Processing and Impact on Active Components in Food

Victor R. Preedy, Faculty of Life Sciences and Medi Emeritus Professor

ISBN 10: 0128101598 / ISBN 13: 9780128101599

Published by Elsevier Science Publishing Co Inc Aug 2016, 2016

About this Item

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Bibliographic Details

• Title: Processing and Impact on Active Components in Food
• Publisher: Elsevier Science Publishing Co Inc Aug 2016
• Publication Date: 2016
• Language: English
• ISBN 10: 0128101598
• ISBN 13: 9780128101599
• Binding: Taschenbuch
• Condition: Neu
• Dimensions: 276W x 216H x 0D millimeters 276 millimeters width by 216 millimeters height by 0 millimeters depth
• Weight: 1950 grams

About this title

Synopsis

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
• Explores advances in analytical and methodological science within each chapter

About the Author

Victor R. Preedy BSc, PhD, DSc, FRSB, FRSPH, FRSC, FRCPath graduated with an Honours Degree in Biology and Physiology with Pharmacology. After gaining his University of London PhD, he received his Membership of the Royal College of Pathologists. He was later awarded his second doctorate (DSc), for his contribution to protein metabolism in health and disease. He is Professor of Clinical Biochemistry (Hon) at King’s College Hospital and Emeritus Professor of Nutritional Biochemistry at King’s College London. He has Honorary Professorships at the University of Hull, and the University of Suffolk. Professor Preedy was the Founding Director and then long-term Director of the Genomics Centre at King’s College London from 2006 to 2020. Professor Preedy has been awarded fellowships of the Royal Society of Biology, the Royal College of Pathologists, the Royal Society for the Promotion of Health, the Royal Institute of Public Health, the Royal Society for Public Health, the Royal Society of Chemistry and the Royal Society of Medicine. He carried out research when attached to the National Heart Hospital (part of Imperial College London), The School of Pharmacy (now part of University College London) and the MRC Centre at Northwick Park Hospital. He has collaborated with international research groups in Finland, Japan, Australia, USA, and Germany. To his credit, Professor Preedy has published over 750 articles, which includes peer-reviewed manuscripts based on original research, abstracts and symposium presentations, reviews and edited books.