ANTIMICROBIALS IN FOOD

ANTIMICROBIALS IN FOOD

Discusses the mechanisms of free radical oxidation and their control through critical chemical interactions. Includes coverage of how hydroperoxides resulting from lipid oxidation may adversely affect flavor, aroma, taste, nutritional value, and overall food quality. Examines mechanisms offree-radic...

Full description

Saved in:
Bibliographic Details
Other Authors: Branen, Alfred Larry 1945- (edited), Sofos, John Nikolaos (edited), Davidson, P. Michael 1950-
Format: Book
Language:English
Published: Boca Raton, Florida Taylor & Francis Group 2005
Edition:Third Edition
Series:Food science and technology (Marcel Dekker, Inc.) 145
Subjects:
Anti-infective agents
Food additives
Online Access:Click Here to View Status and Holdings.
Tags: Add Tag
No Tags, Be the first to tag this record!

MARC

LEADER 00000nam a2200000#i 4501
001 wils-339585
005 2022626102427
008 220726t2005 FLU ag# ##001 #deng#D
020 # # |a 9780824740375  |q hardcover 
020 # # |a 0824740378  |q hardcover 
040 # # |a DLC  |b eng  |c DLC  |d UiTM  |e rda 
041 0 # |a eng 
090 0 0 |a TX553.A3  |b A57 2005 
245 0 0 |a ANTIMICROBIALS IN FOOD  |c Edited by P. Michael Davidson, John N. Sofos, A.L. Branen 
250 # # |a Third Edition 
264 # 1 |a Boca Raton, Florida  |b Taylor & Francis Group  |c 2005 
264 # 4 |c ©2005 
300 # # |a 706 pages  |b illustrations  |c 26 cm 
336 # # |a text  |2 rdacontent 
337 # # |a unmediated  |2 rdamedia 
338 # # |a volime  |2 rdacarrier 
490 1 # |a Food science and technology  |v 145 
504 # # |a Includes bibliographical references and index 
520 # # |a Discusses the mechanisms of free radical oxidation and their control through critical chemical interactions. Includes coverage of how hydroperoxides resulting from lipid oxidation may adversely affect flavor, aroma, taste, nutritional value, and overall food quality. Examines mechanisms offree-radical processes, prevention of lipid oxidation, methodology, processing effects on lipid oxidation, and descriptive sensory analysis. Commodities covered include: beef, pork, fresh and saltwater fish, peanuts, vegetable oils, and baby foods 
650 # 0 |a Anti-infective agents 
650 # 0 |a Food additives 
700 1 # |a Branen, Alfred Larry  |d 1945-  |e edited 
700 1 # |a Sofos, John Nikolaos  |e edited 
700 1 # |a Davidson, P. Michael  |d 1950- 
830 # 0 |a Food science and technology (Marcel Dekker, Inc.)  |v 145 
856 4 0 |z Click Here to View Status and Holdings.  |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=339585 
998 # # |a 00250##a0017.8||00250##b002.5.3||00264#1a002.8.2||00264#1b002.8.4||00300##a0017.8||00300##b0017.8||00300##c0017.8||00520##a007.2||00520##b007.2|| 

Similar Items