Antioxidants in food : practical applications
Antioxidants are an increasingly important ingredient in food processing, as they inhibit the development of oxidative rancidity in fat-based foods, particularly meat and dairy products and fried foods. Recent research suggests that they play a role in limiting cardiovascular disease and cancers. Th...
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| Other Authors: | , , |
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| Format: | eBook |
| Language: | English |
| Published: |
Boca Raton, Fla. : Cambridge, England :
CRC Press ; Woodhead Pub.,
2001.
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| Series: | Woodhead Publishing in food science and technology.
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| Subjects: | |
| ISBN: | 1591243319 9781591243311 1855736160 9781855736160 0849312221 9780849312229 185573463X 9781855734630 |
| Physical Description: | 1 online resource (380 pages) : illustrations |
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Table of contents
| Summary: | Antioxidants are an increasingly important ingredient in food processing, as they inhibit the development of oxidative rancidity in fat-based foods, particularly meat and dairy products and fried foods. Recent research suggests that they play a role in limiting cardiovascular disease and cancers. This book provides a review of the functional role of antioxidants and discusses how they can be effectively exploited by the food industry, focusing on naturally occurring antioxidants in response to the increasing consumer scepticism over synthetic ingredients. |
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| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 1591243319 9781591243311 1855736160 9781855736160 0849312221 9780849312229 185573463X 9781855734630 |
| Access: | Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty |
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