Antioxidants in Foods: Practical Applicaitons available in Hardcover
- Pub. Date:
- Taylor & Francis
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.
|Publisher:||Taylor & Francis|
|Product dimensions:||6.40(w) x 9.50(h) x 1.04(d)|
Table of Contents
ANTIOXIDANTS AND FOOD STABILITY
The Development of Oxidative Rancidity in Foods Inhibiting Oxidation Measuring Antioxidant Activity
ANTIOXIDANTS AND HEALTH
Cardiovascular Disease and Nutritional Phenolics Antioxidants and Antitumour Properties Predicting the Bioavailablity of Antioxidants in Food: The Case of Carotenoids
Introducing Natural Antioxidants Sources of Natural Antioxidants: Oilseeds, Nuts, Cereals, Legumes, Animal Products, and Microbial Sources Sources of Natural Antioxidants: Vegetables, Fruits, Herbs, Spices, and Teas
The Regulation of Antioxidants in Food The Use of Natural Antioxidants in Food Products of Animal Origin Preparation of Natural Antioxidants Natural Antioxidant Functionality during Food Processing