Food Antioxidants

Food Antioxidants

Author: B. J. Hudson

Publisher: Springer Science & Business Media

ISBN: 9789400907539

Category: Juvenile Nonfiction

Page: 317

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Antioxidants are present naturally in virtually all food commodities, providing them with a valuable degree of protection against oxidative attack. When food commodities are subjected to processing, such natural antioxidants are often depleted, whether physically, from the nature of the process itself, or by chemical degradation. In conse quence, processed food products usually keep less well than do the commodities from which they originated. Ideally, food producers would like them to keep better. This objective can often be achieved by blending natural products rich in antioxidants with processed foods, or by using well recognised antioxidants as food additives. In order to understand their action, and hence to apply antioxidants intelligently in food product formulation, some knowledge of the mechanisms by which they function is necessary. This is complex and of antioxidative may rely on one or more of several alternative forms intervention. Accordingly, the various mechanisms that may be relevant are discussed in Chapter 1, in each case including the 'intervention' mechanism. When present in, or added to, foods antioxidants are functional in very small quantities, typically, perhaps, at levels of 0·01 % or less.
Food Antioxidants
Language: en
Pages: 317
Authors: B. J. Hudson
Categories: Juvenile Nonfiction
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media

Antioxidants are present naturally in virtually all food commodities, providing them with a valuable degree of protection against oxidative attack. When food commodities are subjected to processing, such natural antioxidants are often depleted, whether physically, from the nature of the process itself, or by chemical degradation. In conse quence, processed
Food Antioxidants
Language: en
Pages: 512
Authors: D.L. Madhavi, S.S. Deshpande, D.K. Salunkhe
Categories: Technology & Engineering
Type: BOOK - Published: 1995-10-24 - Publisher: CRC Press

"Offers comprehensive coverage of the latest toxicological, technological, and nutritional developments in both natural and synthetic antioxidants used in the food industry. Explores the sources of antioxidants, antioxidant classification, synergism, degradation in food systems, and techniques for identification."
Food Antioxidants
Language: en
Pages: 512
Authors: D.L. Madhavi, S.S. Deshpande, D.K. Salunkhe
Categories: Technology & Engineering
Type: BOOK - Published: 1995-10-24 - Publisher: CRC Press

"Offers comprehensive coverage of the latest toxicological, technological, and nutritional developments in both natural and synthetic antioxidants used in the food industry. Explores the sources of antioxidants, antioxidant classification, synergism, degradation in food systems, and techniques for identification."
Antioxidants in Food
Language: en
Pages: 288
Authors: Jan Pokorny, Nelly Yanishlieva, Michael H. Gordon
Categories: Technology & Engineering
Type: BOOK - Published: 2001-04-12 - Publisher: CRC Press

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.
Food Oxidants and Antioxidants
Language: en
Pages: 568
Authors: Grzegorz Bartosz
Categories: Medical
Type: BOOK - Published: 2013-06-21 - Publisher: CRC Press

Food antioxidants are of primary importance for the preservation of food quality during processing and storage. However, the status of food depends on a balance of antioxidants and prooxidants occurring in food. Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties provides a single-volume reference on the effects of naturally