Unavailable
Unavailable
Unavailable
Ebook735 pages7 hours
Antioxidants in Food: Practical Applications
Rating: 0 out of 5 stars
()
Currently unavailable
Currently unavailable
About this ebook
Antioxidants are increasingly important additives in food processing. Their traditional role is, as their name suggests, in inhibiting the development of oxidative rancidity in fat-based foods, particularly meat and dairy products and fried foods. However, more recent research has suggested a new role in inhibiting cardiovascular disease and cancer. Antioxidants in food provides a review of the functional role of antioxidants and discusses how they can be effectively exploited by the food industry.
Part one of the book looks at antioxidants and food stability with chapters on the development of oxidative rancidity in foods, methods for inhibiting oxidation and ways of measuring antioxidant activity. Part two looks at antioxidants and health, including chapters on antioxidants and cardiovascular disease, their antitumour properties and bioavailability. A major trend in the food industry, driven by consumer concerns, has been the shift from the use of synthetic to natural ingredients in food products. Part three looks at the range of natural antioxidants available to the food manufacturer. Part four of the book looks at how these natural antioxidants can be effectively exploited, covering such issues as regulation, preparation, antioxidant processing functionality and their use in a range of food products from meat and dairy products frying oils and fried products, to fruit and vegetables and cereal products.
Antioxidants in food is an essential resource for the food industry in making the best use of these important additives.
Part one of the book looks at antioxidants and food stability with chapters on the development of oxidative rancidity in foods, methods for inhibiting oxidation and ways of measuring antioxidant activity. Part two looks at antioxidants and health, including chapters on antioxidants and cardiovascular disease, their antitumour properties and bioavailability. A major trend in the food industry, driven by consumer concerns, has been the shift from the use of synthetic to natural ingredients in food products. Part three looks at the range of natural antioxidants available to the food manufacturer. Part four of the book looks at how these natural antioxidants can be effectively exploited, covering such issues as regulation, preparation, antioxidant processing functionality and their use in a range of food products from meat and dairy products frying oils and fried products, to fruit and vegetables and cereal products.
Antioxidants in food is an essential resource for the food industry in making the best use of these important additives.
- Provides a review of the functional role of antioxidants
- Discusses how antioxidants can be effectively exploited by the food industry
Unavailable
Related to Antioxidants in Food
Related ebooks
Food Chemical Hazard Detection: Development and Application of New Technologies Rating: 0 out of 5 stars0 ratingsFood Processing Technology: Principles and Practice Rating: 3 out of 5 stars3/5Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow Rating: 0 out of 5 stars0 ratingsGuide to Foodborne Pathogens Rating: 0 out of 5 stars0 ratingsSustainable Food Processing Rating: 0 out of 5 stars0 ratingsToxicological Evaluation of Electronic Nicotine Delivery Products Rating: 0 out of 5 stars0 ratingsBiocontamination Control for Pharmaceuticals and Healthcare Rating: 5 out of 5 stars5/5Ensuring Global Food Safety: Exploring Global Harmonization Rating: 0 out of 5 stars0 ratingsMolecular and Cellular Therapeutics Rating: 0 out of 5 stars0 ratingsNatural Products: Discourse, Diversity, and Design Rating: 0 out of 5 stars0 ratingsSafety and Practice for Organic Food Rating: 1 out of 5 stars1/5Progress in Food Preservation Rating: 0 out of 5 stars0 ratingsBioactive Seaweeds for Food Applications: Natural Ingredients for Healthy Diets Rating: 0 out of 5 stars0 ratingsStrategies to Improve the Quality of Foods Rating: 0 out of 5 stars0 ratingsGMOs and Political Stance: Global GMO Regulation, Certification, Labeling, and Consumer Preferences Rating: 0 out of 5 stars0 ratingsFresh-Cut Fruits and Vegetables: Technologies and Mechanisms for Safety Control Rating: 0 out of 5 stars0 ratingsAnalytical Techniques for Natural Product Research Rating: 0 out of 5 stars0 ratingsNanotechnology Applications in Food: Flavor, Stability, Nutrition and Safety Rating: 0 out of 5 stars0 ratingsPractical Food Safety: Contemporary Issues and Future Directions Rating: 0 out of 5 stars0 ratingsFood Bioconversion Rating: 5 out of 5 stars5/5Analysis of Endocrine Disrupting Compounds in Food Rating: 0 out of 5 stars0 ratingsFood Waste Recovery: Processing Technologies and Industrial Techniques Rating: 4 out of 5 stars4/5The Toxicology of Methanol Rating: 0 out of 5 stars0 ratingsBiodegradable Polymers in Clinical Use and Clinical Development Rating: 0 out of 5 stars0 ratingsSustainable Food Systems from Agriculture to Industry: Improving Production and Processing Rating: 0 out of 5 stars0 ratingsApplication of Sampling and Detection Methods in Agricultural Plant Biotechnology Rating: 0 out of 5 stars0 ratingsMass Production of Beneficial Organisms: Invertebrates and Entomopathogens Rating: 5 out of 5 stars5/5Chemical Analysis of Food: Techniques and Applications Rating: 0 out of 5 stars0 ratingsNano-Biopesticides Today and Future Perspectives Rating: 0 out of 5 stars0 ratings
Food Science For You
Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee Rating: 3 out of 5 stars3/5The End of Craving: Recovering the Lost Wisdom of Eating Well Rating: 4 out of 5 stars4/5I'm Just Here for More Food: Food x Mixing + Heat = Baking Rating: 4 out of 5 stars4/5Thiamine Deficiency Disease, Dysautonomia, and High Calorie Malnutrition Rating: 4 out of 5 stars4/5Summary and Analysis of The Case Against Sugar: Based on the Book by Gary Taubes Rating: 5 out of 5 stars5/5Wild Mushrooming: A Guide for Foragers Rating: 0 out of 5 stars0 ratingsBread Science: The Chemistry and Craft of Making Bread Rating: 5 out of 5 stars5/5Mouthfeel: How Texture Makes Taste Rating: 0 out of 5 stars0 ratingsBaked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022 Rating: 5 out of 5 stars5/5Survival 101: Food Storage A Step by Step Beginners Guide on Preserving Food and What to Stockpile While Under Quarantine Rating: 0 out of 5 stars0 ratingsThe Science of Fitness: Power, Performance, and Endurance Rating: 5 out of 5 stars5/5Eat More Better: How to Make Every Bite More Delicious Rating: 4 out of 5 stars4/5Present Knowledge in Nutrition: Basic Nutrition and Metabolism Rating: 0 out of 5 stars0 ratingsHow to Make Coffee: The Science Behind the Bean Rating: 4 out of 5 stars4/5Meathead: The Science of Great Barbecue and Grilling Rating: 4 out of 5 stars4/5The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts Rating: 4 out of 5 stars4/5Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World Rating: 4 out of 5 stars4/5Health of HIV Infected People: Food, Nutrition and Lifestyle with Antiretroviral Drugs Rating: 5 out of 5 stars5/5The Complete Guide to Seed and Nut Oils: Growing, Foraging, and Pressing Rating: 0 out of 5 stars0 ratingsCanning and Preserving Guide including Recipes (Boxed Set) Rating: 5 out of 5 stars5/5The American Plate: A Culinary History in 100 Bites Rating: 4 out of 5 stars4/5Dinner on Mars: The Technologies That Will Feed the Red Planet and Transform Agriculture on Earth Rating: 0 out of 5 stars0 ratingsVines for Wines: A Wine Lover's Guide to the Top Wine Grape Varieties Rating: 0 out of 5 stars0 ratingsThe Craft and Science of Coffee Rating: 5 out of 5 stars5/5Survival 101 Bushcraft AND Survival 101 Beginner's Guide 2020 (2 Books In 1) Rating: 0 out of 5 stars0 ratingsYogic Diet: All You Need To Know About Food Rating: 4 out of 5 stars4/5
Reviews for Antioxidants in Food
Rating: 0 out of 5 stars
0 ratings
0 ratings0 reviews