Antioxidants in food: practical applications
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Boca Raton
CRC
2001
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | Includes bibliographical references and index 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. Provides a review of the functional role of antioxidantsDiscusses how antioxidants can be effectively exploited by the food industry |
| Beschreibung: | 1 Online-Ressource (373 p.) |
| ISBN: | 185573463X 9781855734630 0849312221 9780849312229 |
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Datensatz im Suchindex
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| dewey-full | 664/.06 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.06 |
| dewey-search | 664/.06 |
| dewey-sort | 3664 16 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| spelling | Antioxidants in food practical applications edited by Jan Pokorny, Nedyalka Yanishlieva, Michael Gordon Boca Raton CRC 2001 1 Online-Ressource (373 p.) txt rdacontent c rdamedia cr rdacarrier Includes bibliographical references and index 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. Provides a review of the functional role of antioxidantsDiscusses how antioxidants can be effectively exploited by the food industry Antioxidants fast Antioxidants Antioxidans (DE-588)4142729-4 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf 1\p (DE-588)4143413-4 Aufsatzsammlung gnd-content Antioxidans (DE-588)4142729-4 s Lebensmittel (DE-588)4034870-2 s 2\p DE-604 Yanishlieva, Nedyalka Sonstige oth Gordon, Michael Sonstige oth Pokorný, Jan Sonstige oth http://www.sciencedirect.com/science/book/9781855734630 Verlag Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Antioxidants in food practical applications Antioxidants fast Antioxidants Antioxidans (DE-588)4142729-4 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4142729-4 (DE-588)4034870-2 (DE-588)4143413-4 |
| title | Antioxidants in food practical applications |
| title_auth | Antioxidants in food practical applications |
| title_exact_search | Antioxidants in food practical applications |
| title_full | Antioxidants in food practical applications edited by Jan Pokorny, Nedyalka Yanishlieva, Michael Gordon |
| title_fullStr | Antioxidants in food practical applications edited by Jan Pokorny, Nedyalka Yanishlieva, Michael Gordon |
| title_full_unstemmed | Antioxidants in food practical applications edited by Jan Pokorny, Nedyalka Yanishlieva, Michael Gordon |
| title_short | Antioxidants in food |
| title_sort | antioxidants in food practical applications |
| title_sub | practical applications |
| topic | Antioxidants fast Antioxidants Antioxidans (DE-588)4142729-4 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Antioxidants Antioxidans Lebensmittel Aufsatzsammlung |
| url | http://www.sciencedirect.com/science/book/9781855734630 |
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