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A complete guide to the use of dietary antioxidants in muscle food products Advances in food and animal science have given rise to a variety of nutritional strategies for improving the quality of muscle food products, from livestock to fish. Antioxidants in Muscle Foods describes a new methodology in this emerging field, which involves the use of dietary antioxidants to improve meat quality while avoiding exogenous food additives or packaging procedures. Through expert contributions by leading scientists from around the globe, this important book answers questions about the science and...

This is the first in-depth historical study of Byzantine Cappadocia. The authors draw on extensive textual and archaeological materials to examine the nature and place of Cappadocia in the Byzantine Empire from the fourth through eleventh centuries.

This is the first in-depth historical study of Byzantine Cappadocia. The authors draw on extensive textual and archaeological materials to examine the nature and place of Cappadocia in the Byzantine Empire from the fourth through eleventh centuries.

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...

Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy 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 second volume reviews problems associated with oxidation and its management in different industry sectors. Part...