Oxidation in Foods and Beverages and Antioxidant Applications

Oxidative rancidity is one of the major factors reducing food and beverage quality and shelf-life. Its control is particularly significant with current trends towards inclusion of long-chain PUFA in foods and oil reformulation to reduce trans fatty acids. This book summarizes the latest research into oxidation and methods for its control. The first part of the book conveniently summarizes oxidation mechanisms, effects on food quality and oxidation analysis. Part two then reviews different types of antioxidants and general issues in their application in foods. The final sections focus on oxidation, its management in a wide range of different foods and beverages and antioxidant delivery.