Processing and impact on active components in food:
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Amsterdam
Academic Press, an imprint of Elsevier
2015
|
| Schlagworte: | |
| Online-Zugang: | UER01 Volltext |
| Beschreibung: | Includes bibliographical references and index From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These production-added components may also contribute to the overall availability of essential nutrients for intake as well as the prevention of the development of unwelcome product characteristics such as off-flavours or colours. However, there are processes that reduce the amount of naturally occurring antioxidants and awareness of that potential is just as important for those in product research and development. There is a practical need to understand not only the physiological importance of antioxidants in terms of consumer health benefit, but how they may be damaged or enhanced through the processing and packaging phases. This book presents information key to understanding how antioxidants change during production of a wide variety of food products, with a focus toward how this understanding may be translated effectively to other foods as well. Addresses how the composition of food is altered, the analytical techniques used, and the applications to other foods Presents in-chapter summary points and other translational insights into concepts, techniques, findings and approaches to processing of other foods |
| Beschreibung: | 1 Online-Ressource (XXIII, 699 S.) |
| ISBN: | 9780124047099 9780124046993 |
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| 500 | |a Includes bibliographical references and index | ||
| 500 | |a From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These production-added components may also contribute to the overall availability of essential nutrients for intake as well as the prevention of the development of unwelcome product characteristics such as off-flavours or colours. However, there are processes that reduce the amount of naturally occurring antioxidants and awareness of that potential is just as important for those in product research and development. There is a practical need to understand not only the physiological importance of antioxidants in terms of consumer health benefit, but how they may be damaged or enhanced through the processing and packaging phases. This book presents information key to understanding how antioxidants change during production of a wide variety of food products, with a focus toward how this understanding may be translated effectively to other foods as well. Addresses how the composition of food is altered, the analytical techniques used, and the applications to other foods Presents in-chapter summary points and other translational insights into concepts, techniques, findings and approaches to processing of other foods | ||
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| 650 | 4 | |a Rancidity | |
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| dewey-full | 613.286 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 613 - Personal health & safety |
| dewey-raw | 613.286 |
| dewey-search | 613.286 |
| dewey-sort | 3613.286 |
| dewey-tens | 610 - Medicine and health |
| discipline | Medizin |
| format | Electronic eBook |
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| id | DE-604.BV042299927 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T01:17:41Z |
| institution | BVB |
| isbn | 9780124047099 9780124046993 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-027736919 |
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| physical | 1 Online-Ressource (XXIII, 699 S.) |
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| publishDate | 2015 |
| publishDateSearch | 2015 |
| publishDateSort | 2015 |
| publisher | Academic Press, an imprint of Elsevier |
| record_format | marc |
| spelling | Processing and impact on active components in food edited by Victor Preedy Amsterdam Academic Press, an imprint of Elsevier 2015 1 Online-Ressource (XXIII, 699 S.) txt rdacontent c rdamedia cr rdacarrier Includes bibliographical references and index From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These production-added components may also contribute to the overall availability of essential nutrients for intake as well as the prevention of the development of unwelcome product characteristics such as off-flavours or colours. However, there are processes that reduce the amount of naturally occurring antioxidants and awareness of that potential is just as important for those in product research and development. There is a practical need to understand not only the physiological importance of antioxidants in terms of consumer health benefit, but how they may be damaged or enhanced through the processing and packaging phases. This book presents information key to understanding how antioxidants change during production of a wide variety of food products, with a focus toward how this understanding may be translated effectively to other foods as well. Addresses how the composition of food is altered, the analytical techniques used, and the applications to other foods Presents in-chapter summary points and other translational insights into concepts, techniques, findings and approaches to processing of other foods Antioxidants Food / Vitamin content Rancidity HEALTH & FITNESS / Healthy Living bisacsh HEALTH & FITNESS / Holism bisacsh HEALTH & FITNESS / Reference bisacsh MEDICAL / Preventive Medicine bisacsh Antioxidants fast Food industry and trade fast Medizin Food industry and trade Preedy, Victor R. Sonstige (DE-588)1053842163 oth http://www.sciencedirect.com/science/book/9780124046993 Verlag Volltext |
| spellingShingle | Processing and impact on active components in food Antioxidants Food / Vitamin content Rancidity HEALTH & FITNESS / Healthy Living bisacsh HEALTH & FITNESS / Holism bisacsh HEALTH & FITNESS / Reference bisacsh MEDICAL / Preventive Medicine bisacsh Antioxidants fast Food industry and trade fast Medizin Food industry and trade |
| title | Processing and impact on active components in food |
| title_auth | Processing and impact on active components in food |
| title_exact_search | Processing and impact on active components in food |
| title_full | Processing and impact on active components in food edited by Victor Preedy |
| title_fullStr | Processing and impact on active components in food edited by Victor Preedy |
| title_full_unstemmed | Processing and impact on active components in food edited by Victor Preedy |
| title_short | Processing and impact on active components in food |
| title_sort | processing and impact on active components in food |
| topic | Antioxidants Food / Vitamin content Rancidity HEALTH & FITNESS / Healthy Living bisacsh HEALTH & FITNESS / Holism bisacsh HEALTH & FITNESS / Reference bisacsh MEDICAL / Preventive Medicine bisacsh Antioxidants fast Food industry and trade fast Medizin Food industry and trade |
| topic_facet | Antioxidants Food / Vitamin content Rancidity HEALTH & FITNESS / Healthy Living HEALTH & FITNESS / Holism HEALTH & FITNESS / Reference MEDICAL / Preventive Medicine Food industry and trade Medizin |
| url | http://www.sciencedirect.com/science/book/9780124046993 |
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