Antioxidants in Food: Practical ApplicationsJan Pokorny, Nelly Yanishlieva, Michael H. Gordon Antioxidants are an increasingly important ingredient in food processing. Their traditional role is, as their name suggests, in inhibiting the development of oxidative rancidity in fat-based foods, particularly meat and dairy products and fried foods. However, more recent research has suggested a new role in inhibiting cardiovascular disease and cancer. Antioxidants in Food: Practical Applications provides a review of the functional role of antioxidants and discusses how they can be effectively exploited by the food industry. The first part of the book looks at antioxidants and food stability with chapters on the development of oxidative rancidity in foods, methods for inhibiting oxidation, and ways of measuring antioxidant activity. Part 2 looks at antioxidants and health, including chapters on antioxidants and cardiovascular disease, their antitumour properties, and bioavailability. A major trend in the food industry, driven by consumer concerns, has been the shift from the use of synthetic to natural ingredients in food products. Part 3 looks at the range of natural antioxidants available to the food manufacturer. The final section of the book looks at how these natural antioxidants can be effectively exploited, covering such issues as regulation, preparation, antixoxidant processing functionality and their use in a range of food products from meat and dairy products, frying oils and fried products, to fruit and vegetables and cereal products. |
Contents
Introduction | 1 |
The development of oxidative rancidity in foods | 7 |
Inhibiting oxidation 22 | 22 |
9 | 84 |
7 | 95 |
Introducing natural antioxidants | 147 |
oilseeds nuts cereals | 159 |
vegetables fruits herbs spices | 210 |
Other editions - View all
Antioxidants in Food: Practical Applications J. Pokorný,N Yanishlieva,M. Gordon Limited preview - 2001 |
Antioxidants in Food: Practical Applications Jan Pokorny,Nelly Yanishlieva,Michael H. Gordon Limited preview - 2001 |
Antioxidants in Food: Practical Applications Nedyalka Yanishlieva,Jan Pokorný,Michael Gordon No preview available - 2001 |
Common terms and phrases
absorption addition Agric Food Chem Amer Oil Chem anthocyanins antioxidant activity antioxidant effect antioxidant properties ascorbic acid autoxidation B-carotene Biochem Biol caffeic acid cancer carnosine carotenoids catechin cell chelating Chem components concentration contain diet dietary edible oils emulsion enzymes essential oils esters factors fatty acids ferulic flavonoids flavour Food Sci fraction Frankel E N free radicals frying oil gallate heat herbs hydrogen hydroperoxides hydroxyl increased inhibition inhibitors isolated lard levels linoleate lipid oxidation lipoprotein lycopene meat mechanism metal methanol method methyl natural antioxidants Nutr OCH3 OH OH OH Oil Chem Soc oregano oxidation oxidative stability oxidised phenolic acids phenolic antioxidants phenolic compounds phospholipids plant plasma polyphenols pro-oxidant processing protein quercetin radical scavenging rapeseed reaction rosemary and sage rosemary extract singlet oxygen soybean spices stabilised storage superoxide synergistic synthetic antioxidants TBHQ temperature tion tocopherols vegetables vitamin vitamin E Yanishlieva