Téléchargez le livre : The Inhibition of Fat Oxidation Processes

The Inhibition of Fat Oxidation Processes

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Éditeur :

Pergamon


Paru le : 2013-10-22

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Description
The Inhibition of Fat Oxidation Processes covers topics about the special problem of retarding the oxidation of animal fats as well as oxidation phenomena encountered in industrial production and storage of complex fat-containing food products. The monograph describes the kinetics and chemistry of fat oxidation processes and the associated model systems and theories; the catalysis of the processes of oxidative decay in fats; and theory of degenerate-branching chain reactions. The monograph also discusses the properties and inhibitive activity of antioxidants and synergists. A survey of antioxidants and synergists, which are permitted for use in various countries, is provided. Scientists and workers in the field of industrial food science will find the monograph invaluable.
Pages
402 pages
Collection
n.c
Parution
2013-10-22
Marque
Pergamon
EAN papier
9780080029023
EAN PDF SANS DRM
9781483148908
Informations sur l'ebook
Prix
57,97 €

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