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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Bibliographic Details
Other Authors Yanishlieva, Nedyalka, Gordon, Michael H., 1949-, Pokorný, Jan, 1928-
Format Electronic eBook
LanguageEnglish
Published Boca Raton, Fla. : Cambridge, England : CRC Press ; Woodhead Pub., 2001.
SeriesWoodhead Publishing in food science and technology.
Subjects
Antioxidants.
Food.
elektronické knihy
electronic books
Online AccessFull text
ISBN1591243319
9781591243311
1855736160
9781855736160
0849312221
9780849312229
185573463X
9781855734630
Physical Description1 online resource (380 pages) : illustrations

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Table of Contents:
  • 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.

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