Handbook of Antioxidants for Food Preservation

Inbunden, Engelska, 2015

Av Fereidoon Shahidi, Canada) Shahidi, Fereidoon (University Research Professor, Department of Biochemistry, Memorial University of Newfoundland

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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 antioxidants. Part three covers the main food commodities in which antioxidants are used.

Reviews the various types of antioxidants used in food preservation, including chapters on tea extracts, natural plant extracts and synthetic phenolics
Analyses the performance of antixoxidants in different food systems
Compiles significant international research and advancements

Produktinformation

Utgivningsdatum2015-02-26
Mått152 x 229 x 28 mm
Vikt880 g
FormatInbunden
SpråkEngelska
SerieWoodhead Publishing Series in Food Science, Technology and Nutrition
Antal sidor514
FörlagElsevier Science
ISBN9781782420897

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Tillverkningsteknik inom Naturvetenskap och teknik

Preface1 Antioxidants: principles and applicationsPart I Types of antioxidant for food preservation2 Carotenes and xanthophylls as antioxidants3 Synthetic phenolics as antioxidants for food preservation4 Metal chelators as antioxidants for food preservation5 Amino acids, peptides and proteins as antioxidants for food preservation6 Tocopherols and tocotrienols as antioxidants for food preservation7 Gallic acid, tocopherol, ascorbic acid, sinapic acid, carnosic acid and their conjugates as antioxidants for food preservation8 Rosemary and sage extracts as antioxidants for food preservation9 Tea extracts as antioxidants for food preservation10 Natural plant extracts as antioxidants for food preservation11 Herbs and spices as antioxidants for food preservationPart II The performance of antioxidants in different food systems12 Methods for assessing the antioxidant activity in food13 Synergistic interactions between antioxidants used in food preservation14 The use and effectiveness of antioxidants in the preservation of lipid-based foods: beyond the polar paradox theory15 The use of antioxidants in the preservation of edible oils16 The use of antioxidants in the preservation of food emulsion systems17 The use of antioxidants in the preservation of cereals and low-moisture foods18 The use of antioxidants in the preservation of ready-to-eat (RTE) and cook-chill food products19 The use of antioxidants in the preservation of snack foods