Antioxidants in Food: Practical Applications - Hardcover
Antioxidants are an increasingly important ingredient 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: Practical Applications provides a review of the functional role of antioxidants and discusses how they can be effectively exploited by the food industry.
The first part 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 2 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 3 looks at the range of natural antioxidants available to the food manufacturer. The final section of the book looks at how these natural antioxidants can be effectively exploited, covering such issues as regulation, preparation, antixoxidant 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.
The first part 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 2 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 3 looks at the range of natural antioxidants available to the food manufacturer. The final section of the book looks at how these natural antioxidants can be effectively exploited, covering such issues as regulation, preparation, antixoxidant 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.
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About the Author:
Professor Jan Pokorny, Prague Institute of Chemical Technology, Czech Republic .
Professor Nedyalka Yanishlieva, Institute of Organic Chemistry, Bulgarian Academy of Sciences, Bulgaria.
Dr Michael Gordon, Senior Lecturer in Food Science, University of Reading, UK.
Review:
Professor Nedyalka Yanishlieva, Institute of Organic Chemistry, Bulgarian Academy of Sciences, Bulgaria.
Dr Michael Gordon, Senior Lecturer in Food Science, University of Reading, UK.
An excellent reference book to have on the shelves., LWT Food Science and Technology
"About this title" may belong to another edition of this title.
- PublisherCRC Press
- Publication date2001
- ISBN 10 0849312221
- ISBN 13 9780849312229
- BindingHardcover
- Edition number1
- Number of pages288
- EditorPokorny Jan, Yanishlieva Nelly, Gordon Michael H.
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