preventing Oxidation during Frying of Foods 8. Oxidation and Protection of Nuts and Nut Oils 9. Lipid Oxidation in Emulsified Food Products 10. Oxidation of Confectionery Products and Biscuits 11. Oxidation of Cereals and Snack Products 12. Oxidative Stability of Antioxidants in Fruits and Vegetables 13. Flavour Changes in Beer: Oxidation and other Pathways 14. Wine Oxidation •Part III. Antioxidant Delivery in Foods and Beverages 15. Use of Encapsulation to Inhibit Oxidation of Lipid Ingredients in Foods 16. Antioxidant Active Food Packaging and Antioxidant Edible Films Index