Handbook of Antioxidants for Food Preservation

by Fereidoon Shahidi PhD (Editor)

Overview

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 antioxidants. Part three covers the main food commodities in which antioxidants are used. - Reviews the various types of antioxidants used in food preservation, including chapters on tea extracts, natural plant extracts and synthetic phenolics - Analyses the performance of antixoxidants in different food systems - Compiles significant international research and advancements

Product Details

ISBN-13:	9781782420972
Publisher:	Woodhead Publishing, Limited
Publication date:	02/25/2015
Series:	Woodhead Publishing Series in Food Science, Technology and Nutrition
Sold by:	Barnes & Noble
Format:	eBook
Pages:	514
File size:	11 MB
Note:	This product may take a few minutes to download.

About the Author

Professor Fereidoon Shahidi is a University Research Professor at the Memorial University of Newfoundland, Canada. He is highly respected for his research in such areas as marine products and functional foods.

Table of Contents

Preface1 Antioxidants: principles and applicationsPart I Types of antioxidant for food preservation2 Carotenes and xanthophylls as antioxidants3 Synthetic phenolics as antioxidants for food preservation4 Metal chelators as antioxidants for food preservation5 Amino acids, peptides and proteins as antioxidants for food preservation6 Tocopherols and tocotrienols as antioxidants for food preservation7 Gallic acid, tocopherol, ascorbic acid, sinapic acid, carnosic acid and their conjugates as antioxidants for food preservation8 Rosemary and sage extracts as antioxidants for food preservation9 Tea extracts as antioxidants for food preservation10 Natural plant extracts as antioxidants for food preservation11 Herbs and spices as antioxidants for food preservationPart II The performance of antioxidants in different food systems12 Methods for assessing the antioxidant activity in food13 Synergistic interactions between antioxidants used in food preservation14 The use and effectiveness of antioxidants in the preservation of lipid-based foods: beyond the polar paradox theory15 The use of antioxidants in the preservation of edible oils16 The use of antioxidants in the preservation of food emulsion systems17 The use of antioxidants in the preservation of cereals and low-moisture foods18 The use of antioxidants in the preservation of ready-to-eat (RTE) and cook-chill food products19 The use of antioxidants in the preservation of snack foods

What People are Saying About This

From the Publisher

A comprehensive overview of currently available food antioxidants and their applications in different food products