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Author: Bozzano G Luisa
Publisher: Elsevier
Published: 2012-12-02
Total Pages: 246
ISBN-13: 0444597018
DOWNLOAD EBOOKVolume I reviews current understanding of autoxidation, largely on the basis of the reactions of oxygen with characterised chemicals. From this flows the modern mechanism of antioxidant actions and their application in stabilisation technology.
Author:
Publisher:
Published: 1993
Total Pages: 400
ISBN-13:
DOWNLOAD EBOOKAuthor: Gerald Scott
Publisher: Elsevier Science Limited
Published: 1993
Total Pages: 376
ISBN-13: 9780444896179
DOWNLOAD EBOOKVolume III addresses our present understanding of how oxidation is involved both positively and negatively in life processes. This is a more recent and rapidly developing aspect of oxidation chemistry and many of the concepts still have to be proved by rigorous scientific investigation. Nevertheless, the mechanistic principles developed as a result of studies in vitro over the years now provide the basis for understanding the complex oxidation chemistry of life processes and its control by biological antioxidants.
Author: Bozzano G Luisa
Publisher: Elsevier
Published: 2012-12-02
Total Pages: 556
ISBN-13: 0444597026
DOWNLOAD EBOOKThis volume examines the oxidation chemistry of carbon-based materials in more detail with emphasis on the technological phenomena that result from the attack of oxygen and the practical procedures developed to prevent them.
Author: Gerald Scott
Publisher:
Published: 1965
Total Pages: 586
ISBN-13:
DOWNLOAD EBOOKAuthor: B. J. Hudson
Publisher: Springer Science & Business Media
Published: 2012-12-06
Total Pages: 325
ISBN-13: 9400907532
DOWNLOAD EBOOKAntioxidants are present naturally in virtually all food commodities, providing them with a valuable degree of protection against oxidative attack. When food commodities are subjected to processing, such natural antioxidants are often depleted, whether physically, from the nature of the process itself, or by chemical degradation. In conse quence, processed food products usually keep less well than do the commodities from which they originated. Ideally, food producers would like them to keep better. This objective can often be achieved by blending natural products rich in antioxidants with processed foods, or by using well recognised antioxidants as food additives. In order to understand their action, and hence to apply antioxidants intelligently in food product formulation, some knowledge of the mechanisms by which they function is necessary. This is complex and of antioxidative may rely on one or more of several alternative forms intervention. Accordingly, the various mechanisms that may be relevant are discussed in Chapter 1, in each case including the 'intervention' mechanism. When present in, or added to, foods antioxidants are functional in very small quantities, typically, perhaps, at levels of 0ยท01 % or less.
Author: Gerald Scott
Publisher:
Published: 1993
Total Pages: 0
ISBN-13:
DOWNLOAD EBOOKAuthor: Evgeny T. Denisov
Publisher: CRC Press
Published: 2005-03-29
Total Pages: 1020
ISBN-13: 142003085X
DOWNLOAD EBOOKProviding a comprehensive review of reactions of oxidation for different classes of organic compounds and polymers, and biological processes mediated by free radicals, Oxidation and Antioxidants in Organic Chemistry and Biology puts the data and bibliographical information you need into one easy-to-use resource. You will find up-to-date information
Author: Min Hu
Publisher: Elsevier
Published: 2016-01-19
Total Pages: 582
ISBN-13: 163067057X
DOWNLOAD EBOOKOxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important factors in the improvement and development of food products. This book, relevant for professionals in the food and pet food industries, presents an evaluation of methods for studies on the oxidative stability and shelf life of bulk oils/fats, fried oils and foods, food emulsions, dried foods, meat and meat products, and seafood in food and pet food. - Focuses on the application of various evaluation methods to studies of oxidative stability and shelf life in oils and fats and oils and fats-containing foods in the food and pet food industries - Discusses oxidative stability and shelf life of low-moisture (dry) food, including dry pet food - Discusses lipid co-oxidation with protein because a number of food products contain both lipids and proteins - Directed mainly toward readers working in the food and pet food industries
Author: G. Pritchard
Publisher: Springer Science & Business Media
Published: 2012-12-06
Total Pages: 650
ISBN-13: 9401158622
DOWNLOAD EBOOKAlthough plastics are extremely successful commercially, they would never reach acceptable performance standards either in properties or processing without the incorporation of additives. With the inclusion of additives, plastics can be used in a variety of areas competing directly with other materials, but there are still many challenges to overcome. Some additives are severely restricted by legislation, others interfere with each other-in short their effectiveness varies with circumstances. Plastics Additives explains these issues in an alphabetical format making them easily accessible to readers, enabling them to find specific information on a specific topic. Each additive is the subject of one or more articles, providing a suffinct account of each given topic. An international group of experts in additive and polymer science, from many world class companies and institutes, explain the recent rapid changes in additive technology. They cover novel additives (scorch inhibitors, compatibilizers, surface-modified particulates etc.), the established varieties (antioxidants, biocides, antistatic agents, nucleating agents, fillers, fibres, impact modifiers, plasticizers) and many others, the articles also consider environmental concerns, interactions between additives and legislative change. With a quick reference guide and introductory articles that provide the non-specialist and newcomer with relevant information, this reference book is essential reading for anyone concerned with plastics and additives.
