PART I OXIDATION IN ANIMAL PRODUCTS
Oxidation and protection of red meat
- 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
- Introduction
- Oxidation of poultry meat and eggs
- Effect [...]
PART I OXIDATION IN ANIMAL PRODUCTS
Oxidation and protection of red meat
- 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
- 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
- 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
- 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
- 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 II OXIDATION IN PLANT-BASED FOODS AND BEVERAGES
Oxidation of edible oils
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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 III ANTIOXIDANT DELIVERY IN FOODS AND BEVERAGES
Use of encapsulation to inhibit oxidation of lipid ingredients in foods
- 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
- 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
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