Handbook of antioxidants for food preservation /:
Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in foods. This book provides an overview of the food anti...
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Sawston, Cambridge, UK ; Waltham, MA, USA :
Woodhead Publishing is an imprint of Elsevier,
[2015]
|
| Schriftenreihe: | Woodhead Publishing in food science, technology, and nutrition ;
no. 276. |
| Schlagworte: | |
| Online-Zugang: | Volltext Volltext |
| Zusammenfassung: | Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in foods. This book provides an overview of the food antioxidants currently available and their applications in different food products. Part one provides background information on a comprehensive list of the main natural and synthetic antioxidants used in food. Part two looks at methodologies for using antioxidants in food, focusing on the efficacy of an. |
| Beschreibung: | 1 online resource (xxiii, 487 pages) : illustrations |
| Bibliographie: | Includes bibliographical references and index. |
| ISBN: | 9781336029446 1336029447 9781782420972 1782420975 |
Internformat
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| 245 | 0 | 0 | |a Handbook of antioxidants for food preservation / |c edited by Fereidoon Shahidi. |
| 264 | 1 | |a Sawston, Cambridge, UK ; |a Waltham, MA, USA : |b Woodhead Publishing is an imprint of Elsevier, |c [2015] | |
| 264 | 4 | |c ©2015 | |
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| 490 | 1 | |a Woodhead Publishing series in food science, technology and nutrition ; |v number 276 | |
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Front Cover; Related titles; Handbook of Antioxidants for Food Preservation; Copyright; Contents; List of contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; 1 -- Antioxidants: principles and applications; 1.1 Introduction; 1.2 Phenolic compounds in plant foods and natural health products and their structural features; 1.3 Mixed tocopherols; 1.4 Green tea; 1.5 Rosemary and other herbs and spices; 1.6 Food processing adjuncts as antioxidants; 1.7 Legal status of antioxidants; References; 2 -- Carotenes and xanthophylls as antioxidants; 2.1 Introduction | |
| 505 | 8 | |a 2.2 Antioxidant activity2.3 Prooxidant activity; 2.4 Interaction with other dietary antioxidants; 2.5 Role in human health; 2.6 Carotenes; 2.7 Xanthophylls; 2.8 Final considerations; References; 3 -- Synthetic phenolics as antioxidants for food preservation; 3.1 Introduction and background; 3.2 Physical and chemical properties; 3.3 Toxicology; 3.4 Regulations in various countries; 3.5 Prevalence of SPAs in food; 3.6 Analytical methods for the determination of SPAs; 3.7 Conclusion; List of abbreviations; References; 4 -- Metal chelators as antioxidants for food preservation; 4.1 Introduction | |
| 505 | 8 | |a 4.2 Catalytic metals4.3 Reactive oxygen species; 4.4 Ethylenediaminetetraacetic acid; 4.5 Sodium tripolyphosphate; 4.6 Citric acid; 4.7 Nontraditional metal chelators; 4.8 Sources of additional information; References; 5 -- Amino acids, peptides, and proteins as antioxidants for food preservation; 5.1 Introduction; 5.2 Antioxidant properties of free amino acids; 5.3 Antioxidant proteins; 5.4 Antioxidant peptides and protein hydrolysates; 5.5 Other potential health effects; 5.6 Conclusions and future direction; References | |
| 505 | 8 | |a Chapter 6 -- Tocopherols and tocotrienols as antioxidants for food preservation6.1 Introduction; 6.2 Structures and properties of tocopherols and tocotrienols; 6.3 Tocopherols and tocotrienols as the main antioxidants for lipids: mechanisms of antioxidant action; 6.4 Paradoxes in the antioxidant efficacy of tocopherols; References; 7 -- Food antioxidant conjugates and lipophilized derivatives; 7.1 Introduction; 7.2 Gallic acid and its esters in oil-water emulsions; 7.3 Partitioning of gallates in emulsions; 7.4 Antioxidant activity of gallates in emulsions | |
| 505 | 8 | |a 7.5 Antioxidant activity of alpha-tocopherol and trolox7.6 Ascorbyl palmitate and ascorbic acid; 7.7 Sinapic acid and its conjugates; 7.8 Activity of antioxidants and their conjugates in bulk oil, o/w and w/o emulsions; 7.9 Activity of antioxidants and their conjugates in processed meat; References; 8 -- Rosemary and sage extracts as antioxidants for food preservation; 8.1 Introduction; 8.2 Rosemary and sage -- two Laminacae (Labiatae) herbs; 8.3 History of rosemary and sage extracts as antioxidants; 8.4 Antioxidant species present in rosemary and sage; 8.5 Production of extracts | |
| 520 | |a Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in foods. This book provides an overview of the food antioxidants currently available and their applications in different food products. Part one provides background information on a comprehensive list of the main natural and synthetic antioxidants used in food. Part two looks at methodologies for using antioxidants in food, focusing on the efficacy of an. | ||
| 650 | 0 | |a Food |x Preservation. |0 http://id.loc.gov/authorities/subjects/sh85050212 | |
| 650 | 0 | |a Antioxidants. |0 http://id.loc.gov/authorities/subjects/sh85005727 | |
| 650 | 6 | |a Aliments |x Conservation. | |
| 650 | 6 | |a Antioxydants. | |
| 650 | 7 | |a antioxidant. |2 aat | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Antioxidants |2 fast | |
| 650 | 7 | |a Food |x Preservation |2 fast | |
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| 655 | 4 | |a Electronic book. | |
| 700 | 1 | |a Shahidi, Fereidoon, |d 1951- |e editor. |1 https://id.oclc.org/worldcat/entity/E39PCjFkdfTtDpfPYJYkv9Xq8K |0 http://id.loc.gov/authorities/names/n88278153 | |
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| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition ; |v no. 276. |0 http://id.loc.gov/authorities/names/no2006063295 | |
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Datensatz im Suchindex
| DE-BY-FWS_katkey | ZDB-4-EBA-ocn904952924 |
|---|---|
| _version_ | 1816882306218983425 |
| adam_text | |
| any_adam_object | |
| author2 | Shahidi, Fereidoon, 1951- |
| author2_role | edt |
| author2_variant | f s fs |
| author_GND | http://id.loc.gov/authorities/names/n88278153 |
| author_facet | Shahidi, Fereidoon, 1951- |
| building | Verbundindex |
| bvnumber | localFWS |
| callnumber-first | T - Technology |
| callnumber-label | TX553 |
| callnumber-raw | TX553.A73 .S384 2015 |
| callnumber-search | TX553.A73 .S384 2015 |
| callnumber-sort | TX 3553 A73 S384 42015 |
| callnumber-subject | TX - Home Economics |
| collection | ZDB-4-EBA |
| contents | Front Cover; Related titles; Handbook of Antioxidants for Food Preservation; Copyright; Contents; List of contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; 1 -- Antioxidants: principles and applications; 1.1 Introduction; 1.2 Phenolic compounds in plant foods and natural health products and their structural features; 1.3 Mixed tocopherols; 1.4 Green tea; 1.5 Rosemary and other herbs and spices; 1.6 Food processing adjuncts as antioxidants; 1.7 Legal status of antioxidants; References; 2 -- Carotenes and xanthophylls as antioxidants; 2.1 Introduction 2.2 Antioxidant activity2.3 Prooxidant activity; 2.4 Interaction with other dietary antioxidants; 2.5 Role in human health; 2.6 Carotenes; 2.7 Xanthophylls; 2.8 Final considerations; References; 3 -- Synthetic phenolics as antioxidants for food preservation; 3.1 Introduction and background; 3.2 Physical and chemical properties; 3.3 Toxicology; 3.4 Regulations in various countries; 3.5 Prevalence of SPAs in food; 3.6 Analytical methods for the determination of SPAs; 3.7 Conclusion; List of abbreviations; References; 4 -- Metal chelators as antioxidants for food preservation; 4.1 Introduction 4.2 Catalytic metals4.3 Reactive oxygen species; 4.4 Ethylenediaminetetraacetic acid; 4.5 Sodium tripolyphosphate; 4.6 Citric acid; 4.7 Nontraditional metal chelators; 4.8 Sources of additional information; References; 5 -- Amino acids, peptides, and proteins as antioxidants for food preservation; 5.1 Introduction; 5.2 Antioxidant properties of free amino acids; 5.3 Antioxidant proteins; 5.4 Antioxidant peptides and protein hydrolysates; 5.5 Other potential health effects; 5.6 Conclusions and future direction; References Chapter 6 -- Tocopherols and tocotrienols as antioxidants for food preservation6.1 Introduction; 6.2 Structures and properties of tocopherols and tocotrienols; 6.3 Tocopherols and tocotrienols as the main antioxidants for lipids: mechanisms of antioxidant action; 6.4 Paradoxes in the antioxidant efficacy of tocopherols; References; 7 -- Food antioxidant conjugates and lipophilized derivatives; 7.1 Introduction; 7.2 Gallic acid and its esters in oil-water emulsions; 7.3 Partitioning of gallates in emulsions; 7.4 Antioxidant activity of gallates in emulsions 7.5 Antioxidant activity of alpha-tocopherol and trolox7.6 Ascorbyl palmitate and ascorbic acid; 7.7 Sinapic acid and its conjugates; 7.8 Activity of antioxidants and their conjugates in bulk oil, o/w and w/o emulsions; 7.9 Activity of antioxidants and their conjugates in processed meat; References; 8 -- Rosemary and sage extracts as antioxidants for food preservation; 8.1 Introduction; 8.2 Rosemary and sage -- two Laminacae (Labiatae) herbs; 8.3 History of rosemary and sage extracts as antioxidants; 8.4 Antioxidant species present in rosemary and sage; 8.5 Production of extracts |
| ctrlnum | (OCoLC)904952924 |
| dewey-full | 641.1 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.1 |
| dewey-search | 641.1 |
| dewey-sort | 3641.1 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
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| genre | Electronic book. |
| genre_facet | Electronic book. |
| id | ZDB-4-EBA-ocn904952924 |
| illustrated | Illustrated |
| indexdate | 2024-11-27T13:26:31Z |
| institution | BVB |
| isbn | 9781336029446 1336029447 9781782420972 1782420975 |
| language | English |
| oclc_num | 904952924 |
| open_access_boolean | |
| owner | MAIN DE-863 DE-BY-FWS |
| owner_facet | MAIN DE-863 DE-BY-FWS |
| physical | 1 online resource (xxiii, 487 pages) : illustrations |
| psigel | ZDB-4-EBA |
| publishDate | 2015 |
| publishDateSearch | 2015 |
| publishDateSort | 2015 |
| publisher | Woodhead Publishing is an imprint of Elsevier, |
| record_format | marc |
| series | Woodhead Publishing in food science, technology, and nutrition ; |
| series2 | Woodhead Publishing series in food science, technology and nutrition ; |
| spelling | Handbook of antioxidants for food preservation / edited by Fereidoon Shahidi. Sawston, Cambridge, UK ; Waltham, MA, USA : Woodhead Publishing is an imprint of Elsevier, [2015] ©2015 1 online resource (xxiii, 487 pages) : illustrations text txt rdacontent computer c rdamedia online resource cr rdacarrier Woodhead Publishing series in food science, technology and nutrition ; number 276 Includes bibliographical references and index. Print version record. Front Cover; Related titles; Handbook of Antioxidants for Food Preservation; Copyright; Contents; List of contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; 1 -- Antioxidants: principles and applications; 1.1 Introduction; 1.2 Phenolic compounds in plant foods and natural health products and their structural features; 1.3 Mixed tocopherols; 1.4 Green tea; 1.5 Rosemary and other herbs and spices; 1.6 Food processing adjuncts as antioxidants; 1.7 Legal status of antioxidants; References; 2 -- Carotenes and xanthophylls as antioxidants; 2.1 Introduction 2.2 Antioxidant activity2.3 Prooxidant activity; 2.4 Interaction with other dietary antioxidants; 2.5 Role in human health; 2.6 Carotenes; 2.7 Xanthophylls; 2.8 Final considerations; References; 3 -- Synthetic phenolics as antioxidants for food preservation; 3.1 Introduction and background; 3.2 Physical and chemical properties; 3.3 Toxicology; 3.4 Regulations in various countries; 3.5 Prevalence of SPAs in food; 3.6 Analytical methods for the determination of SPAs; 3.7 Conclusion; List of abbreviations; References; 4 -- Metal chelators as antioxidants for food preservation; 4.1 Introduction 4.2 Catalytic metals4.3 Reactive oxygen species; 4.4 Ethylenediaminetetraacetic acid; 4.5 Sodium tripolyphosphate; 4.6 Citric acid; 4.7 Nontraditional metal chelators; 4.8 Sources of additional information; References; 5 -- Amino acids, peptides, and proteins as antioxidants for food preservation; 5.1 Introduction; 5.2 Antioxidant properties of free amino acids; 5.3 Antioxidant proteins; 5.4 Antioxidant peptides and protein hydrolysates; 5.5 Other potential health effects; 5.6 Conclusions and future direction; References Chapter 6 -- Tocopherols and tocotrienols as antioxidants for food preservation6.1 Introduction; 6.2 Structures and properties of tocopherols and tocotrienols; 6.3 Tocopherols and tocotrienols as the main antioxidants for lipids: mechanisms of antioxidant action; 6.4 Paradoxes in the antioxidant efficacy of tocopherols; References; 7 -- Food antioxidant conjugates and lipophilized derivatives; 7.1 Introduction; 7.2 Gallic acid and its esters in oil-water emulsions; 7.3 Partitioning of gallates in emulsions; 7.4 Antioxidant activity of gallates in emulsions 7.5 Antioxidant activity of alpha-tocopherol and trolox7.6 Ascorbyl palmitate and ascorbic acid; 7.7 Sinapic acid and its conjugates; 7.8 Activity of antioxidants and their conjugates in bulk oil, o/w and w/o emulsions; 7.9 Activity of antioxidants and their conjugates in processed meat; References; 8 -- Rosemary and sage extracts as antioxidants for food preservation; 8.1 Introduction; 8.2 Rosemary and sage -- two Laminacae (Labiatae) herbs; 8.3 History of rosemary and sage extracts as antioxidants; 8.4 Antioxidant species present in rosemary and sage; 8.5 Production of extracts Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in foods. This book provides an overview of the food antioxidants currently available and their applications in different food products. Part one provides background information on a comprehensive list of the main natural and synthetic antioxidants used in food. Part two looks at methodologies for using antioxidants in food, focusing on the efficacy of an. Food Preservation. http://id.loc.gov/authorities/subjects/sh85050212 Antioxidants. http://id.loc.gov/authorities/subjects/sh85005727 Aliments Conservation. Antioxydants. antioxidant. aat TECHNOLOGY & ENGINEERING Food Science. bisacsh Antioxidants fast Food Preservation fast voedselbewaring food preservation antioxidanten antioxidants voedsel food Food Preservation Bewaring van levensmiddelen Electronic book. Shahidi, Fereidoon, 1951- editor. https://id.oclc.org/worldcat/entity/E39PCjFkdfTtDpfPYJYkv9Xq8K http://id.loc.gov/authorities/names/n88278153 has work: Handbook of antioxidants for food preservation (Text) https://id.oclc.org/worldcat/entity/E39PCFWJwxrCfRtWc34fJMD3pK https://id.oclc.org/worldcat/ontology/hasWork Print version: Handbook of antioxidants for food preservation. Sawston, Cambridge, UK ; Waltham, MA, USA : Woodhead Publishing is an imprint of Elsevier, [2015] 9781782420897 Woodhead Publishing in food science, technology, and nutrition ; no. 276. http://id.loc.gov/authorities/names/no2006063295 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=961225 Volltext FWS01 ZDB-4-EBA FWS_PDA_EBA https://www.sciencedirect.com/science/book/9781782420897 Volltext |
| spellingShingle | Handbook of antioxidants for food preservation / Woodhead Publishing in food science, technology, and nutrition ; Front Cover; Related titles; Handbook of Antioxidants for Food Preservation; Copyright; Contents; List of contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; 1 -- Antioxidants: principles and applications; 1.1 Introduction; 1.2 Phenolic compounds in plant foods and natural health products and their structural features; 1.3 Mixed tocopherols; 1.4 Green tea; 1.5 Rosemary and other herbs and spices; 1.6 Food processing adjuncts as antioxidants; 1.7 Legal status of antioxidants; References; 2 -- Carotenes and xanthophylls as antioxidants; 2.1 Introduction 2.2 Antioxidant activity2.3 Prooxidant activity; 2.4 Interaction with other dietary antioxidants; 2.5 Role in human health; 2.6 Carotenes; 2.7 Xanthophylls; 2.8 Final considerations; References; 3 -- Synthetic phenolics as antioxidants for food preservation; 3.1 Introduction and background; 3.2 Physical and chemical properties; 3.3 Toxicology; 3.4 Regulations in various countries; 3.5 Prevalence of SPAs in food; 3.6 Analytical methods for the determination of SPAs; 3.7 Conclusion; List of abbreviations; References; 4 -- Metal chelators as antioxidants for food preservation; 4.1 Introduction 4.2 Catalytic metals4.3 Reactive oxygen species; 4.4 Ethylenediaminetetraacetic acid; 4.5 Sodium tripolyphosphate; 4.6 Citric acid; 4.7 Nontraditional metal chelators; 4.8 Sources of additional information; References; 5 -- Amino acids, peptides, and proteins as antioxidants for food preservation; 5.1 Introduction; 5.2 Antioxidant properties of free amino acids; 5.3 Antioxidant proteins; 5.4 Antioxidant peptides and protein hydrolysates; 5.5 Other potential health effects; 5.6 Conclusions and future direction; References Chapter 6 -- Tocopherols and tocotrienols as antioxidants for food preservation6.1 Introduction; 6.2 Structures and properties of tocopherols and tocotrienols; 6.3 Tocopherols and tocotrienols as the main antioxidants for lipids: mechanisms of antioxidant action; 6.4 Paradoxes in the antioxidant efficacy of tocopherols; References; 7 -- Food antioxidant conjugates and lipophilized derivatives; 7.1 Introduction; 7.2 Gallic acid and its esters in oil-water emulsions; 7.3 Partitioning of gallates in emulsions; 7.4 Antioxidant activity of gallates in emulsions 7.5 Antioxidant activity of alpha-tocopherol and trolox7.6 Ascorbyl palmitate and ascorbic acid; 7.7 Sinapic acid and its conjugates; 7.8 Activity of antioxidants and their conjugates in bulk oil, o/w and w/o emulsions; 7.9 Activity of antioxidants and their conjugates in processed meat; References; 8 -- Rosemary and sage extracts as antioxidants for food preservation; 8.1 Introduction; 8.2 Rosemary and sage -- two Laminacae (Labiatae) herbs; 8.3 History of rosemary and sage extracts as antioxidants; 8.4 Antioxidant species present in rosemary and sage; 8.5 Production of extracts Food Preservation. http://id.loc.gov/authorities/subjects/sh85050212 Antioxidants. http://id.loc.gov/authorities/subjects/sh85005727 Aliments Conservation. Antioxydants. antioxidant. aat TECHNOLOGY & ENGINEERING Food Science. bisacsh Antioxidants fast Food Preservation fast |
| subject_GND | http://id.loc.gov/authorities/subjects/sh85050212 http://id.loc.gov/authorities/subjects/sh85005727 |
| title | Handbook of antioxidants for food preservation / |
| title_auth | Handbook of antioxidants for food preservation / |
| title_exact_search | Handbook of antioxidants for food preservation / |
| title_full | Handbook of antioxidants for food preservation / edited by Fereidoon Shahidi. |
| title_fullStr | Handbook of antioxidants for food preservation / edited by Fereidoon Shahidi. |
| title_full_unstemmed | Handbook of antioxidants for food preservation / edited by Fereidoon Shahidi. |
| title_short | Handbook of antioxidants for food preservation / |
| title_sort | handbook of antioxidants for food preservation |
| topic | Food Preservation. http://id.loc.gov/authorities/subjects/sh85050212 Antioxidants. http://id.loc.gov/authorities/subjects/sh85005727 Aliments Conservation. Antioxydants. antioxidant. aat TECHNOLOGY & ENGINEERING Food Science. bisacsh Antioxidants fast Food Preservation fast |
| topic_facet | Food Preservation. Antioxidants. Aliments Conservation. Antioxydants. antioxidant. TECHNOLOGY & ENGINEERING Food Science. Antioxidants Food Preservation Electronic book. |
| url | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=961225 https://www.sciencedirect.com/science/book/9781782420897 |
| work_keys_str_mv | AT shahidifereidoon handbookofantioxidantsforfoodpreservation |