This item is in: Food Science > Quality > Food properties
Oxidation in foods and beverages and antioxidant applications: Management in different industry sectors (Volume 2)Edited by E Decker, University of Massachusetts, R Elias, Pennsylvania State University and D J McClements, University of Massachusetts, USA
Woodhead Publishing Series in Food Science, Technology and Nutrition No. 200
- reviews problems associated with oxidation and its management in different industry sectors
- examines animal products, with chapters on the oxidation and protection of red meat, poultry and fish
- discusses oxidation of fish oils and foods enriched with omega-3 and polyunsaturated fatty acids
- final chapters examine encapsulation to inhibit lipid oxidation and antioxidant active packaging and edible films
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 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 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.
With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality.
ISBN 1 84569 983 1
ISBN-13: 978 1 84569 983 3
September 2010
552 pages 234 x 156mm hardback
£160.00 / US$270.00 / €190.00
Usually dispatched within 24 hours
About the editors
Eric Decker and Julian McClements are Professors in the Department of Food Science at the University of Massachusetts, Amherst, where Eric is also Department Head.
Ryan Elias is Assistant Professor of Food Science at Pennsylvania State University. The Editors are well known for their research into lipid oxidation and antioxidants.
Titles which may also be of interest:
Oxidation in foods and beverages and antioxidant applications
Food spoilage microorganisms
Understanding and measuring the shelf-life of food
Taints and off-flavours in foods
Food enrichment with omega-3 fatty acids
Contents
PART 1 OXIDATION IN ANIMAL PRODUCTS
PART 2 OXIDATION IN PLANT-BASED FOODS AND BEVERAGES
PART 3 ANTIOXIDANT DELIVERY IN FOODS AND BEVERAGES
PART 1 OXIDATION IN ANIMAL PRODUCTS
Oxidation and protection of red meat
C Faustman, S Yin and N Tatiyaborworntham, University of Connecticut, USA and B M Naveena, National Research Centre on Meat, India
- Introduction and compositional considerations
- Lipid oxidation in red meat
- Meat protein oxidation
- Antioxidant mediation of red meat oxidation
- Future trends
- Sources of further information and advice
- References
Oxidation and protection of poultry and eggs
N Botsoglou, Aristotle University of Thessaloniki and E Botsoglou, University of Thessaly, Greece
- Introduction
- Oxidation of poultry meat and eggs
- Effect of oxidation on the sensory quality of poultry meat and eggs
- Effect of oxidation on the nutritional quality of poultry meat and eggs
- Effect of oxidation on the shelf life of poultry meat and eggs
- Strategies to protect poultry meat and eggs against oxidation
- Future trends
- Sources of further information and advice
- References
Oxidation and protection of fish
I Medina and M Pazos, Instituto de Investigaciones Marinas CSIC, Spain
- Introduction
- Oxidation of fish and fish products
- Effects of oxidation on sensory and nutritional quality and shelf-life
- Protecting fish and fish products against oxidation
- Future trends
- Sources of further information and advice
- References
Oxidation and protection of milk and dairy products
S E Duncan and J B Webster, Virginia Polytechnic Institute and State University, USA
- Introduction
- Oxidation of milk components
- Processing and storage conditions contributing to oxidation of milk and dairy products
- Photooxidation of milk and dairy products
- Oxidation of dairy products
- Packaging of milk and dairy products
- Future trends
- Sources of further information and advice
- References
Oxidation of fish oils and foods enriched with omega-3 polyunsaturated fatty acids
C Jacobsen, Technical University of Denmark, Denmark
- Introduction
- Oxidative flavour deterioration of omega-3 enriched foods
- Prevention of oxidation in fish oil and omega-3 polyunsaturated fatty acid (PUFA) enriched foods
- Conclusions
- Future trends
- Sources of further information and advice
- References
PART 2 OXIDATION IN PLANT-BASED FOODS AND BEVERAGES
Oxidation of edible oils
B Matthäus, Federal Research Institute for Nutrition and Food, Department for Lipid Research, Germany
- Introduction
- Lipid oxidation
- Importance of oxidative processes on the quality of edible oils
- Evaluation of the oxidative state of edible oils
- Effects of oxidation on sensory and nutritional quality of edible oils
- Effect of processing on the oxidative stability of edible oils
- Protection of edible oils against oxidation
- Conclusion
- Sources of further information and advice
- References
Preventing oxidation during frying of foods
G Márquez-Ruiz, Instituto del Frío (CSIC) and M V Ruiz-Mendez, J Velasco and C Dobarganes, Instituto de la Grasa (CSIC), Spain
- Introduction
- Oxidation during the frying process
- Assessing frying oil quality
- Effects of frying on sensory and nutritional quality
- Preventing oxidation during frying
- Sources of further information and advice
- Future trends
- Acknowledgements
- References
Oxidation and protection of nuts and nut oils
F Shahidi and J A John, Memorial University of Newfoundland, Canada
- Introduction
- Oxidation of nuts and nut oils
- Effect of oxidation on sensory, nutritional quality and shelf-life of nuts and nut oils
- Protecting nuts and nut oils against oxidation
- Future trends
- References
Lipid oxidation in emulsified food products
T Waraho, V Cardenia, E A Decker, D J McClements, University of Massachusetts, USA
- Introduction
- Emulsions: preparation, properties and characterization
- Lipid oxidation mechanisms in emulsions
- Characteristics of emulsion droplets that impact lipid oxidation
- Influence of antioxidants on lipid oxidation in emulsions
- Influence of other emulsion components on lipid oxidation
- Controlling lipid oxidation using structured emulsions
- Conclusions
- References
Oxidation of confectionery products and biscuits
G Talbot, The Fat Consultant, UK
- Introduction
- Oxidation and hydrolysis of confectionery products and biscuits
- Effects of rancidity on sensory quality and shelf-life
- Protecting confectionery products and biscuits against oxidation
- Future trends
- Sources of further information and advice
- References
Oxidation of cereals and snack products
C Hall, North Dakota State University, USA
- Introduction
- Oxidation of cereals and snack products
- Effects on sensory and nutritional quality
- Protecting cereals and snack products against oxidation
- Future trends
- Sources of further information and advice
- References
Oxidative stability of antioxidants in fruit and vegetables
O Martín-Belloso, I Odriozola-Serrano, M A Rojas-Graü, and R Soliva-Fortuny, University of Lleida, Spain
- Introduction
- Antioxidant properties of fruits and vegetables
- Oxidation processes affecting quality and shelf-life of fruit and vegetable products
- Protecting fresh and processed fruits and vegetables against oxidation
- Future trends
- Sources of further information and advice
- References
Flavour changes in beer: oxidation and other pathways
C W Bamforth, University of California, USA
- Introduction
- The nature of flavour changes in beer
- The chemistry of flavour change in beer
- The assessment of flavour instability
- Factors impacting flavour in beer
- The impact of the malting and brewing processes on flavour change in final package
- The practicality of achieving flavour stability
- References
Wine oxidation
V F Laurie, Universidad de Talca, Chile and A C Clark, Charles Stuart University, Australia
- Introduction
- Oxygen dissolution and consumption in musts and wines
- The oxidation of wine constituents
- The impact of oxidation on wine sensory features, nutritional and therapeutic value
- Managing oxidation in wine
- Future trends
- Sources of further information and advice
- Acknowledgements
- References
PART 3 ANTIOXIDANT DELIVERY IN FOODS AND BEVERAGES
Use of encapsulation to inhibit oxidation of lipid ingredients in foods
M A Augustin and L Sanguansri, CSIRO, Australia
- Introduction
- Principles of lipid encapsulation
- Design of encapsulation systems
- Processing of dried encapsulated oils
- Lipid oxidation in encapsulated systems
- Applications of lipid encapsulated systems in food
- Future trends
- References
Antioxidant active food packaging and antioxidant edible films
C Nerin, CPS-University of Zaragoza, Spain
- Introduction
- Eliminating molecular oxygen from packages
- Antioxidant active packaging materials
- The production of active packaging
- Measuring the antioxidant capacity of active packaging
- Advantages and disadvantages of the different technologies of antioxidant active packaging
- Applications of antioxidant active packaging
- Future trends
- References