Antioxidants in Food: Practical Applications (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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9781855734630: Antioxidants in Food: Practical Applications (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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.

Part one 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 two 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 three looks at the range of natural antioxidants available to the food manufacturer. Part four of the book looks at how these natural antioxidants can be effectively exploited, covering such issues as regulation, preparation, antioxidant 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.

Antioxidants in food is an essential resource for the food industry in making the best use of these important additives.

  • Provides a review of the functional role of antioxidants
  • Discusses how antioxidants can be effectively exploited by the food industry

"Sinopsis" puede pertenecer a otra edición de este libro.

About the Author:

Professor Jan Pokorny, Prague Institute of Chemical Technology, Czech Republic .

Professor Nedyalka Yanishlieva, Institute of Organic Chemistry, Bulgarian Academy of Sciences, Bulgaria.

Dr Michael Gordon, Senior Lecturer in Food Science, University of Reading, UK.

Review:

An excellent reference book to have on the shelves., LWT Food Science and Technology

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Editorial: ELSEVIER SCIENCE TECHNOLOGY, United Kingdom (2001)
ISBN 10: 185573463X ISBN 13: 9781855734630
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Descripción ELSEVIER SCIENCE TECHNOLOGY, United Kingdom, 2001. Hardback. Estado de conservación: New. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. 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.Part one 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 two 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 three looks at the range of natural antioxidants available to the food manufacturer. Part four of the book looks at how these natural antioxidants can be effectively exploited, covering such issues as regulation, preparation, antioxidant 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.Antioxidants in food is an essential resource for the food industry in making the best use of these important additives. Nº de ref. de la librería EOD9781855734630

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J. Pokorny, N Yanishlieva, M. Gordon
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Descripción Woodhead Publishing 2001-03-20, 2001. Hardcover. Estado de conservación: New. Nº de ref. de la librería NU-ELS-00014251

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J. Pokorny N. Yanishlieva M. Gordon
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Descripción Woodhead Publishing, 2001. Hardcover. Estado de conservación: Brand New. 1st edition. 400 pages. 9.21x6.30x1.10 inches. This item is printed on demand. Nº de ref. de la librería zk185573463X

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Jan Pokorny (Editor), Nedyalka Yanishlieva (Editor), Michael Gordon (Editor)
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Descripción Woodhead Publishing, 2001. Hardcover. Estado de conservación: New. Nº de ref. de la librería DADAX185573463X

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Editorial: ELSEVIER SCIENCE TECHNOLOGY, United Kingdom (2001)
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Descripción ELSEVIER SCIENCE TECHNOLOGY, United Kingdom, 2001. Hardback. Estado de conservación: New. Language: English . Brand New Book ***** Print on Demand *****.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.Part one 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 two 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 three looks at the range of natural antioxidants available to the food manufacturer. Part four of the book looks at how these natural antioxidants can be effectively exploited, covering such issues as regulation, preparation, antioxidant 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.Antioxidants in food is an essential resource for the food industry in making the best use of these important additives. Nº de ref. de la librería APC9781855734630

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Editorial: ELSEVIER SCIENCE TECHNOLOGY, United Kingdom (2001)
ISBN 10: 185573463X ISBN 13: 9781855734630
Nuevos Tapa dura Cantidad: 10
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Descripción ELSEVIER SCIENCE TECHNOLOGY, United Kingdom, 2001. Hardback. Estado de conservación: New. Language: English . Brand New Book ***** Print on Demand *****. 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.Part one 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 two 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 three looks at the range of natural antioxidants available to the food manufacturer. Part four of the book looks at how these natural antioxidants can be effectively exploited, covering such issues as regulation, preparation, antioxidant 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.Antioxidants in food is an essential resource for the food industry in making the best use of these important additives. Nº de ref. de la librería APC9781855734630

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Editorial: Woodhead Publishing (2001)
ISBN 10: 185573463X ISBN 13: 9781855734630
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Descripción Woodhead Publishing, 2001. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería M185573463X

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