The two new volumes of Oxidation in Foods and Beverages and Antioxidant Applications cover food quality deterioration owing to oxidation, and methods for oxidation control.

Oxidation in Foods and Beverages and Antioxidant Applications Volume 2: Management in Different Industry Sectors covers 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 addresses 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.

Part Three examines encapsulation to inhibit lipid oxidation and antioxidant active packaging and edible films.

CONTENTS

Part 1: 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

Oxidation and protection of poultry and eggs

• 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

Oxidation and protection of fish

• Oxidation of fish and fish products
• Effects of oxidation on sensory and nutritional quality and shelf-life
• Protecting fish and fish products against oxidation

Oxidation and protection of milk and dairy products

• 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

Oxidation of fish oils and foods enriched with omega-3 polyunsaturated fatty acids

• Oxidative flavour deterioration of omega-3 enriched foods
• Prevention of oxidation in fish oil and omega-3 polyunsaturated fatty acid (PUFA) enriched foods

Part 2: Oxidation in Plant-Based Foods and Beverages

Oxidation of edible oilsvLipid 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

Preventing oxidation during frying of foods

• Oxidation during the frying process
• Assessing frying oil quality
• Effects of frying on sensory and nutritional quality
• Preventing oxidation during frying

Oxidation and protection of nuts and nut oils

• 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

Lipid oxidation in emulsified food products

• 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

Oxidation of confectionery products and biscuits

• Oxidation and hydrolysis of confectionery products and biscuits
• Effects of rancidity on sensory quality and shelf-life
• Protecting confectionery products and biscuits against oxidation

Oxidation of cereals and snack products

• Oxidation of cereals and snack products
• Effects on sensory and nutritional quality
• Protecting cereals and snack products against oxidation

Oxidative stability of antioxidants in fruit and vegetables

• 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

Flavour changes in beer: oxidation and other pathways

• 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

Wine Oxidation

• 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

Part 3: Antioxidant Delivery in Foods and Beverages

Use of encapsulation to inhibit oxidation of lipid ingredients in foods

• 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

Antioxidant active food packaging and antioxidant edible films

• 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

Index

Also available:
Oxidation in Foods and Beverages and Antioxidant Applications
Volume 1: Understanding Mechanisms of Oxidation and Antioxidant Activity

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