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...

Full description

Saved in:
Bibliographic Details
Other Authors: Yanishlieva, Nedyalka., Gordon, Michael H., 1949-, Pokorný, Jan, 1928-
Format: eBook
Language: English
Published: Boca Raton, Fla. : Cambridge, England : CRC Press ; Woodhead Pub., 2001.
Series: Woodhead Publishing in food science and technology.
Subjects:
Antioxidants.
Food.
elektronické knihy
electronic books
ISBN: 1591243319
9781591243311
1855736160
9781855736160
0849312221
9780849312229
185573463X
9781855734630
Physical Description: 1 online resource (380 pages) : illustrations

Cover

Table of contents

LEADER 03624cam a2200481Ma 4500
001 kn-ocm50266869
003 OCoLC
005 20240717213016.0
006 m o d
007 cr cn|||||||||
008 020429s2001 flua ob 001 0 eng d
040 |a KNOVL  |b eng  |e pn  |c KNOVL  |d OCLCQ  |d TEF  |d OCLCG  |d OCLCQ  |d KNOVL  |d OCLCO  |d KNOVL  |d OCLCF  |d OCLCQ  |d N$T  |d YDXCP  |d IDEBK  |d MERUC  |d AU@  |d UKMGB  |d OCLCQ  |d KNOVL  |d CRCPR  |d IWA  |d BAKER  |d UBC  |d IL4I4  |d COO  |d OPELS  |d OCLCQ  |d TJC  |d CASUM  |d OCLCQ  |d OCLCO  |d OCLCA  |d OCLCQ  |d UAB  |d OCLCO  |d OCLCA  |d D6H  |d CEF  |d CHVBK  |d RRP  |d OCLCQ  |d UKAHL  |d OCLCO  |d OCLCQ  |d OCLCA  |d OCLCO  |d OCL  |d OCLCQ  |d OCLCO  |d OCLCL  |d SXB 
020 |a 1591243319  |q (electronic bk.) 
020 |a 9781591243311  |q (electronic bk.) 
020 |a 1855736160  |q (electronic bk.) 
020 |a 9781855736160  |q (electronic bk.) 
020 |a 0849312221 
020 |a 9780849312229 
020 |a 185573463X 
020 |a 9781855734630 
035 |a (OCoLC)50266869  |z (OCoLC)53968823  |z (OCoLC)62353476  |z (OCoLC)271043887  |z (OCoLC)962128784 
245 0 0 |a Antioxidants in food :  |b practical applications /  |c edited by Jan Pokorny, Nedyalka Yanishlieva, Michael Gordon. 
260 |a Boca Raton, Fla. :  |b CRC Press ;  |a Cambridge, England :  |b Woodhead Pub.,  |c 2001. 
300 |a 1 online resource (380 pages) :  |b illustrations 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Woodhead Publishing in food science and technology 
504 |a Includes bibliographical references and index. 
505 0 |a Preliminaries; Contents; 1 Introduction; 2 The development of oxidative rancidity in foods; 3 Inhibiting oxidation; 4 Measuring antioxidant activity; 5 Cardiovacular disease and nutritional phenolics; 6 Antioxidants and antitumour properties; 7 Predicting the bioavailability of antioxidants in food the case of carotenoids; 8 Introducing natural antioxidants; 9 Sources of natural antioxidants oilseeds nuts cereals legumes animal products and microbial sources; 10 Sources of natural antioxidants vegetables fruits herbs spices and teas. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a 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. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Antioxidants. 
650 0 |a Food. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Yanishlieva, Nedyalka. 
700 1 |a Gordon, Michael H.,  |d 1949-  |1 https://id.oclc.org/worldcat/entity/E39PCjKWVTYMJ7h7xkdpFmchVC 
700 1 |a Pokorný, Jan,  |d 1928-  |1 https://id.oclc.org/worldcat/entity/E39PBJgxpp4GyjgG44g4YFXw4q 
776 0 8 |i Print version:  |t Antioxidants in food.  |d Boca Raton, Fla. : CRC Press ; Cambridge, England : Woodhead Pub., 2001  |z 185573463X  |z 0849312221  |w (OCoLC)47082337 
830 0 |a Woodhead Publishing in food science and technology. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpAFPA0001/antioxidants-in-food?kpromoter=marc  |y Full text 

Similar Items