Processing and impact on active components in food

From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These production-added components may also contribute to the overall availability of essential nutrients for intake as well as the prevention of the development of u...

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Bibliographic Details
Corporate Author: Elsevier Science (firma)
Other Authors: Preedy, Victor R. (Editor)
Format: eBook
Language: English
Published: Amsterdam ; Boston : Elsevier/Academic Press, 2015
Edition: First edition
Subjects:
kvalita potravin
analýza potravin
antioxidanty
food quality
food analysis
antioxidants
elektronické knihy
příručky
electronic books
handbooks and manuals
ISBN: 9780124046993
Physical Description: 1 online zdroj (699 stran)

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Table of contents

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245 0 0 |a Processing and impact on active components in food /  |c edited by Victor Preedy 
250 |a First edition 
264 1 |a Amsterdam ;  |a Boston :  |b Elsevier/Academic Press,  |c 2015 
300 |a 1 online zdroj (699 stran) 
336 |a text  |b txt  |2 rdacontent 
337 |a počítač  |b c  |2 rdamedia 
338 |a online zdroj  |b cr  |2 rdacarrier 
504 |a Obsahuje bibliografii a rejstřík 
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520 |a From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These production-added components may also contribute to the overall availability of essential nutrients for intake as well as the prevention of the development of unwelcome product characteristics such as off-flavours or colours. However, there are processes that reduce the amount of naturally occurring antioxidants and awareness of that potential is just as important for those in product research and development. There is a practical need to understand not only the physiological importance of antioxidants in terms of consumer health benefit, but how they may be damaged or enhanced through the processing and packaging phases. This book presents information key to understanding how antioxidants change during production of a wide variety of food products, with a focus toward how this understanding may be translated effectively to other foods as well. Addresses how the composition of food is altered, the analytical techniques used, and the applications to other foods Presents in-chapter summary points and other translational insights into concepts, techniques, findings and approaches to processing of other foods.- Resumé vydavatel 
533 |a Elektronická verze Elsevier 
650 0 7 |a kvalita potravin  |7 ph135653  |2 czenas 
650 0 7 |a analýza potravin  |7 ph135544  |2 czenas 
650 0 7 |a antioxidanty  |7 ph118513  |2 czenas 
650 0 9 |a food quality  |2 eczenas 
650 0 9 |a food analysis  |2 eczenas 
650 0 9 |a antioxidants  |2 eczenas 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 7 |a příručky  |7 fd133209  |2 czenas 
655 9 |a electronic books  |2 eczenas 
655 9 |a handbooks and manuals  |2 eczenas 
700 1 |a Preedy, Victor R.  |7 nlk20050165553  |4 edt 
710 2 |a Elsevier Science (firma)  |7 ko2002102447 
856 4 0 |u https://proxy.k.utb.cz/login?url=http://www.sciencedirect.com/science/book/9780124046993  |y Plný text 
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992 |a BK  |c EBOOK-TN  |c ELSEVIER 
993 |x NEPOSILAT  |y EIZ 

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