Fereidoon Shahidi
Elsevier Science
e druk, 2015
9781782420897
Handbook of Antioxidants for Food Preservation
Specificaties
Gebonden, blz.
|
Engels
Elsevier Science |
e druk, 2015
ISBN13: 9781782420897
Rubricering
Onderdeel van serie
Woodhead Publishing Series in Food Science, Technology and Nutrition
Verwachte levertijd ongeveer 9 werkdagen
Samenvatting
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.
Specificaties
Inhoudsopgave
<p>Preface<br>1 Antioxidants: principles and applications<br>Part I Types of antioxidant for food preservation<br>2 Carotenes and xanthophylls as antioxidants<br>3 Synthetic phenolics as antioxidants for food preservation<br>4 Metal chelators as antioxidants for food preservation<br>5 Amino acids, peptides and proteins as antioxidants for food preservation<br>6 Tocopherols and tocotrienols as antioxidants for food preservation<br>7 Gallic acid, tocopherol, ascorbic acid, sinapic acid, carnosic acid and their conjugates as antioxidants for food preservation<br>8 Rosemary and sage extracts as antioxidants for food preservation<br>9 Tea extracts as antioxidants for food preservation<br>10 Natural plant extracts as antioxidants for food preservation<br>11 Herbs and spices as antioxidants for food preservation<br>Part II The performance of antioxidants in different food systems<br>12 Methods for assessing the antioxidant activity in food<br>13 Synergistic interactions between antioxidants used in food preservation<br>14 The use and effectiveness of antioxidants in the preservation of lipid-based foods: beyond the polar paradox theory<br>15 The use of antioxidants in the preservation of edible oils<br>16 The use of antioxidants in the preservation of food emulsion systems<br>17 The use of antioxidants in the preservation of cereals and low-moisture foods<br>18 The use of antioxidants in the preservation of ready-to-eat (RTE) and cook-chill food products<br>19 The use of antioxidants in the preservation of snack foods</p>