Antioxidants are increasingly important additives 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 provides a review of the functional role of antioxidants and discusses how they can be effectively exploited by the food industry.
An excellent reference book to have on the shelves., LWT Food Science and Technology
Part 1 Antioxidants and food stability: The development of oxidative rancidity in foods; Inhibiting oxidation; Measuring antioxidant activity. Part 2 Antioxidants and health: Cardiovascular disease and nutritional phenolics; Antioxidants and anti-tumour properties; Predicting the bioavailability of antioxidants in food: the case of carotenoids. Part 3 Natural antioxidants: 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. Part 4 Practical applications: Regulation of antioxidants in food; Use of natural antioxidants in food products; Preparation of natural antioxidants; Natural antioxidant functionality during food processing.
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition
Number Of Pages: 400
Published: January 2001
Publisher: Elsevier Science & Technology
Country of Publication: GB
Dimensions (cm): 23.39 x 15.6
Weight (kg): 0.76