Handbook of antioxidants for food preservation

Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in foods. This book provides an overview of the food anti...

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Bibliographic Details
Other Authors: Shahidi, Fereidoon, 1951- (Editor)
Format: eBook
Language: English
Published: Sawston, Cambridge, UK ; Waltham, MA, USA : Woodhead Publishing is an imprint of Elsevier, [2015]
Series: Woodhead Publishing in food science, technology, and nutrition ; no. 276.
Subjects:
Food > Preservation.
Antioxidants.
elektronické knihy
electronic books
ISBN: 9781336029446
1336029447
9781782420972
1782420975
9781782420897
1782420894
Physical Description: 1 online resource (xxiii, 487 pages) : illustrations

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Table of contents

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245 0 0 |a Handbook of antioxidants for food preservation /  |c edited by Fereidoon Shahidi. 
264 1 |a Sawston, Cambridge, UK ;  |a Waltham, MA, USA :  |b Woodhead Publishing is an imprint of Elsevier,  |c [2015] 
264 4 |c ©2015 
300 |a 1 online resource (xxiii, 487 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 series in food science, technology and nutrition ;  |v number 276 
504 |a Includes bibliographical references and index. 
505 0 |a Front Cover; Related titles; Handbook of Antioxidants for Food Preservation; Copyright; Contents; List of contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; 1 -- Antioxidants: principles and applications; 1.1 Introduction; 1.2 Phenolic compounds in plant foods and natural health products and their structural features; 1.3 Mixed tocopherols; 1.4 Green tea; 1.5 Rosemary and other herbs and spices; 1.6 Food processing adjuncts as antioxidants; 1.7 Legal status of antioxidants; References; 2 -- Carotenes and xanthophylls as antioxidants; 2.1 Introduction 
505 8 |a 2.2 Antioxidant activity2.3 Prooxidant activity; 2.4 Interaction with other dietary antioxidants; 2.5 Role in human health; 2.6 Carotenes; 2.7 Xanthophylls; 2.8 Final considerations; References; 3 -- Synthetic phenolics as antioxidants for food preservation; 3.1 Introduction and background; 3.2 Physical and chemical properties; 3.3 Toxicology; 3.4 Regulations in various countries; 3.5 Prevalence of SPAs in food; 3.6 Analytical methods for the determination of SPAs; 3.7 Conclusion; List of abbreviations; References; 4 -- Metal chelators as antioxidants for food preservation; 4.1 Introduction 
505 8 |a 4.2 Catalytic metals4.3 Reactive oxygen species; 4.4 Ethylenediaminetetraacetic acid; 4.5 Sodium tripolyphosphate; 4.6 Citric acid; 4.7 Nontraditional metal chelators; 4.8 Sources of additional information; References; 5 -- Amino acids, peptides, and proteins as antioxidants for food preservation; 5.1 Introduction; 5.2 Antioxidant properties of free amino acids; 5.3 Antioxidant proteins; 5.4 Antioxidant peptides and protein hydrolysates; 5.5 Other potential health effects; 5.6 Conclusions and future direction; References 
505 8 |a Chapter 6 -- Tocopherols and tocotrienols as antioxidants for food preservation6.1 Introduction; 6.2 Structures and properties of tocopherols and tocotrienols; 6.3 Tocopherols and tocotrienols as the main antioxidants for lipids: mechanisms of antioxidant action; 6.4 Paradoxes in the antioxidant efficacy of tocopherols; References; 7 -- Food antioxidant conjugates and lipophilized derivatives; 7.1 Introduction; 7.2 Gallic acid and its esters in oil-water emulsions; 7.3 Partitioning of gallates in emulsions; 7.4 Antioxidant activity of gallates in emulsions 
505 8 |a 7.5 Antioxidant activity of alpha-tocopherol and trolox7.6 Ascorbyl palmitate and ascorbic acid; 7.7 Sinapic acid and its conjugates; 7.8 Activity of antioxidants and their conjugates in bulk oil, o/w and w/o emulsions; 7.9 Activity of antioxidants and their conjugates in processed meat; References; 8 -- Rosemary and sage extracts as antioxidants for food preservation; 8.1 Introduction; 8.2 Rosemary and sage -- two Laminacae (Labiatae) herbs; 8.3 History of rosemary and sage extracts as antioxidants; 8.4 Antioxidant species present in rosemary and sage; 8.5 Production of extracts 
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 Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in foods. This book provides an overview of the food antioxidants currently available and their applications in different food products. Part one provides background information on a comprehensive list of the main natural and synthetic antioxidants used in food. Part two looks at methodologies for using antioxidants in food, focusing on the efficacy of an. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Food  |x Preservation. 
650 0 |a Antioxidants. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Shahidi, Fereidoon,  |d 1951-  |e editor.  |1 https://id.oclc.org/worldcat/entity/E39PCjFkdfTtDpfPYJYkv9Xq8K 
776 0 8 |i Print version:  |t Handbook of antioxidants for food preservation.  |d Sawston, Cambridge, UK ; Waltham, MA, USA : Woodhead Publishing is an imprint of Elsevier, [2015]  |z 9781782420897 
830 0 |a Woodhead Publishing in food science, technology, and nutrition ;  |v no. 276. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpHAFP0002/handbook-of-antioxidants?kpromoter=marc  |y Full text 

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