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Plant Extracts in Food Applications

Plant Extracts in Food Applications
A Book

by Shabir Ahmad Mir,Annamalai Manickavasagan,Manzoor Ahmad Shah

  • Publisher : Academic Press
  • Release : 2021-07-15
  • Pages : 264
  • ISBN : 9780128224755
  • Language : En, Es, Fr & De
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Concerns and potential risks regarding the use of synthetic chemicals have renewed the interests of consumers using natural and safe alternatives. Plant extracts represent an interesting ingredient, mainly due to their natural origin and phytochemical properties, allowing for obtaining active materials to extend shelf-life and add value to the product. Plant Extracts in Food Applications is the first book of its kind focusing on application of plant extracts in the food industry and covers; sources, extraction and encapsulation techniques, chemistry and stability of plant extracts; antimicrobials, preservatives, nutrient enhancers, enzymes, flavoring and coloring agents, packaging aid, Health benefits and opportunities and challenges of plant extracts to use in food applications. Written by several experts in the field, this book is a valuable resource for students, scientists, and professionals in food science, food chemistry and nutrition. Presents chapters that deal with different sources of plant extracts and their applications in food industry Covers the various extraction procedures which are used for plant extracts Includes health benefits and stability of plant extracts Provides role of plant extracts as shelf life enhancement, packaging aid, flavouring and colouring agent

Antioxidants in Foods and Its Applications

Antioxidants in Foods and Its Applications
A Book

by Emad Shalaby,Ghada Mostafa Azzam

  • Publisher : BoD – Books on Demand
  • Release : 2018-07-11
  • Pages : 178
  • ISBN : 178923378X
  • Language : En, Es, Fr & De
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Free radicals are atoms or molecules containing unpaired electrons. Damage occurs when the free radical encounters another molecule and seeks to find another electron to pair its unpaired electron. Free radicals can cause mutation in different biological compounds such as protein, nucleic acids, and lipids, and the damage caused by the free radicals lead to various diseases (cancer, cardiovascular disease, aging, etc.). Antioxidants are helpful in reducing and preventing damage from free radical reactions because of their ability to donate electrons, which neutralize the radical without forming another. Ascorbic acid, for example, can lose an electron to a free radical and remain stable itself by passing its unstable electron around the antioxidant molecule. Unfortunately, new data indicate that the synthetic antioxidants used in the industry could have carcinogenic effects on human cells, thus fueling an intense search for new, natural, and efficient antioxidants. Therefore, the current book discusses the role and source of antioxidant compounds in nutrition and diets. Also, the current book includes nine chapters contributed by experts around the world, and the chapters are categorized into two sections: "Antioxidant Compounds and Biological Activities" and "Natural Antioxidants and Applications."

Ingredients Extraction by Physicochemical Methods in Food

Ingredients Extraction by Physicochemical Methods in Food
A Book

by Alexandru Mihai Grumezescu,Alina Maria Holban

  • Publisher : Academic Press
  • Release : 2017-07-26
  • Pages : 638
  • ISBN : 0128112026
  • Language : En, Es, Fr & De
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Ingredients Extraction by Physico-chemical Methods, Volume Four, the latest release in the Handbook of Food Bioengineering series, reveals the most investigated extraction methods of ingredients and their impact on the food industry. This resource describes types of ingredients that may be extracted through physico-chemical methods (i.e. specific plants, fruits, spices, etc.), along with their particularities to help readers understand their biological effect and solve research problems. The extraction methods of bioactive compounds and functional ingredients are discussed, along with information on green ingredient extraction strategies to help reduce harmful environmental and health effects. Extraction methods in this book can be applied for multiple purposes within the food industry, such as ingredients separation for food development, the purification and separation of toxic compounds from a food mixture, and the recovery of natural bioactive compounds. Offers advanced knowledge and skills of physiochemical analysis for ingredient extraction Presents various methods for food component analysis to evaluate structure function relations in changing environments Discusses the importance of enzymes during processing and storage of foods Includes methods to evaluate and enhance extraction, such as ultrasound, to produce novel foods more efficiently

The Benefits of Plant Extracts for Human Health

The Benefits of Plant Extracts for Human Health
A Book

by Charalampos Proestos

  • Publisher : MDPI
  • Release : 2021-01-13
  • Pages : 226
  • ISBN : 3039438514
  • Language : En, Es, Fr & De
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Nature has always been, and still is, a source of food and ingredients that are beneficial to human health. Nowadays, plant extracts are increasingly becoming important additives in the food industry due to their antimicrobial and antioxidant activities that delay the development of off-flavors and improve the shelf life and color stability of food products. Due to their natural origin, they are excellent candidates to replace synthetic compounds, which are generally considered to have toxicological and carcinogenic effects. The efficient extraction of these compounds from their natural sources and the determination of their activity in commercialized products have been great challenges for researchers and food chain contributors to develop products with positive effects on human health. The objective of this Special Issue is to highlight the existing evidence regarding the various potential benefits of the consumption of plant extracts and plant-extract-based products, with emphasis on in vivo works and epidemiological studies, the application of plant extracts to improving shelf life, the nutritional and health-related properties of foods, and the extraction techniques that can be used to obtain bioactive compounds from plant extracts.

Food Applications of Nanotechnology

Food Applications of Nanotechnology
A Book

by Anonim

  • Publisher : Academic Press
  • Release : 2019-05-29
  • Pages : 350
  • ISBN : 0128160748
  • Language : En, Es, Fr & De
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Food Applications of Nanotechnology, Volume 88, consolidates the literature on recent developments in nanotechnology, addressing production, safety and nutritional aspects pertaining to foods and nutraceuticals. Chapters in this new release include Assembled protein nanoparticles in food and nutrition applications, Nano-scale carbohydrate Materials in food/nutrition/agricultural applications, Nanotechnology-based colloidal delivery systems in foods, Electrospinning and Electrospraying in food, Bioavailability of nanotechnology-based bioactives and nutraceuticals, and more. Contains contributions from experts in the areas of food nano-science and technology Provides extensive citation of references to cover up-to-date and background literature Covers past, present and future aspects of food nano science and technology

Plant Extracts

Plant Extracts
Role in Agriculture, Health Effects and Medical Applications

by Adriana Giordano,Alfieri Costs

  • Publisher : Nova Science Pub Incorporated
  • Release : 2013-01-01
  • Pages : 365
  • ISBN : 9781624175343
  • Language : En, Es, Fr & De
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In this book, the authors present current research in the study of the role in agriculture, health effects and medical applications of plant extracts. Topics discussed include the risks and benefits of phytochemicals present in fruits and vegetables; medicinal plants and their pharmacological attributes; Moringa oleifera and its benefits in nutrition and health; the potential health benefits and applications of the agave species; herbal medicinal plants used in the treatment of diabetes in Africa; phenolic compounds extracted from medicinal plants as an alternative for cancer prevention and treatment; using the antifeedant and repellent effects of plant extracts in the protection of plants and human health; essential oils and extracts of medicinal plants in the control of diseases in plants; herbal therapies for dermatological disorders; polyphenols as a source of antimicrobial agents against human pathogens; and new trends in plant extract use for food-borne pathogenic bacterial control.

Green Extraction Techniques: Principles, Advances and Applications

Green Extraction Techniques: Principles, Advances and Applications
A Book

by Anonim

  • Publisher : Elsevier
  • Release : 2017-07-17
  • Pages : 674
  • ISBN : 0444638695
  • Language : En, Es, Fr & De
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Green Extraction Techniques: Principles, Advances and Applications, Volume 76, the first work to compile all the multiple green extraction techniques and applications currently available, provides the most recent analytical advances in the main green extraction techniques. This new release includes a variety of comprehensively presented topics, including chapters on Green Analytical Chemistry: The Role of Green Extraction Techniques, Bioactives Obtained From Plants, Seaweeds, Microalgae and Food By-Products Using Pressurized Liquid Extraction and Supercritical Fluid Extraction, Pressurized Hot Water Extraction of Bioactives, and Pressurized Liquid Extraction of Organic Contaminants in Environmental and Food Samples. In this ongoing serial, in-depth, emerging green extraction approaches are discussed, together with their miniaturization and combination, showing the newest technologies that have been developed in the last few years for each case and providing a picture of the most innovative applications with further insights into future trends. Compiles all the multiple green extraction techniques currently available, along with their applications Includes the most recent analytical advances in the main green extraction techniques, along with their working principles Covers emerging green extraction approaches, their miniaturization and combination and an insight into future trends

Food Applications of Nanotechnology

Food Applications of Nanotechnology
A Book

by Gustavo Molina,Inamuddin,Franciele Maria Pelissari,Abdullah Mohamed Asiri

  • Publisher : CRC Press
  • Release : 2019-08-29
  • Pages : 546
  • ISBN : 1000022978
  • Language : En, Es, Fr & De
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Nanotechnology has developed remarkably in recent years and, applied in the food industry, has allowed new industrial advances, the improvement of conventional technologies, and the commercialization of products with new features and functionalities. This progress offers the potential to increase productivity for producers, food security for consumers and economic growth for industries. Food Applications of Nanotechnology presents the main advances of nanotechnology for food industry development. The fundamental concepts of the technique are presented, followed by examples of application in several sectors, such as the enhancement of flavor, color and sensory characteristics; the description of the general concepts of nano-supplements, antimicrobial nanoparticles and other active compounds into food; and developments in the field of packaging, among others. In addition, this work updates readers on the industrial development and the main regulatory aspects for the safety and commercialization of nanofoods. Features: Provides a general overview of nanotechnology in the food industry Discusses the current status of the production and use of nanomaterials as food additives Covers the technological developments in the areas of flavor, color and sensory characteristics of food and food additives Reviews nanosupplements and how they provide improvements in nutritional functionality Explains the antibacterial properties of nanoparticles for food applications This book will serve food scientists and technologists, food engineers, chemists and innovators working in food or ingredient research and new product development. Gustavo Molina is associate professor at the UFVJM (Diamantina—Brazil) in Food Engineering and head of the Laboratory of Food Biotechnology and conducts scientific and technical research. His research interests are focused on industrial biotechnology. Dr. Inamuddin is currently working as assistant professor in the chemistry department of Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia. He is also a permanent faculty member (assistant professor) at the Department of Applied Chemistry, Aligarh Muslim University, Aligarh, India. He has extensive research experience in multidisciplinary fields of analytical chemistry, materials chemistry, and electrochemistry and, more specifically, renewable energy and environment. Prof. Abdullah M. Asiri is professor of organic photochemistry and has been the head of the chemistry department at King Abdulaziz University since October 2009, as well as the director of the Center of Excellence for Advanced Materials Research (CEAMR) since 2010. His research interest covers color chemistry, synthesis of novel photochromic and thermochromic systems, synthesis of novel coloring matters and dyeing of textiles, materials chemistry, nanochemistry and nanotechnology, polymers, and plastics. Franciele Maria Pelissari graduated in Food Engineering; earned her master’s degree (2009) at the University of Londrina (UEL), Londrina, Brazil; and her PhD (2013) at the University of Campinas (Unicamp), Campinas, Brazil. Since 2013, she has been associate professor at the Institute of Science and Technology program at the Federal University of Jequitinhonha and Mucuri (UFVJM), Diamantina, Brazil, in Food Engineering, and also full professor in the graduate program in Food Science and Technology.

Handbook of Natural Antimicrobials for Food Safety and Quality

Handbook of Natural Antimicrobials for Food Safety and Quality
A Book

by M Taylor

  • Publisher : Elsevier
  • Release : 2014-11-04
  • Pages : 442
  • ISBN : 1782420428
  • Language : En, Es, Fr & De
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Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both plant-based antimicrobials such as essential oils and proteins such as bacteriocins are used in, for example, edible preservative films, in food packaging and in combination with synthetic preservatives for maximum efficacy. New developments in delivery technology such as nanoencapsulation also increase the potential of natural antimicrobials for widespread use in industry. Part one introduces the different types of natural antimicrobials for food applications. Part two covers methods of application, and part three looks at determining the effectiveness of natural antimicrobials in food. Part four focuses on enhancing quality and safety, and includes chapters on specific food products. Reviews different types of antimicrobials used in food safety and quality Covers how antimicrobials are created to be used in different foods Examines how the antimicrobials are used in foods to enhance the safety and quality

Electrotechnologies for Extraction from Food Plants and Biomaterials

Electrotechnologies for Extraction from Food Plants and Biomaterials
A Book

by Eugene Vorobiev,Nikolai Lebovka

  • Publisher : Springer Science & Business Media
  • Release : 2009-02-28
  • Pages : 281
  • ISBN : 9780387793740
  • Language : En, Es, Fr & De
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Recently, the electrotechnologies based on the effects of pulsed electric fields (PEF), such as ohmic heating (OH) and DC electric field, have gained real interest in the field of food processing. These techniques efficiently enhance methods of extraction from food plants and dehydration of biosolids. The PEF and pulsed OH techniques preserve the nutritional, functional, structural and sensory properties of products better than conventional extraction technologies. The electrofiltration and electro-osmotic dewatering can be very effective for the separation of bioproducts and dehydration of food wastes. The first source book in the field, this book gives an overview the fundamental principles of electrical techniques, electrophysical properties of foods and agricultural products, application of various emerging electrotechnologies for enhancing the solid-liquid separation and drying processes, extraction techniques of pigments, processing methods of different in-plant tissues and biosolids, electro-osmotic dewatering and electrofiltration of biomaterials, recent industrial- scale gains, and other aspects. Each chapter is complementary to other chapters and addresses the latest efforts in the field.

Antimicrobials in Food, Third Edition

Antimicrobials in Food, Third Edition
A Book

by P. Michael Davidson,John N. Sofos,A. Larry Branen

  • Publisher : CRC Press
  • Release : 2005-04-28
  • Pages : 720
  • ISBN : 1420028731
  • Language : En, Es, Fr & De
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Twelve years have passed since its last edition - making Antimicrobials in Foods, Third Edition the must-have resource for those interested in the latest information on food antimicrobials. During that time, complex issues regarding food preservation and safety have emerged. A dozen years ago, major outbreaks of Escherichia coli O157:H7 and Listeria monocytogenes had not yet occurred, consumer and regulatory demands for improved food safety were just surfacing, the use of naturally occurring antimicrobials was in its infancy, and lysozyme, lactoferrin, ozone, and several other compounds were not approved for use in or on foods in the United States. The editors have addressed these contemporary topics by synthesizing information from internationally recognized authorities in their fields. Five new chapters have been added in this latest release, including the most recent details on lysozyme, naturally occurring antimicrobials from both animal and plant sources, hurdle technology approaches, and mechanisms of action, resistance, and stress adaptation. Existing chapters have been extensively revised to reflect the most relevant research and information available on antimicrobials. Complementing these topics is information on the progress that has been made in determining the effects and mechanisms of action involved in a number of naturally occurring antimicrobials.

Nutraceutical and Functional Food Processing Technology

Nutraceutical and Functional Food Processing Technology
A Book

by Joyce I. Boye

  • Publisher : John Wiley & Sons
  • Release : 2014-12-03
  • Pages : 400
  • ISBN : 1118504976
  • Language : En, Es, Fr & De
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For several years, the food industry has been interested inidentifying components in foods which have health benefits to beused in the development of functional food and nutraceuticalproducts. Examples of these ingredients include fibre,phytosterols, peptides, proteins, isoflavones, saponins, phyticacid, probiotics, prebiotics and functional enzymes. Although muchprogress has been made in the identification, extraction andcharacterisation of these ingredients, there remains a need forready and near-market platform technologies for processing theseingredients into marketable value-added functional food andnutraceutical products. This book looks at how these ingredientscan be effectively incorporated into food systems for market, andprovides practical guidelines on how challenges in specific foodsectors (such as health claims and marketing) can be addressedduring processing. Nutraceutical and Functional Food Processing Technologyis a comprehensive overview of current and emerging trends in theformulation and manufacture of nutraceutical and functional foodproducts. It highlights the distinctions between foods falling intothe nutraceutical and functional food categories. Topics includesustainable and environmentally–friendly approaches to theproduction of health foods, guidelines and regulations, and methodsfor assessing safety and quality of nutraceutical and functionalfood products. Specific applications of nutraceuticals in emulsionand salad dressing food products, beverages and soft drinks, bakedgoods, cereals and extruded products, fermented food products arecovered, as are novel food proteins and peptides, and methods forencapsulated nutraceutical ingredients and packaging. The impact ofprocessing on the bioactivity of nutraceutical ingredients,allergen management and the processing of allergen-free foods,health claims and nutraceutical food product commercialization arealso discussed. Nutraceutical and Functional Food Processing Technologyis a comprehensive source of practical approaches that can be usedto innovate in the nutraceutical and health food sectors. Fullyup-to-date and relevant across various food sectors, the book willbenefit both academia and industry personnel working in the healthfood and food processing sectors.

Significance, Prevention and Control of Food Related Diseases

Significance, Prevention and Control of Food Related Diseases
A Book

by Hussaini Makun

  • Publisher : BoD – Books on Demand
  • Release : 2016-04-13
  • Pages : 314
  • ISBN : 9535122770
  • Language : En, Es, Fr & De
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Food-borne diseases are major causes of morbidity and mortality in the world. It is estimated that about 2.2 million people die yearly due to food and water contamination. Food safety and consequently food security are therefore of immense importance to public health, international trade and world economy. This book, which has 10 chapters, provides information on the incidence, health implications and effective prevention and control strategies of food-related diseases. The book will be useful to undergraduate and postgraduate students, educators and researchers in the fields of life sciences, medicine, agriculture, food science and technology, trade and economics. Policy makers and food regulatory officers will also find it useful in the course of their duties.

Progress in Food Preservation

Progress in Food Preservation
A Book

by Rajeev Bhat,Abd Karim Alias,Gopinadhan Paliyath

  • Publisher : John Wiley & Sons
  • Release : 2012-01-10
  • Pages : 720
  • ISBN : 1119962021
  • Language : En, Es, Fr & De
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This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.

Conventional and Advanced Food Processing Technologies

Conventional and Advanced Food Processing Technologies
A Book

by Suvendu Bhattacharya

  • Publisher : John Wiley & Sons
  • Release : 2014-09-26
  • Pages : 744
  • ISBN : 1118406303
  • Language : En, Es, Fr & De
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Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.

Ultra-High Performance Liquid Chromatography and Its Applications

Ultra-High Performance Liquid Chromatography and Its Applications
A Book

by Q. Alan Xu

  • Publisher : John Wiley & Sons
  • Release : 2013-04-01
  • Pages : 304
  • ISBN : 1118533984
  • Language : En, Es, Fr & De
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Explores both the benefits and limitations of new UHPLCtechnology High performance liquid chromatography (HPLC) has been widelyused in analytical chemistry and biochemistry to separate,identify, and quantify compounds for decades. The science of liquidchromatography, however, was revolutionized a few years ago withthe advent of ultra-high performance liquid chromatography (UHPLC),which made it possible for researchers to analyze sample compoundswith greater speed, resolution, and sensitivity. Ultra-High Performance Liquid Chromatography and ItsApplications enables readers to maximize the performance ofUHPLC as well as develop UHPLC methods tailored to their particularresearch needs. Readers familiar with HPLC methods will learn howto transfer these methods to a UHPLC platform and vice versa. Inaddition, the book explores a variety of UHPLC applicationsdesigned to support research in such fields as pharmaceuticals,food safety, clinical medicine, and environmental science. The book begins with discussions of UHPLC method development andmethod transfer between HPLC and UHPLC platforms. It then examinespractical aspects of UHPLC. Next, the book covers: Coupling UHPLC with mass spectrometry Potential of shell particles in fast liquid chromatography Determination of abused drugs in human biological matrices Analyses of isoflavones and flavonoids Therapeutic protein characterization Analysis of illicit drugs The final chapter of the book explores the use of UHPLC in drugmetabolism and pharmacokinetics studies for traditional Chinesemedicine. With its frank discussions of UHPLC's benefits and limitations,Ultra-High Performance Liquid Chromatography and ItsApplications equips analytical scientists with the skills andknowledge needed to take full advantage of this new separationtechnology.

Food Contact Polymers 2007

Food Contact Polymers 2007
First International Conference, 21-22 February 2007, Brussels, Belgium

by Anonim

  • Publisher : iSmithers Rapra Publishing
  • Release : 2007
  • Pages : 329
  • ISBN : 9781847350121
  • Language : En, Es, Fr & De
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Better Crops for Food

Better Crops for Food
A Book

by Jonathan Nugent,Maeve O'Connor

  • Publisher : John Wiley & Sons
  • Release : 2009-09-14
  • Pages : 192
  • ISBN : 047071848X
  • Language : En, Es, Fr & De
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The Novartis Foundation Series is a popular collection of the proceedings from Novartis Foundation Symposia, in which groups of leading scientists from a range of topics across biology, chemistry and medicine assembled to present papers and discuss results. The Novartis Foundation, originally known as the Ciba Foundation, is well known to scientists and clinicians around the world.

Herbal Bioactives and Food Fortification

Herbal Bioactives and Food Fortification
Extraction and Formulation

by D. Suresh Kumar

  • Publisher : CRC Press
  • Release : 2015-09-25
  • Pages : 252
  • ISBN : 148225364X
  • Language : En, Es, Fr & De
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Recent major shifts in global health care management policy have been instrumental in renewing interest in herbal medicine. However, literature on the development of products from herbs is often scattered and narrow in scope. Herbal Bioactives and Food Fortification: Extraction and Formulation provides information on all aspects of the extraction of biological actives from plants and the development of dietary supplements and fortified food using herbal extracts. The book begins with a brief survey of the use of herbs in different civilizations and traces the evolution of herbal medicine, including the emergence of nutraceuticals from the discipline of ethnopharmacology and the Alma Ata Declaration of 1978. It moves on to describe various aspects of the extraction process, including selection of plant species, quality control of raw materials, the comminution of herbs, and the selection of solvents. It also describes the optimization of extraction in relation to response surface methodology before describing uses of herbal extracts in food supplements and fortified foods. With special attention paid to stability analysis and the masking of tastes, the book gives an overview of the formulation of various types of tablets, capsules, and syrups using herbal extracts. It also describes the benefits of foods fortified with herbal extracts such as soups, yogurt, sauces, mayonnaise, pickles, chutneys, jams, jellies, marmalades, cheese, margarine, sausages, bread, and biscuits, as well as some beverages. Herbal Bioactives and Food Fortification covers the fundamental steps in herbal extraction and processing in a single volume. It explains how to choose, optimize, analyze, and use extracts for fortification, making it an excellent source for nutraceutical researchers and practitioners in science and industry.

Oxidation in Foods and Beverages and Antioxidant Applications

Oxidation in Foods and Beverages and Antioxidant Applications
Understanding Mechanisms of Oxidation and Antioxidant Activity

by Eric A Decker,Ryan J Elias,D. Julian McClements

  • Publisher : Elsevier
  • Release : 2010-09-27
  • Pages : 432
  • ISBN : 0857090445
  • Language : En, Es, Fr & De
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Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthful 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 first volume focuses on oxidation mechanisms and antioxidant activity. Initial chapters in part one describe oxidation processes in foods, including the role of metals, heme proteins and lipoxygenase. The impact of oxidation on food flavour and the health aspects of oxidized fats are also covered. Final chapters in part one review the measurement of the extent of lipid oxidation and methods for food shelf-life determination. Part two discusses the ways in which antioxidants inhibit food oxidation, factors affecting antioxidant efficacy, methods to measure antioxidant activity and novel antioxidants. 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. Describes oxidation processes in foods, including the role of metals, heme proteins and lipoxygenase Reviews the impact of oxidation on food flavour and the health aspects of oxidized fats Discusses the ways in which antioxidants inhibit food oxidation, factors affecting antioxidant efficacy and methods to measure antioxidant activity